This Greek salad recipe is fresh, authentic, and made with tomatoes, cucumber, olives, feta, and herbs. A classic Mediterranean salad for summer. Gluten-free.
This Greek salad recipe is everything you want in a summer salad-refreshing, vibrant, flavorful, and healthy. Crisp cucumbers, juicy tomatoes, briny olives, and creamy feta come together in a classic Mediterranean combination that never gets old.
I first fell in love with authentic Greek salad while traveling through Greece, where simple, fresh ingredients are the focus of every meal. I've made a few small tweaks here based on personal preference, but the beauty of this salad is how flexible it is-it's truly hard to mess up.
Simple, fresh, and incredibly delicious, this is the kind of salad you'll find yourself making all summer long.
This recipe is crazy simple and so delicious. Sometimes I forget how easy AND delicious a recipe can be. This is one of those recipes. It essentially looks like there's not much to it, but then it turns out absolutely amazing.
Why you’ll love this Greek Salad recipe!
Fresh, simple, and authentic - This Greek salad recipe is made with classic Mediterranean ingredients and bold, clean flavors.
Perfect summer salad - Juicy tomatoes, crisp cucumbers, and fresh herbs make it incredibly refreshing on hot days.
Naturally healthy and satisfying - Packed with vegetables, healthy fats, and feta for a balanced, nourishing dish.
Easy to make ahead - The flavors get even better as they sit, making it great for meal prep or entertaining.
Versatile side or light meal - Serve alongside grilled meats, fish, or enjoy it on its own with crusty bread.
Traditional Greek Salad Ingredients
- Red onion - Thinly sliced for a sharp, savory bite that balances the sweet tomatoes and creamy feta.
- Red wine vinegar - Adds brightness and classic Mediterranean tang that lightly seasons the vegetables. You can sub lemon juice in a pinch.
- Tomatoes - The heart of a Greek salad. Use ripe peak season tomatoes- heirloom, cherry, or grape tomatoes for the juiciest, most flavorful base.
- Cucumber - Crisp and refreshing, adding cool crunch to every bite. English, Persian cucumbers, or Turkish cucumbers all work beautifully.
- Bell pepper - Use red, yellow or green bell pepper. Adds sweetness, crunch, and color.
- Kalamata olives - Buy without the pits. Briny, rich, and essential for that classic Greek salad flavor.
- Fresh oregano and dill - Bring authentic Mediterranean herb flavor. Mint or parsley also work as substitutions.
- Garlic - A small amount adds depth and savory richness to the dressing.
- Extra Virgin Olive oil - The backbone of the dressing, bringing everything together with richness and silkiness.
- Feta cheese - Creamy, salty, and tangy feta cheese-the finishing touch that makes this salad iconic. I love using slabs of feta vs. crumbled here!
- Salt, pepper, and chili flakes (optional) - Enhance all the fresh flavors and add a little heat if desired.
Recipe Tips for the Best Greek Salad
- Use ripe tomatoes - the better the tomatoes, the better the salad.
- Keep it rustic - Chunky cuts of cucumber, tomato, and pepper give authentic texture.
- Go light on dressing - Just enough olive oil and vinegar to coat the vegetables.
- Use good feta - Creamy, authentic feta makes a big difference.
- Add fresh herbs - Oregano is classic, but dill or mint are great too.
- Serve at room temperature - It brings out the best flavor in the tomatoes.
How to make Authentic Greek Salad
Step 1:Â Slice the red onions and marinate with the vinegar and salt in a small bowl while you prep the remaining ingredeints. This will take the “bite” out of them if you are sensitive to red onions.
Step 2: Prep the veggies.
Cut the tomatoes, cucumber and bell pepper into bite-sized peices. If using cherry tomatoes, cut them in half to help them better “grab” the dressing.
Step 3: Cut the kalamata olives in half- also to “catch” the flavorful dressing.
Step 4: Chop the herbs. Here we are using oregano and dill, but feel free to sub mint- or a combo of all three is nice too.
Step 5: Place the chopped veggies and herbs in the bowl with the marinating onions, and grate a clove of garlic over top.
Step 6: Add the olive oil and toss to combine. Season with salt and pepper.
Step 7: Place the Greek Salad in a nice serving bowl and top it with the feta cheese.
Last Step:Â Sprinkle with fresh herbs and drizzle with olive oil. Add cracked pepper or chili flakes if you like.
Feta options: Cut one piece of feta for each person you are serving, or serve in one large (3/4 inch thick) piece that people can break apart. This one measures about 3.5″x 5″ and is 3/4 inch thick.
Storage and Making Ahead
Make ahead: Greek salad is best freshly assembled, but you can prep most of the ingredients in advance. Chop the vegetables and make the dressing up to 1-2 days ahead, then combine just before serving for the best texture and flavor.
Storage: Store leftovers in an airtight container in the refrigerator for 2- 3 days. The vegetables will soften and release juices as they sit, but the flavors will still be delicious.
Tip: If making ahead for guests or meal prep, keep the feta and dressing separate until ready to serve for the freshest result.
Serving Suggestions
To bump up the protein, add Grilled Lemon Herb Chicken for a light-but-hearty summer meal. Sometimes I’ll add chickpeas to the salad for fiber and plant-based protein.
What to serve with Greek Salad
- Grilled Lemon-Herb Chicken
- Â Easy Authentic Greek Tzatziki Sauce
- Zucchini Fritters with Feta and Dill
- Simple Homemade Pita Bread!
- Greek Lamb Tacos with Minted Yogurt Sauce
- Skordalia Recipe
- Turkish Lamb Wraps
- Rainbow Veggie Hummus
More Favorite Summer Salads
Greek Salad Recipe
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: entertaining, salad, Side Dish, summer recipe, summer salad, vegetarian
- Method: tossed
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free, Gluten-Free, high fiber, Keto, Low-Carb, Vegetarian
Description
This Greek salad recipe is fresh, authentic, and made with tomatoes, cucumber, olives, feta, and herbs. A classic Mediterranean salad for summer.
Ingredients
- 1/4 of a red onion, finely sliced
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1 1/2 pounds tomatoes- heirloom tomatoes, cherry, grape, etc. (4 cups chopped)
- 1 large English Cucumber – cut into half-moons (or sub Persian or Turkish Cucumber)
- 1 bell pepper- chopped into bite-sized pieces
- 12–15 kalamata olives, pitted, sliced in half
- 1 tablespoon fresh oregano, finely chopped (or use 1 teaspoon dried)
- 2–3 tablespoons fresh dill, chopped, (or sub fresh mint or Italian Parsley)
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- salt and pepper to taste
- 4–6 ounces of feta
Instructions
- Finely slice the red onion and place it in a large bowl. Toss onion with the red wine vinegar and the salt, and let this stand while you prep the remaining ingredients.
- Place tomatoes, cucumber, bell pepper, kalamata olives, oregano and dill in the bowl.
- Grate the garlic clove over top and pour in the olive oil.
- Give the salad a good toss and season with salt and pepper, to taste.
- Place in a serving bowl and nestle the feta over top. You can use one large thin piece or cut it into smaller pieces (like one per person).
- Drizzle the feta with a tiny bit of olive oil. Sprinkle with more dill and cracked pepper and chili flakes if you like. (Aleppo or Urfa Biber both work great here!)
Notes
The Greek Salad will keep 2-3 days in the fridge.
Feel free to serve it over greens, add grilled chicken, chickpeas, or grilled tofu, to make it more of a meal.
Nutrition
- Serving Size: 1 cup
- Calories: 187
- Sugar: 6.5 g
- Sodium: 344.3 mg
- Fat: 14.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 11.5 g
- Fiber: 3 g
- Protein: 4.7 g
- Cholesterol: 16.8 mg
Wow! As always your recipes are so scrumptious!! Made enough for a few days. We are having a heatwave at the moment in u.k so salad wraps with chicken for us..
Glad you enoyed this!
I made this for dinner last night along with the chicken. I really enjoyed seeing all the colors come together. I used sheep/goat block of feta which was surprisingly good. The fresh herbs were an absolute winner – oh my the dill, that adds a special touch to the taste. We enjoyed it with the chicken and I cut up avocado to serve on the side.
Awesome TJ, so perfect for summer weather.
Amazing! Will definitely do it again! Thank you, Sylvia!
So happy you enjoyed!
This recipe is crazy simple and so delicious. Sometimes I forget how easy AND delicious a recipe can be. This is one of those recipes. It essentially looks like there’s not much to it but then it turns out absolutely amazing. I practically lived off of this recipe for 2 months this summer. Again, thank you for awesome recipes that so far never fail.
Awesome Tina! So glad you like this one!
This method with the onions in the vinegar is awesome! Super fresh and flavorful, made for a group everyone loved. Used Italian parsley and oregano as fresh herbs, otherwise followed recipe just as is. Making again today!