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Authentic Greek Salad Dishes

A rustic, traditional Greek village salad made with chunky Mediterranean vegetables, high-quality extra virgin olive oil, and a solid block of rich feta cheese—completely lettuce-free for true authenticity.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: Greek
Calories: 235
Ingredients Method

Ingredients
  

  • 3 large ripe tomatoes cut into rustic wedges
  • 1 English cucumber sliced into thick half-moons
  • 1/2 small red onion thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1 large block authentic Greek feta cheese made from sheep's milk
  • Sea salt to taste
  • For the Classic Vinaigrette:
  • 1/4 cup extra virgin olive oil high quality
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon Dijon mustard for emulsification
  • Freshly ground black pepper to taste

Method
 

  1. Prep the Vegetables: In a large, shallow serving bowl, combine the rustic tomato wedges, thick cucumber half-moons, thinly sliced red onion, and pitted Kalamata olives.
  2. Season Lightly: Toss the vegetables gently with a light pinch of sea salt. Note: Go easy on the salt, as the feta and olives will add plenty of brine later.
  3. Emulsify the Dressing: In a small glass jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, and black pepper. Shake vigorously until the mixture thickens and blends beautifully.
  4. Assemble: Pour the homemade vinaigrette evenly over the tossed vegetables.
  5. Add the Feta: Place the solid block of Greek feta cheese directly on top of the seasoned vegetables (do not crumble it for true village-style presentation).
  6. Final Touch & Serve: Sprinkle a generous pinch of dried oregano over the cheese and vegetables, drizzle with a final touch of olive oil if desired, and serve immediately with crusty pita bread.