Summer is just around the corner, and nothing hits the spot quite like a crisp, refreshing Greek Salad. Packed with juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta cheese, this salad is a colorful feast for your eyes and your taste buds. It is quick to make, vibrant on the plate, and perfect for a light lunch, side dish, or meal prep for the week ahead. Every bite delivers a burst of Mediterranean flavors that are both satisfying and wholesome, making it an easy favorite for busy weekdays or relaxed weekend gatherings.
I first discovered this Greek Salad recipe during a trip to a small seaside town in Greece. I remember sitting at a sunlit patio with the scent of olive trees in the air, and the first forkful of that salad completely won me over. The freshness of the vegetables, the sharp tang of feta, and the earthy aroma of oregano created a flavor combination I couldn’t stop thinking about. Back home, I started experimenting with my own version, tweaking the dressing, and learning how to balance the flavors just right. Over time, it became a staple in my kitchen, always ready for a quick lunch or an impressive side for dinner parties.
Why You’ll Love This
Vibrant and Flavorful
This Greek Salad bursts with fresh flavors from every corner of the Mediterranean. Juicy tomatoes, crisp cucumbers, sweet bell peppers, and earthy olives come together with creamy feta and a bright vinaigrette. Every bite feels fresh, lively, and satisfying without being heavy. It’s a salad that excites your taste buds and keeps you coming back for more.
Easy to Make
Even if you are a beginner in the kitchen, this recipe is simple and forgiving. Most ingredients require no cooking, and chopping is straightforward. You can have the salad ready in under 15 minutes, making it ideal for busy days or last-minute gatherings.
Nutritious and Refreshing
This salad is packed with vitamins, minerals, and fiber while remaining light and low in calories. Tomatoes and cucumbers provide antioxidants and hydration, olives add healthy fats, and feta contributes a touch of protein and calcium. It’s a perfect way to enjoy a nutrient-rich meal without feeling weighed down.
Versatile and Crowd-Friendly
Whether you are hosting a dinner party, packing a lunch, or enjoying a picnic, this salad fits any occasion. It pairs beautifully with grilled meats, seafood, or even as a standalone light meal. Plus, it’s easy to scale up for larger gatherings without losing its fresh, crisp texture.
Recipe Details
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Cuisine Type: Mediterranean, Greek
Servings: 4
Estimated Cost: Budget-friendly
Equipment Needed:
- Large mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
- Salad tongs or large spoon
- Optional: Small whisk or jar for dressing
Ingredients
- 3 large ripe tomatoes, chopped (heirloom or vine-ripened recommended)
- 1 large cucumber, peeled and diced
- 1/2 red onion, thinly sliced
- 1 green bell pepper, chopped
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon lemon juice, for extra brightness
- Optional: Fresh parsley or dill, chopped for garnish
Notes:
- You can swap Kalamata olives for green olives or a mix if preferred.
- Feta can be substituted with a plant-based version for a vegan-friendly option.
- For a more filling salad, add chickpeas or cooked quinoa.
Step-by-Step Instructions
Step 1: Prep the Vegetables
Start by washing all your vegetables thoroughly. Chop the tomatoes, dice the cucumber, slice the onion, and chop the bell pepper. Try to keep the pieces similar in size for even flavor distribution.
Step 2: Combine the Base
In a large mixing bowl, gently toss together the tomatoes, cucumber, onion, and bell pepper. Handle the tomatoes carefully so they don’t turn mushy. This forms the fresh, crunchy foundation of your salad.
Step 3: Add the Olives and Feta
Scatter the Kalamata olives over the vegetables and crumble the feta cheese on top. The salty, briny flavors of the olives paired with creamy feta bring the authentic Greek taste to the salad.
Step 4: Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, pepper, and optional lemon juice. Taste and adjust seasoning if needed. The dressing should be bright, tangy, and lightly seasoned to enhance, not overpower, the fresh vegetables.
Step 5: Toss the Salad
Pour the dressing over the salad and gently toss using salad tongs or two large spoons. Ensure the vegetables are evenly coated but handle them delicately to maintain their crispness.
Step 6: Garnish and Serve
Finish with a sprinkle of fresh parsley or dill if desired. Serve immediately or refrigerate for up to an hour for flavors to meld. This salad tastes best fresh and chilled, making it perfect for hot summer days or picnic lunches.
Nutrition Facts (per serving)
- Calories: 150
- Protein: 4 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Fat: 12 grams
- Sodium: 400 mg
- Vitamin A: 25% DV
- Vitamin C: 35% DV
- Calcium: 15% DV
- Iron: 8% DV
Tips for Success
Choose Fresh Ingredients
Use ripe, in-season vegetables for the best flavor. Fresh ingredients make a huge difference in taste and texture.
Don’t Overdress
Add dressing gradually and toss lightly. Overdressing can make the salad soggy and mask the individual flavors of the vegetables.
Serve Chilled
For the most refreshing experience, serve the salad cold. Refrigerate chopped vegetables for 15 minutes before assembling if you prefer a crisp bite.
Balance the Flavors
Taste as you go and adjust salt, pepper, and vinegar. The key to a perfect Greek Salad is a balance of tangy, salty, and fresh notes.
Common Questions
Can I make this salad ahead of time?
Yes, but keep the vegetables and dressing separate until ready to serve. Mixing too early can make the salad watery.
Can I use other types of cheese?
Feta is traditional, but you can experiment with goat cheese or a mild cheese of your choice. Crumbled cheese works best for texture.
Is this salad vegan-friendly?
Simply replace feta with a plant-based alternative, and you have a vegan version without losing any flavor.
Can I add protein to make it a meal?
Absolutely. Grilled chicken, shrimp, or chickpeas turn this salad into a satisfying main course.
Variations and Substitutions
- Add grains: Mix in cooked quinoa or couscous for a heartier salad.
- Change up the greens: Add arugula or spinach for extra color and nutrition.
- Different dressing: Swap red wine vinegar with balsamic vinegar or lemon juice for a tangy twist.
- Seasonal swaps: Use yellow or orange bell peppers, cherry tomatoes, or even roasted vegetables depending on what you have on hand.
Serving and Pairing Suggestions
Greek Salad pairs beautifully with grilled meats like lamb or chicken, seafood like shrimp skewers, or simple pita bread and hummus. For beverages, crisp white wine, sparkling water with lemon, or iced tea complement the flavors perfectly. It also works as a side for Mediterranean-inspired bowls or wraps.
Fresh Greek Salad
Ingredients
- 3 large ripe tomatoes chopped (heirloom or vine-ripened recommended)
- 1 large cucumber peeled and diced
- ½ red onion thinly sliced
- 1 green bell pepper chopped
- ½ cup Kalamata olives pitted
- ½ cup feta cheese crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon lemon juice for extra brightness
- Optional: Fresh parsley or dill chopped for garnish
Instructions
- Start by washing all your vegetables thoroughly. Chop the tomatoes, dice the cucumber, slice the onion, and chop the bell pepper. Try to keep the pieces similar in size for even flavor distribution.
- In a large mixing bowl, gently toss together the tomatoes, cucumber, onion, and bell pepper. Handle the tomatoes carefully so they don’t turn mushy. This forms the fresh, crunchy foundation of your salad.
- Scatter the Kalamata olives over the vegetables and crumble the feta cheese on top. The salty, briny flavors of the olives paired with creamy feta bring the authentic Greek taste to the salad.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, pepper, and optional lemon juice. Taste and adjust seasoning if needed. The dressing should be bright, tangy, and lightly seasoned to enhance, not overpower, the fresh vegetables.
- Pour the dressing over the salad and gently toss using salad tongs or two large spoons. Ensure the vegetables are evenly coated but handle them delicately to maintain their crispness.
- Finish with a sprinkle of fresh parsley or dill if desired. Serve immediately or refrigerate for up to an hour for flavors to meld. This salad tastes best fresh and chilled, making it perfect for hot summer days or picnic lunches.
Notes
Use ripe, in-season vegetables for the best flavor. Fresh ingredients make a huge difference in taste and texture. Don’t Overdress
Add dressing gradually and toss lightly. Overdressing can make the salad soggy and mask the individual flavors of the vegetables. Serve Chilled
For the most refreshing experience, serve the salad cold. Refrigerate chopped vegetables for 15 minutes before assembling if you prefer a crisp bite. Balance the Flavors
Taste as you go and adjust salt, pepper, and vinegar. The key to a perfect Greek Salad is a balance of tangy, salty, and fresh notes.
Every time I make this Greek Salad, it reminds me of that sunny patio in Greece and the simple joy of fresh, vibrant flavors. It is quick, colorful, and perfect for almost any occasion. I hope you give it a try and enjoy the same satisfaction I felt with every bite. Thank you for letting me share this recipe with you, and happy cooking!
