This fresh, crisp, simple Greek salad recipe, made with tomatoes, cucumber, pepper, onion, olives, and feta in a tangy vinaigrette, comes together in just 15 minutes and is the perfect side dish for barbecues, potlucks, picnics, camping, or any weeknight meal.
This recipe is proof that great food doesn't need to be complicated. I've tried lots of different Greek salad recipes, but this is the one my family and friends request over and over again. It comes together quickly, stores well, and is the perfect blend of crunchy and tangy.
Why You'll Love This Recipe
- It's an easy make-ahead salad recipe that's perfect camping trips, potlucks, picnics, and barbecues.
- It can be prepared in just 15 minutes.
- You can scale the recipe to make as much as you need.
Ingredients and Substitutions
- Cucumber--I recommend using a long English cucumber, or chopped mini or Persian cucumbers.
- Pepper--Any type of sweet pepper (red, orange, or yellow) works well in this salad.
- Tomatoes--I prefer to use grape or cherry tomatoes for Greek salad because they don't soften as much as diced plum tomatoes after sitting in the dressing.
- Olives--Be sure to purchase pitted kalamata olives, or remove the stones yourself with a pitter.
How to Make Simple Greek Salad
- Combine the oil, vinegar, lemon juice, oregano, and salt and pepper in a small lidded jar. Shake to combine.
- Mix the cucumber, tomato, pepper, onion, olives, and feta in a large bowl. Pour the dressing over the salad and mix well.
FAQs
Yes. Actually this Greek salad recipe benefits from having a couple of hours to hang out in the fridge before serving and you can make it up to 3 days before serving. Store in a covered container in the refrigerator.
Definitely! Feel free to adjust the oil to vinegar ratio to suit your tastes. The recipe will give you a mildly tangy vinaigrette, but if you prefer a stronger vinegar flavor, add an extra 1 to 2 tablespoons of vinegar.
Tips and Troubleshooting
- The oil in the dressing may solidify after sitting in the fridge. If this happens, let the salad sit at room temperature for 15 minutes before serving, and give it a good stir after the oil melts to redistribute everything.
- This recipe is suitable for gluten-free diets.
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Recipe
Simple Greek Salad
Ingredients
For the dressing
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the salad
- 1½ English cucumbers cut into ½-inch pieces
- 1 red pepper cut into ½-inch pieces
- 1 cup halved grape or cherry tomatoes
- ½ cup crumbled feta cheese
- ⅓ cup diced red onion
- ⅓ cup pitted kalamata olives
Instructions
Make the dressing
- In a small lidded jar, combine the olive oil, vinegar, lemon juice, oregano, salt, and pepper. Shake well to combine.
Make the salad
- Combine the cucumber, pepper, tomato, feta, onion, and olives in a large salad bowl. Pour the dressing over and mix to combine.
- Cover and chill until you're ready to serve.
Notes
- If you prefer a more tangy dressing, add an extra 1 to 2 tablespoons vinegar to the dressing mixture.
- The oil in the dressing may solidify after sitting in the fridge. If this happens, let the salad sit at room temperature for 15 minutes before serving, and give it a good stir after the oil melts to redistribute everything.
- This recipe is suitable for gluten-free diets.
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