Greek salad always reminds me of a spontaneous dinner I made during a summer heatwave when cooking just didn’t sound appealing and I wanted something cool and satisfying. I had some tomatoes and cucumbers on hand and a block of feta that needed to be used and with a quick chop and a drizzle of olive oil and I had the most refreshing meal I could have asked for.

Since then I’ve made this Greek salad more times than I can count and whether it’s a side dish for grilled chicken or a stand-alone lunch it always hits the mark. With its juicy vegetables and briny olives and creamy feta and it’s the kind of dish that proves how simple ingredients can create something absolutely full of flavor and life.
Ingredients
Here’s what I use for this recipe. You can always make substitutions if you prefer!
- Cucumber – Cool and crunchy and it forms the refreshing base of the salad.
- Cherry tomatoes – Sweet and juicy and they bring vibrant color and flavor.
- Red onion – Sliced thinly for a little sharp bite and aromatic punch.
- Kalamata olives – Briny and bold and they add depth and classic Greek flavor.
- Feta cheese – Creamy and tangy and the perfect contrast to the crisp vegetables.
- Fresh parsley – Adds a pop of green and light herbal freshness.
- Olive oil – Smooth and rich and it ties all the ingredients together.
- Red wine vinegar – Offers just the right amount of acidity to balance the olive oil.
- Dried oregano – Traditional Greek flavor that brings everything together.
- Black pepper – For a touch of heat and depth.
- Tools You’ll Need
- Cutting board – Gives you a clean and steady surface for slicing all your veggies.
- Sharp knife – Essential for neat and easy cutting.
- Large salad bowl – To toss everything together evenly.
- Salad tongs or large spoon – Helps gently mix without breaking delicate ingredients.
- Small whisk or fork – To blend the dressing ingredients quickly and smoothly.

Instructions
Step 1: Prepare the vegetables
I start by washing the cucumbers and tomatoes and then I slice the cucumber into thick rounds and halve the cherry tomatoes for juicy bites in every forkful.
Step 2: Slice the onion
Next I slice the red onion very thin and that way it blends into the salad nicely without overpowering the other flavors.
Step 3: Mix the dressing
In a small bowl I whisk together olive oil and red wine vinegar and dried oregano and a pinch of black pepper and I keep it light and simple to let the vegetables shine.
Step 4: Assemble the salad
In a large salad bowl I combine the cucumber and tomatoes and red onion and kalamata olives and I drizzle the dressing over and toss everything gently to coat.
Step 5: Add feta and parsley
I finish by adding cubes of feta on top and sprinkling with freshly chopped parsley and then give it one last gentle stir just before serving.
📌 Love Home Recipes? Follow Me on Pinterest!
Join thousands of others for daily Sweet home Recipes and creative ideas.
Follow Me on PinterestTips
If you don’t like raw red onion being too strong I suggest soaking the slices in cold water for about 10 minutes before using them. I also sometimes use multicolored cherry tomatoes for a fun visual twist and even a squeeze of lemon juice when I want extra brightness.
Ways to Serve
Serve as a side with grilled lamb, chicken, or seafood.
Add chickpeas or quinoa to turn it into a full meal.
Pair it with warm pita bread and hummus for a light lunch.
Top it with grilled halloumi for a unique twist.
Frequently Asked Questions
Is Greek salad traditionally served with lettuce?
No and traditional Greek salad doesn’t include lettuce and it focuses on crisp vegetables like cucumber and tomatoes and feta and olives.
Can I make Greek salad ahead of time?
Yes and I like to prep the veggies and dressing separately and then combine them just before serving for the freshest taste.
What kind of feta is best for Greek salad?
I prefer using a block of feta in brine because it has the best texture and flavor and I cube or crumble it right before adding it in.
See You in the Kitchen
I hope you give this Greek salad a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite fresh salad board so you always have it close.
Happy Cooking!
Print
Greek Salad
- Total Time: 10 minutes
- Yield: 2-4 servings
- Diet: Vegetarian
Description
Looking for the best Greek salad recipe? This quick, easy, and healthy idea is packed with vibrant veggies and feta cheese. Perfect as a simple side dish or light lunch. A colorful Mediterranean salad you’ll want to make all summer long!
Ingredients
- 1 cucumber
- 1 cup cherry tomatoes
- 1/4 red onion
- 1/2 cup kalamata olives
- 1/3 cup feta cheese
- 2 tbsp chopped parsley
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp black pepper
Instructions
- Wash and slice the cucumber into thick rounds and halve the cherry tomatoes.
- Thinly slice the red onion.
- In a small bowl whisk olive oil, vinegar, oregano, and pepper to make the dressing.
- Combine vegetables and olives in a large bowl and toss with dressing.
- Add feta cubes and parsley and gently stir before serving.
Notes
- Soak red onion in cold water to mellow the flavor.
- Use multicolored cherry tomatoes for variety.
- Add a splash of lemon juice for extra brightness.
- Top with grilled chicken for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Greek