Our Favorite Greek Salad

This Greek salad is simple to make and filled with some of our all time favorite ingredients. Cucumbers, tomato, onion, olives and feta come together for a seriously good salad. Jump to the Simple Greek Salad Recipe or watch our quick recipe video showing you how we make it.

Watch How to Make the Recipe

The Ingredients

Like most of our favorite salads, this Greek salad recipe only calls for simple, fresh ingredients. Here’s the list for you, the full recipe is found in the recipe area below.

Cucumbers — Use fresh, crisp cucumbers. If the skins are on the thicker side, consider peeling some or all of it away. You can use just about any cucumber for this salad. In the photos and video, we’ve used a hothouse cucumber, which has a thin skin and very few seeds.

Tomatoes — Just like the cucumbers, you can use any type of fresh tomato you have access to. Simply slice or dice them into bite-size pieces.

Bowl filled with a Greek salad with bread and dipping oil to the side.

Onion — We like to use red or sweet onion for Greek salad. If you are sensitive to the raw bite of onion, take our advice in the recipe and video for de-flaming the onions. By adding the sliced onions to a bath of cold water for a few minutes, draining and then rinsing, they are a little less fiery, but still have all the crunch and sweetness of raw onion.

Olives — In an authentic Greek salad, you’ll likely see Kalamata olives added with the pits still inside. If you are worried about someone biting into an olive pit, feel free to use pitted olives instead.

Feta Cheese — It’s the cheese that really brings this salad together for me. I love adding big pieces of feta to the salad and try to buy the best feta I can find (which is always sold in blocks, not crumbles).

Bell Pepper — While we didn’t add them in the salad photographed, green bell peppers are pretty common in Greek salad so if you have them, slice them up and add them.

Oregano, Salt, Pepper, Olive Oil & Vinegar — We don’t pre-make a dressing for this easy Greek salad and instead add everything to taste just before serving. You can even do this right at the table. The only thing I do add ahead of time is the dried seasonings (salt, pepper and oregano). By seasoning the veggies at least 5 minutes before serving, they start to release their own tasty juices, which eventually mingles with the vinegar and olive oil when they are added. For a different spin, take a look at our Greek salad with creamy yogurt dressing.

Olive oil being poured over a Greek salad.

How to Make Greek Salad

Greek salad is one of the quickest, simplest salads you can make and we love it for it. Simply chop or slice the freshest cucumber, tomatoes, and onion you can find, and then add to a bowl with big hunks of feta cheese, olives, salt, oregano, pepper, a splash of red wine vinegar, and a drizzle of really good olive oil. Easy!

A bowl filled with a salad made of cucumbers, tomatoes, olives, red onion, and feta cheese.

More Easy Salads To Try

Our Favorite Greek Salad

  • PREP
  • TOTAL

Greek salad is simple to make and filled with some of our all time favorite ingredients. Cucumbers, tomato, onion, olives and feta come together for a seriously good salad. For the best Greek salad, use the freshest ingredients you can find.

Makes 3 to 4 small servings

You Will Need

8 ounces ripe tomatoes, cut into bite-sized pieces or sliced

1/2 large (6 ounces) English or hothouse cucumber, sliced into half moons

1/2 small (2 ounces) red onion, thinly sliced

1 medium green bell pepper, sliced, optional

3/4 cup (4 ounces) Kalamata olives

2 tablespoons red wine vinegar, plus more to taste

3 tablespoons olive oil, plus more to taste

3/4 teaspoon dried oregano, plus more for serving

3 to 4 ounces feta cheese, cut into generous slices

Salt and fresh ground black pepper

Directions

    Optional: De-flame the onions by slicing, and then adding to a bowl filled with cold water. Set aside for 10 minutes, drain, and then rinse. This tones down the raw bite of the onions, while keeping them crisp.

    Combine the tomatoes, cucumber, red onion, bell pepper, olives, oregano, 1/4 teaspoon of fine sea salt, and a generous amount of fresh ground black pepper in a large salad bowl. Toss well, and then set aside for five minutes.

    Toss the salad once more and drizzle over the red wine vinegar and olive oil. Nestle the feta into the top of the salad, add an extra sprinkle of oregano on top and serve.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 226 / Total Fat 19.8g / Saturated Fat 6.2g / Cholesterol 25.1mg / Sodium 617.8mg / Total Carbohydrate 9.3g / Dietary Fiber 2.7g / Total Sugars 4.6g / Protein 5.4g
AUTHOR: Adam and Joanne Gallagher

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