Name: Greek Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 2 cups cherry tomatoes (halved) or 3 medium tomatoes (chopped); 1 cucumber (sliced into half-moons); 1/2 red onion (thinly sliced); 1 green bell pepper (sliced); 1/2 cup Kalamata olives (pitted); 1/2 cup feta cheese (cubed or crumbled); 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; Salt and black pepper to taste; Fresh parsley for garnish (optional)

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If you’re searching for a dish that bursts with freshness, color, and classic Mediterranean flavor, you have to try this Greek Salad. Every bite is a celebration of crisp veggies, creamy feta, and those irresistible Greek olives and herbs. Whether you’re serving it on a sunny patio or bringing a hint of the Mediterranean to your lunch table, this Greek Salad is the ultimate crowd-pleaser that never goes out of style.

Ingredients You’ll Need

It’s truly amazing how a handful of vibrant, humble ingredients come together to create a bowl of pure joy. Each addition has a special role: some add crunch, others a pop of brininess, and the rest tie everything together with that signature Greek flair.

Cherry tomatoes or regular tomatoes: Bursting with sweetness, they bring a juicy bite and gorgeous color to your Greek Salad.
Cucumber: Cooling and crisp, cucumber slices are the backbone of Mediterranean crunch.
Red onion: Thinly sliced for just the right sharpness, the onion beautifully balances the salad’s layers of flavor.
Green bell pepper: A fresh, peppery crunch that brightens up every forkful.
Kalamata olives: These dark gems add a briny, savory kick that’s uniquely Greek.
Feta cheese: Whether you crumble or cube it, feta brings creamy, salty richness that ties everything together.
Extra-virgin olive oil: Choose a high-quality oil for an authentic, peppery finish that clings deliciously to every vegetable.
Red wine vinegar: Just a drizzle wakes up all the flavors with its gentle acidity.
Dried oregano: Essential for that earthy, unmistakable Greek Salad aroma.
Salt and black pepper: To taste, sharpening each flavor without overpowering them.
Fresh parsley (optional): For a final touch of color and herbal freshness.

How to Make Greek Salad

Step 1: Prep Your Vegetables

Start by halving your cherry tomatoes (or chopping regular tomatoes) and slicing your cucumber into half-moons. Thinly slice that red onion and cut your green bell pepper into strips. This easy prep ensures that every forkful of Greek Salad will have the perfect texture and a rainbow of color.

Step 2: Layer the Salad Components

Grab a large salad bowl and toss in your chopped tomatoes, cucumber, red onion, bell pepper, and those lovely Kalamata olives. This is where the magic starts to come alive and you get that iconic Greek Salad look.

Step 3: Add the Dressing and Seasonings

Now, drizzle the extra-virgin olive oil and red wine vinegar evenly over the vegetables. Sprinkle the dried oregano, salt, and black pepper right over the top. Don’t be shy with the oregano—it’s key for that authentic Greek flair! Gently toss everything so the flavors mingle without bruising the veggies.

Step 4: Top with Feta and Garnish

Gently place the feta cheese on top—either cubed for a chunkier bite or crumbled for a little in every single mouthful. Finish with a sprinkle of fresh parsley if you like. The salad can be served right away or chilled for an hour to deepen those flavors, but honestly, it’s hard to wait!

How to Serve Greek Salad

Garnishes

For an extra pop of freshness and a visual flourish, garnish your Greek Salad with a scatter of chopped fresh parsley or even a few sprigs of fresh oregano. A small grind of black pepper on top just before serving also makes everything look and taste irresistibly inviting.

Side Dishes

This Greek Salad absolutely loves good company. Serve it with warm, crusty pita bread, a plate of grilled chicken, or a platter of roasted potatoes. If you’re feeding a crowd, it’s a fantastic side for fish or lamb, yet hearty enough to be lunch all on its own.

Creative Ways to Present

Turn your Greek Salad into eye-catching appetizers by threading the ingredients onto skewers for Greek Salad kabobs. Or, stuff the salad into hollowed-out pita pockets for a fun and portable meal. If you’re hosting, serve your salad in individual jars or small bowls for a picture-perfect start to any dinner party.

Make Ahead and Storage

Storing Leftovers

If you have leftover Greek Salad, simply transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for up to two days, though the vegetables may release a bit of liquid. A quick toss before serving revives the flavors beautifully.

Freezing

Freezing is not recommended for Greek Salad, as the vegetables and feta lose their wonderful texture once thawed. The crispness and vibrancy are best enjoyed fresh or refrigerated for a short time.

Reheating

No reheating is needed for this delightfully fresh salad—just serve it chilled or at room temperature. If the salad has been refrigerated, let it sit on the counter for a few minutes before serving to let the flavors shine.

FAQs

Can I make Greek Salad ahead of time?

Yes! You can prepare the vegetables and dressing a few hours in advance, but for the best texture, hold off on adding the feta and tossing everything together until you’re ready to serve.

What’s the best feta for a traditional Greek Salad?

Look for authentic Greek sheep’s milk feta if you can find it; it’s creamier and richer than the cow’s milk versions. Crumbled or cubed, both work, just focus on a feta that you absolutely love.

Is Greek Salad gluten-free?

Absolutely! Greek Salad is naturally gluten-free as long as all your seasonings and toppings are safe, making it perfect for guests with dietary restrictions.

Can I add other vegetables to my Greek Salad?

While the classic ingredients are best, you can make it your own with extras like sliced radish, cherry peppers, or even a handful of fresh spinach for a twist.

How do I keep red onion from being too strong?

If raw onion flavor is overwhelming, soak the slices in cold water for 10 minutes, then drain and add to your Greek Salad. This tames the bite without losing any of the savory sweetness.

Final Thoughts

There’s something irresistible about the crispness, color, and pure joy that Greek Salad brings to any table. Give it a try—you’ll see why it’s a staple that never disappoints, and soon it might be your go-to salad too!

Greek Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 25 reviews

Author: Emma
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A refreshing and classic Greek salad recipe featuring a colorful mix of cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and feta cheese, dressed with olive oil and red wine vinegar, and seasoned with oregano. This easy-to-make salad is perfect for a light and flavorful meal.

Ingredients

Scale

Vegetables:

2 cups cherry tomatoes (halved) or 3 medium tomatoes (chopped)
1 cucumber (sliced into half-moons)
1/2 red onion (thinly sliced)
1 green bell pepper (sliced)

Additional Ingredients:

1/2 cup Kalamata olives (pitted)
1/2 cup feta cheese (cubed or crumbled)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley for garnish (optional)

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Instructions

In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, and Kalamata olives. Drizzle with the olive oil and red wine vinegar.
Sprinkle with dried oregano, salt, and black pepper. Gently toss to combine.
Add the feta cheese on top and garnish with fresh parsley if desired.
Serve immediately or chill for up to an hour for extra flavor.