Greek Salad

If you’re looking for a light, fresh, and super-easy dish that doesn’t need cooking, Greek salad is one of my go-to choices. I love how it comes together with tomatoes, crisp cucumbers, briny olives, and creamy feta cheese in just a few minutes.

I first made Greek salad on a hot day, when I didn’t want to turn on the stove. I used some veggies I had in the fridge, added some olives and cheese, and drizzled on a simple dressing. The first bite was a surprise, it was refreshing, tangy, and full of different textures. Ever since, it’s been a staple in my kitchen, especially in the warmer months.

I love how this salad works in so many ways. You can eat it as a light lunch, serve it as a side with grilled chicken or fish, or bring it to a potluck and impress your friends. It also holds up well, so I sometimes make a big bowl and enjoy it over a couple of days. And let’s be honest — any excuse to eat more feta cheese is a good one, right?

Greek salad is simple, yes — but it’s far from boring. The ingredients may be basic, but when you combine them just right, the flavors really shine. If you’ve never made it, now’s the time to try. It might just become one of your favorite easy meals, too.

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What is Greek Salad?

Greek salad, also known as “Horiatiki” in Greece, is a traditional dish made with fresh vegetables, olives, and feta cheese. It doesn’t include lettuce like many other salads. Instead, it focuses on big chunks of tomato, cucumber, red onion, Kalamata olives, and creamy feta, all tossed in a simple olive oil and vinegar dressing. Some versions also add green bell peppers or a sprinkle of dried oregano for extra flavor.

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Why You’ll Love It

• It’s quick and easy – You only need about 10 minutes to put everything together.
• No cooking required – Perfect for hot days or when you want a fuss-free meal.
• Super fresh and healthy – Made with vegetables, olive oil, and cheese, it’s both nutritious and satisfying.
• Great as a side or main dish – Pair it with protein or eat it on its own.
• Full of flavor – The mix of tangy, salty, and juicy ingredients makes every bite exciting.

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Ingredient List

• 3 medium tomatoes, cut into wedges
• 1 cucumber, sliced (peel if you prefer)
• 1/2 red onion, thinly sliced
• 1 green bell pepper, sliced (optional)
• 1/2 cup Kalamata olives, whole or pitted
• 1/2 cup feta cheese, cut into cubes or crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

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Ingredient Notes

• Feta cheese – I like using a block of feta in brine (not the pre-crumbled kind). It’s creamier and more flavorful.
• Kalamata olives – These give a salty, briny punch. Make sure they’re pitted if you don’t want to deal with the seeds.
• Olive oil – Go for extra virgin olive oil if you can. It gives the salad a richer, more authentic taste.
• Red wine vinegar – Adds a bright tang. You can also try lemon juice if you’re out of vinegar.
• Oregano – Dried oregano gives that classic Greek flavor. A little goes a long way, so don’t overdo it.

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Kitchen Tools Needed

• Cutting board – You’ll need a good amount of space to chop all the fresh veggies. I like using a wooden board because it feels sturdier and doesn’t slide around.
• Sharp knife – This is a must for clean cuts, especially for slicing tomatoes and onions without squishing them.
• Mixing bowl – A medium or large bowl works best.
• Salad tongs or a large spoon – Great for gently mixing the salad.
• Measuring spoons – For the oil, vinegar, and seasonings. I always keep a basic set nearby — it makes quick recipes even quicker.

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Instructions

Step 1: Prepare the Vegetables

• Tomatoes: Cut each tomato into wedges. Aim for about 6 to 8 wedges per tomato, depending on size.
• Cucumber: Slice the cucumber into thin rounds. If you prefer, you can peel the cucumber first to remove the skin, but it’s totally optional.
• Red Onion: Slice the onion very thinly. If you find raw onions too sharp, soak the slices in cold water for 10 minutes to mellow the flavor.
• Bell Pepper (optional): Slice the green bell pepper into strips or rings. This adds some crunch and color, but it’s totally up to you whether you want to include it.

Pro Tip: When slicing tomatoes, be gentle to avoid squashing them. A serrated knife (like a bread knife) can help you slice through without crushing.

Step 2: Combine All the Vegetables

• Add the sliced tomatoes, cucumber, red onion, and bell pepper (if using) into a large mixing bowl.
• Toss the vegetables gently with your hands or a spoon. Be careful not to crush the tomatoes or tear the cucumber slices.

Step 3: Add the Olives and Feta

• Toss in the Kalamata olives. If they’re not pitted, be sure to remove the pits beforehand.
• Break the feta cheese into large cubes or crumble it on top of the salad, depending on your preference. Don’t worry about being perfect — this is a rustic salad, so imperfections make it better!

Pro Tip: For a more indulgent Greek salad, you can also add extra feta or use a bit of the brine to drizzle over the salad for more flavor.

Step 4: Dress the Salad

• Drizzle the olive oil over the salad, followed by the red wine vinegar.
• Sprinkle the dried oregano evenly over the salad, and then season with salt and black pepper to taste.

Pro Tip: For an even distribution of the oil and vinegar, whisk them together in a small bowl first before pouring over the salad.

Step 5: Toss and Serve

• Gently toss everything together using salad tongs or a large spoon. Be sure to coat all the veggies in the dressing, but don’t over-mix — some feta should remain in large chunks.
• Serve immediately, or chill for about 15-20 minutes if you want the flavors to meld together a bit.

Pro Tip: If you’re making this ahead of time, keep the dressing separate until just before serving to prevent the vegetables from getting soggy.

This Greek salad is best served fresh, but it can be stored in the fridge for a day or two. Enjoy!

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Tips and Tricks for Success

• Use ripe tomatoes – The fresher and juicier the tomatoes, the better your salad will taste. Look for ones that are firm but slightly squishy when you press them.
• Don’t overmix – When tossing the salad, do it gently to keep the feta intact and the veggies in good shape.
• Season at the end – Taste your salad before adding extra salt or pepper. The feta and olives already provide a lot of saltiness, so you might not need much.
• Chill before serving – If you have time, chill your Greek salad for 15-20 minutes before serving. It gives the flavors time to come together.
• Make it a meal – To make this salad more filling, add grilled chicken, shrimp, or even chickpeas for protein.
• Serve with warm pita or bread – Greek salad pairs perfectly with a piece of warm, crusty bread to soak up the dressing.

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Ingredient Substitutions and Variations

• Feta – You can substitute feta with goat cheese or ricotta salata if you want a milder or creamier flavor.
• Olives – If you don’t have Kalamata olives, you can use green olives or black olives for a different twist.
• Cucumber – If you don’t like cucumbers, try adding bell peppers or a handful of cherry tomatoes instead for added crunch.
• Red Onion – If red onions are too sharp for you, use a milder sweet onion or shallots instead.
• Vinegar – You can swap red wine vinegar for balsamic vinegar for a slightly sweeter taste.
• Herbs – If you don’t have dried oregano, try basil, thyme, or Italian seasoning for a unique flavor profile.
• Add-ins – To mix things up, you can add capers, roasted red peppers, or even a handful of arugula for extra greens.

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Serving Suggestions

• As a side dish – Serve this Greek salad alongside grilled chicken, lamb, or fish for a Mediterranean-inspired meal.
• With pita bread – I love serving it with warm, soft pita bread to scoop up the salad and its tangy dressing.
• For a light lunch – Have it on its own for a quick, healthy meal that’s both refreshing and satisfying.
• Pair with tzatziki – For an extra burst of flavor, serve this Greek salad with a side of homemade or store-bought tzatziki sauce.

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Storage and Reheating Instructions

• Refrigerate – Store any leftover salad in an airtight container in the fridge for up to 2 days. The veggies will soften a bit, but it still tastes great!
• Keep the dressing separate – If you plan on storing the salad for later, keep the dressing in a separate container to prevent the salad from getting soggy.
• No reheating needed – Greek salad is best enjoyed chilled, so there’s no need to reheat. Just take it out of the fridge when you’re ready to eat.
• Freshen up leftovers – If the salad seems a bit dry after a day or two, add a drizzle of olive oil or a squeeze of fresh lemon juice to refresh the flavors.

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Frequently Asked Questions

Can I make Greek salad ahead of time?

Yes, you can! It’s best to prepare the vegetables and store the dressing separately. Combine everything just before serving to keep the veggies fresh and crisp.

What other cheese can I use instead of feta?

If you’re not a fan of feta, try goat cheese, ricotta salata, or even mozzarella for a milder flavor. Just remember, feta gives that unique salty punch that’s hard to replace!

Is Greek salad gluten-free?

Yes, Greek salad is naturally gluten-free, making it a perfect choice for those avoiding gluten. Just be cautious with any bread or sides you serve with it!

Can I add protein to this salad?

Absolutely! Grilled chicken, shrimp, or even chickpeas are great additions to make Greek salad more filling and turn it into a complete meal.

How long will leftover Greek salad last?

Leftovers will keep for about 1-2 days in the fridge. Just remember that the veggies will soften over time, so it’s best to eat them fresh!

Can I swap the red wine vinegar for something else?

Yes, you can use lemon juice or balsamic vinegar as a substitute for red wine vinegar. It will change the flavor slightly, but still delicious!

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I’d love to hear how you enjoy your Greek salad! Feel free to share your twists and favorite ways to serve it. Let’s connect and chat more about recipes and meal ideas — leave a comment or send me a message anytime!