Greek Feta Board Salad
Greek Salad
This is the platter I make when a tossed salad would disappear into the bowl and I want the plate to look built. Whipped feta goes down first, in a thick white layer. Cucumber, tomato, red onion, and olives sit on top in rows, then dill, a little more feta, and olive oil. The crumbs on top are toasted pita or a pinch of crushed walnut, which is the gold scatter in the photo. It is a salad you scoop, not one you toss.
The base is what makes it different from a village salad. Feta, yogurt, lemon, and a little garlic, mashed until it spreads. Leave some crumble in it. A fully smooth layer looks like frosting and does not taste like the cheese. Salt the cucumber and tomato for a few minutes and pat them dry, or the platter weeps into the feta before anyone eats.
I use a long rectangular plate and overlap the slices the way the photo does. It feeds six as a side and four if it is the meal with bread. Build it close to serving. The vegetables can be cut ahead. The oil goes on last.
Why you'll love it
- Looks like the photo: white base, rows of tomato and cucumber, olives on top.
- No lettuce to wilt.
- Whipped feta is the dressing and the base.
- A platter salad, scooped onto plates.
Anti-Inflammatory & Mediterranean Recipes
Greek Feta Board Salad
- Prep20 min
- Cook0 mins
- Servings6 servings
- Calories190 kcal
Ingredients
- Base
- Salad
Instructions
- Mash the feta with the yogurt, 1 Tbsp olive oil, lemon juice, and garlic until it spreads, with a few curds left. Spread it on a long platter.
- Salt the cucumber and tomato lightly and pat them dry.
- Overlap the cucumber and tomato down the platter. Tuck in the onion and yellow tomatoes. Scatter the olives.
- Add the dill, the extra feta, the crushed pita or walnuts, and the oregano.
- Drizzle the last tablespoon of olive oil over the top. Finish with black pepper. Serve with a spoon, not tossed.
Notes & Tips
- Dry the tomato and cucumber. Wet slices sink into the feta.
- Block feta for the base. Pre-crumbled feta stays grainy.
- Oil last, so it sits on the vegetables the way it does in the photo.
- Build it within an hour of serving. Overnight, the base weeps.
- Nutrition: Per serving (1/6 of the platter). Estimate.
- Nutrition: Net carbohydrates: 6g
- Nutrition: WW estimate: 5 points on the current plan (feta, olives, and oil carry the points)
- Fridge: 1 day if you keep the base and the vegetables separate. Assembled, it is best the day you make it.
- Do not freeze it.
- Nutrition is an estimate from feta, yogurt, vegetables, olives, and olive oil. Bread on the side is extra.
Variations & serving ideas
- No pita crumbs: use chopped toasted almonds or skip them.
- No yogurt: whip the feta with 2 Tbsp olive oil. The base will be thicker.
- Dairy-free is not this platter. A tomato and cucumber salad with olives is the simpler bowl.
- No dill: use oregano and parsley.
- Add protein: a can of drained chickpeas along one side of the platter.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 190 kcal |
| Total fat | 14 g |
| Sodium | 620 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 8 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Greek Feta Board Salad?
20 minutes of prep.
What ingredients do I need for Greek Feta Board Salad?
The key ingredients include feta in brine, crumbled feta, garlic, cucumber, tomato and yellow cherry tomatoes. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: 1 day if you keep the base and the vegetables separate.
How many servings does this recipe make?
It makes 6 servings.
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