Authentic Greek Salad Recipes – A Taste of the Mediterranean

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If you’re looking for a burst of Mediterranean flavors in your salad bowl, you’re in for a treat! Our Greek salad recipe is a delightful combination of fresh ingredients that will transport your taste buds to the shores of the Mediterranean. Known for its simplicity and vibrant taste, this salad is not only delicious but also a healthy choice packed with nutrients. Whether you’re a seasoned home chef or just looking for new salad ideas, this Greek salad recipe is sure to become a favorite in your repertoire. Join us on a culinary journey as we bring you the authentic taste of Greece with this refreshing and satisfying Mediterranean salad.

1. Original Greek Salad

greek salad recipe

Ingredients:

For the Salad:

  • 2 large cucumbers, diced
  • 4 medium tomatoes, diced
  • 1 red onion, thinly sliced
  • 1 green bell pepper, diced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
greek salad recipe

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Vegetables: Start by preparing the cucumbers, tomatoes, red onion, and green bell pepper. Dice the cucumbers and tomatoes into bite-sized pieces, thinly slice the red onion, and dice the green bell pepper. Place them all in a large salad bowl.
  2. Add Kalamata Olives: Add the pitted Kalamata olives to the salad bowl. These olives are a key ingredient in a traditional Greek salad, contributing their rich, briny flavor.
  3. Top with Feta Cheese: Crumble the feta cheese over the vegetables. Feta cheese adds a creamy and tangy element that pairs wonderfully with the fresh vegetables.
  4. Chop Fresh Parsley: Chop the fresh parsley finely and sprinkle it over the salad. The parsley not only adds color but also a burst of freshness.
  5. Prepare the Dressing: In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper. This dressing will infuse the salad with Mediterranean flavors.
  6. Toss and Chill: Drizzle the dressing over the salad ingredients in the bowl. Gently toss everything together until the dressing evenly coats the vegetables, olives, and feta cheese.
  7. Refrigerate: Allow the Greek salad to chill in the refrigerator for at least 15-30 minutes before serving. This time allows the flavors to meld together and enhances the overall taste.
  8. Serve and Enjoy: Once the salad has chilled, serve it as a refreshing appetizer, side dish, or a light meal on its own. It’s perfect for picnics, barbecues, or as a healthy addition to any meal.

This authentic Greek salad is a celebration of fresh ingredients, bold flavors, and Mediterranean simplicity. With its vibrant colors and enticing taste, it’s not just a salad but a culinary journey to the Mediterranean coast. So, when you’re in the mood for a refreshing salad that’s both delicious and nutritious, give this Greek salad recipe a try. Your taste buds will thank you!

2. Greek Salad with Quinoa

Greek Salad with Quinoa

Add a protein-packed twist to your Greek salad by incorporating quinoa, making it a more filling and nutritious meal.

Ingredients:

  • 1 cup cooked quinoa
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 green bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, green bell pepper, and Kalamata olives.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Sprinkle the crumbled feta cheese and chopped parsley on top.
  5. Serve immediately or refrigerate for up to 2 hours before serving.

3. Greek Salad with Watermelon

Greek Salad with Watermelon

Introduce a refreshing and sweet element to your Greek salad by adding juicy watermelon, perfect for a summer dish.

Ingredients:

  • 3 cups seedless watermelon, cubed
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh mint, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the watermelon, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  3. Pour the dressing over the salad and gently toss to combine.
  4. Sprinkle the crumbled feta cheese and chopped mint on top.
  5. Serve immediately for a refreshing treat.

4. Greek Salad with Roasted Chickpeas

Greek Salad with Roasted Chickpeas

Add a crunchy and nutritious twist to your Greek salad with roasted chickpeas, making it a satisfying and flavorful option.

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil (for roasting chickpeas)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 green bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the chickpeas with olive oil, paprika, and cumin. Spread on a baking sheet and roast for 20-30 minutes, until crispy.
  3. In a large bowl, combine the cherry tomatoes, cucumber, red onion, green bell pepper, and Kalamata olives.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Add the roasted chickpeas, feta cheese, and chopped parsley on top.
  7. Serve immediately or refrigerate for up to 2 hours before serving.

5. Greek Salad with Avocado

Greek Salad with Avocado

Enhance your Greek salad with creamy avocado, adding richness and a delightful texture to the classic dish.

Ingredients:

  • 2 ripe avocados, diced
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh dill, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
  2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Gently fold in the diced avocados.
  5. Sprinkle the crumbled feta cheese and chopped dill on top.
  6. Serve immediately for the best texture and flavor.

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