Greek Salad
Few dishes capture freshness and balance as well as Prime Greek Salad. This Mediterranean classic combines crisp cucumbers, juicy tomatoes, red onion, briny olives, and creamy feta into a vibrant bowl of flavor and texture. It’s light enough to serve as a side yet hearty enough to enjoy as a main meal, thanks to its mix of vegetables, healthy fats, and protein.
What makes Greek salad unique is its simplicity. With just a handful of ingredients, the emphasis is on freshness and quality. A drizzle of olive oil, a splash of red wine vinegar, and a sprinkle of oregano bring the salad together, highlighting the natural flavors without overwhelming them. Unlike leafy salads, Greek salad is built around chunky vegetables, which hold their crunch and keep well, making it a great make-ahead option.
From a nutritional standpoint, Prime Greek Salad is packed with vitamins, minerals, and antioxidants. Cucumbers and tomatoes provide hydration and vitamin C, while olives and olive oil supply heart-healthy monounsaturated fats. Feta adds a creamy, tangy bite along with calcium and protein. Together, the ingredients create a balanced dish that’s both refreshing and nourishing.
Whether served alongside grilled meats, scooped with warm pita bread, or enjoyed on its own for a light lunch, Prime Greek Salad offers a taste of the Mediterranean lifestyle — wholesome, flavorful, and endlessly satisfying.
Prime Greek Salad
A refreshing Mediterranean salad made with cucumbers, tomatoes, olives, red onion, and feta — tossed in olive oil and herbs.
Ingredients
- 1 large cucumber, diced
- 3 medium tomatoes, cut into wedges
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced (optional)
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled or cubed
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine cucumber, tomatoes, red onion, and bell pepper.
- Add Kalamata olives and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour dressing over salad. Toss gently to combine.
- Garnish with parsley and serve immediately or chill 15 minutes for flavors to meld.
Tips & Variations
Make it a meal: Add grilled chicken, shrimp, or chickpeas for protein.
Change the cheese: Try goat cheese or plant-based feta for variety.
Add grains: Toss in quinoa or farro to make it more filling.
Herb boost: Fresh dill or mint pairs beautifully with cucumbers.
Meal prep tip: Store dressing separately and mix before serving to keep veggies crisp.
Serving Suggestions
Pair with grilled lamb skewers or chicken souvlaki.
Serve alongside pita bread and hummus for a Mediterranean platter.
Add as a side to roasted salmon or pork chops.
Enjoy solo as a light lunch with iced tea or sparkling water.
Bring to picnics or potlucks — it holds up better than leafy salads.
FAQs
Can I make Greek salad ahead of time?
Yes, chop the vegetables and mix the dressing separately. Combine just before serving.Do I need to peel the cucumber?
Not necessarily — English cucumbers have thin skin, but you can peel if preferred.What olives are best for Greek salad?
Kalamata olives are traditional, but green or black olives work too.Can I use bottled dressing?
Homemade is best — just olive oil, vinegar, and oregano — but bottled Greek dressing is an option if you’re short on time.How long does Greek salad last in the fridge?
Up to 2 days, though the vegetables will soften. It’s freshest eaten the same day.
Final Thoughts
Prime Greek Salad proves that the simplest recipes are often the most satisfying. With crisp vegetables, creamy feta, and a zesty olive oil dressing, this salad is refreshing, healthy, and endlessly versatile. Whether you serve it as a side, appetizer, or main course, it’s a timeless dish that brings a touch of the Mediterranean to any table.
