Greek Salad with Herb Marinated Feta

cucumber and tomato greek salad on a white plate.

5 from 3 votes

Greek Salad with Herb Marinated Feta

With ripe tomatoes, crisp and cool cucumbers, red onion, and creamy marinated feta, you'll want to eat this Greek Salad with Herb Marinated Feta every day!

Prep Time30

Total Time30

Course: Dinner, Salad

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: Servings

Calories: 295kcal

Author: Cynthia

Ingredients

Herb Marinated Feta

8 oz feta cheese (the good kind, stored in brine), cut in small cubes
½ cup extra virgin olive oil
2 teaspoon chopped fresh dill
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
1 sprig fresh oregano, stripped and chopped
Fresh cracked black pepper
Flaky sea salt

Greek Salad

5 Persian cucumbers, cut in half dollar sized pieces, about ¼ inch thick
1 pint tiny tomatoes, sliced in half
½ red onion, thinly sliced in half moon rings
4 red radishes, sliced thinly
¼ cup torn fresh parsley leaves
2 tablespoon chopped fresh dill
2 teaspoon chopped fresh chives
3 sprigs fresh oregano, stripped and chopped
½ cup torn basil and/or mint leaves if you have some laying around
1 Juice and zest of lemon
All of your feta, including the oil and herbs
Salt and pepper, to taste

Instructions

Marinating Feta

Put a layer of feta chunks in the bottom of a pint sized mason jar. Top them with a sprinkle of the herbs and a scritch of fresh ground pepper, and repeat until you get to the top of the jar. Cover with olive oil and store in refrigerator overnight, or on the counter for a couple of hours.
Take feta out of the refrigerator a few hours before you start cooking to continue to marinate at room temperature. If your olive oil solidified in the refrigerator, that's okay, it will liquify again as it warms up.

Putting it All Together

Place all the salad ingredients in a large bowl and gently toss together. Add salt and cracked black pepper to taste. Really, that's it. This salad lasts a couple of days in the refrigerator, but that's only happened once or twice when The Boy was working a lot. Otherwise, it's gone. Enjoy this amazing salad on its own, or alongside my Greek Chicken Skewers with Tzatziki Sauce!

Notes

Start by marinating your feta cheese first. If you are making the salad the same day, you can leave the feta marinating on the counter for up to three hours. If you make it a day or so ahead, store it in the refrigerator for up to three days. The olive oil will probably solidify in the cold, but just leave the feta on the counter for a few hours and it will return to its liquid form.
You can cut your vegetables ahead and assemble the salad later, just store the cut vegetables in the refrigerator, because this is definitely a salad that is best served cold. However, if you add the feta and olive oil ahead and refrigerate, you will again be faced with solidified olive that needs to be thawed. Precious minutes when you could be eating instead of waiting.

Nutrition