Fakeout Kitchen

Greek Salad

A fresh and flavorful Greek salad packed with tomatoes, cucumbers, red onion, feta cheese, and olives.

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Ingredients

  • 2 large ripe tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 8 ounces crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • 8 ounces crumbled feta cheese → Authentic Greek Feta (made with microbial rennet) — Many commercial 'feta-style' cheeses are actually processed dairy products containing vegetable oils and synthetic preservatives.
  • 1/2 cup Kalamata olives → Dry-packed Kalamatas (in brine) — Store-bought marinated olives are often packed in seed oils like soybean oil; dry-packed varieties ensure a cleaner profile.

Instructions

  1. Wash and dry all vegetables. Dice the tomatoes and cucumber, and thinly slice the red onion.
  2. In a large mixing bowl, combine the diced tomatoes, diced cucumber, sliced red onion, halved olives, crumbled feta cheese, and chopped parsley.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad ingredients in the mixing bowl. Toss gently to coat all the vegetables evenly with the dressing.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, give the salad a final toss to ensure all ingredients are well coated with the dressing.
  7. Garnish with additional fresh parsley if desired, and serve immediately.

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