This Mediterranean Greek Salad with Feta & Olives is a fresh, colorful, and refreshing salad loaded with crisp cucumbers, juicy tomatoes, red onion, bell peppers, Kalamata olives, and creamy feta cheese. Tossed in a simple homemade lemon-oregano vinaigrette, it’s the perfect side dish for grilled meats, seafood, or a light lunch.

Recipe Overview

Ingredients

Salad

• 1 large English cucumber, sliced into half-moons
• 3 cups cherry tomatoes, halved
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ¾ cup Kalamata olives, pitted
• 7 ounces (200g) feta cheese, cut into cubes or crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)

Mediterranean Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 garlic clove, finely minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Optional Add-Ins

• 1 avocado, diced
• 1 cup chickpeas, drained and rinsed
• 1 cup diced grilled chicken
• 1 cup cooked quinoa
• Pepperoncini peppers
• Fresh mint leaves
• Capers

Equipment Needed

• Large salad bowl
• Small mixing bowl or mason jar
• Whisk
• Cutting board
• Sharp knife

Instructions

Step 1: Prepare the Vegetables

Wash and dry all vegetables.

Slice the cucumber, halve the cherry tomatoes, dice the bell pepper, and thinly slice the red onion.

Place everything into a large serving bowl.

Step 2: Add the Remaining Ingredients

Add:

• Kalamata olives
• Feta cheese
• Fresh parsley
• Fresh oregano

Gently toss.

Step 3: Make the Dressing

In a small bowl or jar, combine:

• Olive oil
• Lemon juice
• Red wine vinegar
• Dijon mustard
• Garlic
• Dried oregano
• Salt
• Black pepper

Whisk or shake until well combined.

Step 4: Dress the Salad

Pour the dressing over the salad.

Toss gently until everything is evenly coated.

Step 5: Serve

Serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

Garnish with extra feta, parsley, and a drizzle of olive oil if desired.

Tips for the Best Greek Salad

Use Fresh, Ripe Vegetables

The quality of the vegetables is key since this salad is served raw.

Choose Authentic Feta

Block feta packed in brine is creamier and more flavorful than pre-crumbled feta.

Don’t Overdress

Start with half the dressing, then add more as needed.

Chill Before Serving

A short chill allows the vegetables to absorb the dressing and enhances the flavor.

Flavor Variations

Greek Chicken Salad

Top with sliced grilled chicken for a complete meal.

Chickpea Greek Salad

Add chickpeas for extra protein and fiber.

Quinoa Greek Salad

Mix in cooked quinoa for a heartier lunch.

Seafood Greek Salad

Serve with grilled shrimp or salmon.

Vegan Greek Salad

Replace the feta with a plant-based feta alternative or omit it altogether.

What to Serve With

Main Dishes

• Grilled chicken
• Lamb chops
• Baked salmon
• Grilled shrimp
• Air Fryer Turkey Thighs

Bread

• Warm pita bread
• Garlic bread
• Focaccia

Soups

• Lentil soup
• Tomato basil soup
• Lemon chicken soup

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 3 days.

The vegetables may release some liquid over time; simply drain excess liquid and toss before serving.

Not recommended for freezing, as the fresh vegetables lose their crisp texture.

Nutrition Information (Per Serving)

Frequently Asked Questions

Can I make Greek salad ahead of time?

Yes. Chop the vegetables and prepare the dressing up to 24 hours ahead. Store them separately and combine just before serving.

What’s the best type of olives to use?

Kalamata olives are the traditional choice because of their rich, slightly fruity flavor.

Can I use regular tomatoes?

Absolutely. Roma, vine-ripened, or heirloom tomatoes work well. Cut them into bite-sized wedges.

Is Greek salad gluten-free?

Yes. This recipe is naturally gluten-free. Just check that any optional add-ins are also gluten-free if needed.

Can I add lettuce?

Traditional Greek salad does not include lettuce, but you can add romaine or mixed greens if you prefer a larger, more filling salad.

Recipe Notes

✅ Ready in just 15 minutes

✅ Naturally gluten-free

✅ Low-carb

✅ Mediterranean diet-friendly

✅ Rich in healthy fats and fresh vegetables

Make-Ahead Tip

Prepare the vegetables and dressing separately, then refrigerate. Toss everything together just before serving to keep the vegetables crisp and the feta fresh.

Serving Suggestion

Enjoy this salad with grilled chicken, lamb, or fish for a complete Mediterranean meal. It also pairs beautifully with warm pita bread and a side of hummus.

Chef’s Secret

For the most authentic Greek flavor, use block feta packed in brine and high-quality extra virgin olive oil. Gently toss the salad to keep the feta intact, then finish with a pinch of dried oregano, a few extra Kalamata olives, and a final drizzle of olive oil just before serving. Let the salad rest for 10–15 minutes before serving to allow the dressing to soak into the vegetables for maximum flavor.