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Greek Salad Recipe

4.5 from 81 reviews

This classic Greek Salad recipe combines fresh vegetables, tangy olives, and creamy feta cheese dressed in a simple olive oil and red wine vinegar dressing seasoned with oregano, salt, and pepper. It’s a vibrant, refreshing salad perfect as a side dish or light meal, offering a burst of Mediterranean flavors.

Ingredients

Scale

Vegetables and Cheese

  • 2 cups cherry tomatoes, halved
  • 1 cup Persian cucumbers, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup sliced Kalamata olives
  • 1/2 red onion, thinly sliced and soaked in water for 10 minutes, then drained
  • 1/3 cup pepperoncini peppers, chopped
  • 1/2 cup feta cheese, cubed

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine salad ingredients: In a large bowl, combine the halved cherry tomatoes, sliced Persian cucumbers, sliced green bell pepper, sliced Kalamata olives, drained red onion, chopped pepperoncini peppers, and cubed feta cheese.
  2. Prepare the dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until the mixture is well combined and emulsified.
  3. Toss the salad: Pour the dressing over the salad ingredients in the large bowl, then gently toss everything together until all the vegetables and cheese are evenly coated with the dressing.
  4. Serve immediately: Enjoy the Greek salad fresh as a light and refreshing side dish or a standalone meal.

Notes

  • Soaking the red onion in water helps to mellow its sharp flavor.
  • Use fresh oregano if available for a brighter herb flavor.
  • This salad is best served immediately to maintain crispness, but it can be chilled briefly before serving.
  • Feel free to add a handful of fresh parsley or mint for an extra layer of freshness.

Keywords: Greek salad, Mediterranean salad, feta cheese salad, healthy salad, vegetarian salad, no-cook salad