Greek Salad

by angelika on September 20, 2012

This salad is my end of summer staple. I still have cucumbers and tomatoes in abundance, and back to school has left some of our weeknights pretty hectic. I love that this comes together in no time flat. I roast the red onions ahead of time and keep them in my fridge- mainly because I am not a huge fan of raw onion. If you are grilling, the onion tastes amazing on a grill and goes even faster.

This is one salad that does not need a recipe so much as a guide. I use equal parts roughly diced cucumbers and tomatos. Then about half the measure in grilled or roasted red onion. I put a generous hand full of kalamatta olives and more feta than I probably should. But I really love feta. Then I toss the whole salad in a light dressing of lemon juice and olive oil with a pinch of fresh oregano from the gaden. The salad will last about 24 hours dressed, in the fridge; I love taking the leftovers for my lunch the next day.

Greek Salad
Prep time
Cook time
Total time
Recipe type: salad
Serves: 4
  • 2 cups chopped cucumber
  • 2 cups large dice tomato
  • 1 cup grilled red onion
  • 1 cup kalamatta olives
  • ¾ cup feta, cubed
  • ~dressing~
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 clove minced garlic
  • 1 tablespoon minced fresh oregano
  • salt and pepper to taste
  1. Large dice the tomato and cucumber- I like the pieces to be on uniform size- about a bite each.
  2. Grill or roast a red onion
  3. If roasting oil the diced onion, and bake at 400º until tender. About 20 minutes
  4. Mix all the salad ingredients together except the feta.
  5. Whisk together the dressing and salt and pepper to tase. I use about ½ teaspoon salt and ¼ teaspoon pepper.
  6. Dress the salad to your liking, you will have some dressing left over.
  7. Stir in the feta and serve.

{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

CommentLuv badge

Previous post:

Next post: