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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.
Table of Contents
Recipe ingredients
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
- 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).
- Add cucumbers and the sliced red onion, toss to combine, and marinate at least 5 minutes or up to 30 minutes.
- To the bowl with the dressing, add the tomatoes, green bell peppers, and olives. Toss to combine and sprinkle with feta cheese.
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
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 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.
Recipe Video
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.
- 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.
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 the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Excellent!!
This was so good! Thanks for the idea to help me get through some of the veggies in my garden! :)