Classic Greek Salad

The salad ingredients can be prepared up to 6 hours ahead and refrigerated. The vinaigrette dressing can be made 1 week in advance and kept in a sealed container. Whisk the dressing to re-emulsify it and add the herbs just before using. Toss the salad about 30 minutes before serving. 

Classic Greek Salad


Quantity Ingredients
2lb medium tomatoes
2 medium cucumbers
2 green bell peppers
1 medium red onion
6 oz. feta cheese
3/4 cup Kalamata or other Greek olives
3-5 sprigsfresh mint
3-5 sprigsfresh oregano
7-10 sprigsparsley
3 tbsp red wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil


1. Strip the mint and oregano leaves from the stems and pile them together on a chopping board. Coarsely chop the leaves, bunching them together with one hand to make chopping easier. Strip the parsley leaves from the stems and chop them. 2. In a small bowl, whisk together the red wine vinegar, salt and pepper. Gradually whisk in the oil so the vinaigrette dressing emulsifies and thickens slightly. Add the chopped herbs, then whisk the dressing again and taste for seasoning. 3. With the tip of a small knife, core the tomatoes. Cut each one into 8 wedges, then cut each wedge in half. 4. With a vegetable peeler, peel the cucumbers. Trim and cut each cucumber lengthwise in half. Scoop out the seeds from each cucumber half with a teaspoon. Discard the seeds. Cut the cucumber halves lengthwise into 2-3 strips, then gather the strips together and cut them crosswise into 1/2-inch pieces. 5. Cut around, pull out and discard each bell pepper core. Halve the peppers, scrape out the seeds and cut away the white ribs. Set each half cut-side down, flatten with the heel of your hand and slice it lengthwise into strips. Cut the strips into dice. 6. Peel and trim the red onion. Cut a thin slice from one side so it sits firmly on the chopping board. Cut the onion crosswise into thin rings. Separate the rings with your fingers. 7. Cut the feta cheese into 1/2-inch strips. Gather the strips together and cut crosswise into cubes. 8. Put the tomatoes, cucumbers, bell peppers and onion rings in a large bowl. Briskly whisk the herb vinaigrette dressing and pour it over the top of the salad. With a large metal spoon, gently toss the vegetables thoroughly in the dressing. Add the olives and feta cheese and gently toss again. Taste for seasoning. 

Source: Anne Willan's Look & Cook Superb Salads, Stoddart, 1993