Easy Greek Salad Recipe
Introduction
This easy Greek salad is a vibrant and refreshing dish that captures the flavors of the Mediterranean. Packed with crisp vegetables, briny olives, and creamy feta, it’s perfect as a light lunch or a colorful side. With a simple homemade dressing, you can have it ready in minutes.
Ingredients
- ¼ cup red wine vinegar
- 1 tsp dried oregano leaves
- 2 garlic cloves (minced or grated)
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ cup extra-virgin olive oil
- 2 cups cherry tomatoes (halved) or 1 pound garden tomatoes (chopped)
- 1 English cucumber or 4 garden cucumbers (sliced into ½ inch-thick half-moons)
- 1 bell pepper (any color, stemmed, seeded)
- 6 oz feta cheese (diced from a block or crumbled, about 1 cup)
- ½ cup pitted kalamata olives (halved or roughly chopped)
- ¼ cup thinly sliced red onion
Instructions
- Step 1: Make the dressing by measuring the red wine vinegar, dried oregano, salt, and black pepper into a medium bowl or a resealable mason jar. Mix or shake to combine. Then add the extra-virgin olive oil and whisk or shake vigorously until well blended. Set the dressing aside.
- Step 2: In a large serving bowl, combine the prepared cherry tomatoes, cucumber slices, bell pepper pieces, diced or crumbled feta cheese, kalamata olives, and thinly sliced red onion.
- Step 3: Just before serving, drizzle the dressing over the salad. Toss gently to combine all the ingredients well. Enjoy the salad fresh, ideally within 2 to 3 hours of adding the dressing for the best flavor and texture.
Tips & Variations
- For extra freshness, chill all the vegetables before assembling the salad.
- Swap kalamata olives for green olives if preferred, or omit for a milder taste.
- Add a handful of fresh parsley or mint for a bright herbal note.
- Use a block of feta cheese and crumble it yourself for better texture and flavor compared to pre-crumbled.
- If you like a little heat, sprinkle some red pepper flakes into the dressing.
Storage
Store leftover salad without the dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separately to maintain the salad’s crispness. Once dressed, stir gently and enjoy within a couple hours for optimal freshness. To reheat, this salad is best served cold and is not recommended for warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh oregano instead of dried?
Yes, fresh oregano can be used. Use about 1 tablespoon of finely chopped fresh oregano in place of 1 teaspoon dried. It will add a fresher, more vibrant flavor.
What can I substitute for red wine vinegar?
If you don’t have red wine vinegar, you can substitute with white wine vinegar or lemon juice. Both will provide the acidity needed to brighten the salad, though the flavor will be slightly different.
Print
Easy Greek Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant Easy Greek Salad featuring crisp vegetables, tangy feta cheese, and a zesty homemade dressing with red wine vinegar and oregano. Perfect as a light meal or side dish, this classic Mediterranean salad is simple to prepare and bursting with authentic flavors.
Ingredients
Dressing Ingredients
- ¼ cup red wine vinegar
- 1 tsp dried oregano leaves
- 2 garlic cloves (minced or grated)
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ cup extra-virgin olive oil
Salad Ingredients
- 2 cups cherry tomatoes (halved) or 1 pound garden tomatoes (chopped)
- 1 English cucumber (or 4 garden cucumbers, sliced into ½ inch-thick half-moons)
- 1 bell pepper (any color, stemmed and seeded)
- 6 oz feta cheese (diced or crumbled, about 1 cup)
- ½ cup pitted kalamata olives (halved or roughly chopped)
- ¼ cup thinly sliced red onion
Instructions
- Make the dressing: Combine the red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper in a medium bowl or resealable mason jar. Whisk or shake the mixture vigorously, then slowly add the extra-virgin olive oil and continue mixing until the dressing is well emulsified. Set aside to allow the flavors to meld.
- Prepare the salad: In a large serving bowl, combine the halved cherry tomatoes (or chopped garden tomatoes), sliced cucumber, chopped bell pepper, diced or crumbled feta cheese, pitted kalamata olives, and thinly sliced red onion. Gently toss the ingredients to mix evenly.
- Dress and serve: Just before serving, drizzle the prepared dressing over the salad. Toss gently to coat all ingredients evenly in the flavorful dressing. Serve immediately for the best texture and freshness. The salad is best enjoyed within 2-3 hours after adding the dressing to maintain crispness.
Notes
- Use fresh, ripe tomatoes and crisp cucumbers for optimal flavor and texture.
- If you prefer a less tangy dressing, reduce the amount of red wine vinegar slightly.
- For added freshness, chill the salad ingredients before mixing with the dressing.
- This salad pairs beautifully with grilled meats or seafood for a complete Mediterranean meal.
- To keep the salad crisp longer, add the dressing right before serving rather than in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek salad, easy Greek salad, Mediterranean salad, feta salad, fresh salad recipe, healthy salad
