10 Tips for Making the Perfect Greek Salad
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Use ripe, juicy tomatoes for maximum flavour.
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Slice cucumbers thick for crunch.
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Always use Kalamata olives for authenticity.
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Choose real Greek feta (from sheep’s milk) for the best taste.
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Do not crumble the feta—serve it as a block for traditional presentation.
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Dress lightly with olive oil and vinegar—never overdo it.
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Add a sprinkle of dried oregano for classic flavour.
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Keep the onion slices thin and sharp.
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Don’t refrigerate before serving—it’s best at room temperature.
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Serve with warm crusty bread to soak up the juices.
Serve it with Suggestions
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As a side to grilled lamb or chicken souvlaki
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With fresh pita bread and tzatziki
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Alongside roasted fish or seafood
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As part of a mezze platter with hummus and dolmades
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With a glass of crisp white wine like Assyrtiko
FAQs
Q: Can I make Greek Salad ahead of time?
A: Yes, you can prepare the vegetables ahead, but add the feta, olives, and dressing just before serving.
Q: What type of feta is best?
A: Authentic Greek feta made from sheep’s milk or a mix of sheep and goat’s milk is best.
Q: Can I add lettuce to Greek Salad?
A: Traditionally, no. Authentic Greek Salad never includes lettuce.
Q: How long does Greek Salad last?
A: It’s best eaten fresh, but leftovers can be stored in the fridge for up to 1 day.
Q: Is Greek Salad healthy?
A: Yes, it’s packed with vegetables, healthy fats from olive oil, and protein from feta cheese.
