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Bright, colorful Greek Salad Recipe loaded with crisp vegetables, creamy feta cheese, briny olives, and a zesty olive oil dressing.
I first fell in love with this healthy, Mediterranean-inspired salad while traveling through Santorini in my early thirties—now at fifty, it’s a staple on my summer table. This simple, fresh Greek salad combines juicy tomatoes, crunchy cucumber, peppery red onion, tangy feta cheese, and Kalamata olives, tossed in a light olive oil and red wine vinegar dressing. It’s no-bake, quick to assemble, and perfect for backyard barbecues, festive brunches, or an easy weeknight supper when you want something bright and nourishing. You know what? It even ticks off fiber, vitamins, and heart-healthy monounsaturated fats, making it one of my go-to healthy recipes.
Why You’ll Love This Greek Salad Recipe
- No oven needed—just chop and toss
- Ready in under 20 minutes (seriously!)
- Packed with fresh vegetables for vitamins and crunch
- Heart-healthy olive oil for monounsaturated fats
- Protein-rich feta cheese adds calcium and creaminess
- Briny Kalamata olives boost flavor and antioxidants
- Perfect for summer gatherings and potlucks
- Naturally gluten-free and low-carb friendly
- Simple pantry staples—cucumber, tomato, red onion
- Vibrant Mediterranean flavors wake up your taste buds
Ingredients
• 3 cups cherry tomatoes, halved (vine-ripened for natural sweetness)
• 1 large English or Persian cucumber, diced (no need to peel)
• 1 small red onion, thinly sliced (soak in ice water 5 minutes for milder bite)
• 1 green bell pepper, seeded and chopped (adds extra crunch)
• ½ cup pitted Kalamata olives (Mezzetta brand works beautifully)
• 4 oz whole-milk feta cheese, crumbled (for extra creaminess)
• 3 tbsp extra-virgin olive oil (look for cold-pressed)
• 1½ tbsp red wine vinegar (or fresh lemon juice for a citrus twist)
• 1 tsp dried oregano (Greek oregano if you can find it)
• Sea salt and freshly ground black pepper, to taste
• Optional garnish: fresh parsley or mint, chopped
Directions
- Prep the produce. Rinse tomatoes, cucumber, bell pepper, and parsley; drain well. Pat everything dry—moisture dilutes the dressing.
- Slice the onion. Toss red onion slices in a bowl of ice water for five minutes, then drain to soften the sharp edge.
- Chop to consistency. Cut tomatoes and cucumber into similar-size pieces (about ½-inch chunks) so every forkful feels balanced.
- Layer the base. In a roomy salad bowl, combine tomatoes, cucumber, bell pepper, and drained onion.
- Add olives and feta. Scatter Kalamata olives and crumbled feta cheese over the veggies, letting the colors pop.
- Whisk the dressing. In a small jar, shake together olive oil, red wine vinegar, oregano, a pinch of salt, and a couple grinds of pepper—sniff that aroma!
- Dress and toss. Drizzle the dressing over the salad and gently toss with tongs or clean hands to coat evenly without crushing the ingredients.
- Let flavors marry. Let the salad rest 10–15 minutes at room temperature; this brings out all those bright Mediterranean notes.
- Taste and adjust. Give it a quick taste—add a touch more salt, pepper, or vinegar if you like it tangier.
- Serve with flair. Plate it alongside warm pita, grilled chicken, or stuffed grape leaves for a complete Mediterranean feast.
Servings & Timing
• Yield: Serves 4 as a side salad or 2 as a light main dish
• Prep Time: 15 minutes (minimal chopping)
• Rest Time: 10–15 minutes (for best flavor)
• Total Time: 25–30 minutes
Variations
• Avocado boost: Stir in one sliced avocado for creaminess.
• Vegan swap: Replace feta with marinated tofu cubes or vegan “feta.â€
• Protein punch: Add grilled shrimp or chickpeas for extra substance.
• Herb twist: Toss in fresh dill, basil, or mint for aromatic depth.
• Citrus zing: Use lemon juice instead of vinegar for a bright pop.
• Spicy edge: Sprinkle red pepper flakes or a dash of harissa.
Storage & Reheating
This Greek salad is happiest fresh—store leftovers in an airtight container in the fridge for up to two days. After a full day, the cucumbers release water, so you may need to drain excess liquid before serving again. Avoid freezing; thawed olives and cucumbers turn mushy. For a make-ahead shortcut, chop vegetables and whisk dressing separately, then combine 10 minutes before serving to keep everything crisp.
Notes
• Use good olive oil—it really matters. I once tried a bargain-brand oil, and the dressing tasted flat. Lesson learned!
• Soaking the red onion in ice water mellows its bite while preserving the crunch—don’t skip it.
• A tiny pinch of sugar (about ⅛ tsp) can balance the acidity if your tomatoes are exceptionally tart.
• Serve in a glass or ceramic bowl, not metal—acidic dressings can react and dull the flavor.
FAQs
Q: Can I make this Greek salad recipe ahead?
A: Yes, prep the veggies and dressing separately, then toss just before serving to keep it crisp.
Q: Is this salad suitable for meal prep?
A: Absolutely—pack chopped veggies and dressing in separate containers, then combine at lunchtime.
Q: How can I lower the sodium?
A: Use low-sodium feta and rinse the Kalamata olives under cold water before adding.
Q: What’s the best way to cut a cucumber?
A: Slice off the ends, then chop into even cubes—no need to peel unless skin bothers you.
Q: Can I substitute red wine vinegar?
A: White wine vinegar or lemon juice both work nicely if you’re out of red wine vinegar.
Q: How do I keep the salad from getting soggy?
A: Drain and dry all ingredients thoroughly, and toss right before serving.
Q: What pairs well with Greek salad?
A: Grilled lamb chops, pita bread, or a dollop of homemade tzatziki sauce.
Q: Is this recipe gluten-free?
A: Yes—just double-check any pre-packaged olives or feta for hidden additives.
Conclusion
This Greek Salad Recipe is a quick, healthy, and irresistibly fresh way to bring Mediterranean sunshine to your table. Packed with crisp vegetables, tangy feta cheese, and briny olives, it’s a no-fuss dish that everyone will love. Give it a try today, leave a comment below to let me know how it turned out, and be sure to explore my other simple summer recipes!
Greek Salad Recipe
Bright, colorful Greek Salad Recipe loaded with crisp vegetables, creamy feta cheese, briny olives, and a zesty olive oil dressing. Perfect for summer gatherings and potlucks.
- 3 cups cherry tomatoes, halved (vine-ripened for natural sweetness)
- 1 large English or Persian cucumber, diced (no need to peel)
- 1 small red onion, thinly sliced (soaked in ice water for milder bite)
- 1 green bell pepper, seeded and chopped
- 1/2 cup pitted Kalamata olives
- 4 oz whole-milk feta cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp dried oregano
- Sea salt and freshly ground black pepper (to taste)
- Optional garnish: fresh parsley or mint, chopped
- Rinse and pat dry all vegetables. Slice and drain red onion in ice water to soften.
- Cut tomatoes, cucumber, bell pepper into similar-size pieces. Combine in a bowl.
- Combine tomatoes, cucumber, bell pepper, and onion in a salad bowl.
- Scatter olives and feta over the vegetables.
- Whisk olive oil, red wine vinegar, oregano, salt, and pepper in a jar.
- Drizzle dressing over the salad and toss gently to coat evenly.
- Allow the salad to rest at room temperature for 10-15 minutes.
- Taste and adjust salt, pepper, or vinegar as needed.
- Plate the salad and serve with optional garnish. Enjoy!
For best results, use high-quality olive oil and fresh ingredients. Store leftovers in the fridge for up to two days. Do not freeze as cucumbers can become mushy.
