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Greek Salad Recipe

Greek Salad Recipe

This Greek salad recipe is fresh, crisp, and brimming with authentic flavors. Learn how to make the perfect Greek village salad at home! It’s so much more than a bowl of veggies; it’s a vibrant, crunchy, tangy bite of summer that never fails to make me feel like I’m lounging on a sun-drenched patio in Greece.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4 Servings
Calories 220 kcal

Ingredients
  

  • Vegetables:
  • 3 cups cherry tomatoes halved (or ripe vine tomatoes, cut into chunks)
  • 1 large cucumber sliced or chopped into half-moons
  • 1 green bell pepper thinly sliced
  • 1/2 small red onion thinly sliced
  • 1/2 cup pitted kalamata olives
  • Cheese:
  • 4 oz feta cheese cut into large blocks (traditional) or crumbled
  • Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions
 

  • Prep the veggies (5–10 min)
  • Wash and dry all produce. Cut the cherry tomatoes in half, slice the cucumber into half-moons, thinly slice the bell pepper, and thinly slice the red onion. Add everything to a large mixing bowl.
  • Add olives & cheese (1–2 min)
  • Toss in the pitted kalamata olives. For an authentic Greek village salad, place large blocks of feta on top instead of crumbling it.
  • Make the dressing (2 min)
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper.
  • Combine & toss (1–2 min)
  • Drizzle the dressing over the salad ingredients. Gently toss to coat everything evenly, being careful not to break up the feta too much if using blocks.
  • Serve immediately
  • Transfer to a serving bowl or platter. Sprinkle with extra dried or fresh oregano if you like, and maybe a drizzle more olive oil. Serve with crusty bread to mop up all the delicious dressing!

Notes

  • Use the best ingredients: When the recipe is this simple, quality counts. Juicy tomatoes, crisp cucumbers, and creamy feta make all the difference.
  • Don’t overdress: Greek salad should be lightly dressed — too much dressing will water it down.
  • Slice onions thinly: No one wants a mouthful of raw onions — go as thin as you can.
  • Chill before serving: Let the salad sit for 15 minutes in the fridge for the flavors to meld beautifully.
  • Serve fresh: Greek salad is best enjoyed the same day — it’s all about that crisp texture.
Keyword greek salad recipe, easy greek salad, traditional greek salad, greek village salad, feta cheese, extra virgin olive oil, red wine vinegar, kalamata olives, salad ingredients, salad dressing