Traditional Greek Salad

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Traditional Greek salad contains no lettuce, is served icy cold on a platter with big slabs of fresh feta cheese. Once you’ve tried the real McCoy you will never put lettuce in your Greek salad again!



For the salad:

  • 2 large ripe tomatoes, chopped into 2” pieces
  • 4 Persian cucumbers, sliced diagonally into 1” thick slices
  • 2 small to medium bell peppers (I prefer red, orange or yellow over green)
  • 4 thin slices red onion
  • 10 ounce slab of feta cheese
  • 20 Kalamata olives
  • Fresh mint (optional)
  • 3 T capers (optional)
  • Pinch crushed red pepper flakes (optional)

For the dressing:

  • 1 T minced shallot
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 2 t dried oregano plus more for sprinkling over feta
  • 6 T very good olive oil
  • Kosher salt and fresh ground pepper to taste


  1. Arrange the tomatoes, cucumber, bell pepper and onions on a platter. Top with feta slabs, olives and sprinkle with mint and capers if you are using them. Cover platter and refrigerate until ready to serve.
  2. Put the shallots in a small bowl. Add vinegar, lemon juice and oregano.  Whisk in olive oil and season with salt and pepper to taste.
  3. Drizzle dressing over salad platter. Garnish with a little crushed red pepper flakes and dried oregano. Serve.


Trader Joe’s sells fresh Greek feta in brine in a 10.5 ounce package that includes two slabs. This is perfect for a salad for four. 

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