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The Authentic, No-Lettuce Greek Salad with Homemade Tangy Vinaigrette

A vibrant bowl of authentic greek salad featuring large blocks of feta cheese drizzled with oil and herbs, mixed with tomatoes, cucumbers, and Kalamata olives.

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You can prepare this classic Mediterranean Greek Salad in under 15 minutes. This recipe focuses on fresh vegetables, feta, and olives, skipping the lettuce for a truly authentic side dish or light dinner.

Ingredients

Scale
  • 3 large ripe tomatoes, cut into wedges
  • 1 large English cucumber, peeled and sliced into half-moons
  • 1 medium red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 8 ounces block feta cheese, cut into thick slices or cubes
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano (preferably Greek oregano)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the vegetables: Cut the tomatoes into wedges, slice the cucumber, and thinly slice the red onion. Place them all in a large mixing bowl.
  2. Add the Kalamata olives to the bowl with the vegetables.
  3. Make the homemade Greek dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until combined.
  4. Pour the dressing over the vegetables and gently toss to coat everything evenly.
  5. Arrange the feta cheese slices or cubes on top of the dressed vegetables. Do not mix the feta in yet, as you want it to stay intact.
  6. Serve this refreshing salad immediately as a side dish for grilled meat or as a light dinner salad idea.

Notes

  • For the most authentic flavor, use a high-quality, thick block of feta cheese packed in brine, not pre-crumbled.
  • If you want a slightly creamier dressing, you can add 1 teaspoon of Dijon mustard to the vinaigrette ingredients before whisking.
  • This salad is excellent for meal prep if you store the vegetables and dressing separately and combine them just before serving.

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