When I visited Greece, I realized the real Greek salad is nothing like what’s served in most U.S. restaurants. There’s no lettuce, no creamy dressing—just fresh vegetables, briny olives, and thick slabs of feta cheese drizzled with golden olive oil and sprinkled with oregano. It’s simple, rustic, and bursting with Mediterranean flavor. This authentic version captures exactly what you’d be served at a seaside taverna on a summer afternoon in Greece.
Ready in 15 min
Serves 1-2 people
Tips
Go easy on the salt: Feta and olives are naturally salty—season lightly to avoid overpowering the fresh flavors.
Use real Kalamata olives: Their deep, fruity flavor is essential for authenticity.
Serving a crowd? Cube the feta instead of using large slabs for easier serving.
Ingredients
- Tomatoes (1 or 2 depending on the size), chopped
- 1 red or white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup Kalamata olives, pitted
- Greek feta cheese (in block form, not crumbled)
- Extra-virgin olive oil
- Dried oregano
- Salt, to taste
Preparation
- Place chopped tomatoes, sliced onions, and green peppers in a large bowl.
- Toss in the Kalamata olives for that signature salty, briny flavor.
- Place a thick slice—or a few cubes if serving a crowd—of Greek feta cheese right on top.
- Drizzle generously with olive oil and sprinkle with dried oregano.
- Add a very light pinch of salt (the feta and olives already bring plenty of saltiness). Serve immediately as a side or light main course.
