Classic Greek Salad with Fetaxa
Healthy and tasty, quick to make, with a summer vibe! You can prepare classic Greek salad with Fetaxa in 10 minutes. It’s mayonnaise-free, wonderfully juicy, fresh and bright. Great for breakfast, lunch or dinner, and it looks fantastic on a festive table.
Updated : 16 December, 2025
Easy
About 10 min.
Ingredients
2
Cucumber
3
Tomato
1
Bell pepper
300 grams
Feta cheese
1
Onion
0.5 cup
Olive
0.5
Lemon
5 tablespoon
Olive oil
to taste
Basil
to taste
Salt
to taste
Dried oregano
to taste
Ground pepper mix
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make classic Greek salad with Fetaxa? Prepare all the ingredients listed.
Step 2
Peel the onion. For a brighter-looking salad, use red onion or shallot if possible. Cut the bell pepper in half and remove the core and seeds. Yellow and orange peppers look especially bright in the salad. Wash all the vegetables in clean cold water and pat dry with paper towels to remove excess moisture.
Step 3
Cut the cucumbers into medium-size cubes. If the skin is bitter, peel it first. Put the cucumbers into a wide plate or deep salad bowl.
Step 4
Drain the brine from the olives. Cut some of them in half. Both green olives and black olives work well in this salad, so you can use either or both.
Step 5
Cut the bell pepper into medium-size squares. Add to the salad bowl.
Step 6
Next come the tomatoes. It’s best to use firm, juicy tomatoes so they hold their shape and don’t turn to mush when you toss the salad. You can also use cherry tomatoes. - they often have a slightly sweet taste that adds a special note to the dish.
Step 7
Slice the onion into thin rings, half-rings, or even smaller pieces, depending on the size of the onion.
Step 8
Cut the Fetaxa into small cubes. Fetaxa is a very tender feta-style cheese and is ideal for vegetable salads. Add it to the rest of the ingredients.
Step 9
Rinse the herbs in clean water and pat dry. Fresh basil, dill, parsley and young green onion are all great here. I usually use basil and dill for Greek salad. Chop the herbs not too finely and scatter evenly over the salad. Sprinkle with dried oregano and a mix of ground peppers, or add these spices to the dressing in the next step.
Step 10
In a separate container, mix olive oil with freshly squeezed juice of half a lemon. Drizzle the dressing over the salad. Season with salt and pepper to taste.
Step 11
Garnish the salad with a sprig of basil and a lemon wedge. Done - serve!
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