The Best Greek Salad

5 from 4 votes
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This simple Greek salad is made with tomatoes, cucumbers, peppers, feta cheese, and olives. It’s refreshing and quick to enjoy on a summer day and is perfect for potlucks, picnics, and BBQs.

A large bowl with tossed greek salad topped with red onion and olives and a small bowl with olives on the side

This rainbow salad recipe combines different colors and textures, from the fresh vegetables to the creamy feta cheese and the tangy olives. It’s packed with classic, summery Greek flavors but you can enjoy it year-round. Best of all, it’s a super quick and easy recipe—just chop and mix. Enjoy this traditional Greek salad as an appetizer, side, or main, alongside gyro, meat, or fish, or as part of a mezze platter with tzatziki and warm Greek pita bread!

Ingredients

Ingredients for Greek salad
  • Tomatoes: Use fleshy tomatoes rather than too seedy ones. You can also use small tomatoes, like cherry tomatoes or grape tomatoes.
  • Cucumber: Use a low-seed variety like Persian or English cucumber.
  • Onion: red onion works best in this salad.
  • Bell pepper: I love using a green bell pepper but red or yellow will also work.
  • Feta cheese: Adds tangy, salty, savory, creamy elements.
  • Olives: Kalamata olives are best for this salad, but any olives (and in any color) should work.
  • Salad dressing: Extra-virgin olive oil, lemon juice, red wine vinegar, garlic, oregano, and black pepper.

How to make a Greek salad

Prepare the salad ingredients: First, rinse and chop the veggies. If using cherry tomatoes, you can half or quarter them. I usually keep the cucumber skin on, but you can peel it if preferred. Thinly slice the onion (see my top tips for cutting onions). Cut the olives in two and cube or crumble the feta cheese.

Prepared salad ingredients

Make the dressing: Mince the garlic and juice the lemon. Then, in a small bowl or other container, whisk well all the dressing ingredients (olive oil, vinegar, lemon juice, garlic, oregano, and black pepper).

Salad dressing in a glass container

Drizzle and Toss: Finally, combine all the prepared ingredients in a large serving bowl. Pour the dressing and toss well to coat the salad. Taste and adjust the seasoning if needed. I usually don’t add salt, as the feta is already salty, but if needed, sprinkle a bit of salt.

The Greek salad is now ready to enjoy or you can let it “marinate” for about 20-30 minutes to allow the flavors to meld.

Steps for tossing a salad with its dressing

Make it a main dish

This Greek salad recipe is a great appetizer or a side dish. However, you can turn it into a more filling main. To do so, I recommend adding protein like grilled chicken, chickpeas, or tuna. You can also make it more satisfying and filling by adding quinoa.

Make-ahead tip

This salad is best enjoyed the day it is assembled. If you need to make it ahead, prepare the different elements but keep the salad dressing separate from the chopped vegetables. When ready to serve, toss them together.

A large bowl with tossed greek salad topped with red onion and olives

If you try this Greek salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Greek Salad

5 from 4 votes
By: Samira
This simple Greek salad is made with tomatoes, cucumbers, peppers, feta cheese, and olives. It's refreshing and quick to enjoy on a summer day and is perfect for potlucks, picnics, and BBQs.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4

Ingredients 
 

  • 12 oz tomatoes fleshy tomatoes in season or grape/cherry tomatoes
  • 11 oz cucumber Persian or English; otherwise, you may need to peel/de-seed
  • 6.2 oz bell pepper green, or other colors
  • 4.5 oz feta cheese
  • 3 oz black olives (1/2 cup); Kalamata olives are best
  • 2.6 oz red onion 1/2 medium-sized

Salad dressing

  • 1/2 cup olive oil extra virgin
  • 1/3 cup red wine vinegar
  • 1/4 cup lemon juice (1 large lemon)
  • 1 tsp dried oregano
  • 0.2 oz garlic 2 cloves/1/2 tsp minced
  • 1/4 tsp black pepper adjust to taste; add salt if wanted

Instructions 

  • Rinse and chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Cherry tomatoes can be halved or quartered. Peel the cucumber if desired.
    Thinly slice the onion, cut the olives in two (remove the pit if needed), and cube or crumble the feta cheese.
  • Mince the garlic and juice the lemon. In a small bowl, whisk all the dressing ingredients (olive oil, vinegar, lemon juice, garlic, oregano, and black pepper).
  • Combine all the ingredients in a large serving bowl. Pour the dressing over the salad and toss well to coat it. Taste and adjust the seasoning if needed.
    This Greek salad is now ready to serve or you can set it aside for about 20-30 minutes to allow the flavors to meld.

Video

Notes

To store: This salad is best enjoyed the day it is assembled. Once assembled, store any leftovers in an airtight container in the fridge for up to 2-3 days.
To make ahead: Store the salad dressing separate from the chopped vegetables in air-tight containers. When ready to serve, toss them together.
Check the blog post for more tips!
Course: Appetizer, Salad, Side
Cuisine: Greek, Mediterranean
Freezer friendly: No
Shelf life: 3-4 Days

Nutrition

Calories: 411kcal, Carbohydrates: 14g, Protein: 7g, Fat: 38g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 24g, Cholesterol: 28mg, Sodium: 711mg, Potassium: 487mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2044IU, Vitamin C: 82mg, Calcium: 209mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 4 votes (4 ratings without comment)

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