The Classical Greek Salad is very well known among those who love Greece and the Mediterranean diet. But there are plenty more Greek salads to enjoy, some more interesting than others.

If you cannot stand the heat or just want to try something fast & easy, here are three recipes for you. All have in common the incredible feta cheese.

Watermelon & Feta Salad

I have to admit this is a combination I never imagined either, but it’s very popular in Greece. Plus, it’s very easy to make.

For 4 servings you need:

• 4 cups watermelon cut into cubes (or balls)
• 1 cup feta cubed or crumbled
• 1 medium red onion cut into slices
• 1 TBSP balsamic vinegar

Put the watermelon at the bottom of the bowl. Add the onions and then the cheese. Sprinkle with the vinegar and serve. For extra freshness make sure all the ingredients are chilled!

Tomato & Feta Salad

It’s probably the easiest salad to make and a great substitute if you forgot to buy any of the ingredients for the Classical Greek Salad.

For 4 servings you need:

• 4 medium organic tomatoes
• 1 cup feta crumbled
• some fresh oregano
• freshly grounded pepper
• some extra virgin olive oil

In a bowl, place the tomatoes cut into bite sizes. Add the feta and sprinkle some pepper and oregano. Sprinkle some olive oil on top. To get the best taste from the fresh oregano, put the leaves under some hot water before chopping them (it releases the oils).

Pasta Salad

Most people would associate pasta with Italy rather than Greece but both countries offer some of the best Mediterranean dishes. Here’s a salad that might surprise you a bit.

For 4 servings you need:

• 2 ½ cups whole wheat spaghetti or other kind of pasta, cooked and cooled
• 3 cups fresh mushrooms, sliced
• 3 medium tomatoes cut in bite sizes
• 1 cup red peppers, cubed
• 100 g black olives
• ¾ cup feta, crumbled or cubed
• ½ cup green onions, finely chopped
• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar
• 2 garlic cloves, minced
• some fresh basil and oregano leaves
• freshly ground black pepper
• ¾ TBSP brown sugar

In a bowl, start by making the vinaigrette: whisk the olive oil, vinegar, minced garlic, finely chopped basil, oregano, black pepper and the sugar. Then, add the cooked and cooled pasta and the rest of the ingredients. Toss until everything is coated with the dressing. Chill for several hours before serving. Ideally let it chill over night.

Photo credits:
Watermelon: Still Burning on Flickr
Tomato and feta salad: ms.Tea on Flickr
Mushrooms: patries71 on Flickr