- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 315 kcal
Quick summary
“This traditional rustic Greek salad combines cubed tomatoes, crispy cucumber, black olives, and salty feta cheese. Seasoned with extra virgin olive oil and lemon, it offers pure Mediterranean freshness.”
What you need to know
- Crumbled feta cheese provides creamy salinity and breaks the natural acidity of the diced ripe tomatoes.
- The rustic cut of the cucumber and red onion ensures a crunchy texture without releasing excessive water in the bowl.
- The 5-minute rest before serving integrates the olive oil and lemon juice with the vegetable juices.
Ingredients
Main
- 4 medium tomatoes cut into cubes
- 1 large cucumber peeled and cut into slices
- 200g of crumbled feta cheese
- 100g black olives
- 1/2 sliced red onion
- 50ml extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Principal
- In a large bowl, place the tomatoes, cucumber, onion, and olives.
- Add the crumbled feta cheese over the vegetables.
- In a separate container, mix the olive oil, lemon juice, salt, and pepper.
- Despeje o molho sobre a salada e misture delicadamente.
- Prove e ajuste o tempero se necessário.
- Let the salad rest for 5 minutes so that the flavors blend.
Chef's tips
- Let the red onion slices soak in ice water for 10 minutes to soften the pungent bite before using.
- Use fleshy Kalamata-type black olives with pits to get the authentic taste of Greece.
- Mix the salad delicately so as not to crush the feta cheese blocks or break the tomato cubes.
Variations
- With dried oregano: sprinkle a tablespoon of dried oregano leaves over the feta cheese for a typical Greek aroma.
- With green bell pepper: add half a green bell pepper sliced into thin strips to intensify the crunch.
- Whole block of feta: arrange a whole rectangular slice of feta cheese over the salad.
Substitutions
- Greek feta cheese can be replaced by fresh goat cheese, pressed salted ricotta, or cured Minas cheese.
- Black olives can be replaced by Chilean Azapa black olives or stuffed green olives.
- The lemon juice can be swapped for good quality red wine vinegar as in the tradition.
How to store
Consume preferably on the same day. If there are leftovers, store in an airtight container in the refrigerator for up to 2 days; drain the liquid released by the tomatoes at the bottom of the bowl before consuming the next day.
Can it be frozen?
It is not possible to freeze Greek salad. Frozen raw cucumbers and tomatoes suffer cellular collapse, losing all crunchiness and releasing cloudy water, while feta cheese thaws crumbled and with a rancid texture.
What to serve with
Serve as a side dish for grilled chicken skewers (souvlaki), roast lamb, grilled fish, or warm pita bread. Pairs perfectly with dry Greek white wine like Retsina or rosé wine.
Frequently asked questions
What is the importance of extra virgin olive oil in this recipe?
Olive oil is the conducting vehicle of Mediterranean flavors; use quality olive oil to generously drizzle the vegetables.
Why should red onion be in ice water before?
Cold water attenuates the pungent sulfur compounds of raw onion, leaving the flavor milder, crunchier, and more digestible.
Does the traditional Greek salad have green lettuce leaves?
No, the classic Greek peasant salad (horiatiki) never has lettuce, being composed exclusively of rustic vegetables.
Can I use fresh minas cheese instead of feta cheese?
Minas frescal cheese releases a lot of whey and has little salt; prefer aged standard minas cheese or firm goat cheese.
