Greek Salad with Feta
This is my go-to Greek Salad with Feta recipe. Perfect in the summer when garden tomatoes are plentiful or just substitute grape or cherry tomatoes the rest of the year!
A refreshing Greek Salad Recipe is a fabulous addition to any menu, and the simple Mediterranean salad dressing is a breeze to prepare.
Greek Salad with Feta
I combed the blog looking for this Greek Salad with Feta recipe. I was certain I’d posted this old favorite. Three summers of blogging and garden tomatoes and many many Greek salads, but I soon realized I had not yet posted this simple veggie-packed salad and vinaigrette. My friend, Linda, shared this at a teacher’s luncheon I chaired over a decade ago. I’ve tweaked it through the years, adding peppers, tomatoes, and cukes.
When I make my Chicken Feta Kabobs, I buy the best French Feta from Whole Foods and save half of it for this salad. This cheese is nothing like the pre-crumbled version you find in those plastic containers. This feta is packed in water, and it’s mild, creamy with just a slight tang. Add a slice of classic baklava and you’ll have a Greek feast!
Chopped Greek Salad
Yeah, yeah, French feta may not make this an authentic chopped Greek salad, but this recipe is easy, light and perfect for the dog days of summer, especially if you have a garden full of ripe, juicy tomatoes. I could eat this Greek salad recipe every single day!
It’s a summer favorite at our house when August and the peak of tomato season arrives. My friend, Linda, who is of Lebanese descent, shared this family recipe with me years ago. I’ve tweaked it a bit by adding our favorite veggies, but the simple Greek salad dressing is all hers! The Mediterranean dressing is made with red wine vinegar and lemon juice. I usually have a lemon in my produce drawer, and the other ingredients are staples in my pantry.
Tips for Making a Chopped Greek Salad
Since the ingredients are minimal, it’s imperative that the best quality products are used in this Greek salad recipe.
- Winter grocery store tomatoes are typically flavorless. Use cherry or grape tomatoes for this salad during the offseason.
- Do not purchase crumbled Feta in those plastic containers. Buying a chunk of your favorite Feta and cubing or crumbling lets you use a higher quality cheese.
- Use an English cucumber if available. They have smaller seeds, less bitter skin and slightly sweeter taste. Mini Persian cucumbers are a lovely alternative, too!
- Buy a good quality red wine vinegar. Grocery store brands are often harsher in flavor, especially the inexpensive versions.
- To make the Greek salad dressing, whisk together all ingredients except the olive oil. Slowly drizzle in the olive oil while whisking constantly. This helps to emulsify the dressing.
More Summer Salad Recipes:
- Watermelon Feta Salad
- Mediterranean Chopped Salad
- Basil Brie and Strawberry Salad
- Guacamole Salad
- Marinated Vegetable Salad
- Greek Farro Salad
- Corn Tomato and Basil Salad
- More of the Best Salad Recipes
- Half a head of iceberg lettuce, chopped in cubes (may use full head if needed)
- 1-2 ripe garden tomatoes, chopped with seeds removed if desired
- 1/2 English cucumber, cubed
- 14 ounce can artichoke hearts, drained and cut in halves
- 1 red bell pepper, cut into cubes
- 1/2 cup Feta cheese, cubed (I prefer a French Feta)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon sugar
- Freshly ground black pepper, to taste
- Whisk together vinegar, lemon juice, salt, sugar, and pepper. Drizzle in olive oil, whisking to emulsify. Set aside.
- Layer lettuce on bottom of serving bowl. Arrange vegetables and cheese over lettuce. Toss with dressing immediately before serving.
Amount Per Serving: Calories: 248Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 571mgCarbohydrates: 20gFiber: 8gSugar: 7gProtein: 5g
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #26: Eat low glycemic foods. These are items that don’t create big spikes in your blood sugar and include meats, eggs, cheese as well as some legumes, grains, fruits and vegetables. My explanation is very simplistic, so please do your own research to get a full understanding of the concept.