Dinner

Greek Salad Recipe

Name: Greek Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 cucumber, halved lengthwise, thinly sliced into half-moons; 1/2 red onion, thinly sliced; 1 pint grape or cherry tomatoes, halved; 1 cup halved pitted Kalamata olives; 6 oz. feta cheese, cut into 1/2″ cubes; 2 tablespoons red wine vinegar; 1/2 lemon, juiced; 1 teaspoon dried oregano; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup extra-virgin olive oil

ByMariam Harutyunyan August 13, 2026August 13, 2026

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Introduction

Greek salad is a vibrant and refreshing dish full of crisp vegetables, tangy feta, and bright flavors from olives and herbs. It’s perfect as a light lunch or a flavorful side to any Mediterranean meal.

A white bowl filled with a fresh Greek salad showing several layers: the base layer has thick slices of green cucumber with textured skin and the middle layer includes bright red cherry tomatoes, halved to reveal their juicy interior, scattered evenly. Mixed among the vegetables are thin slices of light purple onion, adding a soft, curly texture, and dark brown Kalamata olives, some halved. The top layer features white cubes of feta cheese, slightly crumbly with specks of herbs and spices. The whole salad is lightly dressed with greenish seasoning and olive oil, giving a slight shine to the ingredients. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cucumber, halved lengthwise, thinly sliced into half-moons
1/2 red onion, thinly sliced

1 pint grape or cherry tomatoes, halved
1 cup halved pitted Kalamata olives

6 ounces feta, cut into 1/2-inch cubes
2 tablespoons red wine vinegar

1/2 lemon, juiced
1 teaspoon dried oregano
Kosher salt

Freshly ground black pepper
1/4 cup extra-virgin olive oil

Instructions

Step 1: In a large bowl, toss together the cucumber, red onion, tomatoes, and olives. Gently fold in the feta cubes, taking care not to break them.

Step 2: In a small bowl, whisk together the red wine vinegar, lemon juice, and oregano until combined. Season with salt and freshly ground black pepper to taste. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
Step 3: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately or chill briefly to allow flavors to meld.

Tips & Variations

For extra freshness, add chopped fresh parsley or mint to the salad before serving.

Use a block of feta instead of crumbled for better texture and presentation.
Feel free to add thin slices of bell pepper or radishes for added crunch and color.
To make it more substantial, serve with warm pita bread or grilled chicken.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Since the dressing soaks into the vegetables, the salad is best enjoyed fresh. If refrigerated, you may want to add a little fresh olive oil and lemon juice before serving again.

How to Serve

This image shows a mixed salad with several clear layers of fresh ingredients. At the bottom, there are thick slices of green cucumber with their dark green skins, scattered throughout the salad. On top and mixed in, there are many bright red cherry tomatoes, some cut in half showing their juicy inside, and some whole with smooth skin. Among the vegetables, there are cubes of white feta cheese, sprinkled with small bits of green herbs and black pepper. Thin slices of purple-red onion are spread across the salad, adding a light and slightly translucent texture. Dark purplish-brown pieces of kalamata olives appear throughout, adding depth to the color mix. The salad looks lightly coated with a dressing that gives it a shiny appearance. It is placed on a white marbled surface with a golden spoon just partly visible, hinting the salad is ready to be served. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Greek salad ahead of time?

You can prepare the vegetables and dressing separately ahead of time, but it’s best to combine them just before serving to keep the salad crisp and fresh.

What can I substitute for Kalamata olives?

If you don’t have Kalamata olives, black olives or green olives with a briny flavor work well as alternatives in Greek salad.