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.
Table of Contents
Recipe ingredients
Ingredient notes
- Cucumbers: If you use hothouse, Persian, or other thin-skinned cucumbers, peeling and seeding is optional.
- 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
- First, whisk the salad dressing ingredients together in a bowl, or add to a jar with a tight-fitting lid and shake to combine.
- In a large bowl, add the onions and cucumbers. Drizzle with dressing, toss to combine, and let marinate for 20 minutes.
- Add the bell pepper and tomatoes and toss to combine. Sprinkle with feta and olives and serve.
Recipe tips and variations
- Make ahead: Because this salad doesn’t have lettuce, it stays crunchy for a long time. If you want to meal-prep it, leave out the feta until the day you are going to eat it.
- Chickpeas: For a heartier salad, add 1 can of chickpeas, drained and rinsed, with the cucumbers and onions in step 2.
- Avocado: Avocado makes a great addition to the rest of these ingredients. Or, if you don’t like feta, use avocado instead.
- Fresh herbs: Mix in any fresh herbs that sound good to you such as fresh basil, mint, or oregano.
- Honey: For a sweeter dressing, try adding a teaspoon of honey (or more to taste).
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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.
Ingredients
For the salad dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 clove garlic minced
- 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 pint grape tomatoes or cherry tomatoes, halved (see note 2)
- 1 medium green bell pepper stemmed, seeded, and diced (see note 3)
- 3/4 cup pitted Kalamata olives
- 4 ounces feta cheese crumbled or cubed
Instructions
- In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- To the salad dressing, and the cucumber and onion and allow to marinate for 20 minutes.
- Add tomatoes and green bell pepper and toss to combine. Sprinkle with olives and feta cheese.
Notes
- Cucumbers: If you use hothouse, Persian, or other thin-skinned cucumbers, peeling and seeding is optional.
- 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.
- Make ahead: Because this salad doesn’t have lettuce, it stays crunchy for a long time. If you want to meal-prep it, leave out the feta until the day you are going to eat it.
- Chickpeas: For a heartier salad, add 1 can of chickpeas, drained and rinsed, with the cucumbers and onions in step 2.
- Avocado: Avocado makes a great addition to the rest of these ingredients. Or, if you don’t like feta, use avocado instead.
- Fresh herbs: Mix in any fresh herbs that sound good to you such as fresh basil, mint, or oregano.
- Honey: For a sweeter dressing, try adding a teaspoon of honey (or more to taste).
Nutrition
Calories: 398kcalCarbohydrates: 12gProtein: 6gFat: 37gSaturated Fat: 9gCholesterol: 25mgSodium: 721mgPotassium: 483mgFiber: 4gSugar: 7gVitamin A: 1369IUVitamin C: 45mgCalcium: 189mgIron: 1mg
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Excellent!!
This was so good! Thanks for the idea to help me get through some of the veggies in my garden! :)