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Classic Greek Salad


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Classic Greek Salad 0 Picture


  • 1 small red onion, halved and thinly sliced
  • Kosher salt
  • 1/4 cup red wine vinegar
  • Grated zest and juice of 1 lemon
  • 1 tsp. honey
  • 1 tsp. dried oregano
  • Freshly ground pepper
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 12 to 14 small vine ripened tomatoes, quartered
  • 5 Persian cucumbers
  • 1 4 ounce block Greek feta cheese, packed in brine
  • Fresh oregano leaves, for topping



Step 1

Soak the red onion in a bowl of heavily salted ice water, 15 minutes.

Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and toss.

Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss.

Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper.


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