There’s something absolutely magical about a truly great Greek salad – it’s the kind of dish that tastes like summer on a plate, with bright flavors that transport you straight to the Mediterranean. This easy Greek salad recipe is the definition of simplicity done right, combining crisp vegetables, creamy feta cheese, and a tangy vinaigrette that brings everything together in perfect harmony.
What I love most about this recipe is that it requires virtually no cooking skills. You’re simply chopping fresh vegetables, crumbling some quality feta, and tossing everything together with a homemade dressing. It’s one of those easy salad recipes that proves you don’t need complicated techniques or rare ingredients to create something absolutely delicious.
The key to an amazing Greek salad is using the freshest ingredients you can find. Ripe tomatoes, crisp cucumbers, and quality olives make all the difference. I always recommend buying a block of feta cheese and crumbling it yourself rather than using pre-crumbled versions – the texture and flavor are noticeably superior. This is the kind of simple Mediterranean recipe that’s perfect for weeknight dinners, lunch prep, or as a side dish for grilled proteins.
One thing I’ve learned over the years is that timing matters when it comes to assembling your salad. You want to dress it just before serving so the vegetables stay crisp and don’t get soggy. If you’re making this ahead for meal prep, I recommend keeping the dressing separate and adding it right before you eat. This recipe serves four as a main course or six as a side, and it’s incredibly adaptable to whatever vegetables you have on hand.
The beauty of this recipe is its versatility – it’s naturally vegetarian, gluten-free, and can easily be made vegan by swapping the feta for plant-based alternatives. Whether you’re following easy Mediterranean eating patterns or just looking for a refreshing dish that celebrates fresh produce, this Greek salad is your answer. I’ve made this recipe hundreds of times, and it never gets old. The combination of textures – from the juicy tomatoes to the creamy feta to the briny olives – creates an incredibly satisfying dish that’s as nourishing as it is delicious.
For the dressing, I use a classic vinaigrette made with extra virgin olive oil, red wine vinegar, garlic, and oregano. This combination is authentically Greek and complements every element of the salad perfectly. Unlike heavier dressings, this one lets the natural flavors of the vegetables shine through while adding that essential brightness. If you enjoy Greek flavors, you’ll also love exploring other Mediterranean cuisine options like Mediterranean pasta dishes that celebrate similar ingredients.
This salad is perfect served immediately while everything is fresh and crisp. The cool, refreshing nature of a Greek salad makes it ideal for warm weather entertaining, picnics, or anytime you want a healthy meal that doesn’t require any cooking. I often serve this alongside grilled chicken, fish, or lamb for a complete Mediterranean meal. It’s also wonderful as part of a Greek mezze spread with hummus, pita bread, and other appetizers.
The nutritional profile of this salad is fantastic too. You’re getting fresh vegetables packed with vitamins and minerals, heart-healthy monounsaturated fats from the olive oil, and protein from the feta cheese. It’s the kind of dish that nourishes your body while making your taste buds incredibly happy. Whether you’re looking for weeknight dinner inspiration or want to explore more easy Mediterranean recipes, this Greek salad should definitely be in your regular rotation.
Ingredients
- 4 medium ripe tomatoes, cut into chunks
- 1 large English cucumber, cut into half-moons
- 1 red bell pepper, chopped into bite-sized pieces
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 8 ounces feta cheese, crumbled into large pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced very finely
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- Salt and freshly ground black pepper to taste
- Optional: fresh dill or parsley for garnish
Instructions
- Wash all your vegetables thoroughly under cool running water and pat them dry with paper towels. Dry vegetables are crucial for maintaining crispness in your finished salad.
- Cut the ripe tomatoes into quarters or chunks, depending on their size. You want pieces that are large enough to maintain their texture but small enough to eat comfortably on a fork.
- Peel the cucumber if desired (I prefer to leave the skin on for extra nutrients and texture), then slice it into half-moons about ¼-inch thick. This size ensures they don’t get lost in the salad.
- Slice the red bell pepper in half, remove the seeds and white pith, then chop it into bite-sized pieces roughly the same size as your cucumber pieces.
- Slice the red onion thinly, cutting from root to tip. If you prefer a milder onion flavor, soak the slices in ice water for 10 minutes, then drain well before using.
- Pit your kalamata olives if they aren’t already pitted, then cut them in half. You can buy pre-pitted olives to save time if preferred.
- Cut the block of feta cheese into ¾-inch cubes or crumble it with your fingers into large, irregular pieces. Avoid using pre-crumbled feta as it tends to be drier and less flavorful.
- In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and a pinch of salt and pepper. Whisk vigorously for about 30 seconds until the dressing is well combined and slightly emulsified.
- In a large serving bowl, combine all the chopped vegetables and olives. Toss them together gently to distribute evenly.
- Pour the prepared dressing over the vegetable mixture and toss gently but thoroughly, making sure every element is lightly coated with the vinaigrette.
- Top with the crumbled feta cheese and give the salad one final gentle toss, being careful not to break up the feta too much.
- Taste the salad and adjust seasoning with additional salt, pepper, or oregano as needed. Remember that feta is salty, so taste before adding too much salt.
- Garnish with fresh dill or parsley if desired, and serve immediately while everything is crisp and fresh.
Pro Tips
- **Make-Ahead Tip:** Prepare all your vegetables ahead of time and store them separately in airtight containers in the refrigerator for up to 2 days. Assemble and dress the salad just before serving to maintain optimal crispness and texture.
- **Dressing Variations:** Try using lemon juice instead of red wine vinegar for a brighter flavor, or add a teaspoon of Dijon mustard for extra depth. You can also make a creamy Greek dressing by whisking in 2 tablespoons of Greek yogurt.
- **Feta Cheese Selection:** Look for authentic Greek feta made from sheep’s milk if possible – it has a creamier texture and more complex flavor than cow’s milk feta. Avoid pre-crumbled versions which tend to be dry and less flavorful.
- **Vegetable Substitutions:** Feel free to add or substitute vegetables based on what’s in season and what you enjoy. Cherry tomatoes, green bell peppers, fennel, artichoke hearts, and radishes all work wonderfully in Greek salad.
- **Add Protein:** This salad works beautifully as a main course when topped with grilled chicken, baked salmon, or chickpeas. For a traditional approach, serve alongside grilled lamb or Greek meatballs.
- **Olive Oil Quality:** Use a high-quality extra virgin olive oil in the dressing – the flavor really shines through in this simple vinaigrette. Save your expensive oil for the dressing rather than cooking with it.
- **Red Onion Mellowing:** If you find raw red onion too sharp, slice it and soak in ice water for 10 minutes before adding to the salad. This mellows the flavor while maintaining the bright color.
- **Storage:** Dressed Greek salad is best served immediately, but you can store undressed components separately for up to 2 days. Keep the dressing in a separate container and combine just before eating.
- **Serving Suggestions:** This salad is perfect served alongside warm pita bread, grilled vegetables, or Mediterranean proteins. It also makes an excellent component of a mezze platter with hummus, tzatziki, and dolmas.