Kate Walton
A true celebration of simplicity and bold flavors, the Classic Greek Salad is a Mediterranean masterpiece. It combines crisp vegetables, briny olives, and creamy feta into one of the most refreshing dishes you’ll ever enjoy. Whether served as a side or a light main, it captures the sunny charm of Greek cuisine in every bite.
This salad is all about balance—crunchy cucumbers, juicy tomatoes, tangy red onions, and zesty vinaigrette, perfectly finished with a crumble of rich feta and plump Kalamata olives. It’s quick to assemble, endlessly adaptable, and always a crowd-pleaser.
What Kind of Feta Should I Use?
For an authentic Greek experience, opt for a block of sheep’s milk feta packed in brine rather than pre-crumbled versions. The texture is creamier, and the flavor is more nuanced and salty, making a huge difference in the final result. Just cube or crumble it over the salad right before serving for that signature creamy punch.
Ingredients for the Classic Greek Salad
Cucumbers: Bring a refreshing crunch and mild sweetness. Persian or English cucumbers work best due to their tender skin and minimal seeds.
Cherry Tomatoes: Offer juicy bursts of flavor and a pop of color. Use ripe, firm tomatoes for best results.
Red Onion: Adds a sharp, tangy edge that contrasts nicely with the other ingredients. Slice thinly to mellow the bite.
Kalamata Olives: Deliver briny depth and authentic Mediterranean character. Pit them if you prefer a smoother eating experience.
Feta Cheese: The creamy, salty star of the salad. Use block feta for superior flavor and texture.
Green Bell Pepper (optional): Introduces a bit more crunch and a hint of bitterness for variety.
Extra Virgin Olive Oil: The base of your dressing; adds richness and binds everything together.
Red Wine Vinegar: Provides acidity and sharpness, essential for balancing the fat from the olive oil and feta.
Dried Oregano: A classic herb in Greek cooking, it enhances the aroma and ties the salad together.
Salt & Black Pepper: Essential seasoning to lift and balance the flavors.
How To Make the Classic Greek Salad
Step 1: Prep the Vegetables
Begin by washing and drying all your vegetables thoroughly. Slice the cucumbers into thin rounds or half-moons, depending on preference. Halve the cherry tomatoes, thinly slice the red onion, and cut the green bell pepper into strips if using. Toss them into a large mixing bowl.
Step 2: Add the Olives and Feta
Scatter the Kalamata olives over the salad mix. Then, cut the block of feta into bite-sized cubes or gently crumble it over the top. For a more rustic look, leave some larger chunks of feta.
Step 3: Make the Dressing
In a small bowl or jar, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, a pinch of salt, a few cracks of black pepper, and 1 teaspoon of dried oregano. Shake or whisk until emulsified.
Step 4: Toss and Serve
Drizzle the dressing over the salad just before serving. Gently toss everything together to coat the vegetables and cheese evenly without breaking up the feta too much. Taste and adjust seasoning if necessary.
Serving and Storing Your Classic Greek Salad
This vibrant salad is best served fresh, as soon as it’s tossed with the dressing. It makes a great companion to grilled meats, seafood, or even warm pita bread and hummus. For a complete vegetarian meal, pair it with a hearty grain like farro or quinoa.
If you plan to store leftovers, keep the dressing separate until you’re ready to eat. Stored properly in an airtight container in the fridge, undressed salad will stay crisp for up to 2 days. Once dressed, enjoy it within a few hours for optimal texture.
Frequently Asked Questions
How do I mellow the sharpness of red onion?
Soak the sliced red onion in a bowl of cold water for 10-15 minutes before adding it to the salad. This takes the edge off without losing flavor.
Can I use other types of olives?
Absolutely. While Kalamata olives are traditional, you can use black olives, green olives, or a mix depending on your taste.
Is this salad suitable for meal prep?
Yes, as long as you keep the dressing and feta separate until ready to serve. This preserves the crispness and freshness of the veggies.
What proteins pair well with Greek salad?
Grilled chicken, lamb, shrimp, or even chickpeas make excellent protein additions.
Can I add lettuce?
Traditional Greek salad doesn’t include lettuce, but adding romaine or mixed greens is a great way to stretch the salad and add extra volume.
How can I make it vegan?
Simply skip the feta or use a plant-based alternative. The salad is still full of flavor from the veggies and vinaigrette.
Fresh & Flavorful Classic Greek Salad Recipe
- Total Time: 15 minutes
- Yield: Serves 4-6
Description
A refreshing blend of crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all tossed in a zesty vinaigrette—this Classic Greek Salad is a vibrant and flavorful starter or light meal inspired by Mediterranean tradition.
Ingredients
2 Persian or English cucumbers, sliced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 green bell pepper, sliced (optional)
1 cup Kalamata olives, pitted
6 oz block of feta cheese, cubed or crumbled
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
Salt and freshly ground black pepper to taste
Instructions
- Wash and dry all vegetables thoroughly.
- Slice cucumbers into rounds or half-moons; halve cherry tomatoes.
- Thinly slice red onion and green bell pepper (if using).
- Add all vegetables to a large mixing bowl.
- Add Kalamata olives.
- Cube or crumble the feta and scatter over the salad.
- In a small bowl or jar, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Drizzle dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers