My Big Fat Greek Salad Recipe

Name: My Big Fat Greek Salad
Prep time: 20 min
Total time: 70 min
Yield: 4
Ingredients: 2 large English cucumbers; 1 pinch kosher salt; 2 cups cherry tomatoes; 0.25 red onion; 0.5 red bell pepper; 0.5 cup pitted Kalamata olives; 0.5 cup pitted green olives; 2 tablespoons minced fresh oregano; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 0.25 cup red wine vinegar, or to taste; 0.33333334326744 cup olive oil, or to taste; 1 (4 ounce) package feta cheese, diced, divided; 1 teaspoon minced fresh oregano, or to taste

Ingredients

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
red onion
red bell pepper
cup pitted Kalamata olives
cup pitted green olives
2 tablespoons minced fresh oregano
Salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
cup red wine vinegar, or to taste
cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

Directions

Step 1: Begin by peeling off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut each cucumber in half crosswise, then cut each half into quarters, and slice into 1/4 to 1/2-inch slices.

Step 2: Place the sliced cucumbers into a colander, toss with kosher salt, and let them sit for 10 to 15 minutes to draw out excess water.

Step 3: While the cucumbers are sitting, slice the cherry tomatoes in half. Set them aside for later use.

Step 4: After 10-15 minutes, rinse the cucumbers thoroughly and drain them for another 10 to 15 minutes to remove excess moisture.

Step 5: While the cucumbers are draining, thinly slice the red onion. Cut the red bell pepper into strips, then cut those strips diagonally into diamond-shaped pieces.

Step 6: Slice the Kalamata and green olives into rings and set them aside.

Step 7: In a large bowl, combine the cucumbers, tomatoes, red onion, bell pepper, olives, and 2 tablespoons of minced oregano.

Step 8: Season the mixture with salt, freshly ground black pepper, and cayenne pepper to taste. Add the red wine vinegar and toss everything together thoroughly.

Step 9: Drizzle in the olive oil and mix again. Add about two-thirds of the feta cheese to the bowl and toss gently to combine.

Step 10: Cover the bowl with plastic wrap and refrigerate the salad for 30 to 60 minutes to allow the flavors to meld.

Step 11: After chilling, give the salad another toss. Taste and adjust the seasoning as needed.

Step 12: Finally, scatter the remaining feta cheese on top of the salad and garnish with the remaining minced oregano.

Chef's Notes

The exact amounts of ingredients may vary according to personal taste, so feel free to adjust them as needed. If preparing this dish a day ahead, it's best to make the dressing separately and mix everything together just 30 to 60 minutes before serving. If fresh oregano is unavailable, you can substitute with half a teaspoon of dried oregano.

Nutrition Facts (per serving)

Nutrition Information	Amount per Serving
Calories	352
Total Fat	32g
Saturated Fat	8g
Cholesterol	25mg
Sodium	1250mg
Total Carbohydrate	13g
Dietary Fiber	3g
Total Sugars	2g
Protein	6g
Vitamin C	39mg
Calcium	195mg
Iron	1mg
Potassium	472mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Greek Salad

Greek Salad, known as "Horiatiki," has a rich and storied history in Greece. The dish is a reflection of the simplicity and freshness of Greek cuisine, with origins that date back to the early 20th century. Unlike the more complicated dishes of European cuisine, Greek Salad embodies the essence of Mediterranean flavors, primarily due to the availability of fresh, local produce. Traditionally, the salad was prepared by Greek farmers with ingredients that were easy to find in their region: tomatoes, cucumbers, olives, and feta cheese. The dressing was typically made of olive oil, vinegar, and herbs, without any need for refrigeration or complex preparation.

Regional Variations

While the core ingredients of Greek Salad are consistent, regional variations across Greece add unique touches. For instance, in the islands, the use of fresh oregano is more prevalent, while the mainland may favor stronger olive varieties like Kalamata. Additionally, in certain parts of Greece, you'll find red onions substituted with shallots for a milder taste. The island of Crete is famous for adding capers and for making a salad called "Dakos," which uses barley rusks as a base, offering a twist on the classic. The inclusion of ingredients like green peppers or even anchovies can also be seen in some variations, depending on the local culinary traditions.

Differences from Similar Dishes

While Greek Salad shares similarities with Mediterranean and Middle Eastern salads, such as the Turkish Shepherds Salad or the Lebanese Fattoush, it stands out for its use of large chunks of vegetables, specifically tomatoes, cucumbers, and the hallmark of Greek cuisinefeta cheese. The defining characteristic of Greek Salad is the use of high-quality extra virgin olive oil, which is drizzled generously over the ingredients. Unlike many salads that rely on lettuce as the base, Greek Salad skips the leafy greens, focusing instead on the freshness of the vegetables. Another key difference is the inclusion of Kalamata olives, which are distinctive for their rich, briny flavor.

Where Its Typically Served

Greek Salad is a staple dish in Greece, often served as part of a mezze spread, a light lunch, or as a side dish to grilled meats and seafood. It is especially popular during the summer months when fresh vegetables are in season. In restaurants, the salad is often accompanied by freshly baked bread, which is used to mop up the flavorful dressing. Additionally, its commonly served as an appetizer or side in tavernas, where diners enjoy it before their main course of grilled lamb or souvlaki. Its versatility makes it an ideal dish for various occasions, from casual family meals to festive gatherings.

Interesting Facts

In Greece, Greek Salad is traditionally made without lettuce, focusing entirely on vegetables like tomatoes, cucumbers, onions, and peppers.
The authentic Greek Salad does not include any kind of dressing except for olive oil, vinegar, and herbs. Many variations abroad add balsamic vinegar, but this is considered an innovation.
Feta cheese, an essential component of the salad, has been produced in Greece for thousands of years and was granted PDO (Protected Designation of Origin) status by the European Union in 2002.
The word "Horiatiki" translates to "village salad," reflecting its rural roots, where the dish was often prepared by farmers using whatever produce they had on hand.
The salad is a perfect example of the Mediterranean Diet, which is known for its health benefits, including improving heart health and reducing the risk of chronic diseases.

FAQ about My Big Fat Greek Salad Recipe

Leftover Greek salad can be stored in an airtight container in the refrigerator for up to 1-2 days. However, the salad may lose some of its crispness and the feta cheese may become soggy, so it's best consumed fresh. If you plan on storing it, consider keeping the dressing separate and adding it just before serving.

Yes, you can prepare the salad up to a day ahead of time. However, it's recommended that you add the dressing and feta cheese only 30-60 minutes before serving to maintain the salad's freshness and texture.

Yes, you can substitute Kalamata olives with other varieties like green olives or black olives. Just make sure to use pitted olives for convenience, and adjust the quantity according to your taste.

If you like your Greek salad spicier, you can increase the amount of cayenne pepper, or even add some chopped chili peppers to the salad for an extra kick.

If you're not a fan of feta cheese, you can substitute it with other cheeses like goat cheese or a sharp cheddar. Vegan feta can also be used as a dairy-free option.

It's recommended to let the salad sit for 30 to 60 minutes in the refrigerator after mixing. This allows the flavors to meld together and enhances the overall taste.

Absolutely! Grilled chicken, shrimp, or even chickpeas can be added to make this salad more filling and turn it into a main dish.

You can customize the salad by adding other vegetables like bell peppers, cucumbers, or radishes. Keep in mind that traditional Greek salads typically don't contain lettuce, but feel free to experiment with other ingredients if you wish.

Yes, you can use dried oregano instead of fresh. Use about half the amount (1 teaspoon of dried oregano for 2 tablespoons of fresh oregano) to avoid overpowering the salad.

Yes, this Greek salad is naturally gluten-free, as it does not contain any wheat or gluten-based ingredients. However, if you're using pre-made dressings or feta, always check for any hidden gluten ingredients.

Comments

Maura Alia Badji

10/06/2025 01:52:54 PM

Deceptively simple and--Delicious! The two key instructions made all the difference. 1. Salting and draining the cucumbers to get a note of crispness and lose the slight bitterness is a game-changer. 2. Adding the red wine vinegar and tossing before adding the olive oil allows the salad to soak up the vinegar instead of being made water-proof by adding oil first.

jherchuk

07/16/2023 07:13:56 PM

Best Greek salad I've tried - have made this multiple times. Salting the cucumbers is a winner - makes them more crispy - and adding the red wine vinegar before the olive oil is key. I use less olive oil than the recipe says, and use quality fresh oregano - fabulous. Last time, I used vegan feta instead, and it was just as delicious. Always love Chef John recipes.

Ulysses7245

07/27/2021 02:52:28 PM

I added sliced radishes and extra ounce of feta. The cut up veggies marinated overnight in the frig. Served cold with grilled sockeye salmon for a birthday luncheon. salad was a tremendous hit. Thanks, Chef John. Once again, you’ve never let me down.

Mike Weiser

06/16/2025 02:46:12 AM

Best addition to this was grilled Argentinean Jumbo shrimp, sauteed in butter with a whole large clove of minced garlic. I cooked the garlic until crispy, put that on top of the salad and tossed. The shrimp I chopped into bite size pieces and added them into the bowls. Blow your mind!!

GoofyClove7004

07/05/2024 02:52:23 PM

Greek salads are such a joy at any table and the “Big Fat Greek Salad” [BFGS] is a great recipe! Loved the combo of both green and black olives (I tend to stick to fresh green ones - pits in, thank you :)) Like any salad, each recipe combines personal tastes, familial and regional nuances. I tend to make my BFGS’s with a couple adjustments in what I feel brightens their appeal and flair: 1. I tend to use Persian cucumbers - which are slightly sweeter than the English ones 2. I use balsamic vinegar in stead of red wine…my personal preferences being either a Bombini’s “regular” or my personal favourite from Edible Gardens, their “ginger-fig” adds an element that my guests keep coming back for :) Two other personal preferences, I’d like to share have to do with presentation: 1. While many salad recipes call for “vinegar first” - I do not. I start with tossing everything in oil, then adding the balsamic vinegar…something about seeing the separation that I find appealing 2. Add feta “last”. The clean white look of that crumbled cheese really brightens the appeal to the eyes. Enjoy them how you like, I hope this variation gets you thinking how you might “mix it up” at your next gathering

Noelle Lucido

12/09/2018 11:38:41 PM

I omitted the Bell Peppers and I added about 2 tablespoons of minced fresh Mint. I also was unable to get the English Cucumbers so I used regular ones. All in all, it turned out spectacularly. You may need to add more dressing because the amounts the recipe calls for just isn't enough but that's just my taste. My Husband loved it and he's extremely picky. I will make this again.

Cheryl Yancey

03/13/2019 10:35:31 PM

Used dried oregano, 1 t., 1/2 t. respectively. Also one Roma Tomato (peeled), 2 green onions, & topped with freshly toasted sunflower seeds. Was heavenly. As usual, Chef John is amazing! LAst week, made his creamy bay scallops & pasta recipe! Was simple yet tasted like I worked all day cooking -many thanks to you, Chef.

Spencer

04/24/2019 07:02:45 PM

Lots of chopping particularly if you use Chef John's cubing method but well worth it. It was still fresh a day later. You can also make it a day earlier IF you don't add the dressing. Chopped scallions on top was a good garnish.

Maureen Karamales

03/03/2019 11:24:27 PM

I made this for myself and scaled it back. I didn't have tomatoes on hand and I wanted to use up a red pepper and a remaining cucumber. I didn't realize I was out of kalamata olives, but I used some of a jar of marinated olive antipasto and a few garlic stuffed olives. I used dried oregano since that's all I had on hand and I also didn't have any feta cheese. I used several light drizzles of the vinegar and a few drizzles of olive oil, lightening it up considerably. It was fantastic and I will definitely not hesitate to make for a crowd and take to potlucks. Paired wonderfully with a glass of Chardonnay! I'm going to have the rest for lunch tomorrow. I could also see adding chicken and making it a main dish.

Valerie Meister

09/16/2018 01:28:47 AM

Fabulous salad. A little different from my usual effort and I think I will stick with this one. I made 2 differences - I had to add 1 clove of Russian garlic only because I love garlic and I used lemon juice instead of red wine vinegar mainly because I had no red wine vinegar. Absolutely delicious. If you are looking for a Greek salad recipe go with this one.

Michael Chatterton

09/16/2019 03:11:36 PM

Replaced the Feta with Cabot's dangerously sharp cheddar (food preference of my guest) and it was a spectacular success. May become a staple for fancy private dinners. I would mention that the Video made a lot more sense than the written instructions though.

Joseph Rodriguez

02/15/2025 02:47:04 AM

Made it for a casual dinner — turned into a showstopper.

DapperOnion3457

07/28/2024 02:32:02 AM

I was snacking on this while cutting everything up and it's wild how quickly this became Greek salad once I added the vinegar instead of cut up veggies. Easy to make and very yummy. added some lentils for protein

JazzyIce5253

04/07/2024 06:42:54 PM

Everyone loved this salad!!

Colleen Kersting

01/04/2024 10:43:59 PM

The flavors of all the veggies together was delicious. Might try it with pasta instead of romaine.

BoldDip3563

08/20/2023 08:54:44 PM

We have made the salad several times. It is absolutely, without question, the best Greek salad ever!

Glynnis Shane

07/07/2023 11:06:07 PM

I loved it. Filling and full of flavor

SereneDove1820

06/02/2023 06:46:50 AM

Love it...chef John is always on the mark

Jeff Pozin

05/28/2023 07:42:47 PM

Loved it. I added more onions and used more vinegar (I like my Greek Salad a little "punchier"). great advice about salting the cucumber, and marinating in vinegar before adding oil.

MintThyme7423

02/10/2023 08:36:49 PM

Healthy!!

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