Classic Greek Salad with feta is a bright, satisfying salad ideal for a light lunch, a potluck contribution, or a colorful side dish. Crisp cucumbers, ripe tomatoes, crunchy green pepper and red onion are combined with salty Kalamata olives and cubes of feta, then tossed in a simple, vibrant vinaigrette. This version is quick to prepare, fresh-tasting, and perfect when you want an easy Mediterranean recipe that highlights seasonal produce.
For a different take, try an Egyptian-style salad with an exotic dressing and alternative presentation.
Colourful Greek salad
- Perfect for picnics or potlucks; one of the simplest salads made from fresh produce.
- This recipe represents a common modern approach to Greek salad with a homemade dressing rather than a strictly traditional format.
This quick salad uses basic ingredients mixed together to create a healthy Mediterranean dish. It can be chopped and ready in under 15 minutes, making it convenient for weeknight meals or last-minute entertaining.
What you’ll need
Below is a concise overview of the ingredients. Exact measurements and a printable recipe are included in the recipe card further down.
📋 Ingredient notes
- Cucumbers: English cucumbers have thinner skin and smaller seeds, but use whichever variety you prefer.
- Onions: Red onion adds a mild sweetness and color contrast.
- Tomatoes: Choose ripe, juicy tomatoes for the best flavor and texture.
- Green bell pepper: Adds crunch, fresh flavor and vitamin C.
- Olives: Pitted Kalamata olives are traditional and offer a rich, briny bite.
- Feta cheese: A block of brined feta cut into cubes works best; crumbled feta can be used in a pinch.
- Olive oil: Extra virgin olive oil gives the dressing its fruity base.
- Red wine vinegar: A splash balances the oil with acidity.
- Oregano: A teaspoon of dried oregano adds classic Mediterranean aroma.
- Salt: Enhances the flavors—adjust to your taste or omit if you prefer.
Make it your own: variations
- Add romaine or mixed greens if you prefer a less chunky salad; traditional Greek salad usually omits lettuce.
- A squeeze of lemon juice brightens the dressing and complements the vegetables.
- Fresh mint leaves, finely chopped, lend an aromatic, cooling note.
- Swap in cherry tomatoes for smaller, sweeter bursts of flavor.
- Fold in chopped cooked chicken breast or leftover roasted chicken for a protein boost to make the salad a full meal.
Step by step: instructions
This is a brief overview of the method. Follow the recipe card below for exact quantities and a printable version.
- Make the dressing: whisk or shake extra virgin olive oil with red wine vinegar, dried oregano and a pinch of salt until combined.
- Prepare the vegetables: wash and cut cucumbers, slice the red onion thinly, chop tomatoes into wedges or cubes, and slice or dice the green pepper.
- Assemble: combine the prepared vegetables, Kalamata olives and cubed feta in a large bowl. Drizzle with the dressing and toss gently to coat.
- Taste and adjust seasoning with salt and additional vinegar or lemon if desired. Garnish with a sprinkle of dried oregano and serve immediately.
My notes
- This salad is at its best with brined feta cheese cut from a block rather than pre-crumbled feta; the texture holds up better when tossed with the dressing.
Storage
Leftover Greek salad stores well for a short time: place it in an airtight container and refrigerate for up to 24 hours. Because the dressing softens the vegetables and the feta will continue to release brine, the salad is freshest when made and eaten the same day.
Make it a Mediterranean feast
Serve this salad alongside other Mediterranean dishes such as grilled skewers, stuffed vegetables, savory pies, or a simple loaf of good bread to create a colorful and satisfying spread. Its bright flavors complement rich or roasted mains and work equally well as part of a buffet or a home-cooked family meal.
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Make ahead
You can chop the vegetables a few hours ahead and keep them refrigerated until ready to serve. For best texture and flavor, keep the dressing separate until just before serving and combine moments before guests arrive.
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Keto Greek Salad
10 minutes
10 minutes
8 servings
Amira
Ingredients
- 1 English cucumber, cut into ¼-inch cubes
- 1 medium red onion, thinly sliced
- 4–5 juicy tomatoes, cut into wedges or cubes
- 1 green bell pepper, sliced or cubed
- â…” cup pitted Kalamata olives
- 8 oz feta cheese block, cut into 1 cm cubes
Dressing
- ¼ cup extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- Salt, to taste
Instructions
Make the dressing:
- Combine the olive oil, red wine vinegar, dried oregano and a pinch of salt in a small bowl or jar. Whisk or shake until well combined.
Make the salad:
- Place the prepared vegetables, olives and feta in a large bowl.
- Drizzle with the dressing and toss gently to combine.
- Taste and adjust seasoning. Sprinkle a little extra dried oregano on top and serve.
Notes
- Use brined feta cut from a block for best texture and flavor.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Nutrition (per serving)
Carbohydrates: 7 g |
Protein: 5 g |
Fat: 15 g