Best Greek Salad

Why You’ll Love Greek Salad Recipe

• It’s quick and easy — ready in about 15 minutes.

• It celebrates fresh, crisp vegetables and vibrant Mediterranean flavors.

• The homemade dressing is bright, zingy, and brings everything together.

• It’s versatile — equally good as a light lunch, a side dish, or part of a larger Mediterranean‑style meal.

• You can easily tweak it (omit cheese, add herbs, swap veggies) to suit dietary preferences or what’s in season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dressing:

• extra-virgin olive oil

• red wine vinegar

• garlic clove, minced

• dried oregano (plus more for sprinkling)

• Dijon mustard

• sea salt

• freshly ground black pepper

For the salad:

• English cucumber, seeded and sliced

• green bell pepper, chopped

• cherry tomatoes, halved

• feta cheese, cut into ½‑inch cubes

• red onion, thinly sliced

• pitted Kalamata olives

• fresh mint leaves

Directions

1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and a few grinds of black pepper to make the dressing.

2. In a large salad bowl, combine the cucumber slices, chopped bell pepper, halved cherry tomatoes, red onion slices, Kalamata olives, and cubed feta.

3. Drizzle the dressing over the salad and gently toss so everything is evenly coated.

4. Sprinkle a bit more oregano for garnish and top with fresh mint leaves.

5. Taste and adjust seasoning if needed, then serve immediately.

Servings and timing

Serves: 4
Prep time: 15 minutes
Total time: 15 minutes

Variations

• Use standard tomatoes instead of cherry tomatoes (just remove excess seeds to avoid extra water).

• Substitute or omit the feta to make a dairy‑free version — add cooked chickpeas or capers instead for briny flavor.

• Add fresh herbs like parsley or oregano for extra aroma and freshness.

• Include other seasonal vegetables — for instance, thinly sliced radish or bell pepper varieties (red, yellow) for more color.

• For a heartier salad, stir in cooked grains (like quinoa) or cooked legumes for protein and fiber.

Storage/Reheating

This salad is best eaten fresh, while the veggies remain crisp. If you have leftovers, cover and refrigerate for up to 1–2 days. Avoid reheating — serve cold. If dressing makes it soggy over time, consider storing veggies and dressing separately and tossing just before serving.

FAQs

What type of olives should I use?

Kalamata olives are traditional and bring the characteristic salty, briny flavor, but you can use any good-quality black or dark olives. Pitted olives are ideal for ease.

Can I use a different type of cheese than feta?

Yes — though feta (ideally in brine) gives the most authentic taste and texture. If you prefer, you could use a similar crumbly cheese or skip cheese entirely for a vegan version.

Can I make this salad ahead of time?

You can chop the vegetables and store them in the fridge in an airtight container, but it’s best to wait to add the dressing (and mint) until just before serving to preserve crunch and freshness.

Is lettuce ever used in a Greek salad?

Traditionally, no — a true Greek salad uses vegetables like cucumber, tomato, pepper, onion, olives, and feta, but not lettuce.

What if I don’t have red wine vinegar?

You can substitute with white wine vinegar or even lemon juice for a slightly different acidity.

Can I reduce the saltiness if the feta or olives are very salty?

Yes — you can reduce or skip added salt in the dressing or salad, since both olives and feta already contribute salt.

Can I add herbs to the salad?

Absolutely — herbs like fresh mint, parsley, or oregano enhance aroma and flavor. Mint is a nice finishing touch; fresh oregano or parsley also work.

How can I make it a full meal instead of a side dish?

Add cooked chickpeas or beans, or toss in cooked grains like quinoa or farro. You can also serve it alongside protein (grilled chicken, fish) or add hearty vegetables.

Can I substitute some ingredients?

Sure — if you don’t have cherry tomatoes, use regular tomatoes but remove seeds to avoid watery salad. You can also vary bell pepper color or omit certain vegetables per taste or availability.

What drinks or dishes pair well with this salad?

It pairs beautifully with Mediterranean mains — grilled meats (lamb, chicken), seafood, pasta dishes, or simply crusty bread. A light white wine or a chilled non‑alcoholic drink complements it nicely.

Conclusion

This Greek salad embodies simplicity, freshness, and Mediterranean vibrancy — minimal ingredients, maximal flavor. Its ease, versatility, and bright, clean taste make it a go‑to salad for warm days, casual meals, or when you want a light yet satisfying dish. Whether served on its own, as a side, or adapted into a heartier meal, it’s a classic worth keeping in your recipe rotation.