Authentic Greek Salad

    15 mins

    Tomatoes, red onion and cucumbers are dressed with olive oil and finished with crumbled feta cheese and black olives. It's essential to serve this with good crusty bread or barbecued lamb skewers.

    437 people made this

    Serves: 6 

    • 3 large ripe tomatoes, cut into medium chunks or wedges
    • 2 large Lebanese cucumbers, sliced
    • 1 small red onion, thinly sliced
    • salt and freshly ground black pepper
    • 3 tablespoons (45ml) olive oil
    • 1 1/2 teaspoons dried oregano
    • 150g feta cheese, crumbled
    • handful black Greek olives, pitted if desired

    Prep:15min  ›  Ready in:15min 

    1. In shallow salad bowl, combine tomatoes, cucumber and onion. Sprinkle with salt to taste and let sit for a few minutes so that the salt can draw out the natural juices from the tomato and cucumber.
    2. Drizzle with olive oil and sprinkle with oregano. Season with freshly ground pepper to taste. Sprinkle feta cheese and olives over the salad.

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    Reviews and ratings
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    Reviews in English (422)


    This was really great with a few minor tweaks. I looked over other greek salad recipes on this site and came up with the best dressing. Instead of 4 tsp. of lemon juice, add 3 and 1 tsp of red wine vinegar. For the salt and pepper, add 1/4 tsp of each. Also, add half a green pepper chopped, kalamata olives instead of black and it comes out amazing!  -  02 Nov 2005  (Review from Allrecipes US | Canada)


    Excellent salad! Stirred in just a couple heaping tbsp. of nonfat greek yogurt. I darn near ate the whole bowl. I might try it with the red wine vinegar in place of the lemon juice as other reviewers have suggested and see how that is. The longer it sits, the better it gets. NOTE: A trick Grandma taught me to help draw some of the liquid out of tomatoes is cut them the way you want them on the salad, then lay them on paper towels and sprinkle with salt. Let them sit for a bit and drain. Blot with paper towels. You do this, your salad will be less drippy.  -  11 Sep 2009  (Review from Allrecipes US | Canada)


    I subsituted 2 tablespoons red wine vinegar for the olive oil and used fat-free feta. It came out absolutely delicious with so much less fat!  -  09 Aug 2006  (Review from Allrecipes US | Canada)