Making Greek Salad is super easy and it tastes amazing! You only need six ingredients: cucumbers, tomatoes, bell pepper, red onion, olives, and feta cheese. It’s one of the healthiest salads you can make.
This salad shows off the goodness of the Mediterranean diet. Just a few fresh ingredients come together to create a fantastic salad. Don’t forget to use my homemade Greek salad dressing for extra flavor!
The best thing about this Greek salad is that it’s packed with veggies and doesn’t have any leafy greens. You can prep all the ingredients beforehand, like I did in my summer meal prep video, and then mix them together when you’re ready to eat. It’s the perfect salad for summer and I make it all the time!
Greek Salad Recipe
Equipment
- Cutting Board
- Knife
- Mixing bowl
- Salad spoon
- Cheese grater for feta cheese (Optional)
Ingredients
- 1/2 Red onion thinly sliced
- 1 Cucumber sliced
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 large Tomatoes diced
- 1/2 cup Kalamata olives
- 1/2 cup Crumbled feta cheese
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Chopped fresh oregano or dried oregano Optional
Instructions
- First, wash and prepare the tomatoes, cucumbers, and red onion. Dice the tomatoes, slice the cucumber, and thinly slice the red onion.
- Next, place the diced tomatoes, sliced cucumber, red onion slices, and Kalamata olives in a mixing bowl.
- Crumble the feta cheese over the vegetables in the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients in the mixing bowl.
- Gently toss the salad until everything is evenly coated with the dressing.
- If you like, sprinkle chopped fresh oregano or dried oregano over the salad for extra flavor.
- Serve right away as a side dish or as a main course with some crusty bread. Enjoy your tasty Greek salad!
Notes
- If you’re short on time, grab two bags (5 ounces each) of chopped romaine and cut it into smaller, bite-sized pieces.
- Leave out the feta cheese! To replace its salty flavor, consider adding extra olives or sliced pepperoncini peppers.
- For a heartier meal, toss in chickpeas (1 can, rinsed and drained, or 1 Ā½ cups cooked chickpeas).
- Mix both cubed and crumbled feta cheese into your Greek salad. This way, you’ll get big bites of feta as well as smaller pieces that coat each veggie!
- Keep any leftovers in an airtight container in the fridge for up to 2 days. Greek salad tastes even better the next day as the tomatoes and cucumbers soak up the dressing and the flavors blend together.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 15g |
| Protein | 10g |
| Sodium | 1035mg |
| Potassium | 385mg |
| Calcium | 338mg |
| Iron | 1.8mg |
| Cholesterol | 55mg |
| Fiber | 3g |
| Sugar | 7g |
What Can I Serve With a Greek Salad?
You can pair it with any grilled main dish or traditional gyros. Pita sandwiches like Chicken Souvlaki or Falafel are also great options. And if you’re like Barc and me, a big salad can be a satisfying main course for the meal.
Can I Make Greek Salad Ahead of Time?
Yes, you can prepare the Greek salad dressing a few days ahead and store it in the fridge. But for the freshest taste, toss the salad ingredients together just before serving.
How Long Can I Keep Greek Salad in the Fridge?
For best results, store the salad ingredients and dressing separately in glass containers. They’ll stay fresh in the fridge for up to three days.
What Type of Feta Cheese Should I Use?
Opt for Greek-style sharp and crumbly feta cheese. It adds a tangy flavor to the salad and holds its shape well when cubed.
