Recipe: Greek Salad

greek salad
Courtesy of My Greek Table with Diane Kochila

This recipe was originally published on dianekochilas.com.


Greek Salad 



  • 1 cup cherry tomatoes
  • 1 cup teardrop tomatoes
  • 1 cup yellow teardrops
  • 2 perfect red tomatoes
  • 2 black tomatoes
  • 1 medium red onion, halved and cut into 1/8-in/3-mm slices
  • 1 green pepper, seeded and cut into rings or crescents
  • 4 to 6 pepperoncini
  • 1 large cucumber, peeled and cut into 1/8-in/3-mm-thick rounds
  • 8 to 12 Kalamata olives in brine, rinsed and drained
  • Coarse salt or sea salt
  • 1/3 cup/80 ml extra-virgin Greek olive oil
  • 5 oz/140 g Greek feta, cut into 1 square piece
  • 2 tsp fresh oregano leaves, or 1/2 tsp dried Greek oregano 

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S1 E13: Athens Rising
Watch the "My Greek Table with Diane Kochilas" episode featuring this recipe.


  1. Halve the cherry and teardrop tomatoes. Cut the red and black tomatoes into wedges.
  2. Place the tomatoes, green pepper, cucumber, pepperoncini, and onions in a large salad bowl. Add the olives, salt and olive oil. top with a wedge of feta and sprinkle with oregano. Serve.

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