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A bowl of fresh Greek salad with feta, olives, and tomatoes

Proven way to grow the perfect Greek Salad

This classic Greek salad recipe brings together crisp vegetables, briny olives, and creamy feta cheese, all tossed in a simple yet flavorful olive oil dressing. It's a refreshing and vibrant dish, perfect as a side or a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 large cucumber chopped
  • 2 medium tomatoes cut into wedges
  • 0.5 medium red onion thinly sliced
  • 1 medium green bell pepper seeded and sliced
  • 0.5 cup Kalamata olives pitted
  • 4 oz feta cheese crumbled or in a block
Dressing
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • Large salad bowl
  • Cutting board
  • Knife
  • Small bowl
  • Whisk

Method
 

Prepare Vegetables
  1. Wash and chop the cucumber, tomatoes, and green bell pepper into bite-sized pieces; thinly slice the red onion and pit the Kalamata olives.
Make Dressing
  1. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
Assemble Salad
  1. In a large salad bowl, combine the prepared vegetables and olives, then pour the dressing over them and toss gently to coat.
Add Feta and Serve
  1. Crumble or place the block of feta cheese on top of the salad just before serving, then serve immediately.

Notes

For the best flavor, use fresh, ripe tomatoes and good quality feta cheese. You can also add a pinch of dried mint to the dressing for an extra layer of flavor. Serve chilled.