The Basics: How to Make a Greek Salad

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • - a large bowl
  • - a small head of romaine lettuce, washed, dried, and torn into bite-size pieces
  • - half a red onion, thinly sliced
  • - one cucumber, chopped (you can peel and seed it or not)
  • - one tomato, chopped
  • - a few handfuls of pitted kalamata olives
  • - a few handfuls of crumbled feta cheese
  • - a few sprigs of chopped fresh oregano or a dash of dried oregano (optional)
  • - half a lemon
  • - olive oil
  • - salt and pepper


  • 1. Combine the lettuce, onion, cucumber, tomato, olives, feta, and oregano (if using) in the bowl.

    Step 1
  • 2. Squeeze the lemon half over the salad, drizzle generously with olive oil, and add salt and pepper.

    Step 2
  • 3. Toss the salad with your hands and taste to check the seasonings. Add more lemon, oil, salt, or pepper if necessary and serve.

    Step 3

Illustrations by Bill Russell