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Dave's Eats

My Big Fat Greek Salad (x0.5 scale)

Recipe by user david

A classic no-lettuce Greek salad with feta, Kalamata olives, and a simple red wine vinaigrette.

½ x1 x2
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Makes 3.5 cups

This traditional-style Greek salad is “stupidly easy” but tastes incredible thanks to juicy tomatoes, crisp cucumber and pepper, briny Kalamata olives, and chunky feta. It’s finished with a simple red wine vinaigrette inspired by Greek restaurant dressings—perfect for summer meals, barbecues, picnics, or as a bright side to grilled meats. Tip: gently toss to avoid squishing the feta (cubes/chunks are most traditional), and sprinkle extra oregano and black pepper right before serving; you can also swap in fresh oregano if you have it.

Salad:
  • 1 1⁄2 cup 1 1⁄2 cup (200 g) cherry tomatoes, chopped
  • 1 cup 1 cup english cucumbers, diced
  • 0.5 0.5 green bell pepper, sliced or chopped
  • 2 oz 2 oz (57 g) light or regular feta cheese, cubed or coarsely crumbled
  • 1⁄4 cup 1⁄4 cup red onion, very thinly sliced
  • 1⁄4 cup 1⁄4 cup pitted Kalamata olives
  • 1 1⁄2 cup 1 1⁄2 cup (200 g) cherry tomatoes, chopped
  • 1 cup 1 cup english cucumbers, diced
  • 0.5 0.5 green bell pepper, sliced or chopped
  • 2 oz 2 oz (57 g) light or regular feta cheese, cubed or coarsely crumbled
  • 1⁄4 cup 1⁄4 cup red onion, very thinly sliced
  • 1⁄4 cup 1⁄4 cup pitted Kalamata olives

Combine all salad ingredients in a large bowl. Be careful not to squish the feta. For traditional Greek salad, the cheese is better in cubes or chunks than crumbles. Set aside.

Dressing
  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp olive oil
  • 1 Tbsp, 1 1⁄2 tsp 1 Tbsp, 1 1⁄2 tsp red wine vinegar
  • 1⁄2 tsp 1⁄2 tsp garlic, minced
  • 1⁄2 tsp 1⁄2 tsp dijon mustard
  • 1⁄2 tsp 1⁄2 tsp (2 g) white granulated sugar
  • 1⁄2 tsp 1⁄2 tsp dried oregano, plus extra for sprinkling
  • 1⁄4 tsp 1⁄4 tsp sea salt
  • 1⁄8 tsp 1⁄8 tsp black pepper, freshly ground
  • 1 Tbsp, 2 3⁄4 tsp 1 Tbsp, 2 3⁄4 tsp olive oil
  • 1 Tbsp, 1 1⁄2 tsp 1 Tbsp, 1 1⁄2 tsp red wine vinegar
  • 1⁄2 tsp 1⁄2 tsp garlic, minced
  • 1⁄2 tsp 1⁄2 tsp dijon mustard
  • 1⁄2 tsp 1⁄2 tsp (2 g) white granulated sugar
  • 1⁄2 tsp 1⁄2 tsp dried oregano, plus extra for sprinkling
  • 1⁄4 tsp 1⁄4 tsp sea salt
  • 1⁄8 tsp 1⁄8 tsp black pepper, freshly ground

Whisk together all dressing ingredients in a small bowl or measuring cup.

Pour over salad and mix well.

Pour over salad and mix well.

Sprinkle a bit more dried oregano and freshly ground black pepper over the salad and serve immediately.

Sprinkle a bit more dried oregano and freshly ground black pepper over the salad and serve immediately.

  • 0.5 0.5 avocado (optional), diced
  • 0.5 0.5 avocado (optional), diced

Optionally, add avocado on top just before serving.

Sources:

  • Every Salad Ever by Greta Podleski

Category:

Salads

Notes

Notes: sprinkle two teaspoons fresh oregano over the salad instead of dried oregano you

Nutrition Information

Nutrient Per Serving Total
Calories 1 8
Protein 0.0g 0.0g
Fat 0.0g 0.0g
Saturated Fat 0.0g 0.0g
Carbohydrates 0.3g 2.1g
Fiber 0.0g 0.0g
Sugar 0.3g 2.1g
Sodium 0mg 0mg
Cholesterol 0mg 0mg

Per serving values based on 7 servings at 0.5x scale.

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