There’s something magical about a Greek salad. It’s fresh, vibrant, and bursting with Mediterranean flavors that transport you straight to a sunny taverna by the sea. The crunch of cucumbers, the juiciness of ripe tomatoes, the briny pop of olives, and the creaminess of feta cheese—it’s a perfect balance of textures and tastes. Whether you’re serving it as a light meal, a side dish, or part of a bigger feast, trust me, this one’s a game-changer. Plus, it’s ridiculously easy to make, so let’s dive in!
Why You’ll Love Classic Greek Salad
Versatile This salad is perfect for any occasion—whether it’s a light lunch, a side dish for grilled meats, or a quick dinner when you’re craving something fresh.
Budget-Friendly Made with simple, everyday ingredients, this recipe proves that great flavor doesn’t have to come with a hefty price tag.
Quick and Easy No cooking required! Just chop, toss, and enjoy in under 10 minutes.
Customizable Want to add grilled chicken or shrimp? Go for it! Prefer a vegan version? Just skip the feta. This salad welcomes variations.
Crowd-Pleasing A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Classic Greek Salad
Here’s the magic of this salad—it’s made with just a few fresh, high-quality ingredients, but the result is absolutely incredible. Let’s break it down:
Tomatoes Juicy and sweet, they add a burst of freshness to every bite. Use ripe, in-season tomatoes for the best flavor.
Cucumbers Crisp, refreshing, and slightly sweet, they provide the perfect crunch.
Red Onion Sliced thin for a bit of sharpness and a pop of color. If you prefer a milder taste, soak them in water for a few minutes before adding them.
Kalamata Olives Briny and bold, these olives give the salad its signature Mediterranean flavor.
Feta Cheese Creamy, tangy, and slightly crumbly, it’s the heart of any great Greek salad.
Extra Virgin Olive Oil The base of the dressing, adding richness and depth.
Red Wine Vinegar Adds the perfect amount of tanginess to balance the flavors.
Oregano A must-have for authentic Greek flavor. Use dried oregano for a more concentrated taste.
Salt & Black Pepper Simple seasonings that enhance the natural flavors of the fresh ingredients.
Instructions
Prep Your Ingredients Start by chopping the tomatoes into bite-sized wedges, slicing the cucumber into half-moons, and thinly slicing the red onion. Keep everything evenly cut for the best texture.
Combine in a Bowl In a large mixing bowl, toss together the tomatoes, cucumbers, red onions, and Kalamata olives.
Add the Feta Crumble or cube the feta cheese and gently mix it in. If you love feta, feel free to add an extra sprinkle on top.
Dress It Up Drizzle the olive oil and red wine vinegar over the salad. Add a generous pinch of oregano, salt, and black pepper.
Toss and Serve Give everything a gentle toss to coat the ingredients evenly. Serve immediately or let it sit for a few minutes to let the flavors meld.
Nutrition Facts (per serving)
Servings 4
Calories per serving 200
(Note: These values are approximate and may vary based on ingredient brands and portion sizes.)
Preparation Time
Prep Time 10 minutes
Total Time 10 minutes
How to Serve Classic Greek Salad
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve it alongside grilled chicken, lamb, or fish for a complete meal.
- Enjoy it with warm pita bread and a side of hummus or tzatziki.
- Add it to a grain bowl with quinoa or farro for extra heartiness.
- Use it as a topping for a fresh, Mediterranean-style sandwich or wrap.
Additional Tips
- Use the best quality ingredients. Since this salad is so simple, the flavors shine the most when using fresh, high-quality produce.
- Chill before serving. Letting the salad sit in the fridge for 15-20 minutes allows the flavors to meld beautifully.
- Don’t overmix. Toss gently to keep the feta intact and prevent the veggies from getting mushy.
- Customize your dressing. If you like a more pronounced dressing, add a squeeze of lemon juice or a touch of honey for a hint of sweetness.
- Make it a meal. Add grilled chicken, shrimp, or chickpeas for extra protein and make it a hearty main dish.
FAQs
Can I make this salad ahead of time?
Yes! Just keep the dressing separate and add it right before serving to keep everything fresh and crisp.
What’s the best type of feta cheese to use?
Greek feta made from sheep’s milk is the most authentic and flavorful choice. Avoid pre-crumbled feta, as it can be drier.
Can I use a different type of vinegar?
Yes! While red wine vinegar is traditional, balsamic or apple cider vinegar can work in a pinch.
Do I have to use Kalamata olives?
No, but they add a great briny flavor. If you don’t like them, try green olives or omit them entirely.
Can I add lettuce to this salad?
Greek salad traditionally doesn’t include lettuce, but if you prefer a leafy version, romaine or mixed greens work well.
How long does Greek salad last in the fridge?
It stays fresh for about 2 days when stored in an airtight container, though the tomatoes may release some liquid over time.
What protein pairs best with Greek salad?
Grilled chicken, shrimp, or salmon complement the flavors beautifully. For a vegetarian option, try chickpeas.
Can I use dried oregano instead of fresh?
Yes! Dried oregano actually has a stronger, more concentrated flavor, making it a great choice for this salad.
Is Greek salad keto-friendly?
Absolutely! It’s naturally low in carbs and high in healthy fats, making it a great keto-friendly dish.
Can I make this vegan?
Yes! Just omit the feta or replace it with a dairy-free alternative like tofu feta.
Conclusion
Classic Greek Salad is a simple, refreshing, and flavorful dish that’s perfect for any occasion. With its crisp veggies, creamy feta, and zesty dressing, it delivers a taste of the Mediterranean in every bite. Whether you serve it as a side, a light lunch, or a main dish with added protein, it’s guaranteed to be a hit. So go ahead, grab those fresh ingredients, and whip up this delicious salad—you’re going to love it!
Print
Classic Greek Salad
- Prep Time: 15
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Greek
- Diet: Vegetarian
Description
This authentic Greek salad is a refreshing medley of ripe tomatoes, crisp cucumbers, green bell peppers, red onions, Kalamata olives, and creamy feta cheese. Dressed simply with extra virgin olive oil, red wine vinegar, and oregano, it’s a staple in Greek cuisine that celebrates fresh, vibrant flavors.
Ingredients
- 4 medium ripe tomatoes, cut into wedges
- 1 English cucumber, partially peeled and sliced into half-moons
- 1 green bell pepper, sliced into rings
- 1 small red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 8 ounces Greek feta cheese, cut into large blocks
- 1 teaspoon dried oregano
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large salad bowl, combine the tomato wedges, cucumber slices, green bell pepper rings, red onion slices, and Kalamata olives.
- Sprinkle the dried oregano over the vegetables and add a pinch of salt. Toss gently to combine.
- Drizzle the extra virgin olive oil and red wine vinegar over the salad. Toss lightly to ensure all ingredients are coated.
- Place the blocks of feta cheese on top of the salad. Lightly drizzle a bit more olive oil over the feta and sprinkle with a pinch of oregano.
- Finish with freshly ground black pepper to taste. Serve immediately.
Notes
- For a milder onion flavor, soak the red onion slices in ice water with a splash of vinegar for 10 minutes before adding to the salad.
- Traditional Greek salad does not include lettuce or other leafy greens.
- Ensure you use high-quality Greek feta and extra virgin olive oil for the most authentic taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 7g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg