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Rachel Weill Photo by: Rachel Weill

Greek Salad

If you're used to eating vinegar-based Greek salads, this traditional version—made with lemon juice—will be a delightful change. For more Mediterranean classics, see our complete collection of Greek recipes.

Sunset APRIL 2006

  • Yield: Makes 8 servings
  • Prep time: 30 Minutes


  • 2 English cucumbers, cut into 1/2-inch cubes
  • 2 pounds tomatoes, cored and cut into 1/2-inch cubes
  • 1 medium red onion, chopped, then rinsed and drained
  • 1 1/3 cups coarsely chopped parsley
  • 1 1/3 cups drained pitted kalamata olives, halved if large
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 pound feta cheese
  • Salt and fresh-ground pepper


1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.

2. In a small bowl, mix olive oil, lemon juice, and oregano.

3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.

Note: Nutritional analysis is per serving.


Notes: You can prepare through step 2 up to 4 hours ahead; cover and chill vegetables and dressing separately. Just before serving, pour cucumber mixture into a colander to drain off any liquid, then return to bowl and mix with feta cheese and dressing.

Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 76%
  • Protein: 11g
  • Fat: 33g
  • Saturated fat: 11g
  • Carbohydrate: 17g
  • Fiber: 4.1g
  • Sodium: 1057mg
  • Cholesterol: 51mg

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Greek Salad Recipe