Greek salad is a reminder that when ingredients are good, very little needs to be done to them. There’s no cooking, no hiding, no heavy dressing just vegetables at their peak, cut simply and brought together with care. Tomatoes, cucumbers, onions, olives, and feta each keep their identity, yet somehow become better together.
Traditionally served as part of a shared table, Greek salad isn’t rushed or overworked. It’s meant to be eaten slowly, with bread nearby to soak up the olive oil and tomato juices left at the bottom of the bowl. It’s food that feels connected to the land, the season, and the moment.
In the Let’s Veg lifestyle, Greek salad represents vegetables as everyday pleasure. It’s proof that eating well doesn’t require complexity or sacrifice just fresh ingredients and a little attention. It fits anywhere: as a side, a light meal, or the start of something bigger.
Greek Salad
Ingredients
Equipment
Method
- Prepare the Vegetables
- Place tomatoes, cucumber, red onion, and olives in a large bowl.
- Drizzle with olive oil and vinegar.
- Sprinkle with oregano, salt, and pepper.
- Add feta on top.
- Toss gently or leave layered, traditional style.
- Serve immediately or let rest 5-10 minutes for flavors to develop.