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Salad · Greek

Greek Salad

Cos lettuce, tomato, cucumber, capsicum, olives and feta in a simple oregano and olive oil dressing. A fast, no-cook side for warm weather.

Prep
20 min
Total
20 min
Serves
6
Jump to recipeIngredientsMethod
Greek salad with cos lettuce, tomato, cucumber, red onion, Kalamata olives and feta in a white bowl

This leans closer to a big Greek-style side salad than the tomato-and-cucumber-only horiatiki you'd get in Greece, with cos lettuce added for bulk and crunch. It's an easy one to scale up for a crowd since nothing needs cooking and the dressing is just whisked together.

Dry the lettuce properly after washing it. Leftover water on the leaves dilutes the dressing and waters down the flavour of everything else sitting in the bowl with it, which is the main reason a Greek salad can taste flat even with good ingredients.

Buy feta in a block and crumble it yourself rather than using the pre-crumbled kind from a tub. Block feta holds together better and has a creamier texture, pre-crumbled feta is often drier and can taste a bit chalky in comparison.

Slice the cucumber thinly so it mixes evenly through the salad rather than sitting in big watery chunks. Toss everything with your hands rather than tongs or a spoon, it coats the ingredients more evenly and bruises the lettuce less.

Recipe

Greek Salad

Prep
20 min
Total
20 min
Serves
6

Ingredients

6 Servings

Method

  1. Step 1: Combine the cos lettuce, cucumber, tomatoes, olives, capsicum and red onion in a large bowl. Scatter over the feta.

  2. Step 2: Whisk the olive oil, lemon juice, oregano and black pepper together in a small bowl. Pour the dressing over the salad, toss well with your hands to combine, and serve.

Tips

  • Salt the tomatoes lightly and let them sit for a few minutes before adding them to the bowl, it draws out a bit of extra juice that would otherwise water down the salad.
  • If you're not serving the salad straight away, keep the dressing separate and toss it through just before serving so the lettuce stays crisp.

Variations

  • Classic horiatiki: leave out the lettuce entirely and increase the tomato to 4-5 large, for the simpler Greek version without any leaves.
  • Dairy-free: leave out the feta and add extra olives and a pinch more salt to make up the savouriness.
  • Add protein: top with grilled chicken or chickpeas to turn it into a light main course.

Storage and make-ahead

Best made fresh and eaten the same day. If prepping ahead, chop the vegetables and make the dressing separately, keep both covered in the fridge for up to a day, and combine just before serving.

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