If you crave vibrant, fresh flavors on your plate, Greek Salad is a timeless classic that brings together crisp vegetables, briny olives, creamy feta, and a punchy oregano dressing. This isn’t simply a salad—it’s a celebration of summer in every colorful bite. Whether you’re looking to accompany a hearty meal or savor it solo on a sun-drenched patio, Greek Salad never fails to hit the spot. From the satisfying crunch of cucumber to the bright pop of tomatoes, each forkful delivers a little Mediterranean sunshine. Trust me, this is one of those recipes you’ll come back to again and again.
Ingredients You’ll Need
The beauty of Greek Salad is how each simple ingredient shines, contributing to the iconic flavors and gorgeous presentation. These staples come together to create a salad that’s truly greater than the sum of its parts—don’t skip the good olive oil or feta for the best experience!
- Romaine Lettuce (3 cups, optional): Adds a refreshing crunch and lightness, though purists may leave it out for an authentic touch.
- Cherry Tomatoes (2 cups, halved): Juicy bursts of sweetness that balance the saltiness of the olives and feta.
- Cucumber (1, sliced into half-moons): Cool, crisp, and hydrating—absolutely essential to the Greek Salad experience.
- Red Onion (1/2, thinly sliced): Delivers sharp flavor and beautiful color; soak in cold water first to mellow if you prefer.
- Green Bell Pepper (1, thinly sliced): Offers sweetness and crunch with a fresh green hue.
- Kalamata Olives (1/2 cup, pitted): These dark, salty gems give Greek Salad its unmistakable briny punch.
- Feta Cheese (1/2 cup, cubed or crumbled): Creamy, slightly tangy, and salty—never skimp on feta!
- Extra Virgin Olive Oil (1/4 cup): The backbone of a luscious Greek-style dressing; fruity and robust flavor is key.
- Red Wine Vinegar (2 tablespoons): Brings sharpness and acidity to wake up all the other ingredients.
- Dried Oregano (1 teaspoon): Classic Mediterranean herb that infuses the entire salad with aromatic warmth.
- Kosher Salt (1/2 teaspoon): Enhances all the flavors without overpowering the freshness of the vegetables.
- Black Pepper (1/4 teaspoon): A mild kick to finish everything off, rounding out the dressing.
How to Make Greek Salad
Step 1: Prep the Vegetables
Start by gathering your freshest produce. If using romaine, chop it into hearty bite-sized pieces and place them in a large mixing bowl. Halve the cherry tomatoes, slice your cucumber into satisfying half-moons, thinly slice the red onion and green bell pepper, and toss them all in with the lettuce. Add the Kalamata olives, making sure they’re pitted for easy eating. Each freshly cut vegetable brings a unique color and crispness to your Greek Salad, setting the stage for all the flavors to shine.
Step 2: Make the Dressing
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper. Whisk or shake vigorously until the mixture is well emulsified. This simple, classic Greek dressing is a cornerstone of the salad—rich, tangy, and fragrant, it’s what bonds everything together. Taste and adjust seasoning to your liking.
Step 3: Toss the Salad
Pour the homemade dressing evenly over the vegetables in your large mixing bowl. Using two large spoons, gently toss everything together until the veggies are glistening and well-coated. This step is when the magic happens—the fresh produce soaks up that fragrant, herby dressing, and the flavors begin to mingle beautifully.
Step 4: Add the Feta
Gently add the feta cheese on top of the tossed vegetables. If you love bold pops of creaminess, go for cubes; if you prefer feta to be more evenly distributed, crumble it over the top. Give the salad one final, gentle toss if you like, or leave the feta resting prettily on top for an extra-authentic look. Your Greek Salad is ready to steal the show!
How to Serve Greek Salad
Garnishes
For an extra flourish, top your Greek Salad with a sprinkle of extra dried oregano or a few more whole Kalamata olives. If you want a burst of bright green, scatter some chopped fresh parsley. A crack of fresh black pepper just before serving pulls everything together and looks gorgeous on the plate.
Side Dishes
This Greek Salad pairs wonderfully with all sorts of mains. Serve it alongside grilled chicken, lamb kebabs, or fish for a simple Mediterranean meal. It’s also perfection with warm pita bread, a bowl of hummus, or crispy roasted potatoes—the possibilities are as abundant as a Greek summer feast.
Creative Ways to Present
Elevate your Greek Salad presentation by layering it in a clear glass bowl to showcase the colorful vegetables, or assemble individual salads in wide-mouthed jars for easy picnic transport. For entertaining, try serving it over toasted bread as bruschetta, or stuff it into pita pockets for a hearty lunch. However you arrange it, Greek Salad always looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Greek Salad in an airtight container in the refrigerator. The flavors will continue to meld, making for an even more flavorful bite the next day. However, the vegetables may lose some crispness after a day, so it’s best enjoyed fresh or within 24 hours.
Freezing
Greek Salad is not a candidate for freezing—the high water content of the vegetables will cause them to become mushy and unappetizing once thawed. For best results, always enjoy this salad fresh and crisp, just the way it’s meant to be.
Reheating
Since Greek Salad is meant to be served cold or at room temperature, reheating isn’t necessary. If you like, let it sit out for 10 minutes before serving to take the chill off and allow the flavors to bloom.
FAQs
Can I add protein to make Greek Salad a full meal?
Absolutely! Greek Salad is a brilliant base for grilled chicken, shrimp, or even chickpeas if you’re looking for something plant-based. Adding protein will turn it into a spectacularly satisfying main course.
Is romaine lettuce traditional in Greek Salad?
In Greece, the classic version typically skips lettuce and leans heavier on tomatoes, cucumber, onion, olives, and feta. The addition of romaine adds crunch and bulk but you can skip it if you want the most authentic experience.
What’s the best type of feta for this salad?
Look for a good-quality Greek feta packed in brine—it’s creamier and tangier than the pre-crumbled varieties. Cut it into cubes for a traditional look or crumble it if you prefer.
Are black olives and Kalamata olives the same?
While both are delicious, Kalamata olives are specifically used in Greek Salad for their rich, fruity flavor and signature dark purple color. They greatly enhance the authentic taste of the dish.
Can I make the dressing ahead of time?
Yes! The dressing can be made up to a week in advance and stored in a sealed container in the fridge. Just give it a good whisk or shake before using to re-emulsify the oil and vinegar.
Final Thoughts
If you’re looking to bring a taste of the Mediterranean to your table, Greek Salad is truly unbeatable for its bold flavors and beautiful colors. Give this recipe a try—the ease, freshness, and sheer delight it brings are sure to make it a standby in your kitchen. Enjoy every zesty, vibrant bite!
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Greek Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the fresh flavors of the Mediterranean with this classic Greek Salad recipe. Crisp veggies, tangy olives, creamy feta, and a zesty dressing come together for a delightful dish that’s perfect as a side or a light main course.
Ingredients
Romaine Lettuce
- 3 cups chopped
Cherry Tomatoes
- 2 cups, halved
Cucumber
- 1, sliced into half-moons
Red Onion
- 1/2, thinly sliced
Green Bell Pepper
- 1, thinly sliced
Kalamata Olives
- 1/2 cup, pitted
Feta Cheese
- 1/2 cup, cubed or crumbled
Extra Virgin Olive Oil
- 1/4 cup
Red Wine Vinegar
- 2 tablespoons
Dried Oregano
- 1 teaspoon
Kosher Salt
- 1/2 teaspoon
Black Pepper
- 1/4 teaspoon
Instructions
- In a large mixing bowl, combine the chopped romaine (if using), cherry tomatoes, cucumber, red onion, green bell pepper, and Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the vegetables evenly.
- Add the feta cheese on top and toss lightly again if desired.
- Serve immediately as a side or main salad.
Notes
- For the most authentic version, skip the lettuce and serve with extra tomatoes, cucumber, and feta.
- Pair with warm pita bread or grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
