Green salads, such as those made with romaine, kale, or a combination of the two, are some of my go-to ingredients for whipping up quick and healthful dinners. However, all vegetables taste their best in the summer. Tomatoes are sweet and juicy, peppers are sharp, and cucumbers are refreshingly cool. The greens in a traditional Greek salad aren’t included in this dish so that the focus can be on the vegetables.
And the greatest history? Vegetables are at their peak right now, making this Greek salad recipe a tasty and refreshing option. You’ll need just 7 basic ingredients and a few minutes to whip up a simple Greek salad dressing. My mother has included it in her regular recipe rotation because it has been so well received at recent family gatherings. I’m anticipating your enthusiastic response.
Prep Time: 15 mins
Total Time: 15 mins
Feta in brine is best for this recipe.
A Greek Salad’s Essentials
Cucumber, tomato, green pepper, red onion, olive, and feta cheese slices are the standard components of a Greek salad. This traditional flavor profile is spot on, so I always make sure to include a few mint leaves for an extra burst of brightness towards the end.
Kalamata olives are my favorite kind of olives. Their salty, briny flavor is delicious with the feta and crisp vegetables that are typical of a Greek meal. Cherry tomatoes are used in place of regular tomatoes since they add less moisture to the salad. To keep my salad from being watery, I also seed my cucumber.
Make sure all of your salad items are roughly the same size so that each bite is a delicious mix of vegetables, olives, and cheese. I prefer to use whole pitted Kalamata olives and cube the feta cheese rather than tearing it into pieces. I aim for 1-inch squares when chopping the bell pepper, make thin half-moons when slicing the cucumber, and just cut the cherry tomatoes in half.
Greek Dressing for a Salad
I make a simple homemade Greek salad dressing and toss it with the vegetables, olives, and feta. It gives this simple Greek salad recipe a bright, zingy flavor, and it only only 5 ingredients + salt and pepper to stir together. Combine olive oil, red wine vinegar, Dijon mustard, garlic powder, and dried oregano in a bowl and stir until well combined.
I love the fresh, peppery flavor of oregano and black pepper on my salad, so I add them both as a garnish and in the dressing.
Tips for Serving a Greek Salad
This is a great make-ahead salad for parties because there are no delicate greens in it. I prefer to spare a couple mint leaves for the last minute if I’m making it ahead of time. It goes great with dinner as a side dish. Serve it alongside a summertime pizza , pesto spaghetti, pasta with roasted vegetables, or a hearty veggie lasagna.
Change up this salad’s flavor by switching up the vegetables, adding some fresh herbs like oregano or parsley, or even turning it into a complete meal by mixing in some cooked or roasted chickpeas. Remove the cheese and replace it with 3/4 cup of cooked chickpeas and 1 tablespoon of capers to make it vegan.
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the salad
- 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese, cut into ½ inch cubes*
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
- Dressing it up: Olive oil, vinegar, garlic, oregano, mustard, salt, and several twists of pepper should be mixed together in a small bowl.
- Arrange the olives, red onions, feta cheese, cherry tomatoes, cucumbers, and green pepper on a big dish. Toss very gently once dressing has been drizzled over it. Top with mint leaves and a large amount of oregano. Taste and adjust seasoning.
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