Greek Salad

This easy Greek salad recipe is our new favorite summer side dish! Just 7 ingredients + a simple Greek salad dressing make it refreshing & delicious.

Greek salad

I love a good green salad – mixed greens, romaine, and kale are some of my favorite starting points for fresh, healthy meals. But summer is a time when all vegetables are at their peak. Sweet, juicy tomatoes, snappy bell peppers, and crisp cucumbers abound. This Greek salad recipe showcases these veggies, without any greens to get in the way.

And the best past? Because the vegetables are in their prime, this Greek salad recipe is flavorful and refreshing with just a few ingredients. You only need 7 ingredients + an easy homemade Greek salad dressing to make it! It’s been a hit at our family gatherings over the last few weeks – my mom even added it to her regular recipe rotation. I hope you love it as much as we do!

Greek salad recipe ingredients with greek salad dressing

Greek Salad Ingredients

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is delicious, so I stick to it, just adding a handful of mint leaves for a fresh finishing touch.

My olives of choice are Kalamata olives. Commonly used in Greek food, their salty, briny flavor is delectable alongside the feta and crisp veggies. Instead of slicing large tomatoes, I use cherry tomatoes because they release less water into the salad than larger tomatoes would. I also seed my cucumber to avoid making my salad watery.

A great salad will have a yummy jumble of veggies, olives, and cheese in each bite, so be sure to cut your ingredients into similar-sized pieces. I like to buy pitted Kalamata olives and leave them whole, and I chop the feta into 1/2-inch cubes instead of crumbling it. I aim for 1-inch squares for the bell pepper, cut the cucumber into thin half-moons, and simply halve the cherry tomatoes.

My Greek Salad Dressing

I toss the veggies, olives, and feta cheese in an easy homemade Greek salad dressing. With just 5 ingredients + salt and pepper, it’s super simple to whisk together, and it gives this easy Greek salad recipe a bright, zingy flavor. It’s a simple mix of olive oil, red wine vinegar, Dijon mustard, garlic, and dried oregano. 

In addition to using them in the dressing, I like to sprinkle my salad with generous pinches of oregano and black pepper for a fresh, peppery garnish.

Greek salad recipe

Greek Salad Serving Suggestions

Because this salad doesn’t have any tender greens, it’s a good one to make ahead for gatherings. If I’m prepping it ahead, I like to save a few fresh mint leaves to add right before serving. It’s also an excellent dinner side. Enjoy it with a summer pizza like this one or this one, pesto pasta, roasted vegetable pasta, or a big veggie lasagna.

If you want to vary this salad recipe, try using use a mix of red, green, and yellow bell peppers, adding some fresh oregano or parsley, or stirring in cooked or roasted chickpeas to make it a full meal. To make it vegan, skip the cheese and add 3/4 cup cooked chickpeas and 1 tablespoon capers in its place.

If you love this Greek salad recipe…

Try my easy pasta salad, broccoli salad, potato salad, or watermelon salad next, or see this post for more of my best summer salad recipes!

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Greek Salad

rate this recipe:
5 from 430 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Serves 4
This easy Greek salad recipe is a flavorful, refreshing summer side dish! If you make it ahead for a gathering, save a few mint leaves to add right before serving.



For the salad

  • 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
  • 1 green bell pepper, chopped into 1-inch pieces
  • 2 cups halved cherry tomatoes
  • 5 ounces feta cheese, cut into ½ inch cubes*
  • cup thinly sliced red onion
  • cup pitted Kalamata olives
  • cup fresh mint leaves


  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.


*Feta in brine is best for this recipe.



5 from 430 votes (358 ratings without comment)

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Rate this recipe (after making it)

  1. Beth

    Think I could use fresh oregano in place of mint? It’s all I have growing 🙂

    • Jeanine Donofrio

      Hi Beth, you could! I’d add a little less since I find it to have a stronger flavor.

  2. Giselle

    I liked the recipe, but added a touch more salt and a touch of honey to sweeten it up a bit as I thought it was tart. Thank you for a great recipe.

  3. Samantha

    Does it taste good without the mint?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Samantha, Feel free to skip the mint if you’re not a fan, or add some fresh basil or parsley instead.

  4. Paula Akerd

    5 stars
    Made it. Loved it. No pictures because it’s gone.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved it, Paula!

  5. Jess

    Love these! Question though- how come mine always bubble up and then stay hollow in the middle? they come out so misshapen and flat every time.

  6. Alison miller

    5 stars
    This was delicious! I substituted the green bell peppers for red ones and I added in cooked spiral pasta the following day so that the veg soaked up the flavor. Perfect!

    • Jeanine Donofrio

      I’m so glad you loved it!

    • Alyssa

      I added quinoa, but pasta is a great idea! I’ll definitely try that next time

    • Matthew

      This is a great recipe. I add a squeeze of lemon juice to the dressing, and some fresh parsley mixed into the salad, on top of the listed ingredients. Since I tend to use Roma tomatoes more (heartier flavor), I dice up two when I am out of the cherry/plum tomatoes. Turns out great each time.

  7. Nidge

    5 stars
    The best greek salad I have made / tasted. The dressing is what makes it. Fantastic!

    • Jeanine Donofrio

      I’m so glad you loved it!

  8. Jo Ellen Pyle

    5 stars
    Great salad! Made it to go with souvlaki chicken. Will definitely make it again.

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I’m so glad you loved it!

  9. Tina

    5 stars
    Delish!! Fiancé wouldn’t stop eating it! Made it to add to a rice/chicken bowl. Excellent addition.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Tina, so glad you both loved the salad!

  10. Mariel

    4 stars
    Very tasty 😋 I’ll be making this one again !

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mariel, I’m so glad you enjoyed it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.