There’s something magical about a salad that doesn’t need a single leaf of lettuce to be perfect.
This Greek salad recipe is a celebration of vegetables at their peak, juicy and vibrant, all on their own.
Why This Salad Feels Like Summer
When tomatoes are sweet and peppers are snappy, you don’t need to complicate things.
This dish leans into that simplicity, and honestly, it’s become my favorite side for sunny days and long evenings.
Ingredients Needed for the Recipe
Each ingredient here plays a specific role, creating a harmony of crunch, brine, and creaminess.
- English Cucumber: Provides a crisp, hydrating base. Seeding it keeps the salad from getting watery.
- Green Bell Pepper: Adds a fresh, grassy crunch and light sweetness.
- Cherry Tomatoes: Their concentrated sweetness and lower water content are ideal here.
- Feta Cheese: Salty, creamy cubes that cling to the vegetables in every bite.
- Red Onion: Offers a sharp, pungent kick that mellows slightly in the dressing.
- Kalamata Olives: Bring a deep, briny flavor that’s authentically Greek.
- Fresh Mint Leaves: The finishing touch, a burst of cool, aromatic freshness.
- For the Dressing: Extra-virgin olive oil, red wine vinegar, garlic, dried oregano, Dijon mustard, sea salt, and black pepper.
How to make Greek Salad?
Step 1 – Prepare the Dressing
In a small bowl, whisk together the olive oil and red wine vinegar until they start to thicken.
Add the minced garlic, oregano, Dijon, salt, and a good grind of pepper, whisking until it’s perfectly emulsified.
Step 2 – Chop the Vegetables
Cut the cucumber into thin half-moons and chop the bell pepper into one-inch pieces.
Halve the cherry tomatoes, thinly slice the red onion, and have your olives and cubed feta ready.
Step 3 – Assemble & Serve
Arrange all the salad components beautifully on a large platter, scattering them together.
Drizzle the dressing over everything, then gently toss to coat without breaking the tender feta.
Step 4 – Add the Final Touches
Finish with extra pinches of dried oregano, more black pepper, and a scattering of fresh mint leaves.
Give it one last, very gentle mix, and it’s ready to brighten up your table.
Choosing Your Cheese and Olives
For the most authentic taste, seek out a block of feta cheese stored in brine.
It’s firmer, tangier, and cubes much more nicely than the pre-crumbled kind. For olives, pitted Kalamata are my non-negotiable.
Their rich, winey flavor is the perfect counterpoint to the sharp feta and sweet tomatoes, trust me.
Tips
- To mellow the red onion’s bite, soak the slices in ice water for 10 minutes before adding.
- Always cube the feta instead of crumbling it; you’ll get more satisfying, creamy pockets in each forkful.
- If making ahead, add the mint and final oregano sprinkle just before serving for maximum freshness.
- Use a gentle hand when tossing. You want to coat the ingredients, not mash them into a pulp.
The Perfect Make-Ahead Side
Unlike delicate green salads, this one actually benefits from a little time resting.
The vegetables marinate slightly in the dressing, their flavors mingling and deepening.
It’s the ultimate, no-fuss dish for picnics, potlucks, or easy weekday lunches straight from the fridge.
Serving Ideas & Simple Variations
This salad is a fantastic partner to grilled meats, like lemon-oregano chicken, or a simple pesto pasta.
To make it a full meal, stir in a can of rinsed chickpeas or some grilled shrimp for extra protein.
Feel free to play with colors, too, using a mix of yellow, red, and orange cherry tomatoes for a stunning effect.
A handful of peppery arugula added at the end is another delightful twist, if you do want a hint of green.
Greek Salad Recipe
Description
This easy Greek salad recipe is our new favorite summer side dish! Just 7 fresh ingredients plus a simple homemade Greek salad dressing make it incredibly refreshing, vibrant, and full of bold Mediterranean flavors. Because it contains no greens, it holds up well when made ahead—perfect for picnics, potlucks, and summer dinners.
ingredients
Dressing
Salad
Instructions
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Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and several grinds of black pepper until emulsified.
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On a large platter or in a large bowl, arrange the cucumber, green bell pepper, cherry tomatoes, feta cheese, red onion, and Kalamata olives.
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Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the feta too much.
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Sprinkle with additional dried oregano, top with fresh mint leaves, and season with extra salt and pepper if needed. Serve immediately or chill for up to 2 hours before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 4.5g23%
- Cholesterol 15mg5%
- Sodium 620mg26%
- Potassium 380mg11%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 7g15%
- Calcium 180 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead tip: Assemble everything except the mint, which should be added just before serving to keep it fresh and vibrant.
- Vegan option: Skip the feta and add ¾ cup cooked chickpeas and 1 tbsp capers for a plant-based version.
- Extra flavor: Add a pinch of honey to the dressing for a touch of sweetness or toss in fresh parsley or oregano.
- Storage: Keeps well in the fridge for up to 3 days; mint may brown over time.
