Name: Greek Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 cucumber, cut into thin rounds and then halved; 1 green bell pepper, chopped; 2 cups halved cherry tomatoes; 5 ounces feta cheese, cut into ½-inch cubes; ⅓ cup thinly sliced red onion; ⅓ cup pitted Kalamata olives; ½ teaspoon dried oregano, more for sprinkling; Extra-virgin olive oil, for drizzling; Sea salt and freshly ground black pepper

Why You’ll Love Greek Salad Recipe

It uses only a handful of fresh ingredients yet delivers a bold, Mediterranean‑style flavor.
The veggies shine in their prime — no mixed greens to wilt or mask the freshness.
The homemade dressing is quick to whisk and gives the salad a zingy, clean taste.
Because it doesn’t rely on tender greens, it’s great to prepare ahead for gatherings without losing texture.
It’s versatile: you can adjust herbs, skip the cheese to make it vegan, or add chickpeas to make it more of a main.

Ingredients

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

Dressing
¼ cup extra‑virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano (plus extra for sprinkling)
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper, to taste

For the salad
1 English cucumber, cut lengthwise, seeded, and sliced ¼‑inch thick
1 green bell pepper, chopped into 1‑inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½‑inch cubes
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves

Directions

Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and several grinds of black pepper.
On a large platter or in a serving bowl, arrange the cucumber slices, chopped bell pepper, halved cherry tomatoes, feta cubes, sliced red onion, and Kalamata olives.
Drizzle the dressing over the salad and very gently toss to combine, ensuring the vegetables, olives, and cheese are evenly coated.
Sprinkle a few generous pinches of dried oregano and add the fresh mint leaves on top. Season to taste with additional salt and pepper if needed.
Serve immediately, or refrigerate briefly and add the mint leaves right before serving for maximum freshness.

Servings and timing

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

Variations

Swap out the green bell pepper for a mix of red, yellow, and orange peppers for more color and sweetness.
Add chopped fresh oregano or parsley if you prefer more herbaceous flavor.
To make it a more substantial meal, stir in cooked or roasted chickpeas.
For a vegan version, skip the feta cheese and instead add about ¾ cup cooked chickpeas and 1 tablespoon capers.
Use regular tomatoes instead of cherry, but be mindful they may release more water — use firmer, well‑seeded ones.

Storage/Reheating

Store any leftover salad covered in the refrigerator for up to 1 day.
If storing ahead, keep the mint leaves separate and add them just before serving to maintain freshness.
Before serving leftovers, gently toss the salad and taste for seasoning. You might want to add a splash more vinegar or olive oil.
This salad is served cold or at cool room temperature — no reheating is needed.

FAQs

What kind of olives should I use?

Kalamata olives are recommended for their salty, briny flavor which pairs beautifully with the other ingredients.

Can I use regular tomatoes instead of cherry tomatoes?

Yes — you can use larger tomatoes, but note they may release more water into the salad. Halving cherry tomatoes helps prevent excess moisture.

Do I need to seed the cucumber?

Seeding the cucumber helps avoid making the salad watery, especially since this salad relies on crisp texture.

Can I make the dressing ahead of time?

Absolutely — you can whisk the dressing and keep it refrigerated until ready to toss with the salad. Just bring it to room temperature and whisk again if it separates.

Is this salad suitable for vegans?

Yes — simply omit the feta cheese and optionally add chickpeas and capers to boost protein and flavor.

How long will leftovers stay fresh?

Stored covered in the fridge, the salad will stay good for up to one day. Note that the texture of vegetables may soften slightly over time.

Can I add other vegetables or ingredients?

Yes — you can add extras like fresh herbs, roasted chickpeas, or different colored bell peppers. Just be sure to cut everything to similar sizes for balance.

What is the best way to serve this salad?

Serve chilled or at cool room temperature as a refreshing side dish. It pairs nicely with grilled proteins, pizzas, pasta dishes, or as part of a summer spread.

Can I prepare this salad ahead of time for a party?

Yes — since it doesn’t include delicate greens, it holds up well. Prepare it ahead, but add fresh mint leaves right before serving for best flavor and appearance.

How should I season the salad at the end?

After tossing with the dressing, taste and adjust with additional salt, pepper, or a squeeze of vinegar if you like a little extra tang. The final sprinkle of oregano and fresh mint leaves adds extra flavor and aroma.

Conclusion

This Greek salad hits the mark with fresh Mediterranean flavors, minimal prep, and vibrant texture. Whether you’re making it for a simple weeknight dinner or prepping ahead for guests, its combination of crisp veggies, briny olives, creamy feta, and bright homemade dressing is sure to satisfy. Enjoy the ease, the taste, and the versatility of this wonderful dish.