This authentic Greek Salad is packed with fresh tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta, all drizzled with a simple olive oil and herb dressing. It comes together in minutes and is perfect as a light side dish or a satisfying summer meal!
This is the Greek salad I make on repeat.
I've had many Greek salads in my life, but when we visited Greece last year I loved seeing most restaurants serve it exactly like this–big chunky vegetables and a whole pieces of feta placed right on top! It's so beautiful and delicious! I immediately knew I'd be making it just like this from now on, so it feels truly authentic and special.
Pro tip: the block of feta gets sliced in half, leaving you with two, thin halves. You can save the other half for serving on gyros, or whatever you're eating the salad with, or use it to make my whipped feta dip.
Don't miss my other salad recipes, like Burrata Salad, Mediterranean Tuna Salad, Cucumber Onion Salad, Caprese Salad, and Cold Noodle Salad!
How to make Greek Salad:
Combine: Add tomatoes, cucumber, onion, bell pepper and kalamata olives to a large bowl. Drizzle with half of the olive oil and some red wine vinegar and toss to combine.
Serve: Place the feta block right on top of the salad, then drizzle with more olive oil, and a sprinkle of oregano and salt and pepper. Enjoy immediately.
Greek Salad
Equipment
Ingredients
- 4 ripe tomatoes , cut into wedges
- 1 large cucumber , peeled and sliced into thick half-moons
- 1/2 red onion , sliced
- ½ of a green bell pepper , sliced
- 1 cup kalamata olives , whole, pitted
- 4 oz block of Greek feta cheese*
- 1/4 cup extra virgin olive oil
- 1-2 Tablespoons red wine vinegar , to taste
- 1 teaspoon dried oregano
- sSalt and black pepper , to taste
Instructions
- Prep Veggies: Add tomatoes, cucumber, onion, bell pepper and kalamata olives to a large bowl.4 ripe tomatoes, 1 large cucumber, 1/2 red onion, ½ of a green bell pepper, 1 cup kalamata olives
- Add Dressing: Drizzle with half of the olive oil and some red wine vinegar and toss to combine.¼ cup extra virgin olive oil, 1-2 Tablespoons red wine vinegar
- Serve with the feta block right on top of the salad then drizzle with more olive oil, and a sprinkle of oregano and salt and pepper.4 oz block of Greek feta cheese*, 1 teaspoon dried oregano, sSalt and black pepper
Notes
Nutrition
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