Greek Salad Recipe

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.

Course Salad

Cuisine American, Greek

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 398kcal

Author Meggan Hill

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

US Customary - Metric

Instructions

To make the dressing, in a small 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).
In a large bowl, add cucumbers, tomatoes, green bell pepper, red onions, and olives. Drizzle with the vinaigrette and toss to combine. Top with feta cheese and season to taste with salt, pepper, and oregano.

Video

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.
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.

Nutrition