This is an easy side dish we make all year long and one of my all time favorite salads!
This Greek salad recipe is packed full of fresh cucumbers and tomatoes, crisp bell pepper, feta cheese, and olives, and dressed in a quick zippy vinaigrette.
It makes a great lunch or is perfect served alongside almost any meal.
A Favorite Side Salad
- Stays fresh for days: No lettuce means this Greek salad recipe won’t wilt, making it a great choice for meal prep, picnics, and potlucks.
- Versatile: Add a hearty grain or your go-to cooked and cooled pasta with a bit of extra dressing.
- Make it a meal: Top it with some protein to make it a meal; try grilled chicken or shrimp.
- A meal prep favorite: Plan ahead for a week’s worth of wholesome, low-cal lunches. Lay it atop a bed of Romaine, quinoa, or even some flavorful beans.
- An easy crowd-pleaser: Its bright, fresh flavors and crisp texture will have everyone asking for seconds. Plus, it’s quick to toss together.
Greek Salad Ingredients
- Tomatoes are a staple in this salad. Choose any variety of fresh ripe tomatoes. If prepping ahead, Roma tomatoes or grape tomatoes hold up well.
- Cucumbers and bell pepper are all about the crunch and freshness. We use green bell pepper but add whatever color you’d like. There is no need to peel the cucumber.
- Red Onion adds a punch of flavor. To reduce the bite a little bit, soak the slices in cold, salted water if you’d like.
- Olives – Kalamata olives add great flavor to this recipe. If you aren’t a fan, you can leave them out of this recipe or try swapping them for black olives, green olives, or capers!
- Feta Cheese – Greek salad isn’t the same without cheese. A traditional Greek salad serves the feta cheese in a large slice on the salad, however we like to crumble it to get the salty flavor in every bite.
Greek Salad Dressing
Greek salad dressing can (and should) be very simple, this allows you to really taste the fresh veggies.
A very simple mixture of oil, red wine vinegar, and fresh lemon juice with a sprinkle of oregano is all you need. If you have a bottle of Greek salad dressing you can use that too but in this mixture, we prefer the simple fresh dressing.
Feeling Fancy? If you have fresh herbs on hand including oregano, parsley, or fresh dill, sprinkle a little bit on top. Fresh herbs really can take this dish to the next level in flavor.
How to Make Greek Salad
Even Panera can’t compare to this quick and easy dish!
- Chop the vegetables into large chunks.
- Place the dressing in a jar and shake well (per the recipe below).
- Add feta & garnish with parsley, if desired.
Storing Greek Salad
Keep leftover Greek salad in a covered container for up to 4 days. Add some fresh veggies and a sprinkle of feta cheese to make it as good as new!
Fresh Veggie Salads
Did you enjoy this Greek Salad? Be sure to leave a rating and a comment below!
This fresh Greek salad recipe is a simple combination of fresh veggies, olives, and feta tossed in a fresh and easy dressing.
Combine all dressing ingredients in a small bowl and mix well or shake in a jar.
In a large bowl, combine tomatoes, cucumber, green pepper, red onion, and olives.
Pour the dressing over the salad and toss well to combine.
Add feta cheese and garnish with parsley if desired.
We like Roma tomatoes as they hold up well in this salad but any tomatoes will work.
This salad will keep for up to 4 days in the fridge. If desired, store the dressing separately and add when serving.
I usually start the salad by slicing the onion and soaking it in a bit of salted ice water. This is optional but will soften the flavor.
The feta cheese can be served sliced or crumbled over the salad.
Calories: 146 | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 377mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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