Greek Salad is a delicious way to brighten up your week, featuring crisp cucumbers, tomatoes, red onion, olives, and creamy feta cheese. It’s tossed with a homemade Greek dressing and a few extra flavors you’ll love!
This Greek salad recipe is easy to toss together for a party, or meal prep for your week ahead. It tastes amazing and can be customized to use any veggies you have on hand.
Paired with salty feta cheese, this salad makes a delicious side dish, or you can top it with protein and serve it as a main course.
Greek Salad Ingredients
Classic Greek salad is made without romaine lettuce or other leafy greens. Instead, it’s made with crunchy vegetables like cucumber, green bell pepper, red onion, tomatoes, and kalamata olives. Large tomatoes are typically used, but I find cherry tomatoes easier to work with.
This salad is great for meal prep because the ingredients won’t wilt. I like to dice these veggies into small pieces (which is not necessarily authentic) to ensure there’s a little bit of everything in each forkful.
To take the flavor over the top, add a few fresh herbs. I’m partial to adding fresh dill, but parsley, mint, or basil will also work. These are also not found in traditional Greek salad, but wow, do they add flavor!
Make it a complete meal by adding in your favorite protein, like sliced chicken, chickpeas, or perfectly cooked quinoa.
How to Make the Best Greek Salad
To prepare the dressing, add the extra virgin olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano, salt, and black pepper to a glass jar with a lid. Shake well to mix, or stir it well with a spoon or whisk.
Set the dressing aside while you prepare the vegetables.
Slice the cucumber lengthwise and use a spoon to remove the seeds. This will help avoid excess moisture, but you can skip this step if you prefer.
Slice the cucumber and add it to a large bowl, followed by the red onion, sliced grape tomatoes, green bell pepper, fresh dill, and sliced olives.
Shake the dressing well, then pour it over the mixed vegetables and toss well to combine.
Sprinkle the feta cheese generously over the salad, then serve right away.
For a dairy-free salad, you can swap the cheese for creamy avocado or a sprinkle of hemp hearts for extra protein. (Or, stir 2 tablespoons of tahini into the dressing for a creamier result.)
Frequently Asked Questions
No, but you can prepare your homemade version however you like! For a chopped Greek salad, add some romaine lettuce to the mix.
This salad remains flavorful and crunchy for at least 3 days when stored in an airtight container in the refrigerator. Shake or stir well before serving again, because the dressing will drip to the bottom of your storage container. It’s best if you can add the feta cheese just before serving, for the best appearance and texture.
Looking for more delicious salad ideas? Try Pizza Salad, Mediterranean Chickpea Salad, Italian Salad, or Cabbage Salad with Sesame-Lime Dressing.
Greek Salad Recipe
Ingredients
Greek Salad Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove , minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt , plus more to taste
- ¼ teaspoon ground black pepper
Greek Salad Assembly:
- 1 cucumber , seeds removed and diced
- 1 green bell pepper , seeds removed and diced
- 2 cups cherry tomatoes , sliced
- ½ red onion (~½ cup diced)
- ¼ cup Kalamata olives , pitted and sliced
- 3 tablespoons fresh dill , chopped
- 3 ounces feta cheese , crumbled
Instructions
- To prepare the dressing, add the olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and black pepper to a small mason jar. Secure the lid and shake well to combine.
- To assemble the salad, add the cucumber, green bell pepper, tomatoes, onion, olives, and dill to a large bowl. Drizzle the dressing over the top and toss well.
- Sprinkle the feta cheese on top and taste the salad. Season with extra salt if needed to boost the flavor, then serve right away.
Notes
Nutrition
If you try this Greek salad recipe, please leave a comment and star rating below letting me know how you like it.
We don’t add dill, lemon, mustard, or garlic in an authentic Greek salad and we absolutely don’t finely dice everything so it is eaten with a spoon. Your tomatoes are also wrong because they’re tiny.
You should give it a try with dried oregano and plain olive oil! I can’t store Greek salad because it’s so easy to make that it is so pity to lose the crispiness that a fresh cut salad has. I just make sure that I have my vegs on hand, and the prep stops at washing and drying them.
I just made this for the second time in so many days, it was SO GOOD!!! My whole family just loved it, including my 18 year old son. The first batch I added some roasted cauliflower, inspired by your other similar recipe, and this time I added raw zucchini. I added a smidge extra salt, and left out the dill (I’m not a dill fan), but otherwise, stayed true to the recipe. I absolutely love it and can’t wait to play with it some more!
I just made this for the second time in so many days, it was SO GOOD!!! My whole family just loved it, including my 18 year old son. The first batch I added some roasted cauliflower, inspired by your other similar recipe, and this time I added raw zucchini. I added a smidge extra salt, and left out the dill (I’m not a dill fan), but otherwise, stayed true to the recipe. I absolutely love it and can’t wait to play with it some more!
I’m so glad you all enjoyed it, Kristin! I love how easy it is to adapt, too. 🙂