Greek Salad

An array of fresh colorful veggies make this Greek salad not only easy on the eyes, but easy to throw together in under 15 minutes. Chop, drizzle, toss, and serve this healthy salad at summer parties or backyard barbecues.

Why this recipe works

Greek salad is quite possibly one of the easiest, freshest summer salads you can make. Cucumber, tomato, feta, kalamata olives, and red onion are cubed and sliced then tossed in a lemon juice and olive oil vinaigrette creating a rainbow of veggies with a mix of refreshing flavors all in one salad.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

DRESSING – You can optionally add a dash of apple cider vinegar or red wine vinegar, but we’ve found that the lemon juice adds enough acidity to this dish and the flavor balances well with the rest of the salad. If you’re leaning more on the creamier side of dressing, I think it would also taste delicious with Tzatziki which combines Greek yogurt with lemon, dill, and garlic. You can find how to make it in our tzatziki salad recipe.

ADDITIONS –  Bell pepper, capers, and avocado are all great additions.

How to Make Greek Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut the vegetables into 1⁄2” size pieces. The cucumber can be sliced into 1⁄2” thick slices and then cut into quarters. The red onion should be sliced fairly thin. Halve or quarter the cherry tomatoes, depending on their size.
2. In a large bowl, toss together the cucumber, red onion, tomatoes, feta, and olives.
3. Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper.
4. Strip the leaves from the stems of the Greek oregano and sprinkle over the salad ingredients.
5. Toss everything until well combined.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Greek salad makes a light and refreshing side dish to pair with grilled salmon or Greek chicken kabobs. All in all, you can serve this salad however you prefer and with whatever you’d like to. Serve chilled.

More Summer Salad Recipes

• Fruit Salad
• Caprese Salad
• Cucumber Salad
• Spaghetti Salad
• Watermelon Salad
• Meditteranean Potato Salad

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Greek Salad

Cucumber, tomato, feta, kalamata olives, and red onion are cubed and sliced then tossed in a lemon juice and olive oil vinaigrette creating a rainbow of veggies with a mix of refreshing flavors all in one salad.

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Salad, Side Dish

Cuisine: Greek

Servings: 6 servings

15 minutes mins

Calories: 194

Author: Amanda Formaro

Ingredients

• ▢ 1 English cucumber sliced into 1⁄2” thick then quartered
• ▢ 1/4 red onion 1/4 – 1/2 an onion, thinly sliced
• ▢ 1 1/2 cups grape tomatoes or cherry tomatoes, halved or quartered
• ▢ 6 ounces feta cheese cubed
• ▢ 9 ounces kalamata olives drained
• ▢ 2 Tablespoons olive oil
• ▢ squeeze of lemon juice about 1 Tablespoon
• ▢ Kosher salt and freshly cracked pepper to taste
• ▢ 2 sprigs fresh Greek oregano 2-3 sprigs

Things You’ll Need

• ▢
  Serving bowl

Before You Begin

• With the exception of the red onion, all of the vegetables and cheese should be sliced into approximately the same size to make for a balanced mouthful. The red onion can be overpowering so we sliced it much thinner.
• Bell pepper and capers are other traditional mixins. Avocado is also popular to add to the salad. 
• It’s hard to go wrong with the measurements on this salad – add as much or as little of any of the ingredients as you wish. The olive oil and lemon juice are light additions, simply drizzled over the top of the salad. No need to measure, just give a little drizzle. If there is too much, it will simply drain from the salad.

Instructions

• Cut the vegetables into 1⁄2” size pieces. The cucumber can be sliced into 1⁄2” thick slices and then cut into quarters. The red onion should be sliced fairly thin. Halve or quarter the cherry tomatoes, depending on their size.
• In a large bowl, toss together the cucumber, red onion, tomatoes, feta, and olives.
• Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper.
• Strip the leaves from the stems of the Greek oregano and sprinkle over the salad ingredients.
• Toss everything until well combined.

Nutrition

Serving: 1serving (1/2 cup) | Calories: 194cal | Carbohydrates: 6g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 990mg | Potassium: 204mg | Fiber: 2g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 1mg

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