Greek Salad Recipe

This classic Greek salad recipe combines juicy tomatoes, crisp cucumbers, tangy red onion, briny olives, and creamy block feta, dressed simply with olive oil, lemon, and oregano. No lettuce, no fillers, just bold Mediterranean flavor in every bite.

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Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Prep Time: 10

Resting time: 5

Total Time: 15

Servings: Servings

Calories: 260kcal

Author: Abby Pinkmann

Cost: $7

Equipment

1 Cutting board For chopping vegetables
1 Chef’s knife Sharp, for clean slicing
1 Salad bowl Wide, shallow preferred
1 Small jar For shaking the dressing

Ingredients

3 Roma tomatoes Cut into wedges
1 Cucumber Halved and sliced into half-moons
½ Red onion Thinly sliced
½ Green bell pepper Optional thinly sliced
¾ cup Kalamata olives Pitted
6 oz Feta cheese In block not crumbled
1 tsp Dried oregano Authentic Greek flavor
Sea salt To taste
Fresh cracked black pepper To taste
Dressing:
Amount Unit Name Notes
3 tbsp Olive oil Extra virgin
1 tbsp Red wine vinegar
1 tsp Lemon juice Freshly squeezed
1 clove Garlic Optional minced

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Instructions

Prepare vegetables: Chop the tomatoes, slice cucumbers, red onion, and green pepper (if using).
Layer salad: In a wide bowl, arrange tomatoes and cucumbers first, then layer onions, olives, and pepper strips.
Add feta: Place whole blocks or thick slabs of feta on top.
Make dressing: In a small jar, combine olive oil, red wine vinegar, lemon juice, oregano, garlic (if using), salt, and pepper. Shake well.
Dress the salad: Drizzle dressing over the salad. Do not toss. Let sit for 5–10 minutes before serving.
Finish and serve: Sprinkle extra oregano and black pepper to finish. Serve with crusty bread or grilled chicken.

Notes

For best results, use fresh, seasonal produce and high-quality block feta in brine.

Always dress right before serving to keep veggies crisp.

Make it a meal by adding grilled chicken or chickpeas.

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