Greek Salad

GREEK SALAD (Xωριατικη σαλατα)


10-15 min for preparation


Serves 4


The ingredients below can vary in quantities depending on personal preferences.


  • 4-5 medium good quality tomatoes or 3 beefsteak type tomatoes
  • 1 bell pepper preferably red, yellow, orange
  • 1 English cucumber (preferably organic) or 4-6 Persian cucumbers, or 1 regular cucumber
  • 1/2  regular medium size onion, if you you prefer sweet type onions that is fine too
  • 15-20 Kalamata pitted olives
  • 4-6 tablespoons of extra virgin olive oil
  • 1 teaspoon of dry oregano 
  • 1/2 teaspoon of salt or to taste


  • Wash all vegetables thoroughly.  
  • Slicing vegetables always at bite size.  
  • For tomatoes I quarter them and then slice them to get bite size pieces.
  • Cut in the middle along the length of the bell pepper, discard the seeds and the stem and then slice in 1.5 inch length and 1 cm thick
  • Cucumbers are preferably organic so you can leave the skin on except for the regular you will need to peel it. Cut in circles 0.5 cm thickens
  • Onions, slice thin.
  • Leave olives intact
  • Add everything together including oil, salt, and oregano and mix with a large spoon.