Best Greek Salad
User Reviews
5
Best Greek Salad
Description
The Best Greek Salad is built on a crisp foundation of fresh vegetables including thinly sliced red onion, tomatoes, cucumber, and salty kalamata olives. The dressing combines red wine vinegar, garlic, oregano, and olive oil whisked to an emulsion, which coats the vegetables without overpowering them. Fresh mint and dill add bright herbal notes, while the feta cheese provides a creamy, salty finish. Soaking the onions in cold water before use reduces their bite, balancing the salad's sharpness.
This salad works well as a refreshing side dish or light main during warm weather, pairing nicely with grilled meats or seafood. Its vibrant flavors and textures make it a versatile option for Mediterranean-inspired meals or casual gatherings.
For best results, prepare the vinaigrette and onions ahead of time, but chop and toss the vegetables just before serving to avoid sogginess. The high water content of cucumbers and tomatoes can dilute the dressing if left to sit too long.
Ingredients
- 1/4 large red onion sliced thin
- 4 large tomato chopped
- 1 medium English cucumber chopped
- 1 cup kalamata olives
- 1/4 cup mint chopped, fresh
- 1/4 cup dill chopped, fresh
- 1-2 cups feta cheese crumbled or chopped
For the vinaigrette
- 3 & 1/2 tablespoons red wine vinegar
- 2 small garlic minced, cloves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon oregano dried
- 1/3 cup olive oil
Instructions
- Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside.
- Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so. This will take some of the bite out of the onion. (If you are a hard core raw onion lover, skip this step!)
- Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
- Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
- Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
- Top with crumbled or chopped feta (next time I'm chopping a block into chunks!) Add as much as you like. Taste it to see if it needs more salt, pepper, or oregano. Toss gently and serve immediately.
Notes
- Prepare the vinaigrette and soak the onions in advance, but chop and assemble the salad right before serving to prevent watery vegetables.
- Soaking sliced red onion in cold water for 10 minutes reduces its sharpness for a milder taste.
- The salad does not keep well when assembled; vegetables release juice that dilutes the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 22mg | 7% |
| Potassium | 493mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 24mg | 27% |
| Calcium | 183mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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