The Best Greek Salad

published May 16, 2024

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
How to make a Greek salad
Make it a main dish
Make-ahead tip
More summer salad recipes
The Best Greek Salad Recipe

Ingredients

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.

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).

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 quick 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

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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!