Greek Salad – Fresh, Zesty & Bursting with Mediterranean Flavor 🇬🇷🥗✨

Nothing says sunshine and simplicity like a big bowl of Greek Salad. This classic dish brings together crisp cucumbers, juicy tomatoes, tangy kalamata olives, creamy feta, and thinly sliced red onions—all tossed in a vibrant lemon-oregano dressing. It’s the ultimate combination of fresh, crunchy, salty, and savory. 🌞

Whether you’re serving it as a refreshing side or turning it into a hearty main with added protein, this salad is a staple you’ll come back to again and again. Mediterranean magic in every bite! 💙

Why You’ll Love This Salad 💡

✅ Light & Refreshing – Perfect for warm days or light meals
✅ Fast to Prepare – Just 20 minutes from start to finish
✅ Naturally Gluten-Free – And easy to make low-carb
✅ Bright Flavors – A citrusy dressing brings it to life 🍋
✅ Great With Anything – Serve with grilled meats, seafood, or pita

Ingredients You’ll Need 🛒

For the Dressing:

• ¼ cup extra virgin olive oil – Smooth, rich base
• 2 tablespoons red wine vinegar – Adds bright acidity
• ¼ teaspoon Dijon mustard – Helps emulsify the dressing
• 1 small garlic clove, minced – For a punch of flavor 🧄
• ½ teaspoon dried oregano – Earthy, herbal note 🌿
• ⅛ teaspoon salt + ⅛ teaspoon black pepper

For the Salad:

• 1 large cucumber, sliced into half moons – Cool and crisp 🥒
• 1 green bell pepper, chopped – Adds crunch and color 🫑
• ½ small red onion, thinly sliced – Slight bite and sweetness 🧅
• 1 cup cherry or grape tomatoes, halved – Juicy and vibrant 🍅
• ⅔ cup pitted kalamata olives, halved – Briny Mediterranean bite 🖤
• 4 oz block feta cheese, cubed – Creamy, tangy and salty 🧀
• Salt & pepper to taste

🌟 Optional Add-ins:
– Fresh mint or parsley for brightness 🌱
– Sliced radish or artichoke hearts
– Crumbled feta instead of cubed for a rustic look
– Grilled chicken, salmon, or chickpeas for protein boost 🍗🐟

How to Make Greek Salad 🧑‍🍳

Step 1: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Whisk until fully combined and creamy. Set aside.

Step 2: Prepare the Vegetables
Slice and chop all salad ingredients: cucumbers, bell pepper, onion, tomatoes, olives, and feta. Place everything in a large mixing bowl.

Step 3: Toss with Dressing
Pour about ¼ cup of the dressing over the veggies. Gently toss until evenly coated. Add more dressing to taste, a spoonful at a time.

Step 4: Season and Serve
Taste and adjust seasoning with salt and pepper. Serve immediately for crisp texture, or let sit for a few minutes to let the flavors meld. Enjoy chilled or at room temperature. 🥗💫

Tips & Variations 💡

• Use English or Persian cucumbers for less bitterness and fewer seeds
• Soak sliced onions in water or vinegar for 10 minutes to reduce sharpness
• Upgrade to fresh oregano if available for extra flavor
• Want it creamier? Add a spoonful of hummus to the dressing or toss in a bit of Greek yogurt
• Make it a meal: Add grilled chicken, tofu, shrimp, or cooked lentils

Serving Ideas 🍽️

• Side Dish: Pair with grilled lamb, chicken souvlaki, or baked fish
• Main Course: Serve over quinoa or with warm pita and tzatziki
• Platter Style: Arrange ingredients separately for a build-your-own salad board
• Picnic Ready: Pack in containers and keep dressing on the side 🧺

Storage & Leftovers 🧊

• Fridge: Store leftovers in an airtight container for up to 2 days
• Note: The veggies will soften over time as they soak up the dressing
• To Serve Again: Give it a gentle toss to redistribute flavors. Add fresh tomatoes or herbs if needed for brightness

FAQs About Greek Salad ❓

Q: Can I make Greek salad ahead of time?
A: Yes—chop the veggies and make the dressing in advance. Toss just before serving for best texture.

Q: Is there a dairy-free version?
A: Simply omit the feta or use a dairy-free alternative.

Q: What’s the best vinegar to use?
A: Red wine vinegar is traditional, but white wine or apple cider vinegar also works.

Q: Can I use cherry tomatoes and not full-sized ones?
A: Absolutely! They’re sweet, juicy, and bite-sized—perfect for this salad.

Final Thoughts 🥗💬

Greek Salad isn’t just a recipe—it’s a celebration of fresh, vibrant ingredients that come together in perfect harmony. With its crisp cucumbers, juicy tomatoes, creamy feta, and briny olives, it captures the essence of Mediterranean eating: simple, honest, and full of flavor. 🌊🇬🇷

This dish works beautifully as both a side and a light main. You can serve it with grilled meats at a summer BBQ, pair it with toasted pita for lunch, or enjoy it as a base for a hearty bowl with grains and proteins. It’s a salad that always delivers—and it does so with style.

Best of all, it’s endlessly customizable. Change up the herbs, use different vegetables, or swap the feta for something creamy and dairy-free. However you build it, the bold dressing brings it all together with a tangy, herbal punch that’s hard to resist.

So next time you want a salad that feels refreshing yet substantial, light yet satisfying—Greek Salad is your answer. 💙🥒🍅

Short version

Greek Salad

This easy Greek salad is a crisp and refreshing dish that brings the bold, sunny flavors of the Mediterranean to your plate. Fresh cucumbers, juicy tomatoes, sliced red onion, briny kalamata olives, and creamy feta cheese are tossed together with a simple dressing made from olive oil, lemon juice, and oregano. It’s perfect as a light side for grilled meats or seafood, but you can also turn it into a complete meal by adding grilled chicken, salmon, or chickpeas. Quick to assemble and full of flavor, it’s a year-round favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4

Calories 258 kcal

Ingredients

  

Greek Salad Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon Dijon mustard
• 1 small clove garlic minced
• ½ teaspoon dried oregano
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

Salad

• 1 large cucumber sliced into ¼-inch thick half rounds
• 1 green bell pepper cut into ¾-inch pieces
• ½ small red onion thinly sliced
• 1 cup cherry or grape tomatoes halved
• ⅔ cup pitted kalamata olives halved lengthwise
• 4 ounces block feta cheese cut into ½-inch cubes
• salt and pepper to taste

Instructions

 

• In a small bowl, add all of the dressing ingredients and whisk them together until the mixture is smooth and well blended. This step ensures that all the flavors are evenly combined and ready to enhance the salad. Once the dressing is fully mixed, set it aside while you prepare the fresh vegetables.
• In a large mixing bowl, place the chopped cucumber, diced bell pepper, thinly sliced red onion, halved tomatoes, pitted olives, and crumbled feta cheese. These ingredients create a colorful, crunchy, and flavorful Mediterranean-style salad. Start by drizzling about one quarter cup of the prepared dressing over the vegetables. Gently toss everything together until evenly coated. If you prefer a more generous amount of dressing, add a bit more as needed, one spoonful at a time.
• Taste the salad and season with extra salt and freshly ground black pepper, adjusting to your preference. Serve the salad immediately for a crisp texture and fresh flavor, or let it sit briefly to allow the ingredients to soak up the dressing before enjoying.

Notes

For the best taste and texture, this salad is ideal when served fresh on the day it’s made. The crisp vegetables and vibrant dressing are at their peak right after mixing. However, if you have leftovers, you can store them in an airtight container in the refrigerator. The salad will keep well for 1 to 2 days, though the vegetables may soften slightly over time as they absorb the dressing. Give it a quick toss before serving again to redistribute the flavors

Keyword Greek Salad