This creamy Greek salad is a traditional recipe with a twist. Fresh feta is arguably one of the most delicious parts of a Greek salad, and my feta dressing ensures there is feta in every bite. The dressing uses mashed feta (always from a block of feta in brine; never pre-crumbled) combined with red wine vinegar, olive oil, oregano, and/or fresh dill. This is the creamiest Greek salad you will ever make.
You’ll want to serve this salad alongside some crusty bread, for soaking up all the delicious leftover juices. For a complete meal, serve with grilled or roasted fish, chicken, or lamb. This salad pairs wonderfully with my Grilled Chicken Thighs, Grilled Lemon Chicken Breast, or Chicken Souvlaki Skewers.
As always, I encourage you to measure everything with your heart, adding more of the ingredients you love, and omitting or minimizing ingredients you don’t love. As for me, I simply cannot get enough of this feta dressing!
- 1 large heirloom tomato
- ¼ English cucumber
- ¼ red onion
- ¼ cup Kalamata olives, pitted
- 100 grams (1/4 pound) Greek feta
- ½ teaspoon dry oregano
- 1 tablespoon red wine vinegar (or lemon juice)
- 3 tablespoons olive oil, measure with your heart
- ¼ cup finely chopped fresh dill (optional)
- pinch of salt if needed
- Cut the tomato in half (remove the stem), cut those halves in half and cut into equal pieces. You can dice them as small or as big as you prefer.
- Cut the cucumber in half and slice each half into half moons. Cut the red onion into thin slices and add everything to a bowl with the kalamata olives.
- In a separate bowl, add the feta and mash with a fork. Add in the oregano, red wine vinegar, olive oil, and dill (if using). Mix well.
- Pour the creamy feta mixture onto the salad and toss. Taste and adjust for salt if needed and enjoy!