Homemade Mediterranean Greek Salad
Easy homemade Greek salad recipe with fresh vegetables, feta, and simple vinaigrette. Ready in 18 minutes. Vegetarian & anti-inflammatory.
Ingredients
- 4 medium Roma tomatoes, chopped
- 1 large cucumber, diced
- 1 medium red bell pepper, chopped
- ½ medium red onion, thinly sliced
- ¾ cup kalamata olives, pitted
- 8 ounces feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1½ teaspoons dried oregano
- 1 to 2 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 1
Rinse all vegetables thoroughly under cool water and pat them completely dry to prevent excess moisture in the finished salad.
- 2
Chop the Roma tomatoes into roughly ¾-inch pieces, then place them in a colander to drain for 2 to 3 minutes and remove excess liquid.
- 3
Dice the cucumber into similar-sized chunks, about ¾ inch, ensuring uniform pieces for balanced bites throughout the salad.
- 4
Slice the red onion into thin half-moons and separate the layers for a more delicate texture and milder flavor.
- 5
Chop the red bell pepper into ¾-inch pieces, removing the stem, seeds, and white membrane first.
- 6
Pit the kalamata olives if using whole olives, or measure out pre-pitted olives from a jar.
- 7
Whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, sea salt, and black pepper in a small bowl until well combined.
- 8
Allow the vinaigrette to rest for 5 to 10 minutes, permitting the flavors to meld and deepen.
- 9
Transfer the drained tomatoes to a large mixing bowl, then add the cucumber, bell pepper, red onion, and kalamata olives.
- 10
Pour the prepared vinaigrette over the vegetables and gently toss to coat all ingredients evenly.
- 11
Add the crumbled feta cheese immediately before serving, folding it gently into the salad to prevent it from becoming too soft or absorbing excess liquid.
- 12
Taste the salad and adjust seasoning with additional salt or pepper if needed, then serve immediately while vegetables remain crisp.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Red wine vinegar | Apple cider vinegar | Provides similar acidity with additional beneficial enzymes and a slightly fruity undertone |
| Kalamata olives | Green Castelvetrano olives | Milder, buttery flavor reduces sodium content while maintaining Mediterranean authenticity |
| Feta cheese | Goat cheese or ricotta salata | Alternative tangy cheeses with different nutrient profiles and lower lactose content |
| Regular olive oil | Cold-pressed extra virgin olive oil (higher polyphenol variety) | Enhanced anti-inflammatory compounds and superior antioxidant content |
| Red onion | Sweet yellow onion | Reduces sharpness for those with sensitive digestive systems while maintaining sweetness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 240 |
| Total Fat | 17g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 650mg |
| Carbohydrates | 14g |
| Fiber | 3g |
| Sugar | 3g |
| Protein | 8g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
