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Greek salad recipe with feta, cucumber, tomatoes, and olives.

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
Total Time 20 minutes
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.