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Greek Salad

The Greek salad is also known as ‘village salad’ and is eaten as a starter, side of main dish. Traditionally served with a Greek salad in a deep plate or a bowl.

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  • 4 persons
  • 25 min.
  • vegetarian
  • Side dish
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Recipes from Oil & Vinegar

Nice to know

The Greek salad is by far the best-known salad from Greece. It mainly consists of tomatoes, cucumber, red onion, olives, feta and green bell pepper. It is flavored with oregano, salt and pepper and is sprinkled with olive oil and red wine vinegar. There are various other salads from the Greek cuisine. Some examples are Maoula, a salad with lettuce, onion and dill. Lahonasalata is a coleslaw with a dressing of olive oil, lemon juice and garlic. Pantzarosalata, red beet salad from cooked and sliced beets, sprinkled met olive oil and red wine vinegar. Roka, a rocket salad with olive oil and red wine vinegar or lemon juice and possibly anchovies. Patatosalata, a potato salad with olive oil, chopped onion, lemon juice and vinegar.

Delicious and healthy!

  • Groceries

    • 1 cucumber • 1 green pepper • 1 red onion • 1/2 lb Cherry tomatoes • 20 Greek Olives stufffed with Tzatziki • 12 Alcaparrón (caperberries) • Balsamico di Modena IGP (greek dressing with balsamic vinegar) • 200 g Feta

  • Getting started

    Wash and peel the cucumber, then cut the cucumber into thin slices. Halve the peppers, remove the seeds and cut into thin slices.

    Step 2

    Peel the red onion and cut into half rings. Halve the cherry tomatoes, mix with the other vegetables and serve in a salad bowl.

    Step 3

    Divide the olives and the Alcaparrón over the salad. Sprinkle the salad with the Balsamico di Modena IGP and Lemon Olive Oil. Crumble the feta cheese and spread over the salad and serve.

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