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.
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