Fresh Greek Salad

A crisp, refreshing Mediterranean salad made with juicy tomatoes, crunchy cucumber, bell pepper, red onion, Kalamata olives, and creamy feta, tossed in a simple homemade lemon-oregano dressing.

Servings: 4–6
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients
For the Salad
4 medium ripe tomatoes, cut into wedges or chunks
1 large cucumber, sliced
1 green bell pepper, sliced
½ small red onion, thinly sliced
¾ cup Kalamata olives
6 oz feta cheese, cut into cubes or crumbled
2 tbsp fresh parsley, chopped
1 tsp dried oregano
Freshly ground black pepper, to taste
Greek Dressing
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1½ tbsp red wine vinegar
1 small garlic clove, finely minced
1 tsp dried oregano
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
Instructions
1. Prepare the vegetables

Wash and dry all vegetables thoroughly.

Cut the tomatoes into wedges or bite-size chunks.

Slice the cucumber and bell pepper.

Thinly slice the red onion.

For a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain well.

2. Make the dressing

Add olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper to a small jar or bowl.

Whisk vigorously or shake the jar until the dressing is well combined.

Taste and adjust the lemon juice, salt, or oregano as desired.

3. Assemble the salad

Add tomatoes, cucumber, bell pepper, red onion, and Kalamata olives to a large serving bowl.

Sprinkle with oregano and fresh parsley.

Pour about two-thirds of the dressing over the vegetables.

Gently toss so the vegetables are coated without crushing the tomatoes.

4. Add the feta

Place the feta cubes or crumbles over the top.

Drizzle with the remaining dressing.

Finish with freshly ground black pepper and a little extra oregano.

5. Serve

For the best flavor, allow the salad to sit at room temperature for 10–15 minutes before serving.

Serve with warm pita, grilled chicken, fish, shrimp, or your favorite Mediterranean meal.

Optional Additions

For extra variety, add:

Avocado
Chickpeas
Fresh mint
Fresh dill
Roasted red peppers
Artichoke hearts
Pepperoncini
Cherry tomatoes
Grilled chicken
Tuna
Hard-boiled eggs

For a more traditional Greek-style salad, keep it simple with tomatoes, cucumber, pepper, onion, olives, feta, oregano, and olive oil.

Tips for the Best Greek Salad
Use ripe tomatoes

Tomatoes provide much of the salad’s flavor, so use ripe, flavorful tomatoes whenever possible.

Don’t over-dress

Start with about two-thirds of the dressing and add more as needed.

Use good olive oil

Extra-virgin olive oil makes a noticeable difference in a simple salad like this.

Don’t skip the oregano

Dried oregano gives the dressing its classic Greek flavor.

Add feta last

Adding the feta after tossing helps keep the cheese intact rather than breaking it apart.

Don’t make it too far ahead

For the freshest texture, assemble it shortly before serving.

Nutrition Information

Approximate per serving, assuming 6 servings:

Calories: 260–290
Protein: 7–9 g
Carbohydrates: 10–13 g
Fat: 22–25 g
Fiber: 3–4 g
Sugar: 5–7 g
Sodium: 500–700 mg

Nutrition varies according to the amount of feta, olives, and dressing used.

Allergen Information

Contains:

Dairy — feta cheese

Nut information: No peanuts or tree nuts as written.

Gluten-free:
Vegetarian:
Low-carb:
Keto-friendly:

For a dairy-free version, omit feta or use a dairy-free feta alternative.

Q&A
Can I make Greek salad ahead of time?

Yes, but for the best texture, keep the dressing separate until shortly before serving.

How long does Greek salad last?

Refrigerated in an airtight container, it is best enjoyed within 1–2 days. The vegetables will release liquid over time.

Can I use cherry tomatoes?

Absolutely. Use about 2–3 cups halved cherry or grape tomatoes.

Can I use English cucumber?

Yes. English cucumber is excellent because it has thin skin and fewer seeds.

Can I use black olives instead of Kalamata olives?

Yes, although Kalamata olives provide the most traditional Greek flavor.

Can I add lettuce?

You can, but traditional Greek salad generally doesn’t require lettuce. Romaine can be added if you prefer a larger leafy salad.

Can I add chicken?

Yes. Grilled lemon-herb chicken turns this into a complete high-protein meal.

Is Greek salad keto-friendly?

Yes. The vegetables, olives, feta, and olive oil are all compatible with a low-carbohydrate approach. Keep portions of tomatoes and onions moderate if you are following a very strict carb target.

Can I make the dressing without mustard?

Yes. Simply omit the Dijon mustard.

Can I use lime instead of lemon?

Yes, but lemon gives the dressing a more traditional Mediterranean flavor.

Is this salad vegan?

The salad becomes vegan if you omit feta or replace it with a plant-based feta alternative.

Quick Recipe Card

Fresh Greek Salad

Prep: 15 minutes
Total: 15 minutes
Servings: 4–6

Main ingredients: Tomatoes + cucumber + bell pepper + red onion + Kalamata olives + feta

Fresh:
Mediterranean:
Low-carb:
Keto-friendly:
Gluten-free:
Vegetarian:
Nut-free as written:
No-cook:
Meal-prep friendly: