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 Greek 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 Greek 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!


4.5 from 2 reviews

Greek Salad

 
Prep time
Total time
 
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.
Author:
Recipe type: Salad
Serves: 4
Ingredients
Dressing
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano, more for sprinkling
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
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*
  • ⅓ cup thinly sliced red onion
  • ⅓ cup pitted Kalamata olives
  • ⅓ cup fresh mint leaves
Instructions
  1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  2. 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.
Notes
*Feta in brine is best for this recipe.

6 comments

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Rate this recipe (after making it):  

  1. Susan
    07.15.2019

    I love the idea of serving this authentic Greek salad with the zucchini pizza. That was the first pizza that came to mind BEFORE I clicked on the link. I will probably make my Greek salad inauthentic because neither my husband nor I care much for green bell peppers (he doesn’t like any raw bell peppers), so I might use kohlrabi or jicama in its place.

    • Jeanine Donofrio
      07.19.2019

      I always love those crunchy veggies – let me know if you give the salad a go!

  2. Sabrina from newkitchenlife.com
    07.16.2019

    I’ve made a version of this for years, but not with mint, what a nice touch, thank you for this recipe

  3. Jen
    07.20.2019

    Much like pretty much ALL your recipes, this was perfection. Loved the flavor combination. I combined it with roasted chickpeas. I think next time will probably try it tossed with a cold pasta. Thanks for another winner to add to our rotation — 95% of which are Love & Lemons recipes. Ha!

    • Jeanine Donofrio
      07.22.2019

      Aww, I’m so glad you loved it so much!!

  4. GW
    07.22.2019

    Lovely recipe! And so quick and easy. This will go into heavy rotation this summer. Thank you! Greetings from the Netherlands ;-).

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.