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

Total Time 10

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