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Greek salad — Mediterranean Diet Hub

greek salad

Greek salad with juicy tomatoes, crunchy cucumbers, briny feta and olives mixed in 15 minutes. Plenty of fiber, no lettuce, just classic Mediterranean flavor.
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Total Time 16 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 190
Ingredients Method Notes

Ingredients
  

Salad
  • 2 cup cherry tomatoes halved
  • 1 unit cucumber large, chopped in 1 cm chunks
  • 0.5 unit red onion thinly sliced
  • 0.5 cup Kalamata olives pitted
  • 0.5 unit green bell pepper sliced in strips
  • 0.25 cup feta cheese crumbled or chopped
  • 2 tablespoon fresh parsley coarsely chopped
Dressing
  • 3 tablespoon extra-virgin olive oil
  • 1.5 tablespoon red wine vinegar
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon sea salt
  • 0.125 teaspoon black pepper freshly ground

Method
 

  1. Chop the tomatoes, cucumber, bell pepper, and onion as listed. If you want to soften the red onion flavor, soak the slices in a bowl of cold water for 7–8 minutes, then drain. This makes the salad taste less sharp.
  2. Add tomatoes, cucumber, bell pepper, onion, olives, and half the feta to a large salad bowl. Toss gently so you don’t break up the feta too much.
  3. In a small jar or cup, combine olive oil, red wine vinegar, oregano, salt, and pepper. Shake or whisk well until it looks slightly thickened.
  4. Pour half the dressing over the salad and toss again—taste it before you add more. Depending on how juicy your tomatoes are, you might not need all of it.
  5. Sprinkle the rest of the feta and parsley over the top right before serving. Serve at room temperature for the best flavor. I never refrigerate it before eating—cucumber and tomatoes lose their taste if too cold.

Notes

When summer hits and tomatoes actually taste like something, I make Greek salad a couple times a week. It's one of those "chop and eat" dishes I pull out when I want real food but I'm short on time (or patience).

Tips for real-life Greek salad

If raw red onion feels too harsh, just soak your slices in cold water for a few minutes. It softens the bite without losing the classic flavor — I swear this makes a huge difference if you're sharing with kids or anyone who's onion-sensitive.
Don’t skip the step where you toss the veggies before dressing. You want some of the feta to break down a little and coat the salad. But I add the rest of the cheese and parsley on top at the end so there's still some chunky bits for texture.
If your tomatoes are super juicy, hold back half the dressing and taste after tossing. Some days everything is already swimming by the time you add the oil and vinegar.

Swaps and make-ahead tips

If you can't find Kalamata olives, regular black olives work, but you'll lose a bit of the briny kick. I don't recommend swapping out feta for something else — nothing else really gives the same salt and creaminess here.
Prepping ahead works, with one caveat: keep the dressing and veggies separate until serving if you want any crunch left by lunchtime. Fully assembled Greek salad gets watery fast in the fridge, especially with ripe tomatoes. If you must store leftovers, eat them within a day.