This Greek salad recipe is freshauthenticand so easy to makewith crisp vegetablescreamy fetaand a flavorful homemade dressing.
Inspired by the traditional Horiatikithis salad is made with tomatoescucumberonionolivesand fetaall tossed in a tangy Greek salad dressing. For extra creaminesstry serving it with tzatziki.
Quick to prepare and full of Mediterranean flavorthis healthy Greek salad is perfect as a side dish or light meal. It’s a staple in our kitchen and even inspired our Greek pasta salad.
Key Ingredients
- Tomatoes and Cucumbers: For the best flavoruse the freshest produce available. Ripe summer tomatoes are ideal. I prefer thinner-skinned cucumberssuch as Hothouse or Persianbut if yours have thicker skinspeel some or all of them. For extra crunchadd sliced green bell pepper along with the tomatoes and cucumbers.
- Red Onion: I love the color of red onionsbut sweet onions work well too. Since I’m sensitive to raw onionsI slice them and soak them in cold water for 10 minutes. After draining and rinsingthey’ll taste milder but still crisp.
- Olives: Kalamata olives are my go-toand I often buy them with the pits for the best flavor. If you aren’t a fan of leaving the pitspitted olives work welltoo.
- Feta Cheese: The cheese is key to this saladso I try to buy the best quality feta I can findwhich is always sold in blocksnot crumbles. I love adding big pieces to the salad. I do the same for this cherry tomato salad with feta.
- Best Greek Salad Dressing: Instead of pre-mixing a dressingseason the salad just before serving. I sprinkle saltpepperand oregano over the veggies at least 5 minutes ahead so they release their juiceswhich combine with the vinegar and olive oil for an authentic and delicious dressing.
Find the full recipe with measurements below.
How to Make the Best Greek Salad
Build the salad in your bowl. I don’t premix my dressing for Greek salad. Instead of pre-mixing a dressingseason the salad just before serving. I sprinkle saltpepperand oregano over the veggies at least 5 minutes ahead so they release their juiceswhich combine with the vinegar and olive oil for an authentic and delicious dressing.
Serving Suggestions
Because the tomatoes and cucumbers release so much flavorful liquidthis salad is perfect with a side of crusty breadhomemade pitaor our easy flatbread.
For a heartier mealserve it alongside protein such as grilled chicken marinated in our Greek chicken marinade or pork chops marinated in our easy pork marinade. I also love this lemon dill baked salmon or simple poached shrimp. Whatever you addkeep it freshsimpleand full of Mediterranean flavor.
More Easy Salads
Perfect Greek Salad
- PREP
- TOTAL
Our traditional Greek salad recipe is simple to make and filled with some of our all-time favorite ingredients. Cucumberstomatoesonionolivesand feta come together for a seriously good salad. For the best Greek saladuse the freshest ingredients you can find.
Watch Us Make the Recipe
You Will Need
8 ounces ripe tomatoescut into bite-sized pieces or sliced
1/2 large English or hothouse cucumbersliced into half moons6 ounces
1/2 small red onionthinly sliced2 ounces
1 medium green bell pepperslicedoptional
3/4 cup Kalamata olives4 ounces
3/4 teaspoon dried oreganoplus more for serving
Salt and fresh ground black pepper
2 tablespoons red wine vinegarplus more to taste
3 tablespoons olive oilplus more to taste
4 ounces feta cheesecut into generous slices
Directions
1Optional: Add the sliced onions to a bowl filled with cold water. Set aside for 10 minutesdrainand then rinse. This tones down the raw bite of the onions while keeping them crisp.
2Combine the tomatoescucumberred onionbell pepperolivesoregano1/4 teaspoon of fine sea saltand a generous amount of fresh ground black pepper in a large salad bowl. Toss welland then set aside for five minutes.
3Toss the salad once more and drizzle over the red wine vinegar and olive oil.
4Nestlethe feta into the top of the saladadd an extra sprinkle of oregano and serve.
Adam and Joanne's Tips
- Storing: Greek salad can be stored in an airtight container for up to 3 days. As it sitsthe tomatoes may become softerbut they will still taste great. If the olive oil in the dressing solidifies in the refrigeratorlet it sit at room temperature for a few minutes before using.
- The nutrition facts provided below are estimates.
This is really good. It reminds me of a salad I used to get in Tarpon SoringsFL. This city has the largest Greek population in the United States. There’s a restaurant famous for their Greek salad and they would add a dollop of potatoe salad. It was so good.
It’s very hard for me to find a good saladbut i’ve been making this 2/3 times a week for lunch and i just love it so much. I occasionally add prawns to it and it taste even better. Thank you for the recipe.
I’ll try this as soon as I can. Does anyone know how long this would keep in the fridge?
Hi DaveThe salad should keep (covered) for a day or two in the fridge.
Madethis it’s very good. big serving too. i love how simple and easy it was to make
please add me to your free newsletter. you food looks delicious!!
Thank you for getting it right. This truly is a Greek Salad. Us Greeks NEVER add lettuce to it. Thank you for being culturally aware of a true recipeand not bastardizing it with a newU.S. version of it.