A fresh and colorful Mediterranean salad made with crisp cucumber, juicy tomatoes, crunchy peppers, red onion, Kalamata olives, and creamy feta, all tossed in a simple oregano-lemon dressing.

Ingredients

For the Salad

• 3 large ripe tomatoes, cut into wedges
• 1 large cucumber, sliced
• 1 green bell pepper, sliced
• ½ small red onion, thinly sliced
• ½ cup Kalamata olives
• 5 oz (140 g) feta cheese, cut into cubes or crumbled
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano

🍋 Greek Dressing

• ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 small garlic clove, finely minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Prepare the vegetables

Wash and dry all the vegetables.

Cut the tomatoes into wedges, slice the cucumber and bell pepper, and thinly slice the red onion.

2. Make the dressing

Add olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper to a small bowl.

Whisk until well combined.

3. Combine the salad

Place the tomatoes, cucumber, bell pepper, red onion, and Kalamata olives in a large serving bowl.

Gently toss to combine.

4. Add the feta

Place the feta over the top of the salad.

For a more traditional presentation, keep the feta in larger pieces rather than mixing it completely into the vegetables.

5. Dress the salad

Drizzle the dressing over everything.

Sprinkle with dried oregano and fresh parsley.

6. Serve

Gently toss once or twice, then serve immediately.

For the best flavor, let the salad sit for 10–15 minutes before serving.

 Recipe Information

Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 4–6

Tips for the Best Greek Salad

• Use ripe, flavorful tomatoes—they’re one of the most important ingredients.
• Choose good-quality extra-virgin olive oil.
• Don’t over-dress the salad; the vegetables should remain fresh and crisp.
• Add the feta near the end to keep it from breaking apart.
• For the freshest texture, dress the salad shortly before serving.

 Optional Additions

You can also add:

• Fresh mint
• Fresh oregano
• Pepperoncini
• A few capers
• Thinly sliced radishes

 Storage

For the best texture, store the vegetables and dressing separately.

Undressed salad: About 1–2 days refrigerated
Dressing: Up to 4–5 days refrigerated

Once dressed, the tomatoes and cucumbers will gradually release liquid, so it’s best eaten the same day.

 Frequently Asked Questions

Can I use cherry tomatoes?

Yes! Cherry or grape tomatoes work beautifully.

Can I use black olives?

Yes, although Kalamata olives give the salad its classic Greek flavor.

Should I crumble the feta?

You can crumble it, but keeping it in cubes or larger pieces gives a more traditional presentation.

Can I make Greek salad ahead of time?

Yes. Chop the vegetables and prepare the dressing ahead of time, but keep the dressing separate until serving.

Can I add lettuce?

You can, but a traditional Greek salad generally doesn’t require lettuce.

Can I make it without feta?

Yes. Simply leave it out, although feta provides the characteristic salty, creamy flavor.

What can I serve with Greek salad?

It’s delicious alongside grilled chicken, fish, roasted vegetables, pita bread, hummus, or Mediterranean rice.

Can I use lime instead of lemon?

Yes, but lemon gives the dressing a more classic Mediterranean flavor.

 Quick Recipe Summary

Tomatoes + cucumber + pepper + red onion + Kalamata olives + feta → drizzle with lemon-oregano dressing → gently toss → enjoy fresh!