Greek Cabbage Salad with Feta, Olives, and Dill Recipe
A refreshing and tangy Greek Cabbage Salad featuring shredded cabbage, mixed olives, green onions, and crumbled feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing flavored with dill and oregano. Perfect as a light side or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 small-medium green cabbage, shredded (about 6–8 cups shredded)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup finely chopped black olives
- 1/4 cup finely chopped green olives
- 6 green onions, chopped thin
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh dill
Dressing
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
Instructions
- Massage the Cabbage: In a large bowl, add the shredded cabbage and sprinkle with 1 teaspoon of salt. Using your hands, massage and squeeze the cabbage for a few minutes until it starts to soften slightly, which will improve its texture and flavor in the salad.
- Add Remaining Ingredients: To the softened cabbage, add 1/2 teaspoon pepper, chopped black and green olives, chopped green onions, crumbled feta cheese, chopped fresh dill, olive oil, red wine vinegar, and dried oregano. Toss everything together thoroughly to combine the flavors evenly.
- Serve: Once mixed well, the Greek cabbage salad is ready to serve. Enjoy it fresh as a side dish or a light, healthy snack.
Notes
- Massaging the cabbage softens it and reduces bitterness.
- Adjust salt and vinegar to taste for acidity preference.
- Can be refrigerated for up to 2 days; flavors meld and improve slightly over time.
- Use fresh herbs when possible for best flavor.
- This salad pairs well with grilled meats, seafood, or as part of a Mediterranean meal.
Keywords: Greek cabbage salad, feta cheese salad, Mediterranean salad, healthy cabbage recipe, olive oil salad, no cook salad
