This Greek Salad recipe is fresh, colorful, and packed with classic Mediterranean flavors. Made with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, creamy feta cheese, and a simple homemade dressing, this traditional salad comes together in minutes and makes a perfect side dish or light meal.
Why You’ll Love This Recipe
- Fresh and vibrant Mediterranean flavors
- Quick and easy to prepare
- No cooking required
- Perfect for lunch, dinner, or gatherings
- Made with wholesome ingredients
- Naturally vegetarian and gluten-free
- Great for meal prep and summer entertaining
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, plus extra for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the Salad
- 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 5 ounces feta cheese, cut into ½-inch cubes
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, sea salt, and black pepper until well combined.
- Arrange the cucumber, green bell pepper, cherry tomatoes, feta cheese, red onion, and Kalamata olives on a large serving platter or in a large bowl.
- Drizzle the dressing evenly over the vegetables and cheese.
- Gently toss the Greek Salad to coat the ingredients without breaking the feta.
- Sprinkle with additional dried oregano.
- Scatter fresh mint leaves over the top.
- Taste and adjust seasoning if needed. Serve immediately and enjoy.
Tips & Tricks
- Use ripe, sweet cherry tomatoes for the best flavor.
- Chill the vegetables before assembling for an extra-refreshing salad.
- Add the dressing just before serving to keep everything crisp.
- Substitute fresh parsley or basil for mint if preferred.
- For extra protein, add grilled chicken or chickpeas.
- Use high-quality extra-virgin olive oil for authentic Mediterranean flavor.
Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek, Mediterranean
- Difficulty: Easy
- Dietary Notes: Vegetarian, Gluten-Free, Low-Carb
Notes
- Traditional Greek Salad often includes large chunks of vegetables rather than finely chopped ingredients.
- Feta can be served in cubes or as a larger block placed on top.
- Fresh oregano may be used instead of dried oregano.
- Serve alongside grilled meats, seafood, pita bread, or Mediterranean dishes.
Nutrition (Approximate Per Serving)
- Calories: 240
- Protein: 6g
- Carbohydrates: 9g
- Fat: 20g
- Fiber: 3g
- Sugar: 5g
FAQ
What makes a traditional Greek Salad authentic?
Traditional Greek Salad includes tomatoes, cucumber, onion, olives, feta cheese, olive oil, and oregano. Lettuce is generally not included.
Can I make Greek Salad ahead of time?
Yes. Prepare the vegetables and dressing separately and combine just before serving.
What olives are best for Greek Salad?
Kalamata olives provide the classic authentic flavor and texture.
Can I use regular cucumbers instead of English cucumbers?
Absolutely. Just remove excess seeds if needed.
How do I keep the salad from becoming watery?
Use fresh vegetables, drain excess moisture, and add the dressing right before serving.
Is Greek Salad healthy?
Yes. It contains fresh vegetables, healthy fats from olive oil, and protein from feta cheese.
Storage
Refrigerator:
Store leftovers in an airtight container for up to 2 days.
Freezer:
Freezing is not recommended, as the vegetables will lose their texture.
Reheating:
No reheating is needed. Serve chilled or at room temperature.
Similar Recipes
Greek Salad Recipe
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced
- ½ teaspoon dried oregano plus extra for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the Salad
- 1 English cucumber cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper chopped into 1-inch pieces
- 2 cups cherry tomatoes halved
- 5 ounces feta cheese cut into ½-inch cubes
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, sea salt, and black pepper until well combined.
- Arrange the cucumber, green bell pepper, cherry tomatoes, feta cheese, red onion, and Kalamata olives on a large serving platter or in a large bowl.
- Drizzle the dressing evenly over the vegetables and cheese.
- Gently toss the Greek Salad to coat the ingredients without breaking the feta.
- Sprinkle with additional dried oregano.
- Scatter fresh mint leaves over the top.
- Taste and adjust seasoning if needed. Serve immediately and enjoy.
Notes
- Traditional Greek Salad often includes large chunks of vegetables rather than finely chopped ingredients.
- Feta can be served in cubes or as a larger block placed on top.
- Fresh oregano may be used instead of dried oregano.
- Serve alongside grilled meats, seafood, pita bread, or Mediterranean dishes.
Conclusion
This Greek Salad recipe delivers everything you want in a fresh Mediterranean dish—crisp vegetables, creamy feta, flavorful olives, and a simple homemade dressing. Whether you’re serving it as a light lunch, healthy side dish, or part of a larger meal, this easy Greek Salad is a delicious recipe you’ll return to again and again.