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side shot of a white serving bowl filled with Greek Salad. Lots of tomatoes, cucumbers, green peppers, kalamata olives and feta can be seen. In the background is a wooden bowl of fresh tomatoes and onions and a small bowl of dark kalamata olives.

Greek Salad

Leanne Neill
Fresh, colorful, and packed with classic Mediterranean flavors, this Greek Salad is one of those recipes that never goes out of style. Crisp cucumbers, juicy tomatoes, crunchy bell peppers, salty Kalamata olives, and creamy feta cheese come together in a simple homemade dressing that tastes fresh and vibrant in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Greek
Servings 4 people

Equipment

  • Mixing bowls
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Serving Bowl
  • Serving Spoons

Ingredients
  

Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove minced
  • 1 teaspoon dried oregano
  • Salt and Pepper to taste

Salad

  • 3 Roma tomatoes deseeded and chopped or cherry tomatoes
  • 1 English cucumber deseeded and chopped
  • 1 Bell pepper
  • ¼ cup Diced red onion
  • 5-7 oz Feta Cheese
  • ½ cup Kalamata Olives pitted

Instructions
 

Dressing

  • Into a small bowl add ¼ cup extra virgin olive oil, 2 tablespoon red wine vinegar, 2 tablespoon fresh lemon juice, 1 garlic clove minced, 1 teaspoon dried oregano.
  • Whisk together until well combined. Season with salt and pepper to taste. Set the bowl aside.

Salad

  • Deseed the Roma tomatoes. See post above for how to. (3 Roma tomatoes deseeded and chopped)
  • Chop the tomatoes, cucumber and bell pepper into bite sized pieces and place in a large bowl.
  • Slice the red onion into thin slices about 1-2" long. Add to the salad bowl. (¼ cup red onion)
  • Add in the olives and crumbled or cubed feta. (½ cup Kalamata Olives, 5-7 oz Feta Cheese)
  • Stir to combine. Pour Greek dressing over top and stir again to make sure everything is covered in the dressing. Serve and enjoy.

Notes

  1. Deseeding the tomatoes helps to keep the salad from getting soggy. If you are eating it all right away, you don't need to deseed, but if it will sit in the fridge for a bit, I recommend it.
  2. For presentation sometimes I add the feta cheese and kalamata olives after the dressing has been added to the rest of the ingredients. Gently stir them in. This just gives a cleaner presentation.
  3. Leftover salad can be stored in an airtight container for about 3 days in the fridge. The vegetables start to release moisture as it sits, but if you deseeded the tomatoes that will really help.
Keyword Greek Salad