This is an easy, chop and mix salad recipe, and a vintage classic. The texture and flavors are bold and balanced: there's crunchy, salty, fresh, barely sweet, and acidic. It uses simple ingredients, so the fresher the better.
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Fresh and quick
Greek salad is a staple for a reason.
With just a handful of fresh ingredients (chunks of tomatoes, cucumber, red onion, Kalamata olives, and feta cheese), you get a mix of crisp textures, briny bites, and bold Mediterranean flavors.
There's no lettuce or greens involved (and I'm all for it), which sets it apart from most other voluminous salads. The simplicity is what makes it so versatile.
It's ideal for prepping ahead and perfect for summer lunches, BBQs, picnics, or a lighter dinner side.
- How to serve Greek salad: it pairs beautifully with grilled meats, seafood, or even as part of a buffet or mezze spread with pita bread and dips like hummus or tzatziki.
- When part of a spread, it brings a fresh contrast to heavier dishes (like egg salad or a classic potato salad) but holds its own in flavor.
- It scales easily, whether you're making it for two or a crowd, and needs a simple dressing, just good olive oil, vinegar or lemon juice, and some seasonings.
- For a creamier option, use the dressing from the cucumber tomato salad.
Testing notes
Key takeaways:
Chop ingredients by hand for better texture, dress in stages, chill before serving, and always taste and adjust to balance the flavors.
Hand-cut for texture: A knife gives you control over size and preserves the salad's rustic feel. Avoid mincing or processing unless you're going for a smoother version.
Dressing in two steps: Start small; too much dressing can overwhelm the fresh vegetables. Stir, taste, and only add more if it needs it.
Let it rest: A few hours in the fridge helps the salad come together. The flavors meld, the vegetables soften slightly, and it tastes richer. The flavors actually improve after a few hours, making it a dream make-ahead salad.
Always taste before serving: Adjust the salt, vinegar, and oil based on how flavorful your olives, cheese, and tomatoes are. Add gradually. You can always add more, but it's hard to subtract.
Process steps
Vegetables
Fresh produce makes all the difference.
Chop the veggies into small, bite-size pieces. You want to eat several in every bite.
Dressing
It can be made ahead and kept in an airtight jar and refrigerated.
Use fresh or frozen herbs depending on availability.
Variations
For the Greek salad dressing: Use lemon juice instead of vinegar for a brighter twist. Mix in a spoonful of Greek yogurt for a creamy version.
Protein additions: Grilled chicken, shrimp, canned tuna, or hard-boiled eggs turn it into a complete meal. For a vegetarian option, add chickpeas or white beans for creaminess without overpowering the original flavors.
Cheese alternatives: While feta is classic, you can swap it for goat cheese for a tangier, creamier bite, or pan-seared halloumi for a salty, chewy texture. Both pair well.
Vegetable or pasta upgrades: Roasted red peppers add sweetness and depth, while sliced radishes or celery bring extra crunch. Creamy avocado adds richness and balances the acidity, making the salad more satisfying. Add cold short pasta and make a fantastic Greek pasta salad.
Dressing and flavor twists: Use lemon juice instead of vinegar for a brighter, citrus-forward flavor. Stir in fresh herbs like dill, oregano, or mint for extra freshness. Capers or sun-dried tomatoes offer small, punchy bursts of umami or brine.
Grain-based hearty salad: Add cooked quinoa, orzo, or farro. It's ideal for picnics or meal prep. If you prefer greens, use chopped kale or arugula to introduce a leafy element, but don't overdo it.
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Classic Greek Salad (fresh and easy)
Ingredients
For the salad:
- 1 ½ cups chopped or halved cherry tomatoes, about 3 small tomatoes if chopping
- ¾ cup chopped red or yellow bell pepper, about 1 small-medium pepper
- 1 cup chopped cucumber, about 1 medium cucumber
- ½ cup crumbled feta cheese, about 4 ounces
- ½ cup pitted black olives
- ½ teaspoon minced garlic, about 1 clove, optional
For the dressing:
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons red wine vinegar
- ½ teaspoon dried oregano, or 1 teaspoon minced fresh oregano
- ½ teaspoon salt, or to taste
- freshly ground black pepper, to taste
- 1 or 2 tablespoons minced red onion or shallot, optional
Instructions
Make the dressing:
- In a small bowl, combine ¼ cup extra virgin olive oil, 1 ½ tablespoons red wine vinegar, ½ teaspoon dried oregano, ½ teaspoon salt, and freshly ground black pepper to taste. Whisk well to emulsify the dressing.
- Refrigerate in an airtight container if making it ahead.
Assemble the salad:
- In a large salad bowl, add 1 ½ cups chopped or halved cherry tomatoes, ¾ cup chopped red or yellow bell pepper, 1 cup chopped cucumber, ½ cup crumbled feta cheese, ½ cup pitted black olives, ½ teaspoon minced garlic and 1 or 2 tablespoons minced red onion or shallot if using.
- Pour about half over the salad, toss until everything is evenly coated, taste, and add more as needed. Always dress gradually to avoid overpowering the vegetables.
- Place the salad in the refrigerator for about 45 minutes (and up to a day) to let the flavors meld. Before serving, toss again and optionally sprinkle with more chopped herbs.
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