Name: Classic Greek Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 3 cups cucumbers, diced; 2 cups tomatoes, diced; 1 cup red onion, thinly sliced; 1 cup bell peppers (red or green), diced; 1 cup Kalamata olives, pitted; 1 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; Salt and pepper to taste

The Classic Greek Salad Recipe is a vibrant, fresh medley that instantly transports you to sunny Mediterranean days. It’s perfect whenever you crave something light yet packed with flavor—whether it’s a quick lunch or a side at your weekend barbecue. I love how the crisp veggies and tangy feta come together for a salad that feels both rustic and refreshing.

A wooden bowl filled with a colorful Greek salad on a white marbled surface. The bottom layer consists of thick, round cucumber slices in green with a slight shine. On top of that, there are bright red tomato slices and chunks scattered around. Next come rings and strips of purple-red onion spread across, mixed with yellow and red bell pepper slices adding brightness. Dark brown olives are placed evenly, some nestled between layers. White cubes and crumbles of feta cheese sit on top, sprinkled with dried seasoning and a drizzle of olive oil, giving a glossy finish. Fresh green parsley leaves are mixed throughout, adding freshness. Photo taken with an iphone --ar 1:1 --v 7 — Greek Salad, Classic Greek Salad, Mediterranean Salad, Greek Salad ingredients, healthy Greek salad

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In the Kitchen
Ingredients at a Glance
How to Make Classic Greek Salad Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

I keep coming back to this Classic Greek Salad Recipe because it’s straightforward yet incredibly flavorful. The fresh, crunchy vegetables paired with creamy feta and a bright, tangy dressing make it a crowd-pleaser every time.

Fresh Vegetables for Bright Flavor: Crisp cucumbers and ripe tomatoes bring juicy texture and balance.
Bold Olives and Feta: Kalamata olives add a salty punch, while crumbly feta rounds it out with creamy tang.
Simple Dressing: A quick whisk of olive oil, red wine vinegar, and oregano ties it all together without overpowering.
Flexible and Fast: Ready in minutes but benefits from a short chill to let flavors marry beautifully.

Ingredients at a Glance

Classic Greek Salad Recipe - Recipe Image — Greek Salad, Classic Greek Salad, Mediterranean Salad, Greek Salad ingredients, healthy Greek salad

Choosing the right ingredients makes all the difference in this Classic Greek Salad Recipe. I always look for the freshest vegetables and authentic Greek staples to capture that true Mediterranean taste.

Cucumbers: Pick firm, bright ones without soft spots for maximum crunch.
Tomatoes: Ripe and juicy, ideally vine-ripened for that perfect balance of sweetness and acidity.
Red Onion: Sliced thinly to add gentle sharpness without overpowering.
Bell Peppers: Choose red or green for extra color and a mild sweetness or fresh bite.
Kalamata Olives: Pitted and briny, these are the classic salty jewels of the salad.
Feta Cheese: Crumbled, preferably from sheep’s or goat’s milk for authentic flavor and creaminess.
Olive Oil: Extra virgin for rich, fruity depth.
Red Wine Vinegar: Adds a gentle tang that lifts the entire salad.
Oregano: Dried is traditional and gives that unmistakable herby note.
Salt and Pepper: To taste and balance all the flavors.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Classic Greek Salad Recipe

Step 1 — Prep and Combine Fresh Veggies

Start by dicing 3 cups of cucumbers and 2 cups of ripe tomatoes into bite-sized pieces. You'll also thinly slice 1 cup of red onion and dice 1 cup of bell peppers. Toss all these colorful veggies into a large bowl along with 1 cup of pitted Kalamata olives. Notice the bright mix of reds, greens, and purples — it’s already a feast for the eyes!

Step 2 — Add the Feta Cheese

Generously crumble 1 cup of feta cheese over the top of your veggies. Don’t worry about perfect size chunks—crumbly bits melt into the salad for that creamy, salty contrast. I like to leave the feta on top before tossing so it looks inviting and fresh when served.

Step 3 — Whisk and Drizzle the Dressing

In a small bowl, whisk together ¼ cup of fruity extra virgin olive oil, 2 tablespoons of tangy red wine vinegar, 1 teaspoon dried oregano, and a pinch of salt and pepper. The dressing should be well emulsified but still light enough to drizzle. Pour it evenly over the salad for a balanced coating without sogginess.

Step 4 — Toss Gently and Serve

Carefully toss the salad, stirring gently to combine everything without breaking up the feta too much. You’ll notice the fresh veggies glisten with the zesty dressing—this is the moment it all comes together. Serve immediately, or for an even deeper flavor, refrigerate for 30 minutes to let the ingredients marry beautifully.

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Things to Remember

There are a few little details that make this Classic Greek Salad Recipe shine every time. Keep your veggies fresh and properly chopped, don’t overdress, and respect the balance between salty feta and the sweet, crisp crunch of the vegetables.

Doneness Cue: Vegetables should stay vibrant and crisp, avoid letting them get soggy.
Temperature Trick: Chill the salad for about 30 minutes before serving for melded flavors.
Make-Ahead Move: Prepare all ingredients ahead, but toss and dress right before serving.
Common Pitfall: Using too much dressing can overwhelm the delicate balance you want here.

Ways to Serve It

Finishing Touches

To finish your Classic Greek Salad Recipe, sprinkle a little extra oregano or a few fresh mint leaves for brightness. A drizzle of lemon juice over the top just before serving adds a zesty lift if you like a tangier profile. I also sometimes add a few capers for a briny pop—little extras really make a difference here.

Plays Well With

This salad pairs wonderfully with grilled seafood, roasted chicken, or pita bread dipped in hummus. I often enjoy it alongside garlic lemon chicken for a balanced meal filled with fresh and savory notes. The crisp veggies add a refreshing counterpoint to richer dishes.

Simple Plating Upgrades

For a quick upgrade, serve the salad on a rustic wooden board topped with extra feta chunks and a few olive branches for ambiance. Use a wide, shallow bowl to showcase the colors and textures. A sprinkle of toasted pine nuts or chopped fresh parsley adds texture contrast and a pop of green.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftovers in an airtight glass container and keep refrigerated for up to 2 days. The salad holds its crispness well if you keep the dressing separate or plane to give it a quick toss before eating. Texture may soften slightly over time but the flavors remain delicious.

Freezing Tips

This Classic Greek Salad Recipe doesn’t freeze well due to the fresh veggies and cheese texture. I recommend enjoying it fresh for best quality, as freezing can make cucumbers and tomatoes watery and mushy upon thawing.

Reheating Classic Greek Salad Recipe Without Drying Out

Because this salad is best served cold and fresh, reheating isn’t typical. If you want gently warmed veggies, remove the feta and olives first, warm the salad lightly in a skillet, then reintroduce the cheese at serving. But honestly, fresh is best!

Frequently Asked Questions

Can I use other types of cheese in this Classic Greek Salad Recipe?

Feta is traditional and lends the classic tangy, salty flavor essential to this salad. However, if you prefer, a crumbly goat cheese or a mild ricotta salata can work as alternatives, though the flavor profile will shift.

Is this salad best served immediately or can it sit for a while?

While serving immediately ensures maximum crispness, letting it sit refrigerated for 30 minutes helps the dressing meld with the veggies and enhances the overall taste without sacrificing texture.

Can I substitute the Kalamata olives for another kind?

Kalamata olives bring a unique briny, rich flavor that defines the salad, but you can swap in other olives like Castelvetrano or green olives if desired. Just choose ones with good flavor and pitted for ease.

What’s the best way to chop the vegetables for this salad?

Uniform, bite-sized pieces work best for easy eating and a balanced mouthful. Thinly slice the onions to soften their bite, and dice the cucumbers and tomatoes into roughly equal sizes for an appealing texture mix.

Final Thoughts

This Classic Greek Salad Recipe has become one of my favorite quick, fresh dishes — perfect whenever life calls for something simple yet memorable. The harmony of crisp vegetables, salty olives, creamy feta, and zesty dressing makes it a timeless crowd-pleaser. I hope you enjoy bringing a bit of sunshine to your table with every bite.

Full Printable Recipe