Greek Salad Recipe

Why You’ll Love This Recipe

• Fresh & Crisp: The vegetables are perfectly crunchy, and the feta adds a creamy, salty kick.

• Easy to Make: Minimal prep with no cooking required, just chop and toss!

• Healthy & Flavorful: Packed with antioxidants, healthy fats, and plenty of flavor from the olive oil and herbs.

Ingredients

(Tip: Full ingredient list and measurements are in the recipe card below.)

For the Salad:

• 2 large tomatoes, chopped into chunks

• 1 cucumber, sliced

• 1 red onion, thinly sliced

• 1/2 cup Kalamata olives (pitted)

• 1/2 cup feta cheese, cubed or crumbled

• 1/2 red bell pepper, sliced (optional)

• 1/4 cup fresh parsley, chopped (optional)

For the Dressing:

• 1/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar (or lemon juice)

• 1 teaspoon dried oregano (or fresh, if available)

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• A pinch of sugar (optional, for balance)

Directions

1. Prepare the Salad Ingredients:

• Chop the tomatoes into bite-sized chunks.

• Slice the cucumber into rounds or half-moons.

• Thinly slice the red onion and red bell pepper (if using).

• Gently chop the fresh parsley for garnish (optional).

• Add the Kalamata olives and feta cheese (either cubed or crumbled).

2. Make the Dressing:

• In a small bowl or jar, combine the olive oil, red wine vinegar (or lemon juice), dried oregano, garlic powder, salt, pepper, and a pinch of sugar if desired.

• Whisk or shake well until the dressing is fully emulsified and smooth.

3. Assemble the Salad:

• In a large salad bowl, combine the tomatoes, cucumber, red onion, bell pepper, olives, and feta cheese.

• Pour the dressing over the salad and toss gently to combine, ensuring everything is coated.

4. Serve:

• Garnish with fresh parsley and serve immediately. This salad is perfect on its own or as a side to grilled meats, pita bread, or hummus.

Servings and Timing

• Serves: 4-6

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• Add Protein: For a heartier meal, add grilled chicken, lamb, or chickpeas to the salad.

• Olive Oil and Lemon Dressing: Swap the red wine vinegar for fresh lemon juice for a brighter, tangier dressing.

• Avocado: Add creamy avocado cubes for a more filling salad.

• Add Capers: For an extra briny pop, try adding a tablespoon of capers.

Storage and Reheating

• Storage: Greek salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for 1-2 days. The vegetables may release some water, but the flavors will still be great.

• Reheating: This salad is served cold, so no reheating is necessary.

FAQs

Can I use another type of cheese?

Yes, you can substitute the feta with goat cheese or even mozzarella for a different flavor, though feta is the classic choice.

Can I make this salad ahead of time?

You can prep the salad a few hours in advance, but it’s best to add the dressing just before serving to prevent the vegetables from becoming soggy.

What other vegetables can I add?

You can add ingredients like cherry tomatoes, cucumber, or radishes for extra crunch, or try incorporating olives, artichoke hearts, or even roasted red peppers for added flavor.

Is this salad gluten-free?

Yes, Greek salad is naturally gluten-free.

Conclusion

This Greek Salad is a refreshing, vibrant dish that brings the taste of the Mediterranean to your table. With fresh vegetables, briny olives, creamy feta, and a tangy dressing, it’s a light, healthy, and flavorful option for any occasion. Whether as a side or a meal on its own, it’s a perfect dish to enjoy year-round!

---

Print