Easy Greek Salad Recipe

Introduction

This easy Greek salad is a fresh and vibrant dish, perfect for warm weather or as a colorful side. Made with crisp vegetables, tangy feta, and a simple homemade dressing, it brings authentic Mediterranean flavors to your table in minutes.

Ingredients

• ¼ cup red wine vinegar
• 1 tsp dried oregano leaves
• 2 garlic cloves (minced or grated)
• ¾ tsp fine sea salt
• ½ tsp freshly ground black pepper
• ½ cup extra-virgin olive oil
• 2 cups cherry tomatoes (halved) or 1 pound garden tomatoes (chopped)
• 1 English cucumber or 4 garden cucumbers (sliced into ½ inch-thick half-moons)
• 1 bell pepper (any color, stemmed and seeded)
• 6 oz feta cheese (diced from a block or crumbled, about 1 cup)
• ½ cup pitted kalamata olives (halved or roughly chopped)
• ¼ cup thinly sliced red onion

Instructions

1. Step 1: Make the dressing by measuring the red wine vinegar, dried oregano, salt, and freshly ground black pepper into a medium bowl or a resealable mason jar. Mix to combine.
2. Step 2: Add the extra-virgin olive oil to the vinegar mixture and whisk or shake vigorously until well blended. Set the dressing aside.
3. Step 3: In a large serving bowl, combine the halved cherry tomatoes, sliced cucumber, chopped bell pepper, feta cheese, kalamata olives, and sliced red onion.
4. Step 4: Just before serving, drizzle the prepared dressing over the salad and toss gently to combine all ingredients evenly.
5. Step 5: Enjoy the salad fresh, ideally within 2 to 3 hours of dressing to keep the vegetables crisp and flavorful.

Tips & Variations

• For added crunch, sprinkle toasted pine nuts or walnuts over the salad before serving.
• Swap the kalamata olives with green olives if you prefer a milder taste.
• Add fresh herbs like parsley or mint for extra brightness.
• Serve with warm pita bread or grilled chicken for a complete meal.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Once dressed, consume within 2 to 3 hours for best texture as the vegetables can become soggy. If needed, gently toss again before serving after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can chop the vegetables and make the dressing ahead, but keep them separate until just before serving to maintain freshness and texture.

What can I use instead of feta cheese?

If you prefer a dairy-free option, try using firm tofu marinated in lemon juice and herbs, or omit the cheese altogether for a lighter salad.

Easy Greek Salad Recipe

Print Recipe

★★★★★

4.4 from 561 reviews

This Easy Greek Salad Recipe is a fresh, vibrant mix of garden-fresh vegetables, creamy feta cheese, and briny kalamata olives tossed in a tangy homemade red wine vinegar dressing enhanced with oregano and garlic. Perfect as a light lunch or side dish, it captures the essence of Mediterranean flavors with minimal effort and no cooking required.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dressing

• ¼ cup red wine vinegar
• 1 tsp dried oregano leaves
• 2 garlic cloves, minced or grated
• ¾ tsp fine sea salt
• ½ tsp freshly ground black pepper
• ½ cup extra-virgin olive oil

For the Salad

• 2 cups cherry tomatoes, halved (or 1 pound garden tomatoes, chopped)
• 1 English cucumber (or 4 garden cucumbers), sliced into ½ inch-thick half-moons
• 1 bell pepper, any color, stemmed and seeded
• 6 oz feta cheese, diced or crumbled (about 1 cup)
• ½ cup pitted kalamata olives, halved or roughly chopped
• ¼ cup thinly sliced red onion

Instructions

1. Make the dressing: Combine the red wine vinegar, dried oregano, minced garlic, sea salt, and freshly ground black pepper in a medium bowl or resealable mason jar. Mix well to combine. Slowly add the extra-virgin olive oil while whisking vigorously or shaking the jar until the dressing is emulsified. Set aside.
2. Prepare the salad: In a large serving bowl, add the halved cherry tomatoes (or chopped garden tomatoes), sliced cucumber, stemmed and seeded bell pepper, diced or crumbled feta cheese, halved kalamata olives, and thinly sliced red onion. Gently toss these ingredients together to distribute them evenly.
3. Dress and serve: Just before serving, drizzle the prepared dressing evenly over the salad. Toss gently to coat all the ingredients with the dressing. Serve immediately for the best flavor and texture, ideally within 2-3 hours of adding the dressing to maintain freshness.

Notes

• This salad is best enjoyed fresh and should be served within 2-3 hours after dressing to prevent the vegetables from becoming soggy.
• You can customize the salad by adding fresh herbs like parsley or mint for added aroma.
• Substitute kalamata olives with other types of olives if preferred, but kalamata olives offer the authentic Greek flavor.
• Use block feta and dice it yourself for better texture compared to pre-crumbled feta.
• The salad can be kept refrigerated for up to 24 hours without dressing but avoid adding the dressing too early.

Keywords: Greek salad, easy salad recipe, Mediterranean salad, feta cheese salad, healthy salad, no-cook salad, summer salad