Best 7 Country Style Greek Salad Recipes

Indulge in the vibrant flavors of the Mediterranean with this delectable Country-Style Greek Salad. This refreshing and healthy dish combines crisp cucumbers, juicy tomatoes, sweet bell peppers, pungent red onions, and Kalamata olives, all tossed in a tangy dressing made with olive oil, red wine vinegar, oregano, and crumbled feta cheese. Savor the delightful crunch of the vegetables, the briny burst of the olives, and the creamy richness of the feta in every bite. Explore variations of this classic salad, including a hearty version with grilled chicken or tofu, a vegan option with chickpeas or lentils, and a refreshing twist with watermelon or peaches.

Here are our top 7 tried and tested recipes!

GREEK SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

CLASSIC GREEK SALAD

Classic Greek Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 small red onion, halved and thinly sliced
Kosher salt
1/4 cup red wine vinegar
Grated zest and juice of 1 lemon
1 teaspoon honey
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
12 to 14 small vine-ripened tomatoes, quartered
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4-ounce block Greek feta cheese, packed in brine
Fresh oregano leaves, for topping (optional)

Steps:

Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Nutrition Facts : Calories 292 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 748 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams

GREEK COUNTRY SALAD

Greek Country Salad image

"This salad is a summer favorite with everyone and virtually a meal in itself!" -Christine Chinchilla, Hinckley, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

6 large tomatoes, chopped
1 large cucumber, seeded and chopped
1 medium green pepper, chopped
1-1/4 cups chopped sweet onion
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Greek seasoning
2 packages (4 ounces each) crumbled feta cheese
Sliced French bread

Steps:

In a large salad bowl, combine the tomatoes, cucumber, pepper and onion. In a small bowl, whisk the oil, vinegar and seasoning. Drizzle over salad and toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Serve with bread.

Nutrition Facts : Calories 194 calories, Fat 14g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 644mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

GREEK SALAD

Greek Salad image

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

COUNTRY-STYLE GREEK SALAD

Country-Style Greek Salad image

This salad made without lettuce is called country or peasant and is served throughout Greece. From CI Stand time is cook time

Provided by Boo Chef in West Te

Categories < 30 Mins

Time 30m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons red wine vinegar
1 teaspoon lemon lemon, juice of
2 teaspoons minced fresh oregano leaves
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 minced medium garlic clove (about 1 teaspoon)
6 tablespoons olive oil
1/2 medium red onion, sliced thin (about 3/4 cup)
2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 4 cups)
6 large vine-ripened tomatoes, each tomato cored, seeded, and cut into 12 wedges (about 2 pounds)
1/4 cup loosely packed torn fresh parsley leaves
1/4 cup loosely packed torn fresh mint leaves
6 ounces jarred roasted red peppers, cut into 1/2 by 2-inch strips (about 1 cup)
20 large kalamata olives, each olive pitted and quartered lengthwise
5 ounces feta cheese, crumbled (1 cup)

Steps:

Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
Add tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

GREEK COUNTRY SALAD

Greek Country Salad image

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

For dressing
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/3 cup extra-virgin olive oil
For salad
1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)
1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)
1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
2 oz baby spinach (2 cups)
1 cup watercress sprigs, trimmed
1/2 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley
1/4 cup thinly sliced scallion

Steps:

Make dressing:
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
Make salad:
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

GREEK COUNTRY SALAD

Greek Country Salad image

The lemon juice makes this a refreshing summertime salad. I usually don't bother crushing the garlic with the salt, I just use minced garlic and whisk it with the salt and other dressing ingredients.

Provided by Eat Your Vegetables

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce
1 cucumber
1 bell pepper (optional)
4 ounces feta cheese, cubed
4 ounces black olives
1/2 cup olive oil
1/4 cup lemon juice
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Wash the lettuce thoroughly and blot dry. Cut the cucumber into quarters lengthways, then into bite-size pieces. Halve the pepper, if using, remove core and seeds and cut into thick slices.
Tear the lettuce into bite-sized pieces and place in serving bowl with cucumber, pepper, feta cheese and olives.
Combine the oil, lemon juice, crushed/minced garlic, and black pepper, whisking until thick. Pour over salad, toss gently, serve immediately.

Nutrition Facts : Calories 420.4, Fat 37.5, SaturatedFat 8.8, Cholesterol 26.8, Sodium 755.4, Carbohydrate 17.6, Fiber 8, Sugar 6.6, Protein 9

Tips:

Use fresh, ripe ingredients: This will make a big difference in the flavor of your salad. Look for tomatoes that are deep red and juicy, cucumbers that are firm and crisp, and onions that are sweet and mild.
Cut the vegetables into uniform pieces: This will help them cook evenly. If you are using a food processor, be careful not to over-process the vegetables, as this will make them mushy.
Don't overcook the vegetables: They should be tender-crisp, not mushy. If you are roasting the vegetables, keep an eye on them and remove them from the oven as soon as they are done.
Use a good quality olive oil: This will add flavor and richness to the salad. Look for an olive oil that is extra virgin and has a fruity flavor.
Season the salad to taste: This means adding salt, pepper, and other herbs and spices to your liking. Start with a small amount and add more to taste.

Conclusion:

A country-style Greek salad is a delicious and refreshing dish that is perfect for a summer meal. It is made with fresh, ripe vegetables, a good quality olive oil, and a simple vinaigrette dressing. This salad is easy to make and can be tailored to your own taste. So next time you are looking for a light and healthy meal, give this country-style Greek salad a try. You won't be disappointed!