Uploaded July 2026 | Updated September 2026, 2 weeks ago
I traveled to Greece 🇬🇷 to learn how to make authentic Greek salad from local chefs and home cooks. In this first episode of David Cooks the World, I'll show you the traditional techniques, simple ingredients, and little details that make this iconic salad so special. Enjoy!
â–şFull written recipe: thecookingfoodie.com/recipe/quick-and-easy-greek-salad-recipe
â–ş Equipment I used in this video: amazon.com/shop/thecookingfoodie
â–şFOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
Ingredients:
For the salad:
4 Tomatoes (about 700g), cut into wedges
1 large English cucumber, large *or 2-3 Persian cucumbers, cut into thick half-moons
1 Green bell pepper, thinly sliced into rings
1/2 Red onion, thinly sliced
1/3 cup Kalamata olives, pitted
2 tablespoons Capers (optional but traditional on many islands)
One block 150-200 g (5-7 oz) Feta cheese
For the dressing:
3 tablespoons Olive oil
2 tablespoons Red wine Vinegar
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste
Instructions:
1. Make the dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
2. Prepare the salad: Add the tomatoes, cucumber, red onion, green bell pepper, olives, and capers (if using) to the bowl. Toss gently until everything is evenly coated.
3. Finish the salad: Place the block of feta on top of the salad. Sprinkle the feta with a little extra dried oregano, then drizzle another tablespoon or two of extra virgin olive oil over the feta and the salad.
4. Serve: Serve immediately with plenty of crusty bread to soak up the flavorful mixture of olive oil and tomato juices left at the bottom of the bowl.
I traveled to Greece 🇬🇷 to learn how to make authentic Greek salad from local chefs and home cooks. In this first episode of David Cooks the World, I'll show you the traditional techniques, simple ingredients, and little details that make this iconic salad so special. Enjoy!
â–şFull written recipe: thecookingfoodie.com/recipe/quick-and-easy-greek-salad-recipe
â–ş Equipment I used in this video: amazon.com/shop/thecookingfoodie
â–şFOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
Ingredients:
For the salad:
4 Tomatoes (about 700g), cut into wedges
1 large English cucumber, large *or 2-3 Persian cucumbers, cut into thick half-moons
1 Green bell pepper, thinly sliced into rings
1/2 Red onion, thinly sliced
1/3 cup Kalamata olives, pitted
2 tablespoons Capers (optional but traditional on many islands)
One block 150-200 g (5-7 oz) Feta cheese
For the dressing:
3 tablespoons Olive oil
2 tablespoons Red wine Vinegar
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste
Instructions:
1. Make the dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
2. Prepare the salad: Add the tomatoes, cucumber, red onion, green bell pepper, olives, and capers (if using) to the bowl. Toss gently until everything is evenly coated.
3. Finish the salad: Place the block of feta on top of the salad. Sprinkle the feta with a little extra dried oregano, then drizzle another tablespoon or two of extra virgin olive oil over the feta and the salad.
4. Serve: Serve immediately with plenty of crusty bread to soak up the flavorful mixture of olive oil and tomato juices left at the bottom of the bowl.
