Easy Greek Salad

Why You’ll Love This Greek Salad

Greek salad is such a classic, and everyone has their own idea of the perfect one. I don’t feel a bit over-confident when I say that this is the best Greek salad recipe ever. In fact, this one is so good, it even qualifies as comfort food! Here’s why you’ll love it…

• Perfect balance. From crisp cucumbers to juicy tomatoes, briny olives to creamy feta, bright lemon juice to rich olive oil, this salad has a little bit of everything.
• Summery but timeless. The light and fresh ingredients make it perfect to highlight summer produce and pair with grilled meals. But it’s so classic you can enjoy it any time of the year.
• So versatile. There’s nothing like a fresh, juicy and flavorful salad on a hot day. And this one, while commonly served as an appetizer or side, can also make a great meal on its own!

What You’ll Need

Always go for the freshest ingredients and the ripest fruits and veggies when making a salad. You will immediately taste the difference! Here’s a quick rundown of the ingredients, but you can scroll to the recipe card for the full quantities you’ll need.

For the Salad

• Cherry Tomatoes: Cut the tomatoes into quarters.
• Cucumber: Peeling is optional, then cut it into pieces. You can choose a regular or English cucumber.
• Green Bell Peppers: Cut the peppers into bite-sized pieces.
• Small Red Onions: The onions should be cut into rings.
• Feta Cheese: Skip the feta or use a plant-based version if you need a dairy-free option.
• Kalamata Olives: These can be left whole or halved, just make sure they are pitted.

For the Dressing

• Olive Oil: Extra virgin for the best flavor.
• Garlic: Minced.
• Dried Oregano: You can also use fresh if you have it.
• Lemon Juice: Freshly squeezed, not bottled!
• Salt & Pepper: To taste.

How to Make a Greek Salad

This dish comes together in the blink of an eye! It seriously couldn’t be simpler.

• Make Dressing: Mix all the ingredients for the dressing together, then add salt and pepper to taste.
• Assemble: Place all the cut vegetables in a large bowl, then pour the dressing over it and gently mix together.
• Add Cheese: Place the feta cubes on top. Don’t mix too much, otherwise the salad will get mushy.

Proper Storage

I encourage you to eat this salad freshly made – that’s when it really tastes best! But if meal prepping is a must for you, you can easily make it work for this recipe. Simply cut the veggies a day ahead of time and refrigerate them in containers. Then assemble the dish when you’re ready to dig in.

But if you do have leftovers, Greek salad can be stored in an airtight container in the fridge for 2-3 days. It will be safe, but it will not be at its optimal flavor and texture. Avoid leaving it out for too long before storing it since it’s made with fresh veggies, and therefore can spoil.

Make it a Meal

You can enjoy this salad as a starter, side, main course, or prepare a full meal by adding more dishes! I love to serve the following recipes alongside my Greek salad. You will too!

• Mediterranean Feast: Choose your protein and make Chicken Souvlaki or Beef Souvlaki. Then serve it with Gluten Free Pita and Hummus.
• Greek Chicken Dinner: This Greek Marinated Grilled Chicken is made with a crave-worthy citrusy marinade and goes wonderfully with Greek salad and a side of white rice. Or complete a keto-friendly meal that nobody will realize is low carb with Spinach Feta Pinwheels.
• Pair with Peppers: But not just any peppers, these are Greek Chicken Stuffed Peppers.
• Meatless Meal: Cook up some Air Fryer Falafel or Quinoa Stuffed Tomatoes, but don’t forget the Tzatziki Sauce.