An improvement to ramen noodle packaging that is creamy, tasty, and Thai-inspired. You can increase the amount of curry paste and jalapeno for a stronger kick.
| Prep Time: | 20 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 |
Ingredients
- 2 large English cucumbers
- 1 pinch kosher salt
- 2 cups cherry tomatoes
- ¼ red onion
- ½ red bell pepper
- ½ cup pitted Kalamata olives
- ½ cup pitted green olives
- 2 tablespoons minced fresh oregano
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ¼ cup red wine vinegar, or to taste
- ⅓ cup olive oil, or to taste
- 1 (4 ounce) package feta cheese, diced, divided
- 1 teaspoon minced fresh oregano, or to taste
Instructions
- Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
- Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
- While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
- Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
- Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.
- If you need to make this the day before, I suggest making the dressing separately, and then mixing everything before the event. I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that’s just my approach, and some folks prefer an overnight marination.
- Use 1/2 teaspoon dried oregano if you don’t have the fresh kind.
- Between 4 and 6 ounces of feta cheese work well here.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 1250 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
We have made the salad several times. It is absolutely, without question, the best Greek salad ever!
Best Greek salad I’ve tried – have made this multiple times. Salting the cucumbers is a winner – makes them more crispy – and adding the red wine vinegar before the olive oil is key. I use less olive oil than the recipe says, and use quality fresh oregano – fabulous. Last time, I used vegan feta instead, and it was just as delicious. Always love Chef John recipes.
I loved it. Filling and full of flavor
Love it…chef John is always on the mark
Loved it. I added more onions and used more vinegar (I like my Greek Salad a little “punchier”). great advice about salting the cucumber, and marinating in vinegar before adding oil.
Healthy!!
Great recipe! I didn’t have any fresh herbs so I used dry Italian seasoning and it turned out perfect.
This was REALLY good. I omitted the olives (kids don’t like) and used on the vine tomatoes, great flavor!
Easy no fail recipe that is incredibly delicious! I made mine with Vegan Feta Cheese and used Italian Herb Blend I had in my fridge for seasonings.
I love Greek salads and decided to try this one since Chef John has never let me down. I followed this recipe exactly other than scoring the cucumbers. Since the slices are quartered, the scoring doesn’t show anyway. This salad is absolutely scrumptious. The only thing I might do differently next time is to add a bit more vinegar. This salad is definitely added to our salad rotation, and I will likely make it weekly. I should also mention that I considered doubling the recipe. I am so glad I didn’t. This recipe makes huge amount of salad.
Made this tonight and it was great. Very mild flavor for me, so added a little extra red wine vinegar. Super clean flavors!
This was excellent, and went over well at a pot luck picnic!
Delicious. Refreshing. Served it with Greek grilled chicken. Will add it to my rotation.
I added sliced radishes and extra ounce of feta. The cut up veggies marinated overnight in the frig. Served cold with grilled sockeye salmon for a birthday luncheon. salad was a tremendous hit. Thanks, Chef John. Once again, you’ve never let me down.
Chef John! Gotta love that guy. Everything he posts comes out wonderful. This salad is no exception. I made it exactly as he describes in the video and in the recipe. Since there were only two of us eating it, I made our servings bigger and made it the main course in our meal. And we STILL had salad left over for the next day. Leftover salad is often “Blah!” but this was the exception. I added some pan-fried breaded chicken for a complete meal.
A big hit. Thanks for the recipe.
5/26/21 – simple and delicious! I loved all the fresh ingredients! My version omitted the red onion (don’t like) and red pepper (didn’t have), added chick peas (seemed like a good idea) and used dried instead of fresh oregano. Also excellent served over a romaine salad!
It is wonderfully. I made it with no changes & we loved it.
Wonderful! I dble the olives and use only one cuc. Have it on grilled chix or salmon filet, or on top of leaf salad instead of dressing. I keep olives in pantry just so I can have this frequently! It makes a lot ( yay-leftovers! -which are used to jazz up the dishes mentioned) so I reserve most of the feta to serving time.
Made it per the recipe. Very enjoyable. Complimentary with the Chicken Souvlaki.
Love this recipe! I add bell pepper and it is delicious. I also don’t add the Cayan because I’m not the biggest fan of really spicy foods. However, this recipe is so versatile that it seems everything keeps making it better, so I will have to try it. This recipe is impossible to mess up- I just eyeball the measurements and it always turns out well. I was a bit skeptical about salting and draining the cucumbers, but it adds to the recipe so much more (stays crisper longer). Every time I make this, it somehow disappears from the fridge within a day- if I’m lucky. The fam is obsessed with this recipe.