Fresh cucumber, juicy tomatoes, Kalamata olives, red onion, and creamy feta come together with a simple oregano-lemon dressing. The combination shown in your photo is very close to a traditional Greek-style salad, which typically features tomatoes, cucumbers, onion, olives, feta, oregano, and olive oil.
Ingredients
For the Salad
2 large cucumbers, sliced
3 medium ripe tomatoes, cut into wedges or chunks
½ small red onion, thinly sliced
¾ cup Kalamata or black olives, pitted
4 oz (115 g) feta cheese, cut into cubes or crumbled
½ green bell pepper, sliced — optional
1 tbsp fresh parsley, chopped — optional
½ tsp dried oregano
Freshly ground black pepper, to taste
For the Dressing
3 tbsp extra-virgin olive oil
1½ tbsp red wine vinegar
1 tbsp fresh lemon juice
½ tsp dried oregano
1 small garlic clove, finely minced
¼ tsp salt, or to taste
¼ tsp black pepper
The olive-oil, oregano and vinegar/lemon combination is commonly used for Greek-style salads.
Instructions
1. Prepare the vegetables
Wash and dry the cucumbers and tomatoes. Slice the cucumbers into rounds or half-moons and cut the tomatoes into bite-sized pieces.
2. Prepare the onion
Thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in ice water for about 10–15 minutes, then drain and pat dry.
3. Combine
Add the cucumber, tomatoes, red onion, olives, and bell pepper to a large bowl. Sprinkle with oregano and black pepper.
4. Make the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper until combined.
5. Dress the salad
Pour the dressing over the vegetables and gently toss. Avoid overmixing so the tomatoes remain intact.
6. Add feta
Add the feta last and gently fold it through the salad. For larger feta pieces, simply arrange them over the top, which is also common in more traditional presentations.
7. Rest and serve
Let the salad sit for 5–10 minutes before serving so the flavors can blend.
Tip: For the crispest texture, prepare the vegetables and dressing ahead of time but combine them shortly before serving.
Recipe Details
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Course: Salad / Side Dish
Cuisine: Greek / Mediterranean
Difficulty: Easy
Best served: Fresh and chilled
Nutrition Information
Estimated per serving (¼ of recipe; will vary depending on feta, olives, and amount of dressing used):
Calories: ~220 kcal
Protein: ~6 g
Carbohydrates: ~10 g
Fat: ~18 g
Saturated Fat: ~5 g
Fiber: ~3 g
Sugar: ~5 g
Sodium: ~600 mg
Nutritional Highlights
Cucumber: Provides hydration and a refreshing crunch.
Tomatoes: Provide vitamin C and antioxidant compounds.
Olives & olive oil: Provide mostly unsaturated fats.
Feta: Adds protein and calcium.
Red onion: Adds flavor plus plant compounds.
Fresh vegetables: Make this a naturally colorful, vegetable-forward side dish.
Tips for the Best Greek Salad
Use ripe tomatoes: They make a huge difference in flavor.
Don’t drown it in dressing: Start with a smaller amount and add more if needed.
Use good olive oil: Since the dressing is simple, the olive oil flavor really comes through.
Don’t overmix the feta: Gently folding it in keeps the creamy pieces visible.
For meal prep: Keep the dressing separate and add it just before serving to help prevent the cucumbers and tomatoes from becoming watery.
Easy Variations
Add sliced green bell pepper for extra crunch.
Add fresh parsley, dill, or mint.
Add chickpeas for a more filling vegetarian meal.
Add grilled chicken for a high-protein lunch.
Add avocado for a creamy variation.
Replace some feta with goat cheese.
Add a little red pepper flakes for heat.
Greek cucumber-tomato-feta salads are particularly flexible and can be served alongside grilled chicken, salmon, shrimp, or chickpeas.
Q&A
Q: Can I make this salad ahead of time?
A: Yes. Chop the vegetables and prepare the dressing several hours ahead, but keep the dressing separate until shortly before serving.
Q: Can I use regular black olives?
A: Absolutely. Kalamata olives give a more traditional Greek flavor, but black olives work well.
Q: Can I use cherry tomatoes?
A: Yes. Halve cherry or grape tomatoes and use them instead of large tomatoes.
Q: Do I have to use feta cheese?
A: No. You can leave it out for a dairy-free version, although feta provides the characteristic salty, creamy flavor.
Q: Can I add lettuce?
A: Yes, but traditional Greek salad generally does not require lettuce. You can add romaine if you want a larger, crunchier salad.
Q: How long does it last in the refrigerator?
A: For the best texture, enjoy it within 1–2 days. Keep the dressing separate when possible.
Q: Is this salad vegetarian?
A: Yes, provided the feta and other ingredients you use are vegetarian-friendly.
Q: Is it gluten-free?
A: The basic ingredients are naturally gluten-free, but always check packaged ingredients such as olives or feta if you have a strict gluten-free requirement.
Q: Can I turn it into a complete meal?
A: Definitely. Add grilled chicken, salmon, shrimp, chickpeas, or another protein for a more substantial meal.
Q: What should I serve with it?
A: It pairs beautifully with grilled chicken, fish, kebabs, roasted vegetables, pita bread, hummus, or Mediterranean rice.
Fresh • Flavorful • Creamy • Mediterranean • Easy