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4.86 from 67 votes

Greek Salad

This Greek Salad is a classic salad of cucumbers and tomatoes loaded with feta cheese and olives. Perfect as a side dish or as a meal on its own and ready in just 10 minutes!
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: Greek
Keyword: greek salad
Servings: 4
Calories: 352kcal

Ingredients

  • 1 English cucumber cut in cubes
  • 1 small red onion roughly chopped
  • 1 green bell pepper chopped
  • 2 cup cocktail tomatoes cut in half or quarters
  • cup feta cheese crumbled or cubed
  • ¾ cup kalamata olives pitted

Dressing

  • 2 cloves garlic minced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon oregano dried
  • ½ teaspoon pepper ground
  • teaspoon sugar

Instructions

  • Prepare the dressing: Add all the dressing ingredients to a small bowl and whisk well. Alternatively you can place them all in a blender and blend until for about 30 seconds until well combined. Another option is to place all the ingredients in a jar and shake well.
  • Toss everything together: Add the cucumber, tomatoes, bell pepper, onion, olives and feta cheese to a large bowl and pour the dressing over. Toss everything well together and serve immediately.

Video

Notes

  1. Feta Cheese: I added 1 cup cubed feta cheese and about 1/2 cup crumbled feta cheese.
  2. Why Kalamata olives: Kalamata olives are best for a classic Greek salad. They're a large black or brown olive that's very meaty and they're usually preserved in wine vinegar or olive oil. I really recommend using Kalamata olives for this salad, they make all the difference.
  3. Try to incorporate both cubed Feta and crumbled Feta in your Greek salad. You'll get nice bites of feta as well as small pieces of crumbled Feta that coat each veggie!
  4. Use nice quality ingredients, this really makes all the difference in the world especially when you're making a really simple dish like this Greek Salad. I use cocktail tomatoes because they pack a lot of flavor, so keep this attitude in mind when you're in the produce section.
  5. If you find your dressing is lacking a little salt you can add a bit of Feta brine!
  6. Fresh dill is a nice addition to this salad if you're looking for ways to use some up!
  7. Leftovers: Store leftover salad in an airtight container in the fridge for up to 2 days. Greek salad is one of the few salads that will actually still taste good the next day, if not better because the tomatoes and cucumbers will marinate in the dressing and all the flavors have a chance to develop.

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 14g | Protein: 9g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1034mg | Potassium: 385mg | Fiber: 2g | Sugar: 8g | Vitamin A: 910IU | Vitamin C: 46.4mg | Calcium: 336mg | Iron: 1.9mg