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. .
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Greek Salad Recipe

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. 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 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.

More Mediterranean recipes

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Course Salad
Cuisine American, Greek
Calories 398

Ingredients 

For the Greek salad dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

For the salad:

  • 1 cucumber peeled, halved lengthwise, seeded, and sliced into 1/4-inch slices (see note 1)
  • 1/2 red onion thinly sliced (1 cup or 4 ounces, see note 2)
  • 1 pint grape tomatoes or cherry tomatoes, halved (see note 3)
  • 1 medium green bell pepper stemmed, seeded, and diced (see note 4)
  • 3/4 cup pitted Kalamata olives
  • 4 ounces feta cheese crumbled or cubed

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.

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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments