Greek Salad Recipe
This Greek salad is fresh, bright, and full of bold Mediterranean flavor. Crisp cucumbers, ripe tomatoes, and briny olives come together with creamy feta for a salad that eats like a meal.
Crisp vegetables and salty feta are what make this salad unforgettable. I make it all summer long when tomatoes are at their peak. It takes just 15 minutes and no cooking at all.
Why You Will Love This Greek Salad
There is no lettuce to get soggy and no complicated dressing. Just chop, toss, and serve. The lemon oregano dressing is bright and simple, and it lets the vegetables shine.
It works as a light lunch, a side dish, or a potluck star. If you enjoy fresh, no-cook meals, you will also love my Fudgy Brownies for dessert after.
Ingredients Overview
You will find the full measurements in the recipe card below. Use the ripest tomatoes you can find, good olive oil, and real Greek feta in brine for the best flavor.
How to Make Greek Salad
Chop the vegetables into hearty chunks, not tiny dice. Combine them in a large bowl with the olives. Lay the feta on top in one slab, the traditional Greek way, or crumble it if you prefer.
Whisk the olive oil, red wine vinegar, oregano, and salt, then pour over the salad. Toss gently just before serving so everything stays crisp.
Greek Salad
Ingredients
Equipment
Method
- Cut tomatoes into wedges, slice cucumber, onion, and bell pepper.
- Combine vegetables in a large salad bowl.
- Add Kalamata olives.
- Place feta slab on top.
- Whisk olive oil, vinegar, oregano, and salt.
- Pour dressing over salad and serve immediately.
Tips for Success
Do not skip the red wine vinegar. It adds the tangy bite that balances the rich feta and olives. For more on authentic Greek salad, see the Greek salad entry on Wikipedia.
Serve it right away for the crunchiest texture. If you need to make it ahead, keep the dressing separate and toss just before serving. My Carrot Cake Recipe makes a great sweet finish to this fresh meal.
Frequently Asked Questions
What is in a traditional Greek salad?
A classic horiatiki has tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and feta, dressed with olive oil and oregano. There is no lettuce in the authentic version.
Can I make Greek salad ahead of time?
You can chop the vegetables a few hours ahead and keep them chilled. Add the feta, olives, and dressing just before serving so nothing gets soggy. BBC Good Food has more Greek salad ideas for entertaining.
What kind of feta is best?
Buy Greek feta packed in brine, not the dry crumbled kind. It is creamier and saltier, and a whole slab on top looks beautiful. Sheep milk feta is the most traditional.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to two days. The vegetables will soften a bit, but the flavors meld nicely. I do not recommend freezing.
The Bottom Line
This Greek salad is proof that simple ingredients make the best food. It is healthy, colorful, and ready in minutes. Add it to your weekly rotation, and try my Classic Banana Bread Recipe for an easy sweet treat later.
About the Author
Luke is the home cook and writer behind Lumomint Foods. He spends his time testing comforting, practical recipes from around the world and writing them up in plain, easy language for everyday cooks.