Greek Salad (without lettuce)

This delicious, easy-to-prepare Greek salad recipe brings together crisp cucumbers, juicy tomatoes, and tangy Kalamata olives in a simple dressing made right in the bowl.

With just less than 20 minutes of prep time, you'll have a fresh, colourful salad that's easy enough for weeknight dinners yet impressive enough for weekend gatherings.

I've also included a quick tip to make raw red onions a little more enjoyable.

Ingredients & Substitutions

This Greek salad recipe is a version of a Horiatiki salad. It relies on fresh, quality ingredients to shine.

Here are the key components, along with some helpful substitutions you can make.

• Kalamata Olives: These Greek olives have a rich, fruity flavour. If you can't find them, black olives or green olives will work, though the taste will be different. Note that olives that come with pits are usually better quality than pre-pitted olives, but you can use pre-pitted for convenience.
• Feta Cheese: Look for a whole block of Greek feta rather than pre-crumbled for the best texture and flavour. I used a sheep and goat milk feta cheese. Feta is an integral ingredient for this recipe, but you can substitute it with a vegan cheese if needed.
• Red Onion: Adds a sharp bite that balances the other flavours. Sweet onions or shallots can be used for a milder taste.
• Cucumbers: English cucumbers (the kind sold wrapped in plastic at the grocery store) are a great choice as they have thin skins that don't need to be peeled. I prefer using small cucumbers that are sweet and have thinner skin than regular cucumbers. Any type will work, though.
• Tomatoes: Use the ripest tomatoes you can find. I enjoy Campari tomatoes (a.k.a. cocktail tomatoes), but cherry tomatoes or grape tomatoes are also good options.
• Dried Oregano: Greek oregano is traditional, but any oregano will work. Fresh oregano can be substituted, but you may want to use more.
• Extra Virgin Olive Oil: Use an olive oil with a taste you enjoy, as it's a key flavour component in the dressing.
• White Wine Vinegar (optional): Red wine vinegar or lemon juice are good alternatives.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

A Note About Vinegar

There will be times when you feel like eating this salad, and tomatoes won't be in season.

And let's face it: here in Canada, winter tomatoes at the grocery store are not great.

When that happens, consider adding vinegar to the dressing. It will add much-needed acidity to balance the dish.

(I like my salad dressings to be acidic, so I add the vinegar every time, but that's not necessarily traditional).

Variations

Here are some ways to customize this Greek salad to suit your preferences:

1. Protein-packed: add grilled chicken, salmon, or chickpeas to boost the protein in this dish.
2. Traditional: include a few capers and sliced green bell peppers.
3. Honey-sweetened: I've seen chefs on television add honey to their Greek salads, which helps to balance an overly acidic dressing. Try it if you prefer a sweeter salad dressing.

How to Make Greek Salad (Step-by-Step)

This salad comes together quickly, with minimal fuss.

I leave the olives whole (after pitting them) and cut the tomatoes into generous chunks, just like the restaurants served theirs.

Bigger pieces means more juicy flavour in every bite.

Step 1: Thinly slice the red onion and place the slices into a small bowl of ice water.

Step 2: Combine all of the ingredients for the dressing in a large, wide bowl. Note that .5 teaspoon of oregano should be reserved to finish the dish.

Step 3: Cut the tomatoes into wedges if using larger tomatoes. If using cherry or grape tomatoes, cut them in half. Add to the bowl with dressing.

Step 4: Cut the cucumbers in half, and then slice thin half-moon shapes. Add the slices to the bowl with the dressing.

Step 5: Rinse and drain the onions, then add them to the bowl with the vegetables and dressing.

Step 6: If you don't have an olive pitter, use the flat side of a knife to press on each olive (gently). This makes it easier to remove the pits. Be careful not to cut yourself!

Step 7: Add the pitted olives to the salad.

Step 8: Place the feta on top of the salad, and sprinkle everything with the remaining oregano. Drizzle the salad with olive oil to finish.

Tips for Success

• Use the ripest tomatoes you can find for the best flavour.
• Don't remove the pulp or seeds from the tomatoes. The salt pulls the juices out of the tomatoes, and they become part of the dressing.
• If you don't have a very sharp knife, use a serrated knife to cut your tomatoes. The tiny teeth grip the tomato skin, letting you cut neat pieces without crushing the flesh.
• For Campari-sized tomatoes, I cut each tomato into eighths. You want the piece to be small enough to fit onto a fork.
• While removing the olive pits may not be traditional, it does make the salad easier to eat.
• Once you've served the salad, break the cheese up so everyone can get some on their plate.

Serve With

This Greek salad pairs very well with grilled meats or roasted chicken.

I often eat it on its own as a light lunch, but it's also nice alongside some warm pita bread.

If I'm having it for dinner, I'll make chicken souvlaki to go with it, and serve it with hummus and pita chips.