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Fresh taverna Greek salad with tomatoes, cucumbers, red onions, olives, and feta cheese drizzled with olive oil and herbs.

Taverna Salad (Greek Salad) Recipe – Authentic Mediterranean Dish

Taverna salad, also known as Greek salad, is a vibrant Mediterranean dish made with crisp cucumbers, juicy tomatoes, red onions, briny olives, and creamy feta cheese. Drizzled with extra virgin olive oil and sprinkled with herbs, this refreshing salad is perfect as a side dish, light lunch, or part of a mezze spread. Simple, healthy, and full of flavor, it’s a timeless recipe that brings the taste of Greece to your table.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4
Calories 220 kcal

Equipment

  • Cutting board
  • Sharp knife
  • Salad bowl
  • Small jar or whisk (for dressing)

Ingredients
  

  • 4 ripe tomatoes, cut into wedges
  • 1 cucumber (Persian or English), sliced into half-moons
  • ½ red onion, thinly sliced
  • 1 cup Kalamata olives
  • 1 block feta cheese (about 6 oz)
  • ¼ cup extra virgin olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions
 

  • Chop tomatoes into wedges and cucumbers into rustic chunks.
  • Thinly slice red onion and add to a large salad bowl.
  • Add Kalamata olives and gently toss vegetables together.
  • Place the block of feta cheese on top of the salad.
  • Drizzle generously with olive oil.
  • Sprinkle oregano, salt, and pepper over the salad.
  • Toss gently just before serving, or leave feta whole for presentation.

Notes

  • Always use high-quality olive oil for authentic flavor.
  • Serve at room temperature for the best taste.
  • Do not crumble feta—traditional Greek salads feature a block of feta on top.
  • Pair with crusty bread to soak up the juices.
  • This salad is naturally gluten-free and vegetarian.
Keyword feta salad, Greek salad, Mediterranean diet, summer salad, taverna salad