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Greek Salad Recipe

Greek Salad Recipe

When you want something easy, refreshing, and dependable, classic Greek salad is the way to go. Packed with fresh veggies, tangy feta cheese, and a simple dressing made from ingredients you probably already have, this vibrant salad will be your go-to all spring and summer. And the best part? It only takes 15 minutes to make, so it's great for those last-minute meal additions. Plus, this Mediterranean dish skips the lettuce and features a lovely red wine vinegar dressing!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Greek
Servings 5
Calories 310 kcal

Equipment

  • Cutting Board
  • Knife
  • Mixing bowl
  • Salad spoon
  • Cheese grater for feta cheese (Optional)

Ingredients
  

  • 1/2 Red onion thinly sliced
  • 1 Cucumber sliced
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 large Tomatoes diced
  • 1/2 cup Kalamata olives
  • 1/2 cup Crumbled feta cheese
  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Chopped fresh oregano or dried oregano Optional

Instructions
 

  • First, wash and prepare the tomatoes, cucumbers, and red onion. Dice the tomatoes, slice the cucumber, and thinly slice the red onion.
  • Next, place the diced tomatoes, sliced cucumber, red onion slices, and Kalamata olives in a mixing bowl.
  • Crumble the feta cheese over the vegetables in the bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
  • Pour the dressing over the salad ingredients in the mixing bowl.
  • Gently toss the salad until everything is evenly coated with the dressing.
  • If you like, sprinkle chopped fresh oregano or dried oregano over the salad for extra flavor.
  • Serve right away as a side dish or as a main course with some crusty bread. Enjoy your tasty Greek salad!

Notes

  • If you're short on time, grab two bags (5 ounces each) of chopped romaine and cut it into smaller, bite-sized pieces.
  • Leave out the feta cheese! To replace its salty flavor, consider adding extra olives or sliced pepperoncini peppers.
  • For a heartier meal, toss in chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas).
  • Mix both cubed and crumbled feta cheese into your Greek salad. This way, you'll get big bites of feta as well as smaller pieces that coat each veggie!
  • Keep any leftovers in an airtight container in the fridge for up to 2 days. Greek salad tastes even better the next day as the tomatoes and cucumbers soak up the dressing and the flavors blend together.