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Greek Salad

A vibrant and refreshing Greek Salad made with ripe tomatoes, cucumbers, red onions, olives, and creamy feta, all tossed in a tangy dressing. This classic Mediterranean dish is quick to make and perfect as a light meal or a side dish.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 cups chopped romaine lettuce optional
  • 2 large ripe tomatoes cut into wedges or chunks
  • 1 medium cucumber sliced into half-moons
  • ½ small red onion thinly sliced
  • ½ medium green bell pepper thinly sliced
  • ½ cup kalamata olives whole, with pits
  • ½ cup feta cheese Greek sheep’s milk feta, cubed or crumbled
  • For the Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 small garlic clove minced
  • ½ teaspoon Dijon mustard optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Prep the vegetables: Wash all produce thoroughly. Cut the tomatoes into wedges or chunks, slice the cucumber into half-moons about ¼-inch thick, thinly slice the red onion, and cut the green pepper into thin strips.
  • Assemble the salad: If using lettuce, arrange it in a large, shallow bowl. For a more traditional version, skip the lettuce and start with the tomatoes as your base. Layer the tomatoes, cucumbers, red onion, and green pepper evenly on top.
  • Add the olives and feta: Scatter the kalamata olives across the salad, then place the feta cheese on top as a large slab or crumbled, based on your preference.
  • Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard (optional), and salt and pepper. Let the dressing sit for at least 5 minutes to allow the flavors to meld.
  • Dress and serve: Drizzle the dressing over the salad just before serving, and give it a gentle toss to coat the ingredients. Serve immediately with warm pita bread, grilled meats, or as a standalone dish.

Notes

Ingredient Quality: Since this salad has few ingredients, the quality of each item is key. Use ripe tomatoes, fresh cucumbers, and authentic Greek feta.
Storage: You can prepare the vegetables up to a day in advance. Keep them stored separately in the refrigerator, and assemble and dress just before serving.
Make-Ahead: The salad can be prepped ahead, but dress just before serving to maintain crispness.
Serving Suggestions: Serve this salad with grilled chicken, lamb, or fish for a complete meal. It also pairs beautifully with hummus, tzatziki, and pita bread.
Keyword Greek Salad, Mediterranean salad