greek salad

Greek salad recipe with juicy tomatoes, crunchy cucumber, and creamy feta. Quick to make, 15 minutes from start to finish, keeps well for lunch.

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Total Time 16

Servings: 4 servings

Course: Salad

Cuisine: Greek

Calories: 215

Ingredients Method Notes

Ingredients

Salad

2 cups tomato diced
1 cup cucumber chopped, not peeled
0.5 cup red onion thinly sliced
0.75 cup Kalamata olives pitted and halved
1 cup feta cheese cut into large crumbles
0.25 cup green bell pepper sliced (optional)

Dressing

0.25 cup extra virgin olive oil
1.5 tablespoon red wine vinegar
1 teaspoon dried oregano
0.5 teaspoon sea salt
0.25 teaspoon black pepper

Method

Combine the vegetables: In a large bowl, add the diced tomatoes, chopped cucumber, sliced red onion, Kalamata olives, feta cheese crumbles, and green bell pepper if using. I go for the big bowl here so it doesn't get crowded.
Mix the dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper. If I'm using a jar, I put the lid on tight and shake it so it emulsifies a bit.
Dress the salad: Pour the dressing over the salad. Toss gently with your hands or two big spoons, just enough to coat—so the feta doesn't break up too much. Taste and adjust: I usually add half the salt first, mix, taste, then decide if it needs more.
Serve: Let the salad sit for about 5 minutes at room temperature before serving. This brings out the flavor and mingles everything nicely. Great with a slice of crusty bread.

Notes

I turn to Greek salad when I want something super crisp and vibrant—especially on a hot day when cooking feels like work. You don’t need a long ingredient list, just the right balance of crunchy, salty, and juicy.

Tips for real-life Greek salad

Slice the onion extra thin. If red onion is sharp for you, soak the slices in ice-cold water for 10 minutes and drain—takes out the sting without losing that punchy flavor.

Don't skip the big feta chunks. There’s a reason it’s not crumbled: the big pieces are creamy bites on their own, plus they hold up better if you store leftovers. Buy a feta block and tear it with your hands—it looks rustic in a good way.

Dressing goes on last minute. If you mix the dressing early and let it sit, the cucumbers and tomatoes will leak water. Mix just before serving for max crunch. If I prep ahead, I keep the veggies and dressing separate in the fridge.

Swaps and extras that work

You can use cherry tomatoes instead of big ones if that’s what you have. No green pepper? Just skip it. I’ve tried black olives instead of Kalamata, but honestly it’s not the same—Kalamata makes the flavor pop.

If you’re missing feta, it’s better to skip cheese than to use a soft goat cheese or mozzarella; they won’t hold up to the bold dressing.

Meal prep and storage

This salad keeps for up to 2 days in the fridge if you store the dressing and veggies separately. If you mix it all together, it’s best eaten within a few hours—after that, it’s still good as a filling inside a pita or tossed with cooked farro for lunch.