greek salad

Greek salad made with tomatoes, cucumber, and feta. A crunchy, juicy mix that keeps crisp in the fridge for hours—ready in 15 minutes.

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Total Time 16

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 230

Ingredients Method Notes

Ingredients

salad

3 unit ripe tomatoes chopped into chunky pieces
1 unit cucumber halved lengthwise, sliced thick
1 unit red onion sliced very thin; I soak it in cold water for 10 minutes to soften the bite
1 unit green bell pepper sliced
20 unit Kalamata olives whole, pitted
120 g feta cheese broken into big chunks, not crumbled

dressing

3 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
0.5 teaspoon dried oregano
0.25 teaspoon salt I start with half and add more to taste after tossing
0.25 teaspoon freshly ground black pepper

Method

Slice the vegetables: Cut the tomatoes into chunky pieces, slice the cucumber thick, and halve the red onion very thin. If you don’t like the harsh bite, soak the onion slices in a bowl of cold water for 10 minutes and drain well before using.
Prep the rest: Slice the green bell pepper and pit the Kalamata olives if needed. Break the feta into big rough hunks with your hands. Don’t crumble it — the big pieces make each bite count.
Make the dressing: In a small jar or cup, combine olive oil, red wine vinegar, oregano, salt, and black pepper. Shake or whisk until the oil looks slightly cloudy.
Toss the salad: Pile all the vegetables and olives in a big serving bowl. Pour over about two-thirds of the dressing and toss gently with your hands (or two big spoons). Taste. This is where I add the rest of the salt or dressing, as needed — the feta is salty, so you may not need much more.
Add the feta last: Arrange the hunky feta on top without mixing it in fully. You want some bites with creamy cheese, some with just crunchy veg.
If you’re prepping ahead, keep the dressing separate and add the feta right before eating. The salad keeps its crunch for 4-6 hours in the fridge if you do this.

Notes

I make this Greek salad the minute tomatoes start smelling like summer and my fridge is stacked with crunchy cucumbers. It’s lunch with almost no cooking: just cut, toss, done.

Real-life tips from my kitchen

Red onion can ruin or make it. If you’ve ever had a salad that felt too sharp, this is the culprit. Ten minutes in cold water makes the onion milder and you don’t lose that crunch. Trust me, it’s always worth the extra bowl.

Don’t crumble the feta. Big, uneven pieces give you a perfect hit of creamy, salty flavor against crisp veggies. Crumbled feta disappears and just makes everything salty. I break it with my hands—never a knife.

If the tomatoes are out of season or bland, I’ll quick-marinate them in the dressing for 10 minutes before mixing. It brings out more flavor than just tossing at the end.

Substitutions and variations

Persian or English cucumbers hold up best, but regular works if you scrape out most of the seeds. If you can't find Greek feta, French or Bulgarian feta is a decent swap. I sometimes add a can of chickpeas for protein—it holds up in the dressing and turns this salad into an actual meal.

Avoid using black olives from a can. They’re not as briny as Kalamata and taste flat here, trust me.

Meal prep and storage

It keeps crunch for 4–6 hours in the fridge if you leave off the dressing and feta until you serve. If you dress it all at once, eat within a couple hours or the tomatoes go soggy and the cucumber starts to look tired. Leftovers are still safe to eat the next day, just softer—the flavor is more pronounced, almost like a marinated salad.