Greek Salad is hard to beat when you want something fresh, salty, and satisfying all at once, and that’s exactly why I keep making it. Every bite has crunch, a burst of juiciness, and enough richness to make it feel complete. I like that it comes together quickly, but still has a subtle twist, which enhances the flavors more than expected. Try it this way, and it won’t be just another salad on the table.
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When I’m hosting family dinners or casual gatherings, Greek Salad always fits right in. It’s easy to prep in advance and keep chilled until everyone’s ready to eat. I appreciate knowing it holds up well in the fridge for the next day. Freezing isn’t ideal, but fresh leftovers are never a problem.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Greek Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find making this Greek Salad is as easy as it is satisfying.
Combine the Veggies
In a large mixing bowl, combine the diced cucumbers, halved grape tomatoes, chopped green bell pepper, and thinly sliced red onions. I always grab this glass mixing bowl because it’s deep enough for tossing the salad without spilling.
Add Olives and Feta
Mix in the green olives, then crumble the feta cheese over the top. You can stir them now or wait until after the dressing is added.
I like using my silicone spatula here; it’s great for gently folding vegetables without mashing the tomatoes or cheese.
Whisk the Dressing
In a small bowl, whisk together red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. A small glass prep bowl with a lid works well when I’m blending dressings or prepping ahead of time.
Slowly pour the olive oil until the dressing emulsifies and becomes smooth.
Dress and Toss
Drizzle the dressing over the salad and lightly toss to coat all the ingredients evenly. Sprinkle extra salt and pepper to taste, if needed.
I keep this salt and pepper grinder set on the table so everyone can adjust the seasoning to their liking.
Serve
Dish it up and enjoy every bite while the veggies are still crisp! I usually bring it out in my large salad bowl; it looks nice for serving and holds the salad in place without tipping greens over the edge.
If you’re taking this salad to a potluck or picnic, I use a hard-sided container with a locking lid so it doesn’t spill or get squashed in the car. For warm weather or longer drives, I pack it inside this insulated casserole carrier; it keeps the salad crisp and cold, and there’s even room for extra cutlery or a side dish.
Greek Salad
Add Preferred SourceEquipment
Ingredients
For the Salad:
- 1 large cucumber diced
- 2 cups grape tomatoes halved
- 1 green bell pepper diced
- ½ red onion thinly sliced
- ½ cup green olives halved
- 4 ounces feta cheese crumbled
- Salt and pepper to taste
For the Dressing:
- ⅓ cup red wine vinegar
- 1 lemon juice
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- In a large bowl, combine cucumber, tomatoes, bell pepper, onion, olives, and feta cheese.1 large cucumber, 2 cups grape tomatoes, 1 green bell pepper, ½ red onion, ½ cup green olives, 4 ounces feta cheese
- In a small bowl, whisk together vinegar, lemon juice, garlic, oregano, salt, and pepper. Slowly pour in olive oil while whisking until blended.⅓ cup red wine vinegar, 1 lemon juice, 2 garlic cloves, ½ teaspoon dried oregano, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ cup olive oil
- Drizzle dressing over salad, toss gently, and season with extra salt and pepper if needed.Salt and pepper
Notes
- Slice veggies thinly: Thinner slices blend in better and won’t overpower the other ingredients.
- Use fresh lemon juice: A squeeze of fresh lemon will give you more brightness and lift the whole salad.
- Choose extra-virgin olive oil: Use it in the dressing for a more robust, peppery taste that lifts the salad.
- Pour the dressing slowly: Add a little at a time, since you can always increase it, but you can’t take it back out.
- Toss with care: Use your hands or a soft spatula to prevent the tomatoes from crushing and the cheese from becoming too smooth.
- Give it a short chill: Letting the salad sit in the fridge for about 15 minutes helps the flavors develop.
- Add romaine lettuce: Use chopped romaine for an extra crunch and heartier base.
- Swap in black olives or cherry tomatoes: Use black olives for a milder flavor, or cherry tomatoes for a juicier, slightly sweeter bite.
Nutrition
Recipe Notes and Expert Tips
I’ve made this salad countless times, and a few minor tweaks make all the difference.
- Slice veggies thinly: Thinner slices blend in better and won’t overpower the other ingredients. A good knife, like this chef’s one, is extremely helpful for chopping through everything without bruising it.
- Use fresh lemon juice: A squeeze of fresh lemon will give you more brightness and lift the whole salad. I keep a handheld citrus squeezer in my kitchen; it makes squeezing lemons quick and mess-free.
- Choose extra-virgin olive oil: Use it in the dressing for a more robust, peppery taste that lifts the salad.
- Pour the dressing slowly: Add a little at a time, since you can always increase it, but you can’t take it back out.
- Toss with care: Use your hands or a soft spatula to prevent the tomatoes from crushing and the cheese from becoming too smooth.
- Give it a short chill: Letting the salad sit in the fridge for about 15 minutes helps the flavors develop.
- Add romaine lettuce: Use chopped romaine for an extra crunch and heartier base.
- Swap in black olives or cherry tomatoes: Use black olives for a milder flavor, or cherry tomatoes for a juicier, slightly sweeter bite.
How to Store Leftovers
Leftover Greek Salad can be stored in an airtight container in the fridge for up to 2 days. I usually put mine in these airtight glass storage containers because they seal tightly and keep everything crisp without leaking.
The cucumbers and tomatoes will soften slightly as they sit, so it’s best to eat them sooner rather than later. This recipe doesn’t freeze well since the vegetables lose their crisp texture after thawing.
More Easy Recipes for You to Try at Home
I’ve got plenty more fresh and simple salads to help round out your meals or bring something different to the table.
