Nothing beats a bowl of crisp, colorful Greek Salad when you’re craving something light, tangy, and bursting with flavor. It’s the perfect mix of crunchy veggies, briny bites, and creamy feta that somehow tastes even better with every forkful!
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What is Greek Salad?
Greek salad, also known as horiatiki, is a traditional Mediterranean dish that brings together a medley of vibrant ingredients—no lettuce required. It’s all about juicy tomatoes, crunchy cucumbers, briny olives, and super creamy feta, all tossed in a simple yet flavor-packed dressing made with olive oil, vinegar, oregano, and a pinch of salt and pepper. The result? A fresh, balanced salad that’s savory, tangy, and incredibly satisfying.
What makes Greek salad so iconic is how each ingredient plays its part without overpowering the others. The combo of crunchy textures, rich and salty cheese, and bright acidity creates a salad that feels anything but basic. It’s a go-to for hot days, backyard spreads, and easy lunches because it checks every box—fresh, filling, and ridiculously flavorful!
Ingredients You Need
- Cherry Tomatoes – These juicy bursts of flavor add a pop of freshness that’s like a little party in your mouth. They bring sweet acidity that balances the salty and creamy elements of the salad.
- Persian Cucumbers – These cucumbers are extra crisp with tender skin, so there’s no need to peel them. They add a clean, refreshing bite that cools everything down.
- Green Bell Pepper – We love using these peppers because they add crunch and a hint of grassy sweetness that lifts the whole salad. They also give the bowl a gorgeous pop of green.
- Sliced Kalamata Olives – These deep purple beauties are full of rich, briny flavor. They pack a savory punch that pairs perfectly with the creamy feta.
- Red Onion – Onions add a subtle sharpness, but soaking them in water first takes the edge off. That way, you get flavor without overpowering the other ingredients.
- Chopped Pepperoncini Peppers – These zesty little peppers bring a tangy heat that wakes everything up. They’re the twist that takes this salad from standard to crave-worthy.
- Feta Cheese Cubes – Feta adds creamy texture and salty flavor that ties everything together.
- Olive Oil – This is the heart of the dressing. It adds richness and a smooth, silky texture.
- Red Wine Vinegar – This vinegar adds bright acidity that cuts through the richness of the feta and olive oil.
- Dried Oregano – A sprinkle of this earthy herb adds the classic Greek flair you know and love. It brings depth and a hint of warmth to the dressing.
- Sea Salt – A little salt brings out the natural flavors of each veggie. We add just enough to make everything pop without going overboard.
- Black Pepper – This gives the salad a subtle, warming spice that rounds things out. It adds just the right amount of zing to keep things interesting.
How to Make Greek Salad
- Chop and combine the veggies. Start by slicing the tomatoes, cucumbers, bell pepper, and olives. Drain the soaked onions, then add everything—including the chopped pepperoncini and feta cubes—to a large bowl.
- Whisk the dressing. In a separate bowl or jar, stir together the olive oil, red wine vinegar, oregano, sea salt, and black pepper until it’s fully blended and fragrant.
- Toss it all together. Pour the dressing over the salad and give it a good toss. Make sure every veggie is coated so the flavors can really soak in.
- Plate and serve. Spoon the salad onto plates or into bowls, and enjoy it right away while everything’s still crisp and cold.
Variations
- Protein – Toss in grilled chicken, shrimp, or chickpeas to make it an even more filling meal.
- Cheese – Try goat cheese or vegan feta if you want a different flavor or need a dairy-free option.
- Olives – If Kalamata isn’t your thing, black olives or green olives work too, just be sure they’re pitted!
- Grains – Mix in cooked quinoa or farro for a heartier, grain-based salad that still feels fresh.
- Spiciness – Add a pinch of crushed red pepper flakes to the dressing if you want a little extra heat.
- Herbs – Fresh dill or mint can be chopped and mixed in for a fresh twist.
Can I Store Leftovers?
Greek salad is best eaten fresh because the cucumbers and tomatoes can start to get soggy once they sit in the dressing.
If you do have leftovers, store them in an airtight container in the fridge and eat within a day or two for the best flavor and texture.
We don’t recommend freezing this salad, as the vegetables will lose their crunch and become watery once thawed.
Common Questions about Greek Salad
You can prep the ingredients a few hours in advance, but wait to toss it with the dressing until you’re ready to serve to keep everything crisp.
Totally. While the classic olive oil and vinegar combo is traditional, a lemon vinaigrette or even a light Greek yogurt dressing could be a tasty twist.
The salt in the dressing draws out moisture from the veggies over time. To avoid this, you can salt the cucumbers and tomatoes and let them drain before assembling.
If you’re in a pinch, sure! But making your own only takes a few minutes and tastes so much fresher.
More Veggie-Based Recipes
If you’re as sold on whipping up seriously delicious salads as we are, you’ll want to check out more of our faves!
Sweet Potato Salad with Chickpeas
Greek Salad
Ingredients
- 2 cups cherry tomatoes halved
- 1 cup Persian cucumbers sliced
- 1 green bell pepper sliced
- 1/2 cup sliced Kalamata olives
- 1/2 red onion thinly sliced and soaked in water for 10 minutes, then drained
- 1/3 cup pepperoncini peppers chopped
- 1/2 cup feta cheese cubed
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the cherry tomatoes, Persian cucumbers, green bell pepper, Kalamata olives, drained red onion, pepperoncini peppers, and feta cheese.2 cups cherry tomatoes, 1 cup Persian cucumbers, 1 green bell pepper, 1/2 cup sliced Kalamata olives, 1/2 red onion, 1/3 cup pepperoncini peppers, 1/2 cup feta cheese
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.2 Tablespoons olive oil, 1 Tablespoon red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
- Pour the dressing over the salad ingredients in the large bowl.
- Toss gently until all the ingredients are evenly coated with the dressing.
- Serve immediately as a refreshing salad.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Full of flavour and refreshing. My entire family loved it. This will become one of my regular salads. I served it with vegetable fried rice and jerk chicken. Delicious!
We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review. 😊
Xo,
Alia & Radwa
We had this salad last night to go with your Greek lemon chicken and lemon parm one pot pasta. Everyone could not stop talking about how delicious everything was. I also made the tomato burrata salad as an appetizer. I served that with warm pita bread wedges. I will definitely be making ALL of this again…SO GOOD!!!
Loved this salad and so did my family. I will definitely be making this again.
An explosion of flavors! thank you girls xxx