This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeMy favorite Greek Salad Recipe is made with plenty of fresh, crunchy veggies, cubes of salty feta, and a delicious, simple vinaigrette – no lettuce in sight.

  Meggan’s notes My favorite childhood restaurant was a Greek place called Zorba’s on Bluemound Road in Brookfield, Wisconsin.They had an epic salad bar, and from here my life-long love affair with salads blossomed.My ideal Greek salad has all the usual crunchy vegetables: cucumbers, tomatoes, onions, olives.

It’s the stuff you’d put on a gyro if you were eating one, right? I also love to add green bell peppers for a touch of sweetness.Crumbled feta is fine, but cubes or large chunks are even better.The taste and texture of salty feta is one of life’s great pleasures! The secret ingredient in the salad, though, is a sprinkle of dried oregano.

A light dusting over the top is the perfect finishing touch, visually and tastefully.Table of ContentsMeggan’s notesRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsGreek Salad Recipe Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.

Ingredient notes Cucumbers: If you use hothouse, Persian, or other thin-skinned cucumbers, peeling and seeding is optional.Tomatoes

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