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A vibrant and refreshing Greek Salad paired with a homemade Greek Salad Dressing. True to its roots, it has no lettuce but is adorned with a delightful red wine vinegar dressing.

Greek Salad Greek Salad

Greek Salad holds a special place in Aussie hearts. It’s such a staple that even the neighborhood fish and chip shop probably offers it. That’s a testament to our love for it.

Interestingly, the popular rendition of Greek Salad, which is also how I make it, isn’t the authentic Greek style. In the genuine Greek version, feta is presented as a block atop the salad, not diced. Moreover, it’s only dressed with extra virgin olive oil, specifically Greek, without any vinaigrette. I stumbled upon this fact when I came across the Perfect Greek Salad from Helen at Scrummy Lane, who’s a huge fan of all things Greek.

You might disagree with me, but I lean towards the widely known version — diced feta (simpler to consume) and vinaigrette instead of mere olive oil, which I find a tad too rich. Still, I won’t be surprised if I change my stance when I visit Greece. While I might deviate slightly from the traditional Greek salad, there are some principles I adhere to:

  • No lettuce – Add it if you desire, but the classic Greek salad doesn’t include it.
  • Quality matters – Especially for minimalistic recipes like this, prioritize the finest ingredients you can obtain.
  • Deep-hued, succulent black Kalamata olives are a must. Bottled ones work, but ensure they’re top-tier. On a trip to LA, I went to three different stores with my friend Meggan from Culinary Hill, just to find the perfect olives. We eventually settled on Delallo Kalamata Olives from Ralph’s. While my recipe might not mirror the authentic Greek Salad, it aligns with how most Western restaurants present it.

This salad, bursting with flavor and freshness, is also one of the quickest to prepare. I appreciate that everything is chunky, eliminating tedious chopping!

Greek Salad

Greek Salad

A vibrant and refreshing Greek Salad paired with a homemade Greek Salad Dressing. True to its roots, it has no lettuce but is adorned with a delightful red wine vinegar dressing.
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 3 tomatoes (size of a tennis ball)

  • 4 Lebanese / Persian cucumbers (about 8"/20cm long)

  • 1/2 small red onion (size of a tennis ball)

  • 1 small green capsicum / bell pepper

  • 8 oz / 250 g feta block

  • 5.5 oz / 125g black kalamata olives (Note 2)

  • 1 tsp dried oregano


  • 1 garlic clove , minced (about 1/2 tsp minced garlic)

  • 1 tsp dried oregano

  • 1/4 tsp salt (or 1/2 tsp Kosher salt)

  • Freshly ground black pepper

  • 3 tbsp red wine vinegar

  • 6 tbsp extra virgin olive oil (preferably Greek!)


Prepare the Greek Salad Dressing by combining its ingredients in a jar and vigorously shaking until a harmonious blend is achieved. Allow this mixture to rest for 20 minutes, permitting the flavors to meld.
Tomatoes: Divide each tomato into 6 wedges, then proceed to segment each wedge into 3 or 4 smaller portions. For tomatoes with excess moisture, gently extract the watery seeds using a teaspoon.
Cucumbers: Skillfully slice the cucumber into slices approximately 1/2cm or 1/5" in thickness. In the case of larger cucumbers, vertically halve them before slicing.
Onion: Shed the outer layers of the red onion and finely slice it. I recommend retaining the onion rings, but you could also halve it prior to slicing. (Refer to Note 2.)
Capsicum: Cut the capsicum into short, slender strips.
Feta: Carve the feta into cubes approximately 1cm or 2/5" in size.
Combine the segmented tomatoes, sliced cucumber, finely sliced onion, feta cubes, and olives within a bowl. Sprinkle the ensemble with oregano before lavishly drizzling the prepared dressing over the medley. Gently toss the ingredients, ensuring an even coating. Serve promptly to relish the flavors at their peak


Kalamata olives are the quintessential choice for a Greek salad. I personally favor the ones with seeds inside, as I believe they retain more juiciness. However, if you prefer, pitted olives can be used as well. Opt for olives with a deep, ebony hue – the darker, the better! Ideally, freshly plucked black olives in olive oil from delis offer the best experience. Alternatively, opt for high-quality pre-packaged olives. Seek out olives that appear plump and boast a rich black color. Note that many olives in jars tend to lose some of their vibrancy. During my time in LA, I might have driven my friend to the brink by scouring various stores until I encountered olives that met my standards! Eventually, I stumbled upon Delallo olives, a superb quality pre-packaged option. In Australia, you can conveniently find well-rounded and high-quality Kalamata olives at major supermarkets. If the raw intensity of red onion isn't your preference (remember, red onion is milder than some other onion types), you can mitigate this by soaking the sliced onions in a bowl of water for around 15 minutes. This simple step will help temper the onion's pungency. Nutritional content per serving, based on an assumption of 5 servings. Should you opt for low-fat feta, the calorie count slightly decreases to approximately 300 calories per serving. Greek Salad Nutritional Information
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