This is an easy side dish we make all year long and one of my all time favorite salads!
This Greek salad recipe is packed full of fresh cucumbers and tomatoes, crisp bell pepper, feta cheese, and olives, and dressed in a quick zippy vinaigrette.
It makes a great lunch or is perfect served alongside almost any meal.
A Favorite Side Salad
- Since there are no lettuce leaves to wilt, Greek salad is one of the best picnic and potluck salads; it holds up so well!
- Bulk up Greek salad by adding diced potatoes or your favorite cooked and chilled pasta like rotini, penne, or macaroni shells. Or make it a light dinner by adding chopped salami, shredded chicken, or shrimp!
- Meal prep salad bowls for a week of nutritious and low-calorie lunches by scooping Greek salad onto a bed of Romaine lettuce, quinoa, orzo, garbanzo, or black beans.
Greek Salad Ingredients
Vegetables – Fresh chopped vegetables are the base of this recipe.
- Tomatoes are a staple in this salad. Use whatever you have that’s fresh and juicy. If making ahead, I prefer Roma tomatoes or grape tomatoes as they hold up well in the fridge.
- Cucumbers and bell pepper bring crunch and freshness. We use green bell pepper but add whatever color you’d like. There is no need to peel the cucumber.
- Red Onion add flavor to this salad. To make the flavor of red onion a bit milder, soak the slices in cold, salted water to neutralize them a bit.
Olives – Kalamata olives add the perfect flavor to this recipe. If you aren’t a fan, you can leave them out of this recipe or try swapping them for black olives, green olives, or even capers!
Feta Cheese – Greek salad isn’t the same without cheese. Traditionally feta cheese is served in a large slice on the salad however we like to crumble it to get the salty flavor in every bite.
Greek Salad Dressing
Greek salad dressing can (and should) be very simple, this allows you to really taste the fresh veggies.
A very simple mixture of oil, red wine vinegar, and fresh lemon juice with a sprinkle of oregano is all you need. If you have a bottle of Greek salad dressing you can use that too but in this mixture, we prefer the simple fresh dressing.
Feeling Fancy? If you have fresh herbs on hand including oregano, parsley, or fresh dill, sprinkle a little bit on top. Fresh herbs really can take this dish to the next level in flavor.
How to Make Greek Salad
Even Panera can’t compare to this quick and easy dish!
- Chop the vegetables into large chunks.
- Place the dressing in a jar and shake well (per the recipe below).
- Add feta & garnish with parsley, if desired.
PRO TIP: For more flavor, let the salad chill for a few hours or overnight in the fridge. This allows the flavors to blend together!
Storing Greek Salad
Keep leftover Greek salad in a covered container for up to 4 days. Add some fresh veggies and a sprinkle of feta cheese to make it as good as new!
Fresh Veggie Salads
Cucumber Tomato Salad
Easy Taco Salad
Fresh Corn Salad
- Creamy Cucumber Tomato Salad – light & flavorful
- Fresh Summer Salad – loaded with veggies
- Loaded Cauliflower Salad Recipe – low carb but high flavor!
- Zucchini Salad – fresh summer flavors!
- Broccoli Salad – a 5 star recipe
Did you enjoy this Greek Salad? Be sure to leave a rating and a comment below!
4.98 from 36 votes↑ Click stars to rate now!
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A simple combination of tomatoes, cucumbers, and peppers tossed in a fresh and easy dressing. SaveSaved! Print Prep Time 20 minutesCook Time 5 minutesTotal Time 25 minutes Servings 8 servings Author Holly Nilsson
- ▢ 5 Roma tomatoes chopped, about ¾ lb
- ▢ 1 long English cucumber chopped
- ▢ 1 green pepper chopped
- ▢ ½ small red onion thinly sliced or diced
- ▢ ¼ cup pitted Kalamata olives (or black olives)
- ▢ 4 ounces feta cheese cut or crumbled
- ▢ parsley for garnish chopped, optional
- ▢ ⅓ cup olive oil
- ▢ 2 tablespoons red wine vinegar
- ▢ ½ lemon juiced, about 1 tablespoon
- ▢ 1 teaspoon dried oregano leaves
- ▢ ½ teaspoon dried basil leaves
- ▢ ½ teaspoon Kosher salt and black pepper to taste
- ▢ 1 pinch sugar optional
- Combine all dressing ingredients in a small bowl and mix well or shake in a jar.
- In a large bowl, combine tomatoes, cucumber, green pepper, red onion, and olives.
- Pour the dressing over the salad and toss well to combine.
- Add feta cheese and garnish with parsley if desired.
Bottled Greek dressing can be used if desired. We like Roma tomatoes as they hold up well in this salad but any tomatoes will work. This salad will keep for up to 4 days in the fridge. If desired, store the dressing separately and add when serving. I usually start the salad by slicing the onion and soaking it in a bit of salted ice water. This is optional but will soften the flavor. The feta cheese can be served sliced or crumbled over the salad. 4.98 from 36 votes↑ Click stars to rate now!
Or to leave a comment, click here! Calories: 146 | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 377mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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