Greek Salad

Ingredients

• 300 g (2 cups)cherry tomatoes, or 2 large tomatoes
• 300 g (2 cups)cucumber, sliced, or 3 small cucumbers
• 2sweet bell peppers
• 1 smallred onion, sliced
• 140 gfeta cheese

Instructions

1. 1

   Cut the vegetables

   Chop the vegetables and add them to a bowl.

2. 2

   Mix the dressing

   Put all the dressing ingredients in a jar and mix well. The ingredient list supplied here does not specify which ingredients to use.

3. 3

   Dress the salad

   Pour the dressing over the salad and mix.

What is Greek salad?

Greek salad, often called horiatiki in Greece, is a combination of fresh vegetables and feta. This version keeps the preparation straightforward, with the vegetables chopped, tossed together and topped with dressing.

The recipe provided does not include olives or name the dressing ingredients, so this version sticks to the listed components rather than assuming additions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 6g protein, 13g carbs, 8g fat.

The tomatoes, cucumber, peppers and onion provide most of the carbohydrates, while feta contributes most of the protein and fat. These estimates exclude dressing because its ingredients and amounts were not provided; serve the salad with bread or another filling side if you want a more substantial plate.

Choosing the vegetables

Tomatoes: Cherry tomatoes can be halved, while larger tomatoes are best cut into bite-sized pieces. Choose ripe tomatoes for a juicy, sweet flavour.

Cucumber and peppers: Use firm vegetables and cut them into similar-sized pieces so they are easy to eat together.

Red onion: Slice it thinly so its sharpness does not overwhelm the other ingredients.

Handling the feta

Feta: Add the 140 g of feta near the end, either crumbled or cut into pieces. A gentle toss helps keep some larger pieces intact.

Mixing the dressing

Jar method: The recipe says to combine the dressing ingredients in a jar and mix well, but it does not list those ingredients or their amounts. Check the original recipe for the dressing details before making this step.

Keeping the vegetables crisp

Timing: Chop the vegetables shortly before serving if you want them at their crispest. Once dressed, the tomatoes and cucumber will release liquid as they stand.

Texture: Mix gently after adding the dressing, especially if the feta is in larger pieces.

Serving the salad

Serve it alongside grilled fish, chicken or bread, or enjoy it as a simple lunch. If preparing it ahead, keep the dressing separate and toss it through just before serving.

Recipe notes & tips

• Dry washed vegetables well so excess water does not dilute the dressing.
• Cut the vegetables into pieces that are easy to pick up with a fork.
• Slice the red onion finely for a more balanced bite.
• Add the feta towards the end and toss gently.
• Dress the salad shortly before serving to keep it from becoming watery.

Variations

• Add olives: Stir in pitted Kalamata olives for a briny addition.
• Add herbs: Scatter over fresh oregano or parsley just before serving.
• Make it more filling: Serve with chickpeas or warm bread.
• Change the tomatoes: Use ripe large tomatoes in place of cherry tomatoes.
• Add a tangy dressing: Use the dressing specified by the original recipe, as its ingredients are not included here.

Common mistakes to avoid

• Dressing too early: The vegetables can turn watery; dress the salad shortly before serving.
• Large onion pieces: They can dominate each mouthful; slice the onion thinly.
• Rough mixing: It can break up the feta; toss the salad gently.
• Wet vegetables: Extra water can dilute the dressing; dry the vegetables after washing.
• Guessing the dressing: Its ingredients are missing from the supplied recipe; check the original instructions rather than assuming a formula.

How to store

Keep undressed salad in an airtight container in the fridge and use within 1–2 days for the best texture. Store dressing separately, then toss it through just before serving; dressed leftovers are best eaten promptly.

Frequently asked questions