Greek Salad is the perfect blend of freshness, crunch, and vibrant Mediterranean flavor! Every bite bursts with color and the bright, zesty taste of the best homemade Greek dressing, a combination that will have you coming back for more.
Did you know that an authentic Greek Salad doesn’t include lettuce? My recipe stays true to tradition, featuring juicy tomatoes, crisp cucumber, red onion, briny olives, and creamy feta cheese. Bell peppers add a pop of sweetness and crunch, while a simple vinaigrette made with olive oil and red wine vinegar (or a splash of lemon juice) ties it all together beautifully.
Whenever I make or eat a Greek Salad, I can’t help but think of Tarpon Springs, Florida. We love visiting The Sponge Docks there, known affectionately as the “sponge capital of the world.” With its rich Greek heritage and 51 miles of stunning waterfront, this charming little town serves up some of the most authentic and delicious Greek food in the U.S.!
Gather all Ingredients
Tomatoes, bell pepper, cucumbers, and red onion – if you’re going to omit one of these, leave out the bell pepper. The rest are essential.
Kalamata olives – you can use another kind of olive.
Feta cheese – good feta cheese is a must for this salad. For a dairy free option, try a vegan substitute.
Lemon juice – red wine vinegar will work very well too.
Extra virgin olive oil, garlic, salt, oregano, and pepper.
How to make this Recipe:
- How to make
Place the cucumber, peppers, tomatoes, feta, olives and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, lemon juice, salt and pepper in a small bowl. Still whisking, slowly add the olive oil. Pour the vinaigrette over the vegetables and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Greek Salad – Frequently Asked Questions:
Absolutely. Greek salad is rich in vitamins, antioxidants, and healthy fats from olive oil and feta cheese. It’s a low-calorie dish that fits well in Mediterranean and heart-healthy diets.
Yes, but it’s best to assemble the vegetables first and add the feta and dressing just before serving to prevent sogginess.
Greek salad stays fresh for about 2 to 3 days when stored in an airtight container in the refrigerator. For best texture, keep the dressing separate until ready to serve.
Popular variations include adding capers, avocado, roasted red peppers, or lettuce (for Western-style versions). Some also top it with grilled shrimp or chicken for extra protein.
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Greek Salad
Ingredients
- 1 English cucumber, unpeeled (sliced into half moons)
- 1 red bell pepper (sliced)
- 3 medium ripe tomatoes (cut into wedges)
- ½ red onion (sliced)
- ½ pound feta cheese (1/2-inch diced)
- ½ cup kalamata olives (pitted)
For the vinaigrette:
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- ¼ cup fresh lemon juice
- ½ teaspoon sea salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- ¼ cup extra virgin olive oil
Instructions
- Place the cucumber, peppers, tomatoes, feta, olives and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, lemon juice, salt and pepper in a small bowl. Still whisking, slowly add the olive oil. Pour the vinaigrette over the vegetables and toss lightly. You can set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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