Classic Greek Salad

Classic Greek salad always takes me back to a sunny lunch I had while traveling along the coast where the meal was simple but unforgettable. I still remember the briny olives and thick chunks of creamy feta and the way everything tasted so fresh and balanced that I couldn’t wait to recreate it at home and now I do almost weekly.

I love how effortless this salad is and how it brings big flavor with just a few ingredients and every time I toss it together I’m reminded of the charm in simplicity. It’s perfect for warm days when you want something light and satisfying and I never get tired of that tangy dressing and crunchy cucumber combo.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumber – Adds crisp freshness and a juicy crunch.
• Cherry tomatoes – Sweet and juicy, bringing brightness to the bowl.
• Red onion – A sharp contrast that adds depth and zing.
• Kalamata olives – Briny and bold, a Greek salad essential.
• Green olives – For variety and a softer briny flavor.
• Feta cheese – Cubed for creamy, salty bites throughout.
• Olive oil – A silky base for the simple dressing.
• Red wine vinegar – Adds a zippy punch to balance the richness.
• Dried oregano – Earthy and aromatic for that signature Greek flavor.
• Salt and black pepper – To round out and enhance all the ingredients.
• Tools You’ll Need
• Cutting board – For slicing fresh vegetables and feta cleanly.
• Sharp knife – Essential for prepping with ease and precision.
• Large salad bowl – To mix and serve everything together neatly.
• Measuring spoons – For accuracy when making the dressing.
• Salad tongs or spoon – To gently toss the salad and keep ingredients whole.

Instructions

Step 1:

I begin by slicing the cucumber into thick rounds or half-moons and halving the cherry tomatoes for a juicy bite.

Step 2:

Next I thinly slice the red onion and let it sit in cold water for a few minutes to soften the sharpness.

Step 3:

I cube the feta cheese into bite-sized chunks so every forkful gets a little piece and then I set aside the olives—both Kalamata and green—for easy grabbing.

Step 4:

In a small bowl I whisk together olive oil red wine vinegar dried oregano salt and black pepper to create that classic tangy Greek dressing.

Step 5:

I combine all the prepared ingredients in a large salad bowl and pour the dressing over everything.

Step 6:

Using salad tongs I gently toss the salad to coat each ingredient without breaking the feta and I serve it fresh.

Tips

Sometimes I add a few fresh mint leaves or a squeeze of lemon juice to brighten the flavors even more. I also recommend chilling the veggies for a bit before assembling if you want an extra crisp salad. And if I’m making it for guests I keep the feta in larger cubes for a more dramatic presentation.

Ways to Serve

Serve it as a light lunch with warm pita on the side.

Pair it with grilled chicken or lamb for a Mediterranean dinner.

Use it as a colorful side dish at BBQs or potlucks.

Enjoy it with hummus and fresh bread for a mezze-style meal.

Frequently Asked Questions

Can I use crumbled feta instead of cubed?

Yes you can! I just like the texture of cubed feta for a more traditional look and feel.

Is classic Greek salad served with lettuce?

Traditionally no—but adding greens like romaine is a common variation.

Can I prep Greek salad ahead of time?

Absolutely—just keep the dressing separate until right before serving.

Is classic Greek salad gluten-free?

Yes it is! It’s naturally gluten-free and full of fresh, simple ingredients.

See You in the Kitchen

I hope you give this classic Greek salad a try! It’s one of those timeless recipes that’s always a hit and comes together in no time. Let me know if you added your own twist and don’t forget to save this one for your next fresh and flavorful meal.

Happy Cooking!

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