Name: Mediterranean Greek Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 3 cups chopped romaine lettuce (optional); 1 large cucumber, chopped; 2 cups cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives; 1 cup diced or crumbled feta cheese; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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I love making this Mediterranean Greek Salad when I want something fresh, vibrant, and full of bold flavor. The crisp vegetables, briny olives, and creamy feta come together in a simple olive oil dressing that highlights every ingredient. I find it perfect as a light meal or as a colorful side dish for grilled meats or seafood.

Why You’ll Love This Recipe

I appreciate how refreshing and satisfying this salad feels without being heavy. I enjoy the combination of crunchy cucumbers, juicy tomatoes, and tangy feta cheese. The simple dressing enhances the natural flavors rather than overpowering them. I also like that it comes together quickly with minimal preparation. Mediterranean Greek Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups chopped romaine lettuce (optional, traditional versions often skip lettuce)
1 large cucumber, chopped
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
1 cup diced or crumbled feta cheese
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
salt
black pepper

Directions

I prepare all the vegetables by washing and chopping them into bite-sized pieces.
In a large bowl, I combine cucumber, cherry tomatoes, red onion, olives, and lettuce if I’m using it.
I gently fold in the feta cheese.
In a small bowl, I whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
I drizzle the dressing over the salad and toss gently to combine.
I taste and adjust seasoning if needed before serving.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Variations

I sometimes add sliced bell peppers for extra crunch and color. When I want additional protein, I top it with grilled chicken or chickpeas. I also enjoy adding capers for extra briny flavor. For a more traditional approach, I skip the lettuce and serve the salad with large chunks of tomato and cucumber.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I prefer keeping the dressing separate if I know I won’t serve it immediately. Since this is a fresh salad, reheating is not necessary. Mediterranean Greek Salad

FAQs

Can I make this salad ahead of time?

I often prepare the vegetables ahead and add the dressing just before serving to keep everything crisp.

What type of feta works best?

I prefer using block feta packed in brine because I find it creamier and more flavorful than pre-crumbled varieties.

Is lettuce traditional in Greek salad?

Traditional versions typically do not include lettuce, but I sometimes add it for extra volume and crunch.

Can I use a different type of olive?

I usually use Kalamata olives, but I can substitute with any briny olive I enjoy.

What can I serve with this salad?

I like pairing it with grilled chicken, lamb, fish, or warm pita bread.

Conclusion

I find this Mediterranean Greek Salad to be one of the most refreshing and flavorful dishes I can prepare in minutes. The crisp vegetables, tangy feta, and simple dressing create a bright, satisfying combination. It’s a recipe I return to whenever I want something light, fresh, and full of Mediterranean-inspired flavor.

Mediterranean Greek Salad

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Mediterranean Greek Salad is a fresh, vibrant dish featuring crisp cucumbers, juicy tomatoes, briny olives, and creamy feta tossed in a simple olive oil and red wine vinegar dressing. Light yet satisfying, it’s perfect as a refreshing meal or colorful side dish.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4–6 servings
Category: Salad
Method: No-Cook
Cuisine: Greek
Diet: Vegetarian

Ingredients

3 cups chopped romaine lettuce (optional)
1 large cucumber, chopped
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
1 cup diced or crumbled feta cheese
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Wash and chop all vegetables into bite-sized pieces.
In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, and romaine lettuce if using.
Gently fold in feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Drizzle dressing over the salad and toss gently to combine.
Taste and adjust seasoning if needed before serving.