My Go To Easy Greek Salad Recipe

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A Greek salad is one of the freshest, simplest, and most satisfying salads you can make. Packed with crisp vegetables, salty feta, rich olive oil, and a splash of lemon, it’s the perfect balance of bright, crunchy, and tangy flavors. This version is my go-to recipe because it’s effortless, uses everyday ingredients, and never fails to impress—whether served on its own or paired with grilled meats, pasta, or Mediterranean dishes.

This salad shines especially during warm weather, but it’s versatile enough to enjoy year-round. It’s quick, healthy, and bursting with flavor, making it ideal for busy lunches, family dinners, or when you want something refreshing without spending too much time in the kitchen.

2. Ingredients

Greek salad is famous for its simplicity, so each ingredient plays an important role. Freshness matters, and the better your produce and olive oil, the better the final result.

Ingredients List

  • 2 cups chopped cucumbers
  • 2 cups chopped tomatoes (ripe but firm)
  • 1 small red onion, thinly sliced
  • 1 green bell pepper, sliced
  • ½ cup pitted Kalamata olives
  • ½ cup feta cheese (cubed or crumbled)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or red wine vinegar
  • ½ tsp dried oregano
  • Salt and black pepper to taste

Key Ingredients

Cucumbers: Bring crunch and freshness—use Persian or English cucumbers for best texture.
Tomatoes: Choose firm, sweet varieties to avoid excess water in the salad.
Feta Cheese: The salty, creamy star of the dish; high-quality feta makes a huge difference.
Olives: Kalamata olives add briny flavor and depth.
Olive Oil & Lemon/Vinegar: These create the classic tangy dressing that ties everything together.
Red Onion: Adds sharpness and crunch for balance.

Optional Add-Ons / Variations

  • Add Protein: Grilled chicken, chickpeas, or tuna.
  • Add Greens: Serve over romaine lettuce or spinach.
  • Extra Flavor: Fresh mint, parsley, or basil.
  • Creamier Twist: Add 1–2 tbsp Greek yogurt to the dressing.
  • Low-Carb Variation: Use more cucumbers and peppers, fewer tomatoes.
  • Hearty Version: Add cooked quinoa or whole wheat pasta.

3. Step-by-Step Instructions

This salad comes together quickly, with minimal prep and no cooking required. The key is cutting the vegetables into even, bite-sized pieces for perfect layering of flavors.

Preparation Steps

  1. Wash all vegetables thoroughly and pat them dry.
  2. Chop cucumbers and tomatoes into medium cubes.
  3. Thinly slice red onion and bell pepper.
  4. Cube or crumble the feta cheese.
  5. Gather all dressing ingredients—olive oil, lemon juice or vinegar, oregano, salt, and pepper.

Cooking Steps

(No cooking needed—just assemble and mix!)

  1. Add cucumbers, tomatoes, onions, bell peppers, and olives to a large mixing bowl.
  2. In a small bowl, whisk together olive oil, lemon juice or vinegar, oregano, salt, and pepper.
  3. Pour the dressing over the vegetables and gently toss to coat evenly.
  4. Add feta on top—gently mix or leave on top depending on preference.
  5. Taste and adjust salt, pepper, and lemon as needed.

Serving Suggestions

  • Serve immediately for maximum crunch and freshness.
  • Pair with grilled chicken, fish, lamb, or kebabs.
  • Enjoy as a light lunch with toasted pita or hummus on the side.
  • Add a drizzle of balsamic glaze for extra depth.
  • Chill for 10–15 minutes before serving for a refreshing, cold salad.

4. Tips, Substitutions & Notes

Greek salad is very forgiving, but these tips help make it even better:

Pro Tips for Better Results

  • Use firm tomatoes to avoid a watery salad.
  • Slice onions thinly so their flavor doesn’t overpower the dish.
  • Add feta last to avoid breaking it down too much.
  • Use the best olive oil you have—it truly enhances the flavor.

Common Mistakes to Avoid

  • Adding too much salt (feta and olives already bring saltiness).
  • Overmixing the salad, which can mush the vegetables.
  • Using soft cucumbers that release too much water.

Ingredient Substitutions

  • Feta → Halloumi or goat cheese
  • Kalamata olives → Black olives or green olives
  • Lemon juice → Red wine vinegar or apple cider vinegar
  • Oregano → Thyme or Italian seasoning

Texture, Flavor & Health Variations

  • Add crunchy nuts like walnuts or almonds.
  • Swap bell peppers for roasted red peppers for sweetness.
  • Add avocado for creaminess and healthy fats.

5. Storage & Reheating

Greek salad tastes best fresh, but you can store leftovers properly for later use.

Refrigeration

Store in an airtight container for up to 2 days.
Keep the dressing separate for the best texture.

Freezing

Not recommended—fresh vegetables lose crunch and become mushy when frozen.

Reheating

No reheating needed; simply stir and enjoy chilled.
If the salad releases liquid, drain slightly and add a splash of olive oil.

6. Nutrition (Approximate)

Per serving (4 servings total):

  • Calories: ~200
  • Protein: ~6g
  • Carbs: ~12g
  • Fat: ~15g
  • Fiber: ~3g
  • Sodium: ~450mg

(Values vary based on cheese and dressing quantities.)

7. Conclusion

This easy Greek salad recipe is vibrant, refreshing, and incredibly satisfying. With crisp vegetables, zesty dressing, and rich feta, it delivers bold Mediterranean flavors with minimal effort. It’s the perfect go-to recipe for quick lunches, healthy dinners, or pairing with your favorite grilled dishes.

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