This Greek salad recipe is a warm-weather staple — tomatoes, cucumber, olives, and white cheese come together in minutes for a light, refreshing dish. What really sets this salad apart is ingredient quality: Nermin Hanım Gemlik Black Cracked Olives, Nermin Hanım Ezine White Cheese, and a cold-pressed, early harvest extra virgin olive oil like Nermin Hanım Edremit Early Harvest Olive Oil take this classic salad to another level.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: None
- Servings: 4
- Difficulty: Easy
Ingredients
Here's everything you need for this Greek salad recipe:
- 4 tomatoes
- 2 cucumbers
- 1 cup Nermin Hanım Gemlik Black Cracked Olives
- 100 g Nermin Hanım Ezine White Cheese
- 1 red onion
- 1/2 cup Nermin Hanım Edremit Early Harvest Olive Oil
- Juice of 1/2 lemon
- Salt
- Black pepper
How to Make Greek Salad (Step-by-Step)
1. Chop the Vegetables
Cut the tomatoes and cucumbers into large cubes.
2. Prepare the Olives
Pit the olives and break them into a few pieces each.
3. Slice the Onion
Thinly slice the red onion into rings.
4. Combine the Vegetables
Toss the chopped vegetables together in a large bowl.
5. Add the Cheese
Cube the Nermin Hanım Ezine White Cheese and add it to the salad.
6. Make the Dressing and Toss
In a small bowl, whisk together the Nermin Hanım Edremit Early Harvest Olive Oil, lemon juice, salt, and black pepper. Drizzle over the salad and toss one last time.
Why Quality Ingredients Make a Difference
The three key ingredients in this recipe are what define its character. A cold-pressed, early harvest extra virgin olive oil retains more of its natural aroma and nutritional value because it isn't exposed to heat during extraction — a quality the Edremit region is particularly known for. Gemlik black cracked olives bring a soft texture and balanced saltiness that adds depth to the salad, while Ezine white cheese, with its lightly tangy, creamy texture, complements the freshness of the tomatoes and cucumber. Using all three together turns an everyday salad into something special.
Tips for the Best Greek Salad
- Chop just before serving: Cutting the tomatoes and cucumber right before you eat keeps them from releasing excess water.
- Choose your olive oil carefully: A cold-pressed, early harvest extra virgin olive oil noticeably improves the flavor of the dressing.
- Go easy on the salt: Tomatoes and cheese already carry natural salinity, so season to taste.
- Tame the onion's bite: Soaking sliced red onion in cold water for a few minutes mellows its sharpness.
- Dress at the last moment: Adding the dressing right before serving keeps the vegetables crisp.
Frequently Asked Questions
What cheese is used in a Greek salad? Traditionally, a white feta-style cheese is used — this recipe calls for Nermin Hanım Ezine White Cheese.
Does the type of olive oil really affect the flavor? Yes. A cold-pressed, early harvest extra virgin olive oil has a noticeably fresher, more pronounced flavor than a refined oil — a difference that stands out clearly in a raw salad like this one.
Can I prep this salad ahead of time? You can chop the vegetables in advance, but adding the cheese and dressing right before serving keeps everything fresh.
Which type of olives work best? Gemlik black cracked olives, with their soft texture and balanced saltiness, are an ideal choice for this salad.
Final Thoughts
This Greek salad recipe comes together in minutes with a handful of fresh vegetables and the right ingredients. Choose quality olives, cheese, and olive oil, and the difference will be obvious from the first bite. Enjoy! Follow Nermin Hanım Zeytinligi for more easy, seasonal salad ideas.