Greek Salad with a Russian Twist

Name: Greek Salad with a Russian Twist
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/2 English cucumber; 1 pint cherry tomatoes; 1/2 red onion; 1 red bell pepper; 1 cup Kalamata olives; 7 oz feta cheese; 1 lemon, juiced; 1/4 cup olive oil; Pink Himalayan salt, to taste

This Greek salad combines classic Mediterranean ingredients—cucumber, cherry tomatoes, bell pepper, and feta—with a simple lemon and olive oil dressing for a refreshing, easy-to-make summer dish.

🌍Mediterranean 🏷️Greek salad 🏷️Salad 🏷️Russian-style 🏷️Feta Kalamata olives

🏷️

🏷️Cucumber

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milanarussianwifeonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

1/2 English cucumber
1 pint cherry tomatoes
1/2 red onion
1 red bell pepper
1 cup Kalamata olives
7 oz feta cheese
1 lemon, juiced
1/4 cup olive oil
Pink Himalayan salt, to taste

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Instructions

1
Slice the English cucumber into half-moons and add to a large bowl.
2
Halve the cherry tomatoes and add them to the bowl.
3
Thinly slice the red onion into half-circles and add to the bowl.
4
Chop the red bell pepper and add it to the bowl.
5
Halve the Kalamata olives and add them to the bowl.
6
Cube the block of feta cheese and add it to the salad.
7
Squeeze the juice of one lemon over the salad.
8
Drizzle with olive oil.
9
Season with pink Himalayan salt to taste.
10
Gently mix all ingredients together until well combined. Serve and enjoy.

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Tips & Notes

Pro tips

Use ripe, room-temperature cherry tomatoes and crisp cucumber for the best texture contrast.
Juice the lemon fresh just before serving to preserve brightness and prevent oxidation of the vegetables.
Taste and adjust salt carefully—feta and olives are already salty, so add Pink Himalayan salt gradually.
Toss the salad gently just before serving to avoid bruising delicate tomatoes and breaking down the feta.

Substitutions

English cucumber → regular cucumber, peeled and seeded (removes excess water)
Kalamata olives → Castelvetrano or Greek green olives (milder, buttery flavor)
Feta cheese → goat cheese or ricotta salata (similar salinity and tang)
Lemon juice → red wine vinegar (1 tablespoon per 1 tablespoon lemon, more acidic)

Storage & make-ahead

Store dressed salad in an airtight container in the refrigerator for up to 1 day. Best served fresh; vegetables soften over time.

Common Questions

Can I make this salad ahead of time?

Yes. Chop vegetables and store separately in airtight containers for up to 24 hours. Add dressing and toss just before serving to prevent wilting.

What can I substitute for feta cheese?

Use goat cheese, ricotta salata, or halloumi as alternatives with similar salty, tangy profiles.

Can I use regular olives instead of kalamata?

Yes, but kalamata olives have a deeper, fruitier flavor that complements the salad better. Greek or Castelvetrano olives work well too.

How do I prevent the salad from getting watery?

Cut the cucumber and tomatoes into similar-sized pieces, pat them dry after chopping, and dress the salad just before eating.

Can I scale this recipe up for a crowd?

Double or triple all ingredients proportionally. For every additional batch, use 2 tablespoons lemon juice and 1/2 cup olive oil to maintain the dressing balance.