Greek Salad

When I was really little, we lived in Athens, Greece. What I can remember of it was a lot of fun because there is so much that happened there. Another great thing is the food. I remember this one restaurant that we would go to a lot and this was the salad that they had there. It is now a staple at our house, regardless of whether we are having other Greek foods or not. It’s really easy and simple but looks great. And you can play around with the amounts so if you don’t like as much oregano on it, sprinkle a little less on.


5 inch section of cucumber
1 large tomato
1- ¼” slice of onion
½ of 6 oz can of olives, sliced (I use regular olives because I don’t have easy access to real Greek olives, but you could use them if you find them)
2 oz feta cheese*
3 tbsp olive oil
3 tsp red wine vinegar
1 – 1 ½ tsp oregano

Slice the cucumber into ¼” wide rounds and layer in the bottom of a pie plate, casserole dish, etc. Core the tomato, slice into 8 wedges, and then each wedge in half. Slice the olives (if they aren’t already sliced) and sprinkle over top. Take the ¼” slice of onion and cut that round into 6ths and break apart and spread over the salad. Cut the feta into small pieces or lightly crumble in your hand, then sprinkle over the salad. Evenly pour the olive oil and red wine vinegar all over the salad. Sprinkle the oregano over the entire salad.


*If I can persuade you of anything, it is to get good feta cheese. Good feta comes in a block that is vacuum sealed, not in a canister already crumbled. Yuck. It looks like a lot of feta (and it is), but it will last a long time afterward if stored properly. Get a container that can fit all the feta as well as really salty brine (water and salt solution) that is enough to cover the remaining feta. And that’s it!