Dad's Greek Salad
And, no. We are not Greek.
If you know me, you know I come from a long line of women who could cook and entertain with ease. But today, I’m talking about my dad. He didn't cook much when I was growing up—except for his Greek salad. When summer tomatoes were in season, he’d make a huge bowl of it: cucumbers, tomatoes, red onion, olives, and feta, dressed with red wine vinegar, good olive oil, and oregano. On a hot night, we’d eat this giant salad with bread from Formica’s Bakery (IYKYK). It was simple, perfect, and one of my favorite food memories.
What makes this salad special is how practical it is. It gets better as it sits—the onions mellow, the cucumbers soak up the flavors, and the tomatoes turn into little bursts of tangy sweetness. It’s a busy person’s dream—make it ahead, let it marinate, and enjoy. I have feta cheese as an optional ingredient because I actually prefer to omit the cheese and eat it with Tzatzki, but you make your salad however you'd like. It'll still be delicious. This recipe serves four, but it’s easy to scale up. Trust me, you’ll want to.
Yield: Serves 4-6
Ingredients:
3 large slicing cucumbers, peeled, seeded, and cut into chunks
1 small red onion, cut into similar-sized chunks
4-5 ripe plum tomatoes, cut into chunks (or 1 pint cherry tomatoes, halved)
1 cup Kalamata olives, pitted
4 oz feta cheese, cut into cubes (optional)
1/4 cup extra-virgin olive oil
2-3 tbsp red wine vinegar, or to taste
1 tsp dried oregano (or more, if you’re feeling it)
Sea salt, to taste
Freshly cracked black pepper, to taste
Instructions:
Prep the cucumbers and onions: In a large bowl, combine the cucumber chunks, red onion, olives, and feta (if using). Drizzle with olive oil and red wine vinegar, then season generously with salt, pepper, and oregano. Toss to coat. Cover and refrigerate for at least an hour (or up to 4 hours) to let the flavors meld.
Marinate the tomatoes: In a separate bowl, toss the tomato chunks (or halved cherry tomatoes) with a drizzle of olive oil, a splash of red wine vinegar, a pinch of salt, and a sprinkle of oregano. Cover and let them sit at room temperature while the rest of the salad chills.
Bring it all together: Just before serving, gently fold the marinated tomatoes into the cucumber mixture. Taste and adjust the seasoning—maybe it needs a little more salt, a dash more vinegar, or another sprinkle of oregano.
Serve:
As an entree salad: Plate the salad with a side of crusty bread or toasted pita and a generous dollop of tzatziki. Add grilled chicken, shrimp, or chickpeas for extra protein if you like.
As a side salad: Serve alongside grilled meats, fish, or as part of a mezze platter.
How to Use This Salad:
Make it a Meal: Add grilled chicken, shrimp, or chickpeas for a protein-packed entree. Serve with warm pita or crusty bread and a generous dollop of tzatziki.
Pair it Up: Serve alongside Chicken Souvlaki (my fave) or grilled lamb for a classic combination. It’s also great with salmon.
Part of a Spread: Enjoy as part of a Mediterranean feast with hummus, dolmas, spanakopita, and other favorites.