This Greek Salad is one of my go to recipes- originating from Ina, of course. I’ve made it twice for meals I’ve hosted in the last two weeks, have been making it for years, and yet, I have never shared my version of it here for reference. Really, this is a crime. It is always delightful, fresh, hearty, but not too hearty, a crowd pleaser, and pairs well with a variety of proteins or alone. We had it Greek chicken at Easter, and with beet and spinach falafel on a quick Monday night dinner after work.
Just look at it- the rainbow star of the mezze show!
Ina’s Greek Salad
Read it from the queen or read the olive-less version below. Perfect either way.
- For the salad:
- 1 seedless cucumber, diced into 1/2″chunks
- 1 yellow bell pepper, diced into 1/2″ chunks
- 1 pint of cherry or grape tomatoes, mostly de-seeded and either halved or quartered depending on size
- 1/2 of a red onion, cut into 1/4″ chunks
- 1/2 lb of block feta cheese. Cut into 1/4″ chunks. Don’t use crumbles!
- For the dressing:
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1/4 c. red wine vinegar
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 c. olive oil
- Combine all dressing ingredients. Set aside.
- Chop your salad ingredients, toss to combine.
- If eating immediately, toss in Greek dressing. Usually I hold back 2-4 tablespoons, as I find it doesn’t need all of it.
Swiss Chef’s Note: I find that the the salad is best when sitting in the dressing for a little while, as the flavors come together, but not hours or overnight as the veggies can become watery. So, dress to eat and let sit for ~20ish minutes if you have the time. If you have leftovers, drain the water from the container and refresh with the end of the dressing.