Greek · Lunch · Summer
Proper Greek Salad
4.6 · community
15m
Prep
0m
Cook
Easy
Level
280
Energy
No lettuce — that's the first rule. Tomatoes, cucumber, onion, olives, and a slab (not crumbles) of feta under oregano and oil.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Tomato — in fat wedges, at room temperature
Cucumber — thick half-moons
Red Onion — shaved
Olives — kalamata
Feta — one proud slab
3 steps
Method
1
Salt the tomato wedges and rest 5 minutes — their juice is half the dressing.
5 min — timer available in cooking mode
2
Toss tomatoes, cucumber, onion, and olives with vinegar and most of the oil.
3
Lay the feta slab on top whole, shower with oregano, and pour the last oil over it. Bread mops the bowl — that's the second rule.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Kettle chips or a simple green salad
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
280
kcal
8g
protein
14g
carbs
22g
fat
3g
fiber
520mg
sodium
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Your notes
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Lessons behind this dish
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