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–+ servings
A large bowl with tossed greek salad topped with red onion and olives
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5 from 4 votes

The Best Greek Salad

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 Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad, Side
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Freezer friendly: No
Shelf life: 3-4 Days
Servings: 4
Author: Samira

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
US Customary - Metric

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!

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