Greek Salad


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

In terms of Greek salad, the benchmark for me is the generous version served at Big Nick’s joint on the Upper West Side of Manhattan, where it comes with a dressing full of crunch.



  • 55 ml ( fl oz) olive oil
  • 30 ml (1 fl oz) lemon juice
  • 30 ml (1 fl oz) red wine vinegar
  • ½ teaspoon dried oregano
  • 2 garlic cloves, crushed
  • 2 pinches salt + 1 turn of the pepper mill
  • 3 teaspoons finely chopped red onion
  • 3 teaspoons finely chopped capsicum (pepper), preferably yellow or orange


  • 250 g (9 oz) cherry or grape tomatoes
  • 3 anchovies
  • 1 small Lebanese (short) cucumber, seeded and diced
  • 2 capsicums (peppers) preferably yellow or orange, diced
  • ½ red onion, diced
  • 250 g (9 oz) feta cheese, diced
  • 100 g ( oz) black dry-salted olives


The Dressing

Whisk the oil, lemon juice, vinegar and oregano together, then add the remaining ingredients and combine.

The Salad

Cut the tomatoes in half lengthways. Halve the anchovies and put them, the cucumber, capsicum and onion in a salad bowl. Add the feta and black olives, pour over the dressing and mix gently so as not to crush the feta and anchovies. Refrigerate for at least 30 minutes and serve cold.