As you prepare this, you find yourself somewhere in a Greek tavern, like on Corfu. Some will judge me and say that Greek salad cannot be changed. But this is my version. I add some Dijon mustard, good balsamic vinegar, and capers to the dressing. And I sprinkle it with roasted pumpkin seeds. And, I admit, sometimes I put avocado in it.

Be sure to use only good ripe vegetables. If it’s not tomato season, it’s better to use cherry tomatoes – there’s a better chance for great results with them.

How to make greek salad dressing with balsamic vinegar? You need a good balsamic vinegar. Greek or Italian is great. Don’t take the cheapest one with a bad non-natural composition.

Tomatoes: Select ripe and juicy tomatoes for the best flavor.
Cucumbers: Look for fresh, firm cucumbers with a crisp texture.
Onions: Choose small to medium-sized red or white onions for their mild and sweet flavor. They add a tangy kick to the salad.
Bell Peppers: Opt for vibrant and firm bell peppers, preferably red or green. They provide a crunchy texture and add a pop of color.
Kalamata Olives: These dark, brine-cured olives are a staple in Greek cuisine. Their rich flavor and slightly salty taste complement the salad. But I also like to add bright green, slightly pickled olives.
Feta Cheese: Use high-quality feta cheese made from sheep’s milk or a blend of sheep’s and goat’s milk. It should be creamy, tangy, and crumbly.

Greek Salad with Balsamic Vinegar and Pumpkin Seeds

Dressing with balsamic vinegar and grainy mustard


3-5 minutes 10 minutes 2-3 servings

INGREDIENTS (serves 2-3)

  • 200 g (7 oz) feta
  • 2 cucumbers
  • 2 large tomatoes (you can use 1 regular, 1 pink tomato)
  • 1 sweet bell pepper
  • ½ sweet and juicy red or white onion
  • 1 large handful (100 g) of olives with pits (Kalamata or green olives)
  • 2 tbsp pumpkin seeds
  • 1 tbsp capers
  • 3-4 sun-dried tomatoes, chopped
  • Spinach and arugula leaves, optional

For dressing:

  • 4 tbsp good Greek virgin olive oil
  • 1½ tbsp good balsamic vinegar
  • 2 tsp grainy mustard
  • Sea salt
  • Black pepper


You can find a short video recipe of GREEK SALAD in my Instagram. Let’s be friends!

  1. Put the pumpkin seeds in a dry skillet and roast over medium heat, stirring until they puff up. You will hear them start to crackle.
  2. Peel the onion. Cut into 2 pieces and slice lengthwise into thin strips.
  3. Peel the cucumbers and cut into rounds. Coarsely chop tomatoes and pepper. Put all the vegetables, onions, capers, sun-dried tomatoes, and olives in a bowl. Add mustard, balsamic vinegar, and olive oil. Add salt and pepper and mix everything. Place the feta on top, drizzle it with olive oil, and sprinkle with the seeds. Bring it right to the table.

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I'm Alona Bogdanova – cookbooks writer from Ukraine. I create and photograph gourmet, approachable and exciting recipes for every day.

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