Thank you for a wonderful recipe. My mother was Greek and for a couple of years I’ve made it for a large gathering Christmas dinner in her memory. No matter how much I make it seems to always disappear. I love the Dill in the recipe and use English cucumbers and Kalamata olives.
Best Greek Salad ever… easy recipe to follow and the ingredients are in the cupboard… I did replace the red wine vinegar with Maille’s “Wine Vinegar with Raspberry Juice” …. superbe
I’m so glad you liked it Louise!
Best Greek salad I have ever had. Thank you for sharing your recipe. I used a bit less red onion. A little tip, I used low salt olives and added very little salt as the feta cheese provides the needed saltiness. Also, the fresh dill is a very nice and uncommon (?) touch.
I’m so glad you liked it Robert!
Great salad! A keeper. Do you have any nutritional information for it (calories, etc)? Thanks!
Hi Val, I’m so glad you liked it! I do not analyze nutritional information, but I’m sure you can find some online resources that can help you figure it out.
Val, like you, I am watching my calories, if you found the answer please post how many calories you think a serving of this would be.
I’d recommend plugging the ingredients into a nutrition calculator to determine the calories per serving. The one I use most often is My Fitness Pal: http://www.myfitnesspal.com/recipe/calculator
Well, it’s the second week of January and I just made this for lunch….how delightful! It was like a taste of summer. My taste buds are so happy right now. I did serve this on a couple of leaves of Romaine lettuce. I refrigerated half of the dressing to make a fresh plate for my DH this evening. Thank you for sharing such a scrumptious recipe!
I just made this as a side for dinner. The only change I made were the tomatoes. Grape tomatoes were on sale so I quartered them and used the entire container. I also do not care for black olives, so I left them out.
I seriously think that I could eat the entire bowl. So So delish!!!
I’m so glad you liked it Debbie!
Was wondering if you use dried or fresh herbs? Cheers
Hello Janine, great question. You could use either. I’ve updated the recipe ingredients to reflect that, thank you.
I don’t know why I ever use recipes from anywhere else. Your are always the best. This rocked, as usual.
I’d like to ask you that if I didn’t add the red wine vinegar would it taste different or there is a substitution for it ?.
Yes it would taste different. You could use cider vinegar, white wine vinegar, or even diluted lemon juice. They would all taste a little different. ~Elise
We made this last night and it was wonderful. Thanks for the tip about the red onions. I used some lemon juice to soak the onions and they were sweet with just the right amount of bite. Nice summer dinner.
I love Greek salad–thanks for sharing the recipe!
Question–does the red wine vinegar color the cucumbers, or is the amount too small to matter?
I didn’t notice a discoloration. ~Elise
Looks absolutely DIVINE. One thing I find over an over is people refrigerating their tomatoes . If you must make this ahead to the point you need to chill it – add the tomatoes as you are heading to the table – it changes the whole salad.
You had me at Greek! Gerald Durrell’s book My Family and Other Animals is one of our faves. I will be following Jim Hoffman’s advice (commentor number one) and adding fish and crusty bread.
Being Greek, I have to agree with Marousopoulou Maria, the original recipie is much simplier but your version has is all!
This is just about right. Lived in Athens 5 years and learned from the guy who made daily lunch salads on Vas. Sophisas – delicious !
Used cheap red apple vinegar (I couldn’t believe it!) and good olive oil – the rest is the same except for juicy, plump tomatoes as only the Mediterranean grows them. Enjoy !
Fantastic salad. The only change I made was to slice 1 whole small red onion 1/4″ thick and put it straight into the olive oil mixture. Will be slightly saturated, cut the heat and nice texture. Enjoy!
Nice and interesting variation of the Greek salad, my dad liked it too!
For I am Greek, I need to say that the original one is much simplier. It is a “rustic” salad where you add what you have! Basically, tomatoes, onions, olives, feta, oregano, olive oil & addittionally, cucumber and caper.
Tasty advice: after you cut the onions, rinse them with a bit of vinegar. It takes away the “heat”.
My mom does the same thing! Thanks for the reminder, I’ve added it to the notes. ~Elise
Love, love, love the flavors in this salad! Fresh, healthy and delicious. I think it makes enough dressing to almost double the veggies though. I already have everything in my fridge to make this again this week.
This is almost identical to the Greek Village Salad in “The Olive and the Caper” by Susanna Hoffman — one of my favorite Greek cookbooks.
I made this recently and I love this dressing- is there any way to pre-make a batch of this and keep it in the fridge or will it spoil?
It will keep for a while in the fridge. ~Elise
Greek salads are one of my favorites!
Based on my favorite restaurant recipe, I add boiled shrimp, capers, pepperoncini, fresh squeezed lemon juice & the bottom part of the green onions.
Fantastic salad. One of the best Greek salad recipes I’ve come across. I just doubled the red wine vinegar amount to give a little extra zest. Love it.
Hey, I made this a couple of weeks ago and it was fantastic! This is my version.
I just made this tonight, substituting raw zucchini for the cucumber, and it was great. Pleasantly spicy with the raw garlic. An all-around hit and perfect summer late-night dinner.
Thanks Elise. I’ve made your Dad’s Greek salad twice this week already. It may be the perfect food. The next time we have guests I’m adding the grilled fish, crusty bread and wine.
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