Classic Greek Salad with Feta
Crisp cucumbers, ripe tomatoes, and sharp red onions tossed with briny Kalamata olives and creamy feta cheese. Dressed simply with extra virgin olive oil and a squeeze of lemon, this rustic Greek village salad comes together in minutes and tastes like summer on a plate.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Cut the tomatoes into large wedges and place in a large salad bowl.2.Partially peel the cucumber, leaving strips of skin, then slice into half-moons about 1 cm thick.3.Thinly slice the red onion into rings.4.Deseed the green bell pepper and slice into thin rings. - mix · ~2 min
Season the vegetables.
1.Add the cucumber, onion slices, and bell pepper rings to the bowl with the tomatoes.2.Sprinkle salt and freshly ground black pepper over the vegetables.3.Toss gently with your hands or two spoons to combine without crushing the tomatoes.TIPSalting the vegetables a few minutes before serving draws out their natural juices, creating a light, flavorful dressing. - mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.2.Add the dried oregano and whisk again until emulsified. - assemble · ~1 min
Assemble the salad.
1.Pour the dressing evenly over the seasoned vegetables.2.Scatter the kalamata olives across the top.3.Place the block of feta cheese on top of the salad.4.Drizzle a little extra olive oil over the feta and sprinkle with a pinch of oregano.TIPIn Greece, the feta is traditionally served as a whole block on top, never crumbled — guests break off pieces themselves. - serve
Serve immediately.
Bring the salad bowl to the table whole so guests can see the presentation, then toss gently just before serving. Serve with crusty bread to soak up the juices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a block of feta in brine, not pre-crumbled, for the creamiest texture and authentic presentation.
- 2Partially peel the cucumber in stripes for a classic Greek look and to reduce bitterness.
- 3Toss the vegetables with salt a few minutes before adding dressing to draw out juices and build flavor.
- 4Serve the feta as a whole slab on top—guests break off pieces, keeping the cheese creamy and intact.
- 5Make the dressing right before serving; olive oil and lemon emulsion separates if left standing too long.
- 6For the best flavor, use ripe, in-season tomatoes; out-of-season tomatoes will make the salad taste flat.
Adapt it for your goals.
High-protein
Add grilled chicken breast or chickpeas (drained and rinsed) to turn this side salad into a complete meal with extra protein and staying power.
low oilLow-oil
Reduce olive oil to 1 tablespoon and increase lemon juice to 2 tablespoons; the salt-drawn vegetable juices will still provide plenty of moisture and flavor.
veganVegan
Replace the block feta with a firm vegan feta alternative (preferably one made from tofu or almonds) and keep all other ingredients plant-based.
extra herbyExtra-herby
Add 2 tablespoons of fresh mint and 2 tablespoons of fresh dill (chopped) for a brighter, more aromatic profile that complements the feta and olives.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Extra virgin olive oil and Kalamata olives provide monounsaturated fats that support cardiovascular health and reduce inflammation.
High in Antioxidants
Tomatoes, cucumbers, and bell peppers supply vitamins A and C, as well as lycopene and beta-carotene, which help protect cells from oxidative stress.
Good Source of Bone-Supporting Calcium
Feta cheese is naturally rich in calcium and phosphorus, both essential for maintaining strong bones and teeth.
Low in Carbohydrates
This salad is naturally low in carbs and sugar, making it suitable for low-carb and diabetic-friendly eating patterns.
Frequently asked questions
A block of feta in brine stays moist, creamy, and mild. Pre-crumbled feta is often drier, saltier, and coated with anti-caking agents, which affects texture and taste.
