Greek Salad

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For the ultimate Greek Salad, tone down the raw onion flavor with a simple vinaigrette. Then complete this classic with lots of colorful vegetables and plenty of feta cheese.

Greek salad in a blue bowl. .


 

Recipe ingredients

The ingredients for Greek salad in bowls and labeled.

Ingredient notes

  • Cucumbers: If you use hothouse, Persian, or other thin-skinned cucumbers, peeling and seeding is optional.
  • Red onions: 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
  • Tomatoes: Substitute chopped tomatoes if you want (you’ll want about 12 ounces).
  • Bell peppers: Green bell peppers are traditional, but you can use red, yellow, or orange peppers.

Step-by-step instructions

  1. To make the Greek dressing, in a large bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  2. Add cucumbers and the sliced red onion, toss to combine, and marinate at least 5 minutes or up to 30 minutes.
Onions and cucumbers marinating in Greek salad dressing.
  1. To the bowl with the dressing, add the tomatoes, green bell peppers, and olives. Toss to combine and sprinkle with feta cheese.
Greek salad in a blue bowl. .

Recipe tips and variations

  • Yield: This recipe serves 4 as a side dish.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. If you want to meal prep the salad, leave out the feta cheese until the day you are going to eat it.
  • Make ahead: The Greek salad dressing can be made up to 3 days in advance. Store covered in the refrigerator. The vegetables can be prepped the day before and stored separately in the refrigerator.
  • More mix-ins: Get creative with cubed avocado, a can of chickpeas, your favorite fresh herbs, or even 8 ounces cooked pasta (drained and cooled).
  • Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

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Greek salad in a teal bowl.

Greek Salad

For the ultimate Greek Salad, tone down the raw onion flavor with a simple vinaigrette. Then complete this classic with lots of colorful vegetables and plenty of feta cheese.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Salad
Cuisine American, Greek
Calories 398
5 from 3 votes

Ingredients 

For the Greek salad dressing:

For the salad:

Instructions 

  • To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  • Add the sliced cucumbers and red onion and marinate at least 5 minutes or up to 30 minutes.
  • To the bowl with the dressing, add tomatoes, green bell pepper, and olives. Toss to combine and sprinkle with feta cheese.

Recipe Video

Notes

  1. Cucumbers: If you use hothouse, Persian, or other thin-skinned cucumbers, peeling and seeding is optional.
  2. Red onions: 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
  3. Tomatoes: Substitute chopped tomatoes if you want (you’ll want about 12 ounces).
  4. Bell peppers: Green bell peppers are traditional, but you can use red, yellow, or orange peppers.
  5. Yield: This recipe serves 4 as a side dish.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days. If you want to meal prep the salad, leave out the feta cheese until the day you are going to eat it.
  7. Make ahead: The Greek salad dressing can be made up to 3 days in advance. Store covered in the refrigerator. The vegetables can be prepped the day before and stored separately in the refrigerator.
  8. More mix-ins: Get creative with cubed avocado, a can of chickpeas, your favorite fresh herbs, or even 8 ounces cooked pasta (drained and cooled).
  9. Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Nutrition

Calories: 398kcalCarbohydrates: 12gProtein: 6gFat: 37gSaturated Fat: 9gCholesterol: 25mgSodium: 721mgPotassium: 483mgFiber: 4gSugar: 7gVitamin A: 1369IUVitamin C: 45mgCalcium: 189mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. This is absolutely delicious, the cucumbers add a dimension that is perfect for a hot summer day Kalamal added, distinctive flavor that completes this fantastic salad!5 stars