Democracy Dies in Darknessclock25 minscourseSaladStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

The secrets to a good Greek salad: Make it in season, when tomatoes are at their best, and use the best-quality feta — preferably sheep’s milk or a mix of sheep’s and goat’s milk — and extra-virgin olive oil. Then you’ll understand just how the classic combination — which also includes onion, cucumber (in big chunks for maximum juicy crunch), green pepper and olives — came to be so beloved in so many places around the world. If you'd like, serve with your favorite bread, for dipping into the juices at the bottom of the bowl.

Storage: The salad is best eaten immediately, but you can refrigerate it for up to 4 days. If the texture suffers, feel free to turn leftovers into gazpacho: Puree in a blender, adding a dash of red wine vinegar and adjusting the seasoning to taste.

Adapted from a recipe by cookbook author and television host Diane Kochilas.

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Ingredients

measuring cup

Servings: 4-6 (makes about 12 cups)

  • 2 pounds large, ripe tomatoes (a mix of varieties, if you’d like), stemmed, cored and cut into bite-size chunks or wedges
  • 1 pound (about 3 cups) cherry or grape tomatoes (a mix of colors, if you’d like), halved
  • 1 green bell pepper, stemmed, seeded and thinly sliced
  • 1 large cucumber (12 ounces), peeled and cut into 1/2-inch-thick rounds
  • 1 medium red onion (8 ounces), halved and thinly sliced
  • 12 pitted kalamata olives in brine, rinsed and drained
  • 6 pepperoncini, stemmed and sliced (optional)
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/3 cup extra-virgin olive oil, preferably Greek
  • 5 ounces feta, preferably Greek sheep’s milk or sheep’s/goat’s milk blend, in 1 block
  • 2 teaspoons fresh oregano leaves, preferably Greek (or 1/2 teaspoon dried)

Directions

Time Icon Total: 25 mins

  • Step 1

    In a large salad bowl, build the salad by layering the tomatoes, bell pepper, cucumber and onion. Add the olives and pepperoncini, if using, sprinkle with the salt and drizzle with the olive oil. Top with the feta square and sprinkle with the oregano.

  • Step 2

    Break up the feta and toss the salad immediately before serving. (Alternatively, let guests break off pieces of the feta when they serve themselves.) Season with more salt as needed.

    • Substitutions

    To make it vegan >> use a vegan feta, such as Violife brand, or see the related recipe for Herb Marinated Tofu Feta.

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    Nutritional Facts

    Per serving (2 cups), based on 6

    • Calories

      268

    • Fat

      21 g

    • Saturated Fat

      5 g

    • Carbohydrates

      18 g

    • Sodium

      630 mg

    • Cholesterol

      21 mg

    • Protein

      6 g

    • Fiber

      4 g

    • Sugar

      9 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by cookbook author and television host Diane Kochilas.

    Tested by Joe Yonan.

    Published July 26, 2024

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