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A bowl of greek salad with dressing and oregano on the side.

Simple Greek Salad

A woman's face.Angie Zoobkoff
This simple make-ahead salad is filled with crisp fresh vegetables, feta cheese, olives, and a tangy vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 210 kcal

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.

Nutrition

Serving: 1 portionCalories: 210kcalCarbohydrates: 12gProtein: 5gFat: 17gCholesterol: 17mgSodium: 618mgFiber: 3gSugar: 6g
Keyword easy salad recipe, make-ahead side dishes
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