Introduction
When Lina Vexley first visited Santorini, she fell in love with the simplicity of Greek cuisine — especially the Greek salad. She remembers sitting at a seaside café, where the fresh scent of olive oil mixed with the salty sea breeze. The crisp cucumbers, juicy tomatoes, briny olives, and creamy feta cheese captured everything she loved about Mediterranean food: freshness, balance, and authenticity. Back home, Lina started recreating that magic in her own kitchen. Her Greek salad recipe celebrates that same coastal spirit — effortless, colorful, and bursting with natural goodness in every bite.
Authentic Greek Salad
Equipment
- Mixing Bowl
- Knife
- Cutting board
Ingredients
Salad Base
- 2 tomatoes cut into wedges
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese cubed or crumbled
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Chop the tomatoes into wedges and slice the cucumber and red onion thinly.
- Place all vegetables into a large mixing bowl.
- Add the olives and top with feta cheese cubes or crumbles.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with fresh parsley if desired.
Notes
Nutrition
How to Make the Recipe
Creating an authentic Greek salad is all about freshness and simplicity. Start by washing your vegetables thoroughly. Cut the tomatoes into wedges — they’re the juicy heart of the salad. Slice the cucumber and red onion thinly to give the salad a mix of crunch and sharpness. Place all the chopped vegetables into a large bowl. Add the Kalamata olives for their distinctive salty flavor and scatter cubes or crumbles of creamy feta cheese on top.
For the dressing, combine olive oil, red wine vinegar, oregano, salt, and black pepper in a small bowl. Whisk until the ingredients blend smoothly and slightly emulsify. This dressing is the key to the Greek salad’s flavor — aromatic, tangy, and rich. Pour it over the salad and toss gently, making sure not to break the feta too much.
Serve immediately for the freshest taste. If you prefer it chilled, refrigerate for about 10 minutes before serving. The salad pairs beautifully with grilled meats, fish, or even warm pita bread. For an authentic Greek touch, avoid adding lettuce — traditional Greek salad relies on the natural crunch of the cucumber and onion. You can also enhance the flavor by adding capers or a sprinkle of fresh parsley on top. Every bite bursts with the taste of the Mediterranean — simple, vibrant, and healthy.
Conclusion
Lina Vexley’s Greek salad recipe embodies everything wonderful about Mediterranean cuisine — simplicity, color, and freshness. It’s a celebration of natural ingredients brought together with just the right touch of olive oil and herbs. Perfect for a light lunch, a side dish, or a picnic, this salad proves that healthy food can be both flavorful and satisfying. With every bite, you’ll taste the sun-drenched flavors of Greece — a timeless reminder that beauty often lies in simplicity.