Greek Salad
A crisp, refreshing Mediterranean classic that lets simple, sun-ripened ingredients shine. Juicy tomatoes, cool cucumber, and briny olives mingle with creamy feta in a bright lemon-oregano dressing. No lettuce, no fuss — just the clean, bold flavors of a Greek summer table.
For 4 servings
- prep · ~8 min
Prep the vegetables.
1.Wash all produce thoroughly. Cut the tomatoes into large wedges.2.Partially peel the cucumber, leaving strips of skin for texture. Halve lengthwise and slice into 1/4-inch thick half-moons.3.Thinly slice the red onion and slice the green bell pepper into rings. - assemble · ~2 min
Assemble the salad base.
Arrange tomato wedges, cucumber slices, onion slices, and bell pepper rings on a large serving platter or shallow bowl. Scatter the kalamata olives over the vegetables.
TIPUse a wide, shallow platter so the ingredients stay visible — Greeks build the salad in layers, not a deep bowl. - garnish · ~1 min
Add the feta cheese.
Place the whole block of feta cheese on top of the vegetables. Do not crumble it — traditional Greek salad is served with a slab of feta resting proudly on top.
- mix · ~1 min
Make the dressing and season.
1.In a small bowl, whisk together 3 tablespoons extra virgin olive oil and 1 tablespoon red wine vinegar.2.Drizzle the dressing evenly over the salad.3.Sprinkle 1 teaspoon dried oregano, a pinch of salt, and a pinch of black pepper over everything.TIPSeason the feta block directly with a little extra oregano — it absorbs the herby flavor beautifully. - serve
Serve immediately.
Bring the platter to the table whole. At the table, break the feta into large chunks with a fork and toss gently to combine. Serve with crusty bread to soak up the juices.
TIPDon't toss before serving — the salad looks stunning with the feta block intact and the dressing pooled beneath.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the ripest, in-season tomatoes you can find — they are the heart of the salad.
- 2Partially peel the cucumber in stripes for a nice contrast of texture and color.
- 3Slice the red onion paper-thin so it softens without overpowering the other ingredients.
- 4Keep the feta in one block on top until serving to prevent it from breaking into mush.
- 5Drizzle the dressing over the veg, then let the salad rest 5 minutes before serving to meld the flavors.
- 6Serve with crusty bread or pita to mop up the herb-infused juices and olive oil left on the platter.
- 7Store leftovers without dressing; add a splash of vinegar and oil just before serving again.
Adapt it for your goals.
Protein-packed
Add grilled chicken, chickpeas, or canned tuna for a heartier meal. The Mediterranean flavors pair well, and extra protein makes it a complete main course.
veganVegan
Omit the feta and swap in marinated tofu or a thick cashew cheese. The rest of the salad is already plant-based, so this keeps the spirit of the dish while accommodating a vegan diet.
low oilLow-oil
Reduce olive oil to 1 tablespoon and add a splash of lemon juice for extra moisture. Ideal for a lighter, lower-calorie version that still has fresh, bold flavor.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes provide lycopene, a powerful antioxidant that may support heart health and reduce inflammation. Cooking enhances absorption, but raw wedges still deliver a good dose.
Source of Bone-Supporting Calcium
Feta cheese contributes calcium and phosphorus, important for maintaining strong bones and teeth. One serving offers a significant portion of your daily needs.
High in Heart-Healthy Fats
Extra virgin olive oil is loaded with monounsaturated fats and polyphenols, which help lower bad cholesterol and reduce oxidative stress.
Hydrating and Low in Calories
Cucumber is over 95% water, making the salad refreshing and hydrating while keeping the calorie count low for the volume of food.
Frequently asked questions
Traditional Greek salad (horiatiki) is a farmer's salad — it uses just vegetables, olives, and feta. Lettuce would add wateriness and dilute the bold flavors of the tomatoes and olive oil.
