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Best Greek Salad
5 from 18 votes

Best Greek Salad

This Best Greek Salad features thinly sliced red onion soaked to mellow its sharpness, fresh tomatoes and cucumbers, kalamata olives, and a blend of mint and dill herbs. It's tossed in a red wine vinegar vinaigrette with garlic and oregano, then topped with crumbled or chopped feta cheese, creating a fresh, tangy, and herbaceous salad with a satisfying mix of textures and flavors.

Prep Time
20 mins
Total Time
20 mins
Servings: 6
Calories: 262 kcal
Course: Salad
Cuisine: Greek

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

    Cup of Yum
  1. 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.
  2. 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!)
  3. Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
  4. Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
  5. Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 262

% 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.