greeksalad1-1076I ate a similar Greek Salad almost everyday during my itinerant trip in Greece last summer. When we checked in the first apartment of the trip, we finally took a break from “restaurant food”. We were in the beautiful island of Poros when we prepared this salad. Very simple, easy to make and packed with vitamins and antioxidants, this is a symbol of one of the most fertile lands in Europe, blessed by sunny days many months a year. 


I knew this salad well before our trip to Greece. However, in the land of Jacket Potatoes and Caesar salads I had probably forgotten how tasty can be the simplicity of tomatoes seasoned with olive oil and mixed with other few Mediterranean ingredients (p.s. good tomatoes need 6-8 hours a day to grow, this is why in north Europe they are never tasty enough. Or at least, never as tasty as the ones we ate in Greece).


Tomatoes, cucumber, olive oil, sliced red onion, green pepper, kalamata olives and crumbly feta cheese. Here is the Greek salad in its most popular version abroad. I discovered during this trip that if you do not crumble the feta cheese but rather top the salad with a pretty thick slab of feta, then – and only then – you have a real Greek Salad, the one you get served in authentic Greek taverns and ouzeri. Less sophisticated, more rough and rustic. Just like I want my homemade healthy food to be.

Greek Salad


  • 4-6 to matoes - cut into wedges
  • 3 large plum tomatoes seeded and coarsely chopped
  • 1 medium red onion
  • 1 cucumber - sliced
  • 1 small green pepper cut into thin rings
  • 3/4 cup kalamata olive
  • 300 feta cheese
  • salt to taste


  • 6 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano


  • Whisk dressing ingredients together until blended (keep a bit of oregano aside).
  • Combine all salad ingredients, except cheese, in a large bowl. Toss gently to combine just before serving. Cut the feta in slabs.
  • Top with the block of feta, a sprinkle of oregano and serve.


Notes: Gluten-Free, Vegetarian


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  1. no wonder this salad is your favorite…with all those gorgeous pecks of color,fresh and utterly delicious flavors and of course cheese…it is one of our most favorites too….thanks for sharing 🙂

    1. Thanks Sarah. I waited a lot before publishing the recipe because, yeah, the subject of the pics is clearly exposed to direct sunlight. The images went in my “wrong photography” folder. When I saw the pics again a few days ago I thought of summer and all the beautiful things summer brings. Positive sensations… so I gave these pics a chance on the blog. Glad you liked them!