Save A crisp Greek salad with lemon vinaigrette is my go-to dish when I want something refreshing yet satisfying for warm days or quick lunches. Every bite is a mix of juicy tomatoes sweet cucumbers briny olives sharp red onions and creamy feta all coated in a vibrant lemony dressing. It always brings me back to sunlit lunches on my grandmother’s porch when we reached for second helpings before the platter was empty.
Every time I serve this Greek salad friends rave about the tangy dressing and crave the combination of textures. After testing other vinaigrettes this lemon version became our family favorite during a backyard picnic and now it feels like summer on the table any time.
Ingredients
- Ripe tomatoes: choose heavy tomatoes with a deep red color for juicy sweetness
- English cucumber: its thin skin means no peeling and its crunch keeps the salad lively
- Kalamata olives: look for shiny unwrinkled olives for the best rich briny flavor
- Feta cheese: seek blocks made from sheep’s milk for creaminess and tang
- Red onion: mild and sliced thinly so it adds gentle sharpness without overpowering
- Extra virgin olive oil: use a good quality bottle for fruity peppery notes
- Lemon juice: squeeze fresh lemons for bright acidity that defines the dressing
- Salt and pepper: add seasoning to bring out the bold flavors in the vegetables and dressing
Instructions
- Prep the Vegetables:
- Chop tomatoes into bite sized pieces for juicy bursts in every forkful Dice cucumber and slice red onion thinly so each bite is balanced in size
- Mix the Base:
- Place chopped tomatoes cucumber red onion and kalamata olives in a large mixing bowl This helps everything mingle evenly
- Add the Cheese:
- Crumble feta cheese over the vegetables and gently toss just enough that each piece picks up some cheese
- Make the Lemon Vinaigrette:
- In a small bowl whisk together extra virgin olive oil fresh lemon juice a sprinkle of salt and a few cracks of black pepper Whisk vigorously until thickened and emulsified
- Dress the Salad:
- Pour the lemon vinaigrette over the combined vegetables and cheese Toss everything together using clean hands or salad tongs ensuring the dressing glazes every piece
- Taste and Finish:
- Sample the salad and adjust salt and pepper as needed Serve right away while crisp and cold
Save I have always loved how feta transforms this salad with its creamy crumbly texture Sometimes I remember my aunt sneaking extra feta on her plate during family parties and everyone laughing when it disappeared so quickly
Storage Tips
Greek salad tastes best fresh but you can store leftovers in an airtight container in the fridge for up to twenty four hours The vegetables will soften slightly but the flavors meld for a tasty snack If making for later keep the dressing separate and toss just before serving to preserve crispness
Ingredient Substitutions
Swap cherry tomatoes for larger tomatoes when they are extra sweet Try firm sheep or goat cheese if you have a feta allergy Kalamata olives offer classic flavor but black olives can work in a pinch Red wine vinegar can be used if you do not have fresh lemons just adjust to taste
Serving Suggestions
Greek salad shines as a side for grilled chicken lamb or fish It is also lovely as a main course with toasted pita or generously spooned over couscous For parties serve as part of a Mediterranean spread alongside hummus and dolmas
Cultural History
Greek salad or Horiatiki has roots in rural Greek villages where fresh garden vegetables cheese and olives were plentiful The simple lemon vinaigrette brings out the produce's natural flavors Traditionally served without lettuce this salad honors the Mediterranean tradition of using peak season ingredients in generous portions
Seasonal Adaptations
In summer use garden tomatoes and Persian cucumbers for ultimate sweetness In spring finely chop tender green onions instead of red onion In winter brighten up with a bit more lemon juice and thicker chunks of feta
Success Stories
Many readers have written that this Greek salad became their barbecue staple A friend once made a double batch for a potluck and it disappeared before anything else I even heard someone used this recipe to convince their picky eater that veggies could be delicious
Freezer Meal Conversion
Greek salad does not freeze well as fresh vegetables lose texture when thawed If you want to prep ahead chop the veggies and store in the fridge unseasoned Keep the vinaigrette separate then combine for the freshest results
Save This Greek salad is a burst of color and taste for any table. Enjoy it fresh for the best crispness and vibrant flavors.
Recipe FAQs
- → What ingredients are essential for a Greek salad?
Key ingredients include tomatoes, cucumber, kalamata olives, red onion, feta cheese, olive oil, and lemon juice.
- → How do I keep the salad crisp?
Chill vegetables before slicing and combine ingredients right before serving to maintain texture.
- → Can I use another cheese instead of feta?
While feta is traditional, you can substitute with goat cheese or ricotta salata for a similar tangy flavor.
- → Is it necessary to peel the cucumber?
Peeling is optional; leave skin on for added texture and color, or peel if a softer bite is preferred.
- → What can I serve with Greek salad?
Pair with grilled meats, pita bread, or enjoy as a light standalone meal.