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A bowl of Greek Salad with cucumbers, tomatoes, red onions, olives, crumbled feta cheese, and herbs sits on a brown napkin with a pepper grinder and olive oil in the background.

Greek Salad

Mandy Applegate
Greek Salad fits any setting, from a relaxed family meal to a table full of friends. I like how quickly it comes together with little effort, yet it still looks and feels special. It can be made ahead and kept chilled until serving, which makes planning easier. Leftovers stay fresh in the fridge for the next day, giving a second round without extra work.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 254 kcal

Equipment

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

Calories: 254kcalCarbohydrates: 7gProtein: 4gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 17mgSodium: 494mgPotassium: 268mgFiber: 2gSugar: 3gVitamin A: 651IUVitamin C: 27mgCalcium: 121mgIron: 1mg
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