Greek Salad

Greek Salads: A Culinary Journey Through Greece

This past year, we spent time exploring mainland Greece and the Greek Islands. One thing I quickly noticed was that every restaurant menu featured a Greek salad. It became a ritual—ordering a Greek salad at every meal, curious to see how each restaurant put its own spin on this classic dish.

These are Greek Salads from Psaras Tavern in Athens, Triana Tavern Santorini, Restaurant Scholarhio in Athens

While every version had slight variations, the core ingredients remained the same:

• Red onion
• Kalamata olives
• Cucumber
• Tomatoes
• Bell Pepper
• Feta Cheese
• Dried Oregano
• Sea salt
• Vinegar
• Olive Oil

Proportions Used When Recreating Greek salad at Home

• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives
• 1 English cucumber, sliced
• 4 ripe tomatoes, quartered
• 1 bell pepper, sliced (or any pepper)
• 2 slices of feta cheese (or a thick slab)
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 2 tablespoons vinegar
• ¼ cup olive oil

The Art of a Greek Salad

One thing that stood out to me was that Greek salads in Greece are never drowned in dressing. Instead, the flavors come together naturally, with each ingredient allowed to shine. The olive oil, vinegar, and seasonings are layered in as the salad is built, creating a fresh and vibrant dish.

Here’s how it’s traditionally assembled:

1. On a deep plate, arrange the tomatoes, sliced cucumbers, olives, onion, and bell pepper.
2. Sprinkle the vegetables with sea salt.
3. Drizzle half of the olive oil over the vegetables.
4. Sprinkle with the vinegar.
5. Lay the slices (or a thick slab) of feta on top. Or cut the slices into cubes and arrange on the vegetables.
6. Drizzle the remaining olive oil over the feta and vegetables.
7. Sprinkle with dried oregano.

That’s it—no over-complicated dressings, no lettuce, just whole, fresh ingredients at their best.

Regional Variations & Favorite Moments

While the fundamentals were always the same, I loved seeing the small differences between salads. Some restaurants served the feta as a whole block, while others cubed it. Occasionally, we’d find capers sprinkled on top or a different type of olive added in, croutons, pecorino peppers. And the olive oil—always rich and full of flavor—was a reminder of Greece’s incredible olive groves.

Each meal became a mini taste test, and in the end, I realized that the best Greek salad isn’t just about the ingredients—it’s about where you are, who you’re with, and the joy of eating fresh, simple food.

READ MORE

Read more about our pesto making class in Manarola Italy