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.
  • 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. First, whisk the salad dressing ingredients together in a bowl, or add to a jar with a tight-fitting lid and shake to combine.
Greek salad dressing in a clear dish.
  1. In a large bowl, add the onions and cucumbers. Drizzle with dressing, toss to combine, and let marinate for 20 minutes.
Onions and cucumbers marinating in Greek salad dressing.
  1. Add the bell pepper and tomatoes and toss to combine. Sprinkle with feta and olives and serve.
Greek salad in a blue bowl. .

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).

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 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

  1. Cucumbers: If you use hothouse, Persian, or other thin-skinned cucumbers, peeling and seeding is optional.
  2. Tomatoes: Substitute chopped tomatoes if you want (you’ll want about 12 ounces).
  3. Bell peppers: Green bell peppers are traditional, but you can use red, yellow, or orange peppers.
  4. 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.
  5. Chickpeas: For a heartier salad, add 1 can of chickpeas, drained and rinsed, with the cucumbers and onions in step 2.
  6. Avocado: Avocado makes a great addition to the rest of these ingredients. Or, if you don’t like feta, use avocado instead.
  7. Fresh herbs: Mix in any fresh herbs that sound good to you such as fresh basil, mint, or oregano.
  8. 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
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