Name: The Best Greek Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives; 1/2 cup feta cheese, crumbled or in large chunks; 1/2 green bell pepper, sliced (optional); 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar or fresh lemon juice; 1 teaspoon dried oregano; Salt and pepper, to taste

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This Greek salad is a fresh, vibrant dish that brings the classic Mediterranean flavors straight to my table. Crisp vegetables, salty feta, and briny olives come together with a simple yet bold dressing to create a salad that’s perfect as a light meal or a refreshing side dish. It’s incredibly easy to make, and the ingredients are likely already in my kitchen.

Why I Love This Recipe

I love how simple yet flavorful this Greek salad is. It doesn’t require any fancy ingredients or cooking skills, and it’s ready in just minutes. The crunch of cucumbers, sweetness of tomatoes, sharpness of red onions, and the tangy, salty notes from olives and feta blend perfectly. Plus, it’s a great way for me to enjoy a healthy, low-carb meal that’s both satisfying and delicious. Whether I serve it at a summer barbecue or enjoy it for lunch, this salad never disappoints. The Best Greek Salad

Ingredients

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

Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Kalamata olives
Feta cheese, crumbled or in large chunks
Green bell pepper, sliced (optional)
Extra virgin olive oil
Red wine vinegar or fresh lemon juice
Dried oregano
Salt and pepper, to taste

Directions

I start by prepping the vegetables: I halve the cherry tomatoes, slice the cucumber and red onion, and if using, the green bell pepper too.
In a large bowl, I combine all the chopped vegetables along with the Kalamata olives.
I gently toss in the feta cheese, keeping it in large chunks for that traditional Greek touch.
In a small bowl or jar, I whisk together olive oil, red wine vinegar (or lemon juice), oregano, salt, and pepper to create the dressing.
I drizzle the dressing over the salad and give everything a gentle toss to coat evenly.
I let the salad sit for about 10 minutes before serving, so the flavors meld beautifully.

Servings and Timing

This recipe makes about 4 servings as a side dish or 2 servings as a main dish.
Prep Time: 15 minutes
Total Time: 15 minutes

Variations

I like customizing my Greek salad depending on what I have on hand. Sometimes I add grilled chicken or chickpeas to make it a more filling meal. Swapping the red wine vinegar with balsamic gives it a slightly sweeter edge. For a different texture, I occasionally use cubed feta instead of crumbled. I’ve even tried adding avocado slices for a creamy twist—so good!

Storage/Reheating

Greek salad is best enjoyed fresh, but I can store leftovers in an airtight container in the fridge for up to 2 days. I usually keep the dressing separate if I know I’ll be saving some for later to prevent sogginess. Reheating isn’t necessary or recommended since this salad is meant to be served cold. The Best Greek Salad

FAQs

What makes a Greek salad authentic?

Authentic Greek salad, or “Horiatiki,” typically includes tomatoes, cucumbers, red onions, olives, green bell pepper, and a large block of feta cheese—not crumbled. It’s dressed simply with olive oil, oregano, and sometimes vinegar or lemon juice.

Can I use a different type of cheese instead of feta?

Yes, I can swap feta for a similar crumbly cheese like goat cheese, though it will slightly change the flavor. Feta gives the salad its classic salty and tangy taste.

Is Greek salad low in calories?

Yes, Greek salad is generally low in calories and high in nutrients. It’s a great option for a light meal or side, especially when I use a light hand with the dressing and cheese.

Can I make Greek salad ahead of time?

I can prep the veggies ahead and store them separately from the dressing and cheese. I usually assemble and dress the salad just before serving to keep everything crisp and fresh.

What’s the best olive to use in Greek salad?

Kalamata olives are the traditional and most flavorful choice. I use them whole or pitted and halved depending on the texture I want.

Conclusion

The Best Greek Salad is a delicious, no-fuss dish that always hits the spot. Whether I’m hosting guests or just want something quick and wholesome for myself, this salad delivers every time. Fresh, tangy, and full of texture, it’s a Mediterranean classic that never gets old.