This Greek Style Salad with Marinaded Feta is one to pin down for any season. While it’s not a traditional Greek Salad, it brings all the flavours of the more traditional one. Made with tomatoes, cucumber, black olives and a marinaded feta. A great side or even a lunch idea.
We’re nearing the end of January and I’m itching for all the summer foods…ha! I’ve been making comfort food after comfort food lately. As much as we all love Mashed Potatoes and Roasted Chicken, I need some freshness in my life. Who’s with me? And what better, than this Greek Style Salad with Marinaded Feta.
This salad comes together pretty quickly, but you do need to marinade the feta for at least an hour for the best results. Marinaded Feta Cheese really is the best and so versatile for many dishes.
Here’s What We Need To Make The Salad
Marinade:
- 5 tablespoons olive oil
- 1/2 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon chili flakes
- Fresh crushed black pepper and coarse sea salt
- 1 cup feta cheese cut into cubes
Salad
- 1 cucumber peeled and diced
- 3 small tomatoes diced
- 1/2 cup black olives sliced
- 2 tablespoons white wine vinegar
- Small bunch fresh chopped parsley
- Salt to taste
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Marinade The Feta
- Combine marinade ingredients – in a medium sized bowl, combine the olive oil, rosemary, thyme, chili flakes, salt and pepper. Stir to combine
- Add feta – add the cubed feta to the marinade. Cover and chill for about one hour for best results.
Marinaded Feta will keep in the fridge for up to 4 weeks in a sealed jar.
Make the Salad
- Chop cucumber – peel and de seed the cucumber. Then dice into about 1 inch pieces.
- Dice Tomatoes – cut open the tomatoes and remove all the seeds. The best way to do this is with a tablespoon, just scoop them out. Then dice into 1 inch pieces.
- Slice black olives – cut the olives into slices.
- Combine ingredients – in a large salad bowl, combine the cucumber, tomatoes, olives and feta. Toss well to coat.
Serve Your Greek Style Salad
Serve this delicious fresh salad and enjoy every single bite. For best results, don’t add the arugula until just before serving. The dressing will make it soggy.
Are There Any substitutions I can Make To this Salad REcipe
- Tomatoes – I used heirloom tomatoes, but you can use regular salad tomatoes or grape/cherry tomatoes.
- Kalamata olives – personally I feel these have the best flavour for this salad, but green olives will also work.
- Herbs – you can add freshly chopped parsley or mint, Depending on what flavours you prefer.
What’s Great To Serve with This Salad
- Poultry – Serve it as a side dish to the Green Olive Chicken , the Chicken Cutlet Sandwiches with Roasted Italian Peppers or to go with the Chicken Koftas
- Fish & Seafood – This salad would go really nice with the Pan Fried Hake or the Lemon Crusted Baked Cod
- Beef & Pork – serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Beef Kebabs.
- Breads – It would go really good with the Garlic Knots or the Fluffy White Dinner Rolls.
Notes About The Salad
- I do prefer to marinade the cheese in advance and serve later though. I would usually do this the day before.
- Make sure to use real Feta for this recipe. There are many imitations out there that say “Greek Style Cheese”. Try to avoid those as they don’t have the full flavour of real Feta cheese.
- This recipe uses black Kalamata Olives. If you aren’t a fan, use green olives.
- I added some fresh arugula to this recipe. Only do this just before you serve it otherwise it will go soggy.
Looking for more salad ideas? Well, I’ve got you covered! Just search the Salads Section on the blog and you will be sure to find something to suit everyone.
I really hope you like the recipe and I’ll see you all soon.
Happy cooking friends!
Get The Recipe!
Greek Salad with Marinaded Feta
Ingredients
Marinade:
- 5 tablespoons olive oil
- 1/2 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon chili flakes
- Fresh crushed black pepper and coarse sea salt
- 1 cup feta cheese cut into cubes
Salad
- 1 cucumber peeled and diced
- 3 small tomatoes diced
- 1/2 cup black olives sliced
- 2 tablespoons white wine vinegar
- Small bunch fresh chopped parsley
- Salt to taste
Instructions
- First make the marinade by combining all the marinade ingredients, except the feta, in a large bowl and stir to combine. Add the feta and gently toss to coat all the cheese. That easy! If I am making this in advance, I will store it in a jar in the fridge and take it out when I want to use it. If using in a salad that day, I still recommend refrigerating it for a few hours before serving. This will give the marinade a chance to soak into the cheese.
- To make the salad, add the cucumber, tomatoes, Kalamata olives, lemon juice, white wine vinegar, salt a pepper to a large bowl and toss to combine. Pour the marinated feta over the salad and top with fresh chopped parsley. Stir to combine all ingredients. Now this can be served straight away for left in the fridge and served later in the day.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
