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.

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

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.

2. In a large bowl, add the onions and cucumbers. Drizzle with dressing, toss to combine, and let marinate for 20 minutes.

3. 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.

5 from 2 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4

Course Salad

Cuisine American, Greek

Calories 398

Ingredients 

US CustomaryMetric

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

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