Greek Salad (So Easy & Flavorful!) Recipe

I’m sharing what I consider the Best Greek Salad, and the twist in the dressing uses one unexpected ingredient that makes it ideal for weeknight meal prep.

I love a salad that feels like cheating because it’s so easy, and this Greek Salad is exactly that. I toss ripe tomatoes with big chunks of feta cheese and let a simple dressing pull it all together, the kind you want for every quick meal.

I’ve tested a bunch of Greek Salad Recipes and this one keeps winning when I need a Summer Lunch or something to meal prep for the week. It doesnt fuss, but it still surprises you with bright salty bites and a snap of freshness.

If you like quick honest food, you gotta try this.

Ingredients

• Tomatoes: Juicy, slightly sweet, source of vitamin C and fiber brightens salad with mellow acidity
• Cucumber: Crisp hydrating low calorie, adds crunch and subtle freshness mostly water and fiber
• Feta: Salty creamy its a good source of protein and calcium, tangy bite that balances veggies
• Kalamata olives: Briny rich in healthy fats, adds savory umami notes and Mediterranean flavor punch
• Extra virgin olive oil: Heart healthy monounsaturated fats silky mouthfeel binds flavors gives richness
• Red onion: Sharp slightly sweet when mellowed provides bite contains antioxidants and fiber
• Oregano: Aromatic herb earthy and peppery adds savory notes and antioxidant benefits

Ingredient Quantities

• 4 ripe tomatoes, about 1 lb (450 g), cut into wedges or large chunks
• 1 large English cucumber (or 2 small Persian), sliced or halved and sliced
• 1 medium red onion, thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1/2 cup Kalamata olives, pitted (about 75 g)
• 8 oz (225 g) block feta cheese, crumbled or in chunks
• 1/4 cup extra virgin olive oil (60 ml)
• 2 tbsp red wine vinegar (30 ml)
• 1 tbsp fresh lemon juice (optional, but it’s nice)
• 1 tsp dried oregano, preferably Greek
• 1 small garlic clove, minced (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp capers, rinsed (optional)
• 2 tbsp chopped fresh parsley or fresh oregano leaves (optional garnish)

How to Make this

1. Wash everything. Cut 4 ripe tomatoes into wedges or large chunks, slice 1 large English cucumber (or halve then slice 2 small Persian), thinly slice 1 medium red onion and 1 green bell pepper, pit or halve 1/2 cup Kalamata olives if needed, and rinse 1 tbsp capers if using.

2. Make the dressing: in a small bowl or jar whisk 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice (optional), 1 tsp dried oregano, 1 small minced garlic clove (optional), 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until it’s combined. Taste and tweak if needed.

3. Put the tomatoes, cucumber, red onion, green pepper, olives and capers (optional) in a large bowl. Toss lightly so everything mixes but tomatoes dont get mushy.

4. Crumble or cut 8 oz block feta into chunks and scatter over the salad. If you like less brine, pat the feta dry on paper towel first.

5. Drizzle the dressing over the salad and gently toss just enough to coat everything. Dont overwork it or the tomatoes will break down.

6. Let the salad sit 5 to 10 minutes at room temp so the flavors marry, or serve immediately if you cant wait.

7. Garnish with 2 tbsp chopped fresh parsley or fresh oregano leaves and an extra sprinkle of dried oregano or cracked black pepper if you want.

8. Meal prep tip: store dressing separately in a jar and keep salad in an airtight container in the fridge up to 2 days. If you dress it ahead the veggies will release water and get soggy faster.

9. Serving idea: serve with crusty bread, over greens or alongside grilled meats. Its simple, fresh and perfect for summer.

Equipment Needed

1. Cutting board (medium or large)
2. Sharp chef’s knife for tomatoes, cucumber and peppers
3. Paring or serrated knife for fiddly bits and cutting feta
4. Large mixing bowl to toss the salad
5. Small bowl or jar plus a whisk or fork for the dressing
6. Measuring spoons and a 1/4 cup measure
7. Salad tongs or two spoons to gently toss so the tomatoes dont get mushy
8. Paper towels and an airtight container for storage or meal prep

FAQ

Greek Salad (So Easy & Flavorful!) Recipe Substitutions and Variations

• Tomatoes: swap the 4 ripe tomatoes for about 2 cups cherry or grape tomatoes, halved, or use 1 lb plum or heirloom tomatoes cut into large chunks, works just as well.
• Cucumber: use 2 small Persian cucumbers if you don’t have an English one, or a regular slicing cucumber peeled and seeded, or in a pinch thinly sliced zucchini salted and drained.
• Feta cheese: substitute ricotta salata or a firm goat cheese for a similar salty tang, or try halloumi grilled or pan seared if you want a chewy, sliceable alternative.
• Kalamata olives: swap with Castelvetrano for a milder buttery olive, or use Gaeta/Nicoise style olives or a mix of green and black olives if Kalamatas aren’t available.

Pro Tips

1) Salt the cucumber briefly then pat it dry before assembling. It pulls out excess water so the salad wont turn soggy, but dont overdo it since feta and olives add salt already.

2) Treat the tomatoes gently and add them last if you can. Ripe ones get mushy fast, so toss as little as possible and hold off on tossing them with the dressing until just before serving.

3) Chill the feta for 10 to 15 minutes if you want cleaner chunks or neater slices, or crumble with your hands for a nicer texture. If the cheese seems too briny, blot it with a paper towel instead of rinsing, that keeps flavor but tames salt.

4) Make the dressing ahead and give it a few minutes to sit so the oregano and garlic bloom, then taste and tweak. If the vinaigrette is too sharp add a teaspoon of cold water or a pinch of sugar to round it out.

5) Soak thinly sliced red onion in cold water for 5 to 10 minutes to mellow the bite, then dry well. Also save a little extra chopped herb and a few feta crumbs to sprinkle on top right before serving for a fresher look.