Looking for a fresh and vibrant salad that packs a punch? The Athens Salad is your next global-inspired culinary adventure. With its Mediterranean roots, this dish combines crisp veggies, briny olives, and creamy feta for a light yet satisfying meal that brings a little bit of Greece to your table.
Whether you’re preparing it as a quick lunch or a side for dinner, this salad pairs wonderfully with Karaage Chicken and Lollipop Chicken Legs. The savory, crispy bites complement the freshness of the salad, creating a balanced plate that brings the best of both worlds together.
Perfect for spring and summer, the Athens Salad is a celebration of bright flavors and diverse textures. As a chef, I recommend adding a bit of fresh lemon zest or a drizzle of olive oil to elevate the salad’s flavors.
Perfect For Summer Gatherings!
- I first fell in love with this salad after a trip to Athens, where fresh vegetables and cheese were king.
- It’s a light yet hearty dish, making it the perfect side for those warmer months when you want something refreshing and easy.
- I’ve modified this recipe over time by adding grilled shrimp or chicken, but it’s just as good in its simplest form.
- This salad is a great way to introduce more veggies into your diet without sacrificing flavor.
- And, trust me—this salad tastes just as good as it looks, with the feta and olives providing that satisfying salty bite.
Athens Salad Recipe
Equipment
- Vegetable Peeler
- Measuring spoons
- Serving spoon
- Shallow salad bowl
- Small plate
Ingredients Â
- 1 small red onion sliced thin
- Feta cheese
- 1 large tomato sliced into wedges
- ¼ cup olive oil
- White pepper to taste
- 1 cucumber peeled and cut into 1/2 in. pieces
- Coarse salt to taste
- ½ green Bell pepper cut into small strips
- Greek oregano
- Kalamato olives to taste
InstructionsÂ
- Select a medium-sized shallow bowl to make this salad.
- Cut the tomato in half lengthwise, then in half again to make four wedges and place them in the bowl.
- Peel the cucumber and cut it into 1/2-inch pieces, then add to the bowl.
- Slice the red onion and green bell pepper thinly and toss them in with the rest.
- Add the olives, then sprinkle on the capers, oregano, salt, and white pepper.
- Lay the feta cheese on top of the vegetables, drizzle generously with olive oil, and serve immediately.
Notes
- Choose ripe but firm tomatoes to maintain structure and juiciness in every bite.
- A shallow bowl lets the feta shine and keeps the oil evenly distributed.
- Use a mandoline for even, thin onion slices that blend smoothly into the salad.
- If your feta is crumbly, leave it in large chunks rather than slicing for rustic texture.
| Nutrition | Value |
| Calories | 310kcal |
| Carbohydrates | 9g |
| Fibre | 2g |
| Fat | 28g |
| Protein | 6g |
| Cholesterol | 25g |
