This vibrant Greek Salad is a celebration of fresh, wholesome ingredients that come together in just 15 minutes.
Crisp cucumbers, juicy tomatoes, and briny Kalamata olives mingle with creamy feta cheese, creating a symphony of textures and flavors.
Each bite is a refreshing balance of tangy, salty, and herbaceous notes, thanks to a simple yet zesty dressing. Perfect for a quick lunch or a light dinner, this salad is as nourishing as it is delicious.
What makes this dish truly special is its versatility and ease. Whether you’re hosting a summer gathering or need a speedy weeknight meal, this salad delivers.
The crunch of fresh vegetables paired with the richness of olive oil and the brightness of oregano makes it a timeless favorite. It’s a dish that feels indulgent yet wholesome, proving that great food doesn’t have to be complicated.
Fresh and Flavorful Greek Salad Ingredients
- For the 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 (to taste)
- 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 red onion (thinly sliced)
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
Simple Steps to Assemble Your Greek Salad
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, sea salt, and several grinds of black pepper until well combined.
- Prepare the Salad Base: On a large platter, arrange the sliced cucumber, chopped green bell pepper, halved cherry tomatoes, feta cheese cubes, sliced red onion, and Kalamata olives.
- Add the Dressing: Drizzle the prepared dressing evenly over the salad ingredients. Use a gentle hand to toss the salad, ensuring everything is lightly coated.
- Finish with Herbs: Sprinkle a few generous pinches of dried oregano over the salad and top with fresh mint leaves for a burst of flavor.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Greek Salad is a versatile dish that pairs beautifully with grilled chicken, lamb kebabs, or even a simple piece of crusty bread for a light meal. For a complete Mediterranean spread, serve it alongside hummus, tzatziki, and warm pita bread. It’s also a great side for summer barbecues or picnics!
Make It Your Own: Recipe Variations
Feel free to customize your Greek Salad to suit your taste. Add chickpeas for extra protein, swap feta for goat cheese, or toss in some avocado for creaminess. If you’re not a fan of red onions, try shallots or skip them altogether. For a spicy kick, sprinkle in some crushed red pepper flakes.
Freshness First: Storage Tips
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to prevent the veggies from getting soggy. Give it a quick toss before serving to revive the flavors.
Quick Prep: Time-Saving Tips
To save time, prep your veggies ahead of time and store them in the fridge until you’re ready to assemble the salad. You can also make the dressing up to 3 days in advance—just give it a good shake or whisk before using. Using pre-cubed feta cheese is another great shortcut!
Essential Tools: Equipment Guidance
All you need for this recipe is a sharp knife, cutting board, and a large platter for serving. A small whisk or fork works perfectly for mixing the dressing. If you’re making this for a crowd, a large mixing bowl will make tossing the salad easier and more efficient.
Greek Salad
Ingredients
Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon dried oregano more for sprinkling
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground black pepper
For the salad
- 1 English cucumber cut lengthwise, seeded, and sliced 1/4-inch thick
- 1 green bell pepper chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese cut into 1/2 inch cubes*
- 1/3 cup thinly sliced red onion
- 1/3 cup pitted Kalamata olives
- 1/3 cup fresh mint leaves
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.