Mediterranean Vegetable Feta Salad

This Greek salad brings the sunny Mediterranean flavors to your table in minutes, combining crisp vegetables with tangy feta cheese and a zesty homemade vinaigrette that transforms simple ingredients into something extraordinary.

I first made this salad when hosting a summer gathering on my patio. The bright colors and bold flavors had everyone asking for the recipe, and it has since become my go-to dish whenever I need something impressive yet effortless.

Ingredients

• Cucumber: Provides refreshing crunch and hydration, choose firm ones with no soft spots
• Red and yellow bell peppers: Add sweetness and vibrant color, look for glossy skin and firm texture
• Cherry tomatoes: Bring juicy bursts of flavor, select ripe ones with rich color
• Red onion: Delivers pungent bite that balances the milder vegetables, choose medium sized for best flavor
• Feta cheese: Adds creamy salty richness, authentic Greek feta made from sheep milk offers the best taste
• Garlic cloves: Provide aromatic depth, fresh cloves with tight skin yield the most flavor
• Dried oregano: Brings authentic Greek herb flavor, use Mediterranean oregano if possible
• Dijon mustard: Acts as an emulsifier for the dressing ensuring a smooth blend
• Red wine vinegar: Provides tangy acidity that brightens all flavors, select good quality for best results
• Olive oil: Forms the rich base of the dressing, extra virgin provides the most authentic flavor

Step-by-Step Instructions

Prepare the vegetables:

Cut cucumber into uniform bite sized pieces, leaving skin on for color and nutrients. Dice bell peppers into small squares approximately half-inch pieces for even distribution throughout the salad. Slice cherry tomatoes in half to release their juices which will mingle with the dressing. Cut red onion into thin slices to ensure their flavor distributes without overwhelming.

Create the vinaigrette:

Mince garlic cloves very finely to ensure no large pieces remain. Combine with dried oregano, crushing slightly between fingers to release oils. Add Dijon mustard which will help emulsify the dressing. Pour in red wine vinegar, salt and pepper. Slowly whisk in olive oil in a steady stream until the dressing becomes slightly thickened and uniform.

Assemble the salad:

Place all prepared vegetables in a large bowl that allows room for tossing. Pour the freshly made vinaigrette over the vegetables while still warm. Gently toss everything together ensuring all pieces are coated evenly with the dressing. Add cubed feta cheese last, folding in gently to prevent it from breaking apart completely. Allow the salad to rest for 10 minutes before serving to let flavors meld together.

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You Must Know

My favorite part of this recipe is the feta cheese. I always keep a block in my refrigerator rather than pre-crumbled varieties because the texture and flavor are superior. When I visited Greece years ago, I learned that authentic Greek salads are topped with a single large slice of feta rather than cubed pieces, but I prefer the distribution of smaller pieces throughout.

Perfect Pairings

Greek salad pairs beautifully with grilled proteins like chicken souvlaki or lamb chops. The bright acidity of the salad cuts through rich meats creating a balanced meal. For a vegetarian option, serve alongside hummus and warm pita bread for a complete Mediterranean feast. The salad also complements other Mediterranean dishes like spanakopita or moussaka perfectly.

Storage Tips

This Greek salad can be prepared up to 24 hours in advance but for best results, store the vinaigrette separately from the vegetables and combine just before serving. If storing an already dressed salad, it will keep in the refrigerator for up to 3 days in an airtight container, though the vegetables will soften somewhat. The vinaigrette alone will keep for up to a week refrigerated, making meal prep even easier.

Make It Your Own

Feel free to customize this classic salad to your taste. Add kalamata olives for extra brininess and authentic flavor. Incorporate fresh herbs like mint or dill for aromatic complexity. For a heartier version, mix in cooked orzo pasta or chickpeas to create a complete meal. Some regions of Greece add capers for an additional tangy element that works beautifully with the other ingredients.

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Frequently Asked Questions

→ How long can Greek salad be stored in the refrigerator?

Greek salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and combine just before serving to maintain the vegetables' crispness.

→ Can I prepare Greek salad in advance?

Yes, you can prepare the components ahead of time. Chop the vegetables and store them separately from the dressing. Make the vinaigrette and refrigerate it in a sealed container. Combine everything and add the feta cheese just before serving for optimal freshness and texture.

→ What can I serve with Greek salad?

Greek salad pairs wonderfully with grilled meats like chicken souvlaki or lamb chops, fish dishes, or vegetarian options like falafel. It also complements Mediterranean meals featuring pita bread, hummus, and other mezze dishes.

→ Can I substitute ingredients in the Greek salad?

While traditional Greek salad has specific ingredients, you can make substitutions based on preference or availability. Green bell peppers can replace yellow ones, regular tomatoes (diced) can substitute for cherry tomatoes, and white onion can replace red onion if needed.

→ Is Greek salad healthy?

Greek salad is considered very nutritious. It's rich in vitamins and minerals from fresh vegetables, provides protein from feta cheese, and contains heart-healthy monounsaturated fats from olive oil. It's naturally low in carbohydrates and fits well into Mediterranean diet patterns associated with numerous health benefits.

→ What type of feta cheese works best for Greek salad?

Traditional Greek feta made from sheep's milk or a combination of sheep and goat milk offers the most authentic flavor. Look for feta sold in blocks packed in brine for the best texture and taste. Bulgarian or French feta are good alternatives if Greek feta isn't available.