Greek Salad is a quick and simple salad that’s full of flavor and crunch from tomatoes, cucumbers, red onion, peppers, kalamata olives, feta cheese and more. It’s fresh ingredients are drizzled in a quick and easy vinaigrette dressing. Pair this salad with leftover rotisserie chicken or seafood for a delicious and healthy meal!
Are you looking for a salad that isn’t full of kale or spinach? I have several salads on the blog – Like this Bacon Ranch Pasta Salad, Lettuce Frito Salad or Cashew Chicken Rotini Salad but maybe you’re looking for a healthy salad that’s super easy to make.
I know I can get tired of eating greens day after day so I am always looking for ways to get some healthy veggies in without the greens.
Salads are some of my go to lunches during the summer and it’s always fun to mix them up with different flavors and this salad is not lacking flavor! If you want another amazing summer salad you have to try my Watermelon Salad, too.
Greek Salad Dressing
This dressing calls for simple ingredients that you probably already have on hand. It’s also great on lettuce salad so make a double batch and have a delicious homemade dressing on hand.
- Extra virgin olive oil
- Red wine vinegar
- Dried oregano
- Dijon mustard
- Salt and pepper
Ingredients for Salad
Traditional Greek salad ingredients ALWAYS include tomato, cucumber, red onion, green bell pepper, kalamata olives, feta cheese, dried oregano, red wine vinegar, and good extra virgin olive oil.
I have added a few extra ingredients because that’s just how I roll. I added fresh parsley, minced garlic, and Dijon mustard because I like the flavor it adds. Feel free to leave them out if you want to stay traditional.
- Tomatoes: Use the ripest you can find for best quality. Cut into large chunks or even wedges to keep this salad traditional. We prefer Roma or even cherry tomatoes.
- Cucumbers: English cucumbers work great in this salad and is preferred over regular cucumbers. They are sweet and seedless. However, if that’s all you can find be sure to peel them and remove the seeds if the seeds are large.
- Red Onion: The only onion you should ever use in fresh salads, period. To remove the harsh bite you can rinse the red onions under water.
- Green Bell Pepper: For this to be traditional only green is used but I won’t tell if you use red, orange or yellow!
- Kalamata Olives: Try to find the best quality you can. Look for dark almost black olives. If you have access to an olive bar there are usually pretty good olives there.
- Feta Cheese: If you can find a block of feta that is ideal. That way you can break it into larger chunks. Or if you want to be completely traditional cut it into wedges instead.
- Extra Virgin Olive Oil: Good quality is a must here because it’s the base for the dressing.
- Red Wine Vinegar: This adds a lot of flavor and a slight tang to the salad.
- Dried Oregano: Most of the time just sprinkled on the salad but I added it to the dressing instead.
What kind of cheese should I use?
Feta Cheese is the traditional choice! When you purchase the cheese at the store it’s sold in packages as crumbles or a chunk. I always choose the “chunk” version, you can crumble it yourself and it’s more affordable. The crumbles dry out faster too – chunk is the way to go!
Steps to Prepare
- Combine all ingredients for the dressing and shake well, set aside.
- In a large salad bowl combine the remaining ingredients and gently toss.
- Drizzle with salad dressing and serve.
Can I make this ahead of time?
This salad doesn’t hold up well so don’t make this too far in advance of when you plan to serve. I would say no more than 2 hours.
Because the tomatoes and cucumbers give off too much liquid and the salad starts to get a little soggy. Personally, I will still eat the leftovers the next day but if you are serving it for guests it’s better prepared right before you serve it.
Pair it with:
- During the summer we love serving this with grilled chicken in a Greek Marinade to keep it light and healthy.
- Stuff it in pita bread for a vegetarian sandwich or top off some gyros.
- Another great option is quick and easy Greek Chicken Kabobs!
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
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Love this? I know you will! Be sure and comment below and share this recipe – it’s just delicious!
- 3 large tomatoes, roughly chopped or cut into wedges
- 1 large English cucumber, sliced
- 1/2 small red onion, thinly sliced
- 1 large green bell pepper, roughly chopped
- 1 cup kalamata olives
- 1 cup crumbled feta cheese (see note)
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- In a small jar combine all ingredients for the dressing and shake well, set aside.
- In a large bowl combine all salad ingredients and gently toss. Drizzle with dressing. Serve immediately.
- If you can find a block of feta and crumble it into larger chunks that is best. But if all you can find is crumbled feta that will work too.
- This salad is best served right away in my opinion. But I still enjoy the leftovers!