Classic Greek Salad

This Classic Greek Salad is fresh, crisp, and bursting with Mediterranean flavor. I toss juicy tomatoes, crunchy cucumbers, red onion, briny Kalamata olives, and creamy feta cheese with a simple olive oil and oregano dressing. It’s a refreshing dish that I love serving as a side or light main, especially during warm-weather months.

Why You’ll Love This Recipe

I love how quick and easy this salad is to prepare—no cooking required, just chopping and tossing. The flavors are bold yet balanced, with the saltiness of the feta and olives pairing perfectly with the sweetness of ripe tomatoes and the crunch of cucumbers. It’s naturally gluten-free, low-carb, and incredibly versatile. Whether I’m serving it with grilled meat, fresh bread, or on its own, it always adds color and brightness to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes (cut into wedges or large chunks)

• Cucumber (sliced or chopped)

• Red onion (thinly sliced)

• Kalamata olives (whole or pitted)

• Greek feta cheese (in blocks or large crumbles)

• Extra-virgin olive oil

• Dried oregano

• Red wine vinegar or fresh lemon juice (optional)

• Salt and black pepper

Directions

1. I begin by chopping the tomatoes and cucumber into bite-sized pieces and adding them to a large salad bowl.

2. I slice the red onion thinly and toss it with the other vegetables.

3. I scatter the Kalamata olives over the salad, then add thick slices or chunks of feta cheese on top.

4. I drizzle everything generously with olive oil and sprinkle with dried oregano.

5. If using, I add a splash of red wine vinegar or lemon juice for a little acidity.

6. I finish with a pinch of salt and freshly ground black pepper, then gently toss just before serving or leave it layered for a traditional presentation.

Servings and timing

This recipe serves 4 as a side dish or 2 as a main. It takes about 10 to 15 minutes to prepare from start to finish—no cooking, just chopping and assembling.

Variations

Sometimes I add green bell pepper slices for extra crunch, or capers for a salty, tangy twist. I’ve also used cherry tomatoes when I don’t have large tomatoes on hand. For a heartier version, I toss in cooked orzo or quinoa. If I want a dairy-free option, I simply leave out the feta and increase the olives or add avocado for creaminess.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. However, I find it’s best enjoyed fresh, since the vegetables can soften over time. I don’t recommend freezing this salad. No reheating is needed—just chill and serve.

FAQs

Can I use crumbled feta instead of a block?

Yes, but I prefer using a block of feta because it’s less processed and has a richer texture. I simply break it into chunks before serving.

What’s the best type of cucumber to use?

I like using English or Persian cucumbers since they’re seedless and have thinner skin, so I don’t need to peel them.

Can I make Greek salad ahead of time?

I prep the veggies ahead and store them separately. I wait to add the olives, feta, and dressing until just before serving to keep everything fresh and crisp.

Is Greek salad served cold?

Yes, I always serve it chilled or at room temperature. Cold ingredients make the flavors brighter and more refreshing.

Do I need to peel the cucumber?

Not necessarily. If I’m using a cucumber with thick or waxy skin, I peel it partially or fully. With thin-skinned varieties, I leave the peel on for extra crunch and color.

Conclusion

This Classic Greek Salad is a staple in my kitchen for good reason—it’s simple, flavorful, and incredibly satisfying. With fresh vegetables, salty feta, and rich olive oil, it captures everything I love about Mediterranean food. Whether I serve it on its own or as part of a larger spread, it’s always a hit and always in season.

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