Real Greek Salad

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I used to make this Greek salad at the “Souvlaki Stand” on the island of Corfu. To this day, it remains my favorite summer salad. It’s classic. It’s simple. It can be a meal or a side. It’s the epitome of summer vegetables in their simple glory.

Real Greek Salad

Prep Time: 15 minutes

Yield: Serves 4

Real Greek Salad


  1. 3 cups (1-inch-chunked) peeled cucumber (about 2 medium)
  2. 3 cups (1-inch-chunked) tomato (about 2 pounds)
  3. 1 large onion, cut in half and sliced 1/4-inch thick
  4. 1/2 cup feta cheese, crumbled
  5. 2 tablespoons Kalamata olives, halved lengthwise
  6. 3 tablespoons extra-virgin olive oil
  7. Flake sea salt (like Maldon)
  8. 1/8 teaspoon cayenne pepper
  9. 1/2 teaspoon oregano


Toss together cucumber, tomato, onion, feta and olives. Drizzle oil and sprinkle salt on top, and toss again. Sprinkle with cayenne pepper and oregano before serving.

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  • Elizabeth Anderson

    Sounds so yummy! AND there’s a farmer’s market today, I’ve got a couple of left-over pitas, so I know what lunch is going to be today! Thank you.

    • liahuber

      Yea, Elizabeth! Perfect …

  • Sorana Tarmu

    LOVE your recipes! I made the sticky-spicy eggplant and the quinoa and pasta salad and they were amazing. I love Middle Eastern and Mediterranean food, so I guess I am in the right place… :)