I love this Greek Salad because it requires no cooking and comes together in minutes. It is especially useful when I want something fresh and satisfying without spending much time in the kitchen.
I also enjoy the variety of textures. The tomatoes are juicy, the cucumber and bell pepper provide plenty of crunch, the olives add a briny bite, and the feta gives the salad a rich, creamy element.
The homemade dressing is another highlight for me. I make it from a handful of simple ingredients, and the fresh lemon juice gives it plenty of brightness while the oregano adds a delicious herb flavor.
I also appreciate how versatile this salad can be. I can serve it alongside grilled meats, seafood, sandwiches, or Mediterranean-inspired dishes, or enjoy a larger portion as a refreshing lunch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8.5 to 9 ounces cherry tomatoes on vine halved
1 cup sliced English cucumber about 20 thin slices
½ green bell pepper sliced (about 1 cup)
⅛ medium red onion thinly sliced (about 1/3 cup)
½ cup olives we used pitted kalamata
½ cup feta cheese diced or thick-sliced
Greek dressing:
½ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ teaspoon dry oregano
¼ teaspoon sea salt
¼ teaspoon black pepper
Directions
I place the dressing ingredients in a jar and shake vigorously. Alternatively, I can place them in a bowl and whisk them.
I pour the dressing over the salad ingredients and toss everything to coat.
I sprinkle the salad with additional oregano before serving.
Servings and Timing
This Greek Salad makes 4 servings. Since there is no cooking involved, I can have it prepared and ready to serve in just 10 minutes.
I sometimes add more fresh vegetables when I want to make this salad even more substantial. Extra cucumber, bell peppers, or tomatoes are easy additions that maintain its crisp and refreshing character.
When I want a little more freshness, I add chopped parsley or other fresh herbs. I can also increase the oregano if I prefer a stronger herb flavor.
For a heartier meal, I like adding grilled chicken or another favorite protein. This turns the salad from a simple side into a more filling lunch or dinner.
I can also adjust the amount of red onion according to my preference. If I find raw onion too sharp, I soak the slices briefly in cold water, drain them thoroughly, and then add them to the salad.
When I want even more briny flavor, I add additional Kalamata olives or feta cheese. I can also cut the feta into larger pieces when I want it to stand out more prominently in each serving.
Storage/Reheating
I find this Greek Salad tastes best when served shortly after adding the dressing. However, because it is made primarily with sturdy vegetables rather than delicate leafy greens, I can store leftovers for later.
I keep leftover salad in an airtight container in the refrigerator. The vegetables will gradually release moisture and soften, so I prefer eating the leftovers as soon as possible for the best texture.
When preparing the salad ahead of time, I can chop the vegetables and make the dressing separately. I refrigerate both and combine them shortly before serving. I also like giving the dressing another vigorous shake before pouring it over the salad.
I do not reheat Greek Salad. I serve it chilled or allow it to sit briefly at room temperature before eating.
FAQs
What is Greek Salad made of?
I make this Greek Salad with cherry tomatoes, English cucumber, green bell pepper, red onion, Kalamata olives, and feta cheese. I finish it with a homemade dressing of extra-virgin olive oil, fresh lemon juice, oregano, sea salt, and black pepper.
Does Greek Salad contain lettuce?
I do not use lettuce in this version. Instead, I rely on tomatoes, cucumber, bell pepper, red onion, olives, and feta to create a fresh and satisfying salad with plenty of texture.
Can I make Greek Salad ahead of time?
Yes. I prefer chopping the vegetables and preparing the dressing separately when making the recipe ahead. I combine everything closer to serving time so the vegetables maintain their crisp texture.
What olives do I use for Greek Salad?
I like using pitted Kalamata olives because their rich, briny flavor works particularly well with feta and the dressing. Using pitted olives also makes the finished salad easier to eat.
What kind of feta works best?
I use feta that I can dice or cut into thick slices. I like leaving the pieces relatively substantial so I can taste the creamy, salty feta alongside the crisp vegetables.
How do I make Greek Salad dressing?
I combine extra-virgin olive oil, fresh lemon juice, dry oregano, sea salt, and black pepper in a jar. I close the lid and shake vigorously until everything is well combined. I can also whisk the ingredients together in a bowl.
Can I use regular cucumber instead of English cucumber?
Yes. I can substitute another cucumber when necessary. Depending on the variety, I may peel it or remove some of the seeds if the skin is particularly thick or the center is very watery.
Can I make Greek Salad a complete meal?
Yes. I can enjoy a larger serving or add a protein to make the salad more substantial. Grilled chicken pairs especially well with the tomatoes, cucumber, olives, feta, and fresh dressing.
How can I make raw red onion taste milder?
When I want a milder onion flavor, I soak the thinly sliced red onion in cold water for several minutes. I drain and dry it before adding it to the salad, which helps soften its sharp bite.
What can I serve with Greek Salad?
I like serving Greek Salad with grilled chicken, fish, seafood, roasted meats, pita, or other Mediterranean-inspired dishes. Its fresh vegetables and bright lemon dressing also make it a refreshing accompaniment to richer entrées.
Conclusion
This Greek Salad is one of my favorite options when I want a fresh dish that requires minimal preparation. In just 10 minutes, I can combine juicy tomatoes, crisp cucumber and bell pepper, red onion, Kalamata olives, and creamy feta with a simple dressing made with olive oil, fresh lemon juice, and oregano. I love serving it as an easy side dish, but I can just as easily turn it into a satisfying light meal with the addition of my favorite protein.
This Greek Salad is a fresh, colorful combination of juicy tomatoes, crisp cucumber and bell pepper, Kalamata olives, red onion, and creamy feta. A bright homemade lemon and oregano dressing brings everything together in just 10 minutes.
Ingredients
8.5 to 9 ounces cherry tomatoes on vine, halved
1 cup sliced English cucumber, about 20 thin slices
½ green bell pepper, sliced (about 1 cup)
⅛ medium red onion, thinly sliced (about ⅓ cup)
½ cup pitted Kalamata olives
½ cup feta cheese, diced or thick-sliced
½ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ teaspoon dry oregano
¼ teaspoon sea salt
¼ teaspoon black pepper
Instructions
Add the cherry tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, and feta cheese to a large salad bowl.
Combine the extra-virgin olive oil, fresh lemon juice, oregano, sea salt, and black pepper in a jar with a secure lid. Shake vigorously until well combined. Alternatively, whisk the dressing ingredients together in a bowl.
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Sprinkle with additional oregano if desired and serve immediately.
Notes
Add extra cucumber, bell peppers, or tomatoes for a more substantial salad.
Fresh chopped parsley or other fresh herbs can be added for extra flavor.
Add grilled chicken or another favorite protein to turn the salad into a heartier meal.
For a milder red onion flavor, soak the sliced onion briefly in cold water, then drain and dry thoroughly before adding it to the salad.
Add extra Kalamata olives or feta for a stronger briny, salty flavor.
For make-ahead preparation, chop the vegetables and prepare the dressing separately, then combine shortly before serving.
Store leftovers in an airtight container in the refrigerator and enjoy as soon as possible for the best texture.
Serve the salad chilled or at room temperature; reheating is not necessary.
