Easy Greek Salad Recipe

This vibrant Greek salad showcases the pure beauty of Mediterranean cooking with just six simple, fresh ingredients that come together to create something absolutely delicious and satisfying. With crisp cucumbers, juicy tomatoes, bell peppers, red onion, kalamata olives, and creamy feta cheese, this colorful salad delivers incredible flavor while being naturally healthy and incredibly easy to prepare.

This classic Greek salad has become one of my absolute favorite go-to recipes because it perfectly embodies the Mediterranean approach to cooking - letting a few high-quality ingredients shine in their most natural form. I love how it showcases the incredible flavors you can achieve when you start with the freshest vegetables and don't try to complicate things. The fact that it actually gets better after sitting for a while makes it perfect for summer entertaining when you want to prepare something ahead of time.

Ingredients and Why They Matter

• English cucumbers: provide crisp texture and mild flavor without the need for peeling thanks to their thin, tender skin
• Fresh tomatoes: bring juicy sweetness and vibrant color, with cherry or grape tomatoes being easiest to work with
• Bell peppers: add satisfying crunch and subtle sweetness, with green being traditional but any color working beautifully
• Red onion: contributes sharp flavor and gorgeous color while being milder than white onions when used raw
• Kalamata olives: provide that distinctive briny, rich flavor that's essential for authentic Greek taste
• Fresh feta cheese: adds creamy saltiness and tangy flavor that ties all the other elements together perfectly

Step-by-Step Instructions

Prepare the cucumbers:

Wash 2 English cucumbers and cut them into bite-sized chunks, about 1/2 to 3/4 inch pieces. English cucumbers are preferred because their thin skin doesn't need peeling and they have fewer seeds than regular field cucumbers.

Cut the tomatoes:

Use about 1 1/2 cups of cherry or grape tomatoes, cutting them in half, or use 2 large tomatoes cut into wedges. If using large tomatoes, remove any tough core areas and cut into chunks similar in size to your cucumber pieces.

Prepare the bell pepper:

Remove the stem, seeds, and white ribs from 1 large bell pepper, then cut into strips and then into bite-sized pieces. Keep the pieces roughly the same size as your other vegetables for the best eating experience.

Slice the red onion:

Cut 1/2 of a medium red onion into thin slices, then cut the slices in half if they're very long. If you're sensitive to raw onion, you can soak the sliced onion in cold water for 10 minutes to mellow the flavor.

Prepare the olives and feta:

If using whole kalamata olives, you can leave them whole or cut them in half for easier eating. Cube 6 ounces of fresh feta cheese into bite-sized pieces, or use pre-crumbled feta if that's what you have available.

Combine all vegetables:

In a large serving bowl, gently combine the cucumbers, tomatoes, bell pepper, red onion, and olives. Use a light touch to avoid crushing the tomatoes or breaking up the vegetables too much.

Add the feta:

Scatter the feta cheese over the top of the vegetables, distributing it evenly throughout the salad so every serving gets a good amount.

Dress and serve:

Drizzle with your favorite Greek salad dressing or simply use good quality olive oil, red wine vinegar, and a sprinkle of dried oregano. Toss gently to coat everything evenly and serve immediately.

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I've learned through making this salad countless times that the quality of your ingredients truly makes or breaks the final result. The first time I made it with mediocre tomatoes and cheap pre-crumbled feta, it was fine but nothing special. When I upgraded to perfectly ripe tomatoes and fresh feta from a good source, it became absolutely incredible. Now I always wait for peak tomato season and invest in quality feta because the difference is so dramatic.

Selecting the Best Vegetables

The success of this Greek salad depends entirely on choosing vegetables at their peak freshness and flavor. For tomatoes, look for ones that give slightly to gentle pressure and smell fragrant at the stem end. During peak summer season, choose the ripest, most flavorful varieties you can find - the tomatoes should be so good you'd want to eat them plain.

English cucumbers are worth seeking out specifically because their thin skin and mild flavor work perfectly in this salad. Regular field cucumbers can be substituted, but you'll want to peel them and possibly remove seeds if they're large and seedy. The cucumbers should be firm and bright green without any soft spots or yellowing.

Understanding Traditional Greek Salad Components

Authentic Greek salad, known as horiatiki, traditionally uses specific ingredients that create the characteristic flavor profile. Green bell peppers are most traditional, though red or yellow peppers work beautifully and add different color and sweetness. The red onion provides essential sharpness that balances the rich feta and olives.

Kalamata olives are crucial for authentic flavor - their distinctive purple-black color and rich, fruity taste can't be replicated with other olive varieties. If you can't find kalamata olives, other Greek olive varieties work, but avoid bland black olives from a can as they won't provide the depth of flavor this salad needs.

Creating the Perfect Dressing Balance

While many Greeks simply drizzle good olive oil and red wine vinegar directly on their salad, a well-made dressing can elevate the dish significantly. The key is balancing the acidity of the vinegar with the richness of the olive oil while adding aromatics like garlic and oregano that complement the vegetables.

A basic ratio of three parts olive oil to one part red wine vinegar works well, enhanced with fresh lemon juice for brightness, minced garlic for depth, dried oregano for that distinctive Greek flavor, and salt and pepper to taste. The dressing should enhance rather than mask the fresh vegetable flavors.

Make-Ahead and Storage Strategies

One of the best things about Greek salad is how well it holds and even improves over time. Unlike salads with delicate greens, all these vegetables maintain their texture beautifully when dressed and stored. The vegetables release their natural juices, which mingle with the dressing to create even more complex flavors.

You can prepare all the vegetables up to two days ahead and store them separately, then combine and dress just before serving. The fully assembled salad keeps well in the refrigerator for up to five days, though it's best within the first three days when the vegetables are at peak crispness.

Transforming Into a Complete Meal

This versatile salad serves as an excellent foundation for heartier meals. Grilled chicken, lamb, or fish turn it into a satisfying main course that's perfect for hot weather dining. For vegetarian options, chickpeas, white beans, or hard-boiled eggs add protein while maintaining the Mediterranean character.

The salad also pairs beautifully with other Mediterranean dishes like hummus, pita bread, grilled vegetables, or lamb kebabs. Its fresh, bright flavors provide a perfect counterpoint to richer, cooked dishes and help create a well-balanced Mediterranean meal.

This Greek salad has taught me so much about the power of simplicity in cooking and how the Mediterranean approach of celebrating high-quality ingredients in their natural state can create something truly special. Every time I make it, I'm reminded that some of the most satisfying dishes don't require complicated techniques or long ingredient lists - just a commitment to using the best ingredients you can find and treating them with respect. It's become my go-to recipe for showcasing the incredible flavors of summer vegetables while creating something that feels both healthy and indulgent at the same time.

Frequently Asked Questions

→ Can I make Greek salad ahead of time?

Yes, but keep the dressing separate until serving to prevent the vegetables from getting soggy.

→ What type of feta cheese works best?

Use block feta cheese rather than pre-crumbled for the best texture and flavor.

→ How long does Greek salad last in the fridge?

Dressed salad lasts 1-2 days. Undressed vegetables stay fresh for up to 3 days.

→ Can I add other ingredients to this salad?

Absolutely! Try adding chickpeas, grilled chicken, or hard-boiled eggs for extra protein.

→ What can I substitute for Kalamata olives?

Black olives or green olives work fine, though Kalamata olives give the most authentic flavor.

→ Is this salad keto-friendly?

Yes, this Greek salad is low in carbs and perfect for keto diets.