Easy Greek Salad Recipe with Homemade Dressing

This easy Greek salad recipe pairs juicy tomatoes, cool cucumber, crisp bell pepper, briny olives, and creamy feta with a bright homemade dressing. It takes about 20 minutes, needs no cooking, and works as a refreshing lunch or a colorful side dish. The ingredients stay vibrant when you cut them into generous bite-size pieces and dress the salad just before serving.

What makes this Greek salad fresh and balanced

Each ingredient adds something different: cucumber is crisp and cool, tomatoes bring sweetness, red onion adds a gentle bite, and Kalamata olives contribute a salty, savory note. A simple mix of olive oil, red wine vinegar, lemon, and oregano coats everything without hiding the vegetables. A slab or large crumble of feta adds creamy richness at the end.

Ingredients and easy swaps

Use ripe cherry or grape tomatoes, an English cucumber, red onion, green bell pepper, Kalamata olives, and feta. Extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, black pepper, and a small pinch of salt make the dressing. If you do not have red wine vinegar, use a mild white wine vinegar. Swap green pepper for yellow pepper if you prefer a sweeter crunch. For a fuller meal, add chickpeas or serve the salad beside grilled chicken and warm pita.

How to make an easy Greek salad

1. Rinse the vegetables under cool running water and dry them well. For produce-handling guidance, see FoodSafety.gov’s clean, separate, cook, and chill tips.
2. Halve the tomatoes. Slice the cucumber into half-moons, cut the bell pepper into bite-size pieces, and thinly slice the red onion. If the onion is especially sharp, soak it in cold water for 5 minutes, then drain.
3. In a small bowl, whisk the olive oil, red wine vinegar, lemon juice, oregano, and black pepper. Taste before adding salt because olives and feta are already salty.
4. Place the tomatoes, cucumber, bell pepper, onion, and olives in a large serving bowl. Pour over most of the dressing and toss gently.
5. Top with feta, drizzle with the remaining dressing, and finish with a pinch of oregano. Serve right away for the crispest texture.

Tips for the best texture

Dry the vegetables after rinsing so extra water does not dilute the dressing. Add feta last and toss lightly to keep the cubes intact. If making the salad ahead, prep the vegetables and dressing separately, then combine just before eating. For a stronger oregano flavor, rub the dried leaves between your fingers as you add them.

Serving and storage

Enjoy this salad with grilled fish, roasted chicken, soup, or pita and hummus. Find more easy ideas in our Quick Meals and Dinner recipes. Leftovers keep for about a day in a covered container, although the vegetables soften after dressing. For meal prep, store the dressing, feta, and chopped vegetables separately.

Estimated nutrition per serving

Approximate values for one-quarter of the salad with feta; exact amounts vary with olive and cheese brands.

Nutrition is an estimate, not a laboratory analysis.

Frequently asked questions

Can I make Greek salad ahead?

Yes. Chop the vegetables and mix the dressing in advance, then refrigerate separately. Toss them together just before serving.

Is this salad traditionally made with lettuce?

Many Greek village-style salads are made without lettuce, so this version focuses on tomatoes, cucumber, pepper, onion, olives, and feta. Add greens if you enjoy them.

Easy Greek Salad

Crisp vegetables, Kalamata olives, creamy feta, and a bright lemon-oregano dressing. A fresh no-cook salad ready in 20 minutes.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Greek

Calories: 240

Ingredients Method

Ingredients

  

• 1 pint cherry tomatoes halved
• 1 English cucumber sliced
• 1 small green bell pepper diced
• 1/2 small red onion thinly sliced
• 1/2 cup Kalamata olives
• 4 oz feta cheese
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp dried oregano plus more for serving
• 1/4 tsp black pepper
• Kosher salt to taste

Method

 

1. Rinse the vegetables under cool running water and dry them well. Halve the tomatoes, slice the cucumber, dice the bell pepper, and thinly slice the red onion.
2. In a small bowl, whisk the olive oil, red wine vinegar, lemon juice, oregano, and black pepper. Taste before adding salt because the olives and feta are salty.
3. Place the tomatoes, cucumber, bell pepper, onion, and Kalamata olives in a serving bowl. Pour over most of the dressing and toss gently.
4. Top with the feta and drizzle with the remaining dressing. Finish with a pinch of oregano and serve right away.
5. For make-ahead prep, store the chopped vegetables and dressing separately in the refrigerator, then combine just before serving.