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 an easy homemade Greek dressing 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 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, cherry tomatoes, and kalamata olives.
As a result, this salad is great for meal prep, because the ingredients won’t wilt.
To take the flavor over the top, be sure to add a few fresh herbs. I’m partial to using fresh dill, but parsley, mint, or basil will also work.
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.
Dice the cucumber and add it to a large bowl, followed by the diced 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
This Greek Salad features crisp cucumbers, tomatoes, red onion, and creamy feta all tossed in a delicious homemade Greek dressing. It will instantly brighten up your week!
Servings:
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
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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.
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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.
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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
Make it Dairy-Free: Omit the cheese and add an extra 1/4 teaspoon of salt to the dressing. You can also stir in up to 2 tablespoons of tahini for extra creaminess.
Substitutions: You can replace the lemon juice with an extra tablespoon of red wine vinegar if you prefer. I don’t recommend using dried dill instead of fresh, but you can add in fresh parsley or mint as a swap.
Nutrition
Calories: 226kcal, Carbohydrates: 9g, Protein: 5g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 19mg, Sodium: 691mg, Potassium: 369mg, Fiber: 2g, Sugar: 4g, Vitamin A: 677IU, Vitamin C: 46mg, Calcium: 138mg, Iron: 1mg
If you try this Greek salad recipe, please leave a comment and star rating below letting me know how you like it.
