greek salad

Greek salad with feta cheese, crisp cucumber, juicy tomatoes, and olives. Ready in 15 minutes and stays crunchy even after dressing.

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Total Time 16

Servings: 4 servings

Course: Salad

Cuisine: Greek

Calories: 210

Ingredients Method Notes

Ingredients

salad

3 medium tomatoes cut into wedges
1 large cucumber sliced into half moons
1 medium red onion thinly sliced
1 medium green bell pepper sliced
0.5 cup Kalamata olives pitted
150 grams feta cheese cut into large cubes

dressing

3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
0.5 teaspoon dried oregano
0.25 teaspoon salt
0.25 teaspoon black pepper

Method

Start with the veggies: Slice the tomatoes into wedges, cut the cucumber into half-moons (don’t peel if the skin is thin), thinly slice the red onion, and cut the green pepper into strips.
Add to a big bowl: Put all the veggies and the Kalamata olives in a large mixing bowl. I like to layer the onions near the bottom—they mellow a bit under the dressing.
Dress the salad: In a small jar or cup, whisk together the olive oil, red wine vinegar, dried oregano, half the salt and black pepper. Pour over the veggies.
Gently toss: Use clean hands or a wide spoon to toss everything—for Greek salad, I don’t over-mix. Stir just until the veggies get shiny and coated, not limp.
Add feta: Scatter the big feta cubes on top. Don’t stir them in—they’ll break up if you do. Let them sit right on top and crumble a little naturally once you serve.
Taste and add the rest of the salt only if you need it. Feta and olives are salty already—it’s easy to overdo it.
If you have 5 minutes, let the salad sit before serving. That gives time for the flavors to mingle and the onions to soften just a little.

Notes

I grew up having some version of this Greek salad at least twice a week. It’s my go-to when I want something fast, fresh, and crunchy—especially on weeknights when it feels like there’s no time for real cooking.

Tips for a better Greek salad

Don’t skip the resting time. Even 5 minutes after dressing, the flavors settle and the onions mellow out. I usually mix the salad before I set the table so it’s ready by the time we eat.

Red onion too sharp? Soak the slices in cold water for 10 minutes, then drain. This knocks down the harsh bite without losing the onion flavor. I do this every time if kids are eating.

If your feta is very crumbly, keep the pieces large or add it just before serving to avoid a salad full of feta dust. Don’t toss after adding feta, just let each person scoop through when serving. It looks nicer, and nobody gets a mouthful of just cheese pieces.

Substitutions and variations

You can swap green bell pepper for any sweet pepper—orange or yellow add nice color. If you can’t find Kalamata olives, regular black olives do the job, but skip the canned sliced kind (they’re too bland and mushy here).

For protein, I sometimes add a can of drained chickpeas directly to the bowl. It’s not classic, but it keeps me full until dinner and works surprisingly well with the dressing.

Storage and prep ahead

This salad keeps its crunch for about 24 hours in the fridge, even after dressing, thanks to the sturdy veggies. Don’t freeze—cucumbers and tomatoes go mushy fast.

If you’re meal prepping for lunches, keep the feta in a separate container and add it right before eating. The rest holds up well for grab-and-go meals.