Best Greek Salad Recipe
A crisp and bright Greek salad featuring crunchy vegetables, briny olives, and creamy feta, perfect for summer meals, potlucks, or a quick healthy lunch.
I make this Greek salad more times than I can count during summer — it’s crisp, bright, and the kind of side that turns a rushed weeknight into something a little more memorable. It’s perfect for patio dinners, potlucks, or when you want a quick, healthy lunch. If you like a fresh finish on your meals, try it before something sweet, like a light jello fluff dessert to keep the whole meal balanced and refreshing.
Why you’ll love this dish
This Greek salad hits the sweet spot between crunchy vegetables, briny olives, and creamy feta. It’s quick to toss together, makes great leftovers, and is naturally vegetarian and low-carb. It also scales easily: double it for a barbecue, or halve it for a solo lunch. Fresh lemon and apple cider vinegar give the dressing a bright lift that cuts through the saltiness of the olives and feta — no heavy mayo or cream needed.
What makes it special: this version uses grape tomatoes for a sweeter pop, Kalamata olives for authentic Mediterranean flavor, and a mustard-lemon vinaigrette that emulsifies into a silky coating. It’s both rustic and composed, so it works for casual weeknights and more formal spreads.
How this recipe comes together
Before you start, expect a 10–15 minute prep and zero cooking. Dice, halve, and slice the vegetables; crumble the feta; whisk a tangy dressing and drizzle. The key steps are: (1) prep everything and keep it chilled; (2) emulsify the dressing so it coats evenly; (3) toss gently so the tomatoes don’t burst. This salad is all about texture and balance — aim for even pieces so each bite has cucumber, tomato, onion, olive, and feta.
Gather these items
- 1 large cucumber, diced (English cucumber works well; seed if very watery)
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled
- ⅓ cup red apple vinegar
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- Salt and pepper, to taste
Notes and substitutions: swap red apple vinegar for apple cider vinegar if that’s what you have. Use shallot instead of red onion for a milder bite. For a dairy-free version, skip feta and add toasted pine nuts or chickpeas for richness.
Directions to follow
- Prepare the vegetables: dice the cucumber, halve the grape tomatoes, dice the green bell pepper, and thinly slice the red onion. Place all vegetables and the halved Kalamata olives in a large mixing bowl.
- Add the feta: crumble 4 ounces of feta over the vegetables and give everything a gentle stir so it starts to mingle.
- Make the dressing: in a small bowl, whisk together ⅓ cup red apple vinegar, the juice of one lemon, 1 teaspoon Dijon mustard, 2 minced garlic cloves, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Emulsify: while whisking continuously, slowly pour in ½ cup olive oil until the dressing thickens and combines into a smooth emulsion.
- Dress the salad: drizzle the vinaigrette over the salad. Toss gently with a large spoon or salad servers until every piece is lightly coated. Taste and adjust salt and pepper.
- Serve immediately or chill for up to 15–20 minutes to let flavors meld.
Key Ingredients
This salad leans on a few stars: ripe grape tomatoes for sweetness, Kalamata olives for briny depth, and feta for creamy salt. The vinaigrette uses both lemon and red apple vinegar to give a layered acidity, and Dijon helps bind the oil and acid into a silky dressing. Using good-quality olive oil makes a noticeable difference.
01Ingredients
Vegetables
Dressing
02Method
- Preparation
- Dressing
- Assembly
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0 OF 6 DONE03Recipe notes
- 01Swap red apple vinegar for apple cider vinegar if that's what you have. Use shallot instead of red onion for a milder bite. For a dairy-free version, skip feta and add toasted pine nuts or chickpeas for richness.
- 02Per serving: 10g net carbs, 6g protein, 35g fat, 380 calories. Calculated from the ingredient list.
04Nutrition
Per serving- Calories
- 380
- Protein
- 6G
- Net carbs
- 10G
- Fat
- 35G
- Fiber
- 3G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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How to plate and pair
Serve the salad in a shallow bowl so the dressing can pool and each forkful gets a mix of ingredients. For a fuller meal, try it alongside grilled lamb, roasted chicken, or a warm grain like farro. It also pairs beautifully with a hearty soup — for instance, I’ll sometimes place it next to the best-ever one-pot lasagna soup for a comforting dinner that’s bright and balanced.
Storage and reheating tips
This salad is best eaten within 24 hours. Store leftovers in an airtight container in the refrigerator. Note: the vegetables will soften as they sit, and the dressing will draw out water from the tomatoes and cucumber. To revive leftovers, drain any excess liquid and add a squeeze of fresh lemon and a drizzle of olive oil before serving. Do not freeze this salad — the texture will degrade on thawing.
Creative twists
- Make it a grain salad: add cooked farro, quinoa, or orzo for a heartier side.
- Add proteins: grilled shrimp, sliced grilled chicken, or chickpeas turn it into a main course.
- Mediterranean spin: stir in capers, roasted red peppers, or a handful of arugula.
- Vegan option: swap dairy feta for a store-bought vegan feta or add roasted pistachios for richness.
FAQ
How long will this salad stay fresh?
A: Best eaten within 24 hours in the refrigerator. Expect textural changes after that — especially softer tomatoes and cucumbers.
Can I make the dressing ahead of time?
A: Yes. The dressing keeps in the fridge up to one week. Bring it to room temperature and re-whisk or shake before using.
Is this salad suitable for meal prep?
A: Partially. Chop the vegetables and store them dry in separate containers. Keep the dressing in its own jar and toss just before eating to maintain crunch.
Can I omit garlic or substitute it?
A: You can omit raw garlic if sensitive; a pinch of garlic powder or a small clove of roasted garlic offers milder flavor.
Is Kalamata necessary?
A: Kalamata olives provide a classic flavor, but you can substitute green olives or Castelvetrano for a milder, buttery olive.
Conclusion
This Greek salad is a dependable, bright dish you can rely on all summer long — quick to assemble, flexible with substitutions, and full of Mediterranean flavor. For more ideas, check out Love and Lemons Greek Salad recipe and my Greek Bean Salad.
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