The Easiest 5-Minute Greek Salad You’ll Ever Make
When it comes to classic salads, Greek salad is one of my absolute favorites. Why? Because it doesn’t just combine ingredients; it celebrates each one individually. It’s incredibly refreshing and absolutely perfect for hot summer days. The best part? You only need a few simple ingredients, and it comes together in a flash.
How to Make an Authentic Greek Salad (Horiatiki)
You’ll need just a handful of high-quality ingredients:
– 1 block of feta cheese
– 1 cucumber (preferably the short, crunchy variety)
– 1 ripe red tomato
– ¼ of a red onion
– 2 tablespoons of Greek Kalamata olives
– 1 tablespoon of capers
– Extra virgin olive oil
– Dried oregano
– Salt
The Secret to a Perfect Salad? The Cut
Getting the size of your chop right is the secret to a perfectly balanced Greek salad. It ensures every forkful has a bit of everything and makes the salad a joy to eat.
Tomato: I like to cut the tomato into wedges. First, cut it in half, then keep cutting those halves into smaller, bite-sized pieces. The goal is to have one perfect tomato wedge per bite.
Cucumber: I peel it first, then cut it in half lengthwise, and slice it into half-moons.
Red Onion: Slice it very, very finely. Since it has a strong flavor, you want it to be a subtle, thin layer rather than an overwhelming chunk.
Once your veggies are chopped, add them to a large, beautiful bowl. Now, let’s make the world’s simplest dressing.
The World’s Simplest Dressing (No Vinegar!)
A true Greek salad needs only one thing for its dressing: excellent extra virgin olive oil. Remember, no vinegar! The acidity will come from the olives we’ll add later. I usually use about two tablespoons of olive oil and a small pinch of salt (be careful, as the capers are very salty!). The trick is to create a perfect balance without making the salad heavy.
Different Ingredients, Different Textures for the Perfect Bite
Having a variety of textures is crucial for a great salad. If everything were cut the same way, it would be boring. This way, every single bite is a delightful surprise. Now, add two tablespoons of well-drained Kalamata olives and one tablespoon of drained capers (if yours are very salty, you can rinse them quickly under water). Finally, add the oregano. How much? As much as you want! I’m a huge fan, so I add a lot—about 2-3 tablespoons.
The Star of the Show: The Feta Cheese!
For years, I made this salad by crumbling the feta and mixing it in with the other ingredients. But I recently learned that the traditional way is to place the whole block right on top of the mixed salad. This makes it so much easier to share, allowing everyone to take exactly how much they want. So, place your drained block of feta proudly on top of the salad.
For a beautiful finishing touch, I drizzle a little more olive oil over the feta and shower it with another pinch of oregano. And there you have it—the definitive salad for your summer table. Place it in the center and share it with the people you adore
The Easiest 5-Minute Greek Salad You’ll Ever Make
When it comes to classic salads, Greek salad is one of my absolute favorites. Why? Because it doesn’t just combine ingredients; it celebrates each one individually. It’s incredibly refreshing and absolutely perfect for hot summer days. The best part? You only need a few simple ingredients, and it comes together in a flash.
Ingredients
- 1 block (200g / 7oz) of good feta cheese
- 1 cucumber (preferably short and crunchy varieties)
- 1 large ripe red tomato
- ¼ of a red onion
- 2 tablespoons Kalamata olives
- 1 tablespoon capers
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1-2 teaspoons dried oregano (to taste)
- A pinch of salt (use sparingly, as the capers and feta are salty)
Instructions
Instructions:
- Prepare the Vegetables: Wash and dry the vegetables. Chop the tomato into bite-sized wedges. Peel the cucumber, cut it in half lengthwise, and then slice it into half-moons. Finely slice the red onion into very thin strips.
- Combine the Base: In a large bowl, combine the chopped tomato, cucumber, and red onion.
- Make the Dressing: Drizzle the vegetables with the olive oil and a pinch of salt. Toss gently to coat. The simplicity of this dressing is key; the acidity will come from the olives and capers.
- Add Texture and Flavor: Add the Kalamata olives and capers (rinse them briefly if they are very salty). Sprinkle generously with dried oregano (about 1-2 teaspoons to start) and toss again gently.
- Serve with Feta: Transfer the salad to a serving plate. Place the whole block of feta cheese on top. For a beautiful finish, drizzle the feta with a little more olive oil and a final sprinkle of oregano. Serve immediately, allowing everyone to break off their desired amount of feta.
