Ingredients
For the Salad
- 2 large English cucumbers, sliced into half-moons
- 4 large ripe tomatoes, cut into chunks
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup Kalamata olives
- 8 ounces (225g) feta cheese, cut into cubes or crumbled
- 2 tablespoons capers (optional)
For the Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, finely minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Garnish
- Extra oregano
- Fresh parsley
- Lemon wedges
Instructions
Step 1: Prepare the Vegetables
Wash and dry all vegetables thoroughly.
Slice the cucumbers into half-moons, chop the tomatoes into bite-sized chunks, slice the bell pepper, and thinly slice the red onion.
Place everything in a large salad bowl.
Step 2: Add the Olives and Feta
Add the Kalamata olives and feta cheese to the bowl.
For a traditional Greek presentation, leave the feta in larger chunks rather than crumbling it finely.
Step 3: Make the Dressing
In a small bowl or jar, combine:
- Extra-virgin olive oil
- Lemon juice
- Red wine vinegar
- Dried oregano
- Garlic
- Salt
- Black pepper
Whisk or shake until fully combined.
Step 4: Dress the Salad
Pour the dressing over the salad ingredients.
Gently toss until everything is lightly coated.
Be careful not to break up the feta too much.
Step 5: Garnish and Serve
Sprinkle with extra oregano and fresh parsley if desired.
Serve immediately with lemon wedges on the side.
Why You’ll Love This Recipe
- Fresh and healthy
- Ready in just 15 minutes
- Naturally gluten-free
- Packed with Mediterranean flavors
- Perfect for meal prep
- Pairs with countless main dishes
Delicious Variations
Greek Chicken Salad
Add grilled chicken breast for extra protein.
Chickpea Greek Salad
Mix in a can of drained chickpeas for a hearty vegetarian meal.
Greek Pasta Salad
Toss with cooked and cooled pasta.
Avocado Greek Salad
Add diced avocado for extra creaminess.
Quinoa Greek Salad
Mix with cooked quinoa for a filling lunch option.
Expert Tips
Use Quality Olive Oil
Since the dressing is simple, a good-quality extra-virgin olive oil makes a big difference.
Choose Ripe Tomatoes
Fresh, ripe tomatoes provide the best flavor and texture.
Chill Before Serving
Letting the salad sit for 10–15 minutes allows the flavors to meld together.
Don’t Overmix
Gentle tossing keeps the vegetables crisp and the feta intact.
Add Feta Last
This helps maintain its shape and presentation.
Storage
Refrigerator
Store in an airtight container for up to 2 days.
For best texture, keep the dressing separate until ready to serve.
Not Recommended for Freezing
The fresh vegetables will lose their crispness after thawing.
Serving Suggestions
Greek Salad pairs perfectly with:
- Grilled chicken
- Lamb kebabs
- Grilled shrimp
- Salmon
- Pita bread
- Hummus
- Tzatziki sauce
- Mediterranean rice
Nutritional Information (Approximate Per Serving)
- Calories: 210
- Protein: 6g
- Carbohydrates: 9g
- Fat: 17g
- Fiber: 3g
- Sugar: 5g
This Classic Greek Salad is crisp, colorful, and bursting with fresh Mediterranean flavor. With juicy vegetables, briny olives, creamy feta, and a zesty homemade dressing, it’s a simple yet satisfying dish that’s perfect for any occasion.
