Greek Salad Recipe

Greek Salad Recipe: crisp cucumbers, juicy tomatoes, briny Kalamata olives, punchy red onion, and creamy feta tossed in a zesty lemon-oregano vinaigrette that tastes fresh and sunny. This no-cook salad suits busy cooks and picnic lovers and takes about 15 minutes from knife to table. I make it when I need a vacation on a plate and only have one clean cutting board.

Why Choose This Greek Salad Recipe

Greek Salad Recipe wins on flavor, speed, and texture. I cut big rustic chunks, skip lettuce, and use a balanced ratio of olive oil to acid that flatters sweet tomatoes and cool cucumbers.

I lean on block feta in brine and dried Greek oregano for old-school taste, plus a short rest so the juices turn into a bonus dressing. You get a salad that holds its crunch, travels well, and pairs with almost any weeknight protein.

Ingredients You Need

• Tomatoes: 3 medium ripe tomatoes cut into wedges, or 2 cups cherry tomatoes halved. Use peak-season fruit for best sweetness. Out of season, go with cherry tomatoes.
• Cucumber: 1 large English cucumber cut into 1-inch chunks. Time saver: use Persian cucumbers to skip peeling and seeding.
• Green bell pepper: 1 medium chopped into bite-size pieces. Red or yellow works if you prefer sweeter crunch.
• Red onion: 1/2 small thinly sliced. If you want a milder bite, soak slices in ice water for 10 minutes, then pat dry.
• Kalamata olives: 3/4 cup pitted whole or halved. If you only find olives with pits, warn diners or pit them yourself.
• Feta cheese: 6 ounces block feta in brine, cut into thick slabs or big crumbles. Brands like Dodoni or Mt Vikos taste rich and creamy. Skip pre-crumbled feta since it often tastes dry.
• Extra-virgin olive oil: 1/4 cup. A peppery Greek EVOO makes the dressing sing.
• Fresh lemon juice: 2 tablespoons. Bottled works in a pinch, but fresh tastes brighter.
• Red wine vinegar: 1 tablespoon. You can use all lemon if you prefer a softer acid profile.
• Dried oregano: 1 to 1.5 teaspoons. Greek oregano brings the classic flavor.
• Garlic: 1 small clove finely minced or grated. Optional but tasty.
• Kosher salt and freshly ground black pepper to taste.
• Optional add-ins: 1 tablespoon capers, a few pepperoncini, or a sprinkle of fresh dill or mint.
• Bread to serve: crusty bread or warm pita for soaking up juices.

Equipment

• Large salad bowl and small jar or bowl for dressing
• Cutting board and sharp knife
• Measuring spoons and cup
• Spoon or tongs for tossing

How to Make Greek Salad Recipe

Prep the vegetables – 5 minutes

Cut tomatoes into wedges and the cucumber and bell pepper into chunky pieces. Slice the red onion thin, then soak it in ice water for 10 minutes if you want to mellow the bite. Drain and pat the onion dry.

Make the dressing – 2 minutes

Add olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper to a small jar. Shake until it looks glossy and unified, or whisk in a bowl. Taste and adjust acid or salt.

Toss the base – 1 minute

Add tomatoes, cucumber, bell pepper, and onion to a large bowl. Pour on about two-thirds of the dressing. Toss gently so you keep those chunky pieces intact.

Add olives and feta – 1 minute

Fold in the olives. Add the feta in big crumbles or lay a slab on top and spoon on the remaining dressing.

Rest and finish – 5 to 10 minutes

Let the salad sit so the juices mingle and season the vegetables. Finish with a pinch more oregano, a drizzle of olive oil, and black pepper. Serve at cool room temperature.

Tips & Common Mistakes

• Use block feta in brine; it tastes creamier and holds shape better than pre-crumbled.
• Cut vegetables into larger chunks so they stay crisp and juicy.
• Dry the veggies well so the dressing clings instead of watering down.
• Salt near the end if your tomatoes look very juicy, or the salad may turn soupy.
• Balance the acid to the season; add extra lemon in winter and ease up in peak summer.
• Keep the feta in bigger pieces; tiny crumbles vanish into the bowl.
• Taste an olive before adding; some brands run saltier and may need a lighter hand with salt.
• Soak sharp red onion in ice water for a few minutes to tame the heat.
• Skip lettuce if you want classic horiatiki style.
• Toss gently to avoid bruising tomatoes and smashing feta.

Variations I’ve Tried

• Horiatiki style: no garlic, a slab of feta on top, extra oregano, and only olive oil plus a splash of red wine vinegar.
• Herb-forward: add fresh dill and mint with a squeeze more lemon.
• Protein boost: add chickpeas or grilled chicken or shrimp and call it dinner.
• Avocado twist: fold in ripe avocado chunks right before serving for creamy contrast.
• Roasted pepper swap: use roasted red peppers in place of bell pepper for smoky sweetness.
• Watermelon mash-up: sub half the tomatoes with watermelon cubes for a fun summer bowl.

How to Serve

Serve the Greek salad slightly cool or at room temperature so the flavors shine. Pile it next to grilled chicken souvlaki, lamb chops, salmon, or a tray of crispy potatoes. Add warm pita or crusty bread to soak up the juices, and set out extra oregano and lemon wedges at the table. Turn leftovers into a quick lunch with a scoop of cooked farro or orzo.

Make-Ahead and Storage

• Prep ahead: chop cucumber, bell pepper, and onion up to 24 hours in advance and store them separately. Cut tomatoes closer to serving time for best texture. Mix the dressing up to 1 week ahead and chill it.
• Assemble: dress and toss the vegetables 15 minutes before serving, then add olives and feta.
• Storage: refrigerate leftovers in an airtight container for 1 to 2 days. The veggies will soften but still taste great.
• Do not freeze: raw tomatoes and cucumbers turn mushy after freezing.
• Reheating: none needed. To refresh chilled leftovers, bring them to room temp for 10 minutes and toss with a splash of olive oil and lemon juice.

Ally Sanders

Greek Salad Recipe

Greek Salad is a fresh and vibrant salad featuring tomatoes, cucumber, olives, and feta cheese tossed with a simple olive oil and lemon dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Ingredients

  

• 3 medium ripe tomatoes, cut into wedges
• 1 medium cucumber, sliced into half-moons
• 1 small red onion, thinly sliced
• 1 cup kalamata olives, pitted
• 1 green bell pepper, sliced into strips
• 4 ounces feta cheese, cut into cubes or crumbled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

 

1. In a large salad bowl, combine the tomato wedges, cucumber slices, red onion, olives, and bell pepper if using.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice (if using), dried oregano, dried thyme, salt, and black pepper until well combined.
3. Pour the dressing over the vegetables and toss gently to coat everything evenly.
4. Add the feta cheese on top, either as cubes or crumbled, and lightly toss once more or leave on top for a traditional presentation.
5. Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.

Notes

Nutrition Information
Approximate per serving (1 of 4): 210 calories; fat 17 g; saturated fat 5 g; carbohydrates 10 g; fiber 3 g; sugars 6 g; protein 5 g; sodium 560 mg. Values will vary based on ingredient brands, exact amounts, and portion size.