Fresh Greek Salad
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.
Servings 4
Calories 150kcal
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
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.
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.