Greek Salad Recipe
Greek Salad is a vibrant and refreshing dish packed with crisp vegetables, creamy feta, and a tangy dressing that captures the essence of Mediterranean cuisine. This salad isn’t just a side dish—it’s a celebration of fresh, simple flavors that come together in perfect harmony. Whether you’re preparing a light lunch, a side for grilled dishes, or a party platter, this recipe is as versatile as it is delicious. The best part? It’s naturally healthy, quick to prepare, and perfect for any season. If you’re craving a dish that’s both hearty and refreshing, this Greek Salad is just what you need.
Necessary Kitchen Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Salad tongs or serving spoons
Overview of Ingredients
Here’s what you’ll need to create this vibrant salad:
- Fresh vegetables: Crisp cucumbers, juicy tomatoes, and sweet red onions form the base.
- Kalamata olives: Provide a salty, briny contrast.
- Feta cheese: Creamy and tangy, it’s a Greek salad essential.
- Olive oil and red wine vinegar: Form the backbone of the dressing.
- Oregano and garlic: Add depth and Mediterranean flair.
Step-by-Step Instructions
- Prepare the Vegetables
Wash and dry all vegetables thoroughly. Slice the cucumber into half-moons or quarters, depending on size. Cut the tomatoes into bite-sized wedges. Thinly slice the red onion for a mild, sweet bite. - Assemble the Salad
In a large mixing bowl, combine the cucumber, tomatoes, red onion, and Kalamata olives. Toss gently to distribute. - Make the Dressing
In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 minced garlic clove, and 1 teaspoon of dried oregano. Season with salt and pepper to taste. - Add the Feta
Crumble the feta cheese over the top of the salad. For a more traditional look, you can also use sliced feta. - Toss and Serve
Drizzle the dressing over the salad and gently toss. Serve immediately or let it sit for 10–15 minutes for the flavors to meld.
Recipe Tips
- Choose ripe produce: Use the freshest vegetables for the best flavor.
- Customize the dressing: Add a squeeze of lemon for extra tanginess or a pinch of sugar for a touch of sweetness.
- Chill before serving: For a refreshing bite, refrigerate the salad for 20 minutes before serving.
What to Serve with This Recipe
Pair this Greek Salad with grilled chicken, roasted vegetables, or a hearty loaf of crusty bread. It’s also fantastic alongside dishes like roasted lamb, herbed fish, or a Mediterranean mezze platter.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Chop the vegetables and prepare the dressing in advance. Combine them just before serving to keep the salad fresh.
What if I don’t have feta cheese?
You can substitute it with goat cheese or a dairy-free alternative for similar creaminess.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the vegetables from becoming soggy.
Can I add other ingredients?
Absolutely! Try adding chickpeas, bell peppers, or even a sprinkle of sunflower seeds for added texture.
Ingredients
- 1 large cucumber
- 3 medium tomatoes
- 1 small red onion
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Notes
- Always taste your salad after tossing with the dressing to adjust the seasoning.
- If serving as a main dish, consider adding a protein like grilled chicken or chickpeas.

Greek Salad
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Salad tongs or serving spoons
Ingredients
- Here’s what you’ll need to create this vibrant salad:
- Fresh vegetables: Crisp cucumbers juicy tomatoes, and sweet red onions form the base.
- Kalamata olives: Provide a salty briny contrast.
- Feta cheese: Creamy and tangy it’s a Greek salad essential.
- Olive oil and red wine vinegar: Form the backbone of the dressing.
- Oregano and garlic: Add depth and Mediterranean flair.
Instructions
- Prepare the Vegetables
- Wash and dry all vegetables thoroughly. Slice the cucumber into half-moons or quarters, depending on size. Cut the tomatoes into bite-sized wedges. Thinly slice the red onion for a mild, sweet bite.
- Assemble the Salad
- In a large mixing bowl, combine the cucumber, tomatoes, red onion, and Kalamata olives. Toss gently to distribute.
- Make the Dressing