My Big Fat Greek Salad

4.9
(122)
92 Reviews
23 Photos

You can't go wrong with this traditional Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on August 11, 2024
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Prep Time:
20 mins
Additional Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4
Jump to Nutrition Facts

Ingredients

  • 2 large English cucumbers

  • 1 pinch kosher salt

  • 2 cups cherry tomatoes

  • ¼ red onion

  • ½ red bell pepper

  • ½ cup pitted Kalamata olives

  • ½ cup pitted green olives

  • 2 tablespoons minced fresh oregano

  • salt and freshly ground black pepper to taste

  • 1 pinch cayenne pepper, or to taste

  • ¼ cup red wine vinegar, or to taste

  • ⅓ cup olive oil, or to taste

  • 1 (4 ounce) package feta cheese, diced, divided

  • 1 teaspoon minced fresh oregano, or to taste

Directions

  1. Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.

  2. Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.

  3. While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.

  4. Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

  5. Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

    close up view of Greek Salad with olives, cucumbers, tomatoes and cheese in a bowl
    Chef John

Chef's Notes

If you need to make this the day before, I suggest making the dressing separately, and then mixing everything before the event. I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that's just my approach, and some folks prefer an overnight marination.

Use 1/2 teaspoon dried oregano if you don't have the fresh kind. Between 4 and 6 ounces of feta cheese work well here.

Nutrition Facts (per serving)

352 Calories
32g Fat
13g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 352
% Daily Value *
Total Fat 32g 41%
Saturated Fat 8g 38%
Cholesterol 25mg 8%
Sodium 1250mg 54%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 6g 13%
Vitamin C 39mg 44%
Calcium 195mg 15%
Iron 1mg 8%
Potassium 472mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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