This refreshing Classic Greek Salad combines crisp vegetables, briny olives, and creamy feta cheese with a zesty homemade dressing for an authentic Mediterranean experience. Ready in just 15 minutes, it’s the perfect side dish for busy weeknights or a light, satisfying lunch on its own. The beautiful contrast of flavors and textures makes this salad not just nutritious but absolutely delicious!

Why You’ll Love This Recipe

Incredibly Fresh: The combination of crisp cucumber, juicy tomatoes, and crunchy bell pepper creates a symphony of garden-fresh flavors that wake up your taste buds.
Quick Assembly: This salad comes together in just 15 minutes with simple chopping – no cooking required! Perfect when you need something delicious but don’t have time to fuss.
Versatile: Works beautifully as a side dish with grilled meats or as a light main course. You can also prep components ahead for quick assembly throughout the week.
Authentically Mediterranean: This salad delivers genuine Greek flavors that transport you straight to a seaside taverna without complicated techniques or hard-to-find ingredients.

Ingredients You’ll Need

Extra-virgin olive oil: The foundation of the dressing – don’t skimp here! A good quality olive oil makes all the difference, providing that distinctive Mediterranean flavor.
Red wine vinegar: Brings the perfect tangy acidity to balance the richness of the olive oil and feta. A must for authentic Greek flavor.
Garlic: Just one clove adds amazing depth without overwhelming the other ingredients. Fresh is essential here!
Dried oregano: This signature herb gives the salad its distinctly Greek character. I always add an extra sprinkle right before serving for a flavor boost.
Dijon mustard: Acts as both a flavor enhancer and emulsifier that helps the dressing stay mixed and coat all the vegetables beautifully.
English cucumber: These have fewer seeds and thinner skin than regular cucumbers, making them perfect for salads. Their refreshing crunch is essential.
Green bell pepper: Adds a crisp, slightly sweet crunch that complements the other vegetables perfectly.
Cherry tomatoes: These little flavor bombs add juicy sweetness and beautiful color. Always halve them to release their delicious juices into the salad.
Feta cheese: The crown jewel of Greek salad! Choose feta packed in brine for the most authentic, creamy texture and tangy flavor.
Red onion: Adds a pleasant bite that balances the milder vegetables. Slicing it thinly is key to keep it from overwhelming the other flavors.
Kalamata olives: These deep purple olives provide that distinctive briny, rich flavor that’s essential to an authentic Greek salad.
Fresh mint leaves: A somewhat unexpected ingredient that adds a wonderful aromatic freshness. Don’t skip this – it elevates the entire dish!

Variations

Mediterranean Twist

Add 1 cup of cooked, cooled quinoa or bulgur wheat to turn this into a heartier grain salad that still maintains those classic Greek flavors.

Protein Boost

Incorporate grilled chicken strips or cooked shrimp to transform this side dish into a complete meal. The protein pairs beautifully with the tangy dressing.

Veggie Additions

Try adding artichoke hearts, roasted red peppers, or even thinly sliced fennel for interesting texture and flavor variations.

Different Cheese Options

If you’re not a feta fan (though I can’t imagine why not!), try using cubed fresh mozzarella or goat cheese instead.

How to Make the Greek Salad

Step 1: Prepare the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and several grinds of black pepper until well combined. The mustard will help emulsify the dressing, giving it a perfect consistency.

Step 2: Prepare the Vegetables

Cut the English cucumber lengthwise, scoop out the seeds with a spoon, and slice into quarter-inch thick pieces. Chop the green bell pepper into one-inch chunks. Halve the cherry tomatoes and thinly slice the red onion.

Step 3: Assemble the Salad

On a large platter, artfully arrange the cucumber, bell pepper, cherry tomatoes, cubed feta cheese, red onions, and Kalamata olives. The presentation on a platter rather than a bowl allows all the beautiful ingredients to be visible.

Step 4: Dress and Finish

Drizzle the prepared dressing evenly over the arranged vegetables and cheese. Gently toss to coat everything lightly without breaking the feta or crushing the vegetables. Sprinkle with additional dried oregano and scatter the fresh mint leaves over the top for a beautiful finish.

Pro Tips for Making the Recipe

Chill Your Serving Platter: Pop your serving dish in the refrigerator for 15 minutes before assembling the salad to keep everything crisp and cool.
Slice Onions Properly: To reduce the sharpness of red onions, slice them very thinly and soak in cold water for 10 minutes before adding to the salad.
Use Room Temperature Feta: Take the feta out of the refrigerator about 15 minutes before assembling the salad. It tastes much better when not ice-cold!
Don’t Overdress: The vegetables should be lightly coated, not swimming in dressing. You can always serve extra dressing on the side.
Gentle Tossing: Use your hands or two large spoons to carefully fold the ingredients together, preserving the integrity of the feta and vegetables.

How to Serve

Main Course Pairing

This Greek salad pairs perfectly with grilled meats, especially lamb chops or chicken souvlaki. It’s also wonderful alongside Mediterranean-style fish or a simple roasted chicken.

Bread Selection

Serve with warm pita bread or a crusty baguette to soak up all that delicious dressing left on the plate. You won’t want to waste a drop!

Complete Mediterranean Spread

Create a full Greek feast by serving alongside hummus, tzatziki, and stuffed grape leaves for an impressive spread that’s surprisingly easy to pull together.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften somewhat but will still taste delicious.

Make Ahead Tips

Prepare all vegetables and store them separately in the refrigerator. Make the dressing and store in a jar. When ready to serve, combine everything fresh for the best texture and flavor.

Refreshing Leftovers

If you have leftover salad that’s been dressed, add a squeeze of fresh lemon juice and a few new mint leaves to refresh the flavors before serving again.

FAQs

Can I make Greek salad without olives?
Yes, while Kalamata olives provide authentic flavor, the salad is still delicious without them. You might add a bit more salt to compensate for the missing briny element, or include some capers for a similar punch.

Why is my dressing separating?
Oil and vinegar naturally separate over time. Be sure to whisk the dressing vigorously right before adding it to the salad, or shake it well if you’ve made it in a jar. The Dijon mustard helps keep it emulsified, but a quick remix before serving is always helpful.

Is Greek salad keto-friendly?
Absolutely! Greek salad is naturally low in carbohydrates and high in healthy fats from the olive oil, olives, and feta cheese. It makes an excellent choice for those following a ketogenic diet.

Can I use regular cucumber instead of English cucumber?
Yes, you can use regular cucumber, but I recommend peeling it first and removing the seeds as they tend to be more watery and have a tougher skin than English cucumbers. This extra step ensures your salad doesn’t become soggy.

Final Thoughts

This Classic Greek Salad recipe brings a taste of the Mediterranean straight to your table with minimal effort and maximum flavor. I love how something so simple can deliver such bold, fresh taste while still being incredibly good for you. Whether you’re serving it as a light lunch or alongside your favorite grilled dishes, this salad is sure to become a regular in your recipe rotation. Give it a try tonight – your taste buds will thank you!

Classic Greek Salad Recipe