Recipe for: Greek salad with olives and feta cheese - photo 1
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Recipe for: Greek salad with olives and feta cheese

Salads May Day 30 min Easy 8 wyświetleń ~21.62 PLN * - (0)
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Description

A light, colorful salad inspired by the classic Greek horiatiki, with juicy tomatoes, crunchy cucumber, sweet bell pepper, red onion, bold feta, and olives. Thanks to a simple vinaigrette made with lemon olive oil, the salad is fresh and aromatic, perfect for a May picnic or as a side dish to grilled meats. In the version with capers and radishes, it gains an unexpected Polish twist — more contrasts in texture and acidity. The dish maintains its visual appeal with thick pieces of vegetables and white chunks of cheese against a red-green background.

Ingredients Used

Ingredients (13)

Servings:
4
  • Tomato 4.2 szt. (~500 g)
  • Cucumber 1 szt. (~300 g)
  • Red onion 150 g
  • Red bell pepper 0.8 szt. (~150 g)
  • Feta cheese 200 g
  • Olive 100 g
  • Olive oil 30 ml
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • Oregano 2 g
  • ✨ Opcjonalne
  • Capers 30 g
  • Radish 100 g
💰 Szacowany koszt dania: ~21.62 PLN (5.40 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under running cold water. Dry with a paper towel or drain in a colander. Prepare a cutting board and a sharp chef's knife (20 cm) as well as a large salad bowl.

Ingredients: Tomato, Cucumber, Red onion, Red bell pepper, Radish
Use a cutting board with a non-slip base and a sharp knife — a dull knife crushes vegetables and makes it difficult to cut them aesthetically.
2

Cut the tomatoes into thick quarters or eighths (depending on their size). If you are using small cherry tomatoes, cut them in half. After cutting, place the tomatoes on a plate so that the excess juice does not water down the salad.

Ingredients: Tomato
Cut evenly so that the pieces are of similar size — the aesthetics of the salad depend on the contrast of sizes.
3

Cut the cucumber in half lengthwise, scoop out the seeds with a spoon if they are watery, and then slice into half-moons about 5 mm thick. If the cucumber has a soft skin, peel it thinly with a peeler.

Ingredients: Cucumber
If you are preparing the salad in advance, lightly salt the cucumbers and set them aside in a colander for 10 minutes to release excess water; drain before adding to the salad.
4

Peel and cut the red onion in half, then slice it into thin half-rings. Place the sliced onion in a bowl of cold water for 5 minutes to mellow the sharp flavor. After 5 minutes, drain the onion in a sieve.

Ingredients: Red onion
For thin slicing, use a sharp knife or a mandoline set to thin slices. Soaking the onions prevents excessive sharpness.
5

Cut the bell pepper in half, remove the seeds and white membranes, then slice into strips about 1 cm wide. If you are using radishes, slice them thinly with a sharp knife or a mandoline.

Ingredients: Red bell pepper, Radish
Remove the seeds from the peppers, as they can introduce a bitter taste. The strips of pepper will add color and crunch.

Dressing

6

Pour olive oil (30 ml) and lemon juice (20 ml) into a small jar or bowl. Add dried oregano (2 g), salt (3 g), and black pepper (1 g). Cover the jar and shake vigorously for 15-20 seconds, or whisk vigorously in the bowl. The dressing should be uniform, slightly milky from the emulsification of the oil with the juice.

Ingredients: Olive oil, Lemon juice, Oregano, Salt, Black pepper
Use a small jar with a lid (e.g., 250 ml) — it's easier to mix the dressing by shaking. If the dressing separates before serving, shake it again.

Preparing the cheese

7

Drain the feta cheese from excess brine in a sieve for 1–2 minutes. Cut the feta into cubes about 1–1.5 cm on each side or crumble it with your fingers into larger pieces — the choice depends on aesthetic preferences.

Ingredients: Feta cheese
If the feta is very salty, rinse it gently with water and drain again; keep in mind that rinsing will reduce the intensity of the flavor.

Assembly

8

In a large salad bowl, toss in the chopped tomatoes, cucumber, bell pepper, drained onion, and olives. Gently mix with a wooden spoon to combine the ingredients without crushing the tomatoes. Top with cubes of feta.

Ingredients: Tomato, Cucumber, Red bell pepper, Red onion, olive, Feta cheese
Use a large bowl (at least 3 l) to comfortably mix the ingredients without crushing them. Stir gently for 15–20 seconds.
9

Drizzle the prepared dressing evenly over the salad (first half, taste, adjust seasoning if necessary). Gently mix for 10–15 seconds to coat the vegetables and cheese with the dressing. Let the salad sit for 5–10 minutes to allow the flavors to meld.

Ingredients: Olive oil, Lemon juice, Salt, Black pepper, Oregano
Don't overmix — feta crumbles easily. If you're preparing the salad for a picnic, store the dressing separately and combine just before serving to keep the vegetables crisp.

Finishing and serving

10

Finally, optionally sprinkle the salad with capers and slices of radish for an additional contrast in flavor and visual appeal. Serve on a large platter or in a bowl, decorated with an extra sprig of oregano or a few olives.

Ingredients: capers, Radish, olive
Additionally, you can add capers to enhance the flavor/texture. Serve with sourdough bread or with grilled dishes.

Fun Fact

💡

The classic Greek salad (horiatiki) originally did not contain olives or feta cheese in every regional version; feta, as an easy-to-store cheese made from sheep's milk, has been common in Greece since ancient times and has become a symbol of Mediterranean cuisine.

Best for

Majówka piknik grill

Tips

🍽️ Serving

Serve chilled, not icy — take it out of the fridge 10–15 minutes before serving. Serve with crispy bread (baguette, sourdough) or as a side to grilled lamb, chicken, or fish. If serving to go, keep the dressing in a separate container and add just before eating.

🥡 Storage

Store the salad in the refrigerator in a closed container for up to 24 hours. To avoid sogginess, keep the dressing separate and add it before serving. Leftovers may lose the freshness of the vegetables after 48 hours.

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