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Make My Greek Salad Recipe Like They Do In Greece
I just got back from a trip to Greece with my family, and there is no dish I will miss more than the bright, fresh Greek salad at every single place we went. They make it a lot like I do at home, but somehow the produce in the Mediterranean Just. Tastes. Better.
I first learned how to make this salad the authentic way from the Greek immigrant owner of a restaurant I worked at in college, and this Greek salad recipe is how I’ve been making it ever since. Here’s why:
- Fresh, simple ingredients – Juicy tomatoes, crisp cucumbers, briny olives, tangy feta… it’s the Mediterranean on a plate. And unlike the Greek salad recipes some U.S. restaurants offer, I don’t add lettuce or other greens. They don’t in Greece, either.
- Quick and easy – I can whip this up in 15 minutes flat. The Greek salad dressing (from my first cookbook actually!) is super quick, but I often keep a batch ready to go to make it even faster.
- Goes with everything – While I love this salad with Mediterranean recipes the most, this is also a perfect side for basics, like chicken drumsticks or my favorite halibut recipe.
With tomatoes and cucumbers at their peak right now, there’s no better time to enjoy this fresh Greek salad. Make it with me for a taste of Greece at home!
Reader Review
“I made the dressing ahead so it made it even quicker to throw together and gave the dressing flavors time to mingle and bloom. I added some cooked, chopped chicken that I just added on top for a complete meal on a 100 degree day. No cooking involved. Absolutely delicious. Will definitely be making it again.” –Diane
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Greek Salad Ingredients
Here I explain the best ingredients for my Greek salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Tomatoes – I prefer to make my Greek salad with grape tomatoes or cherry tomatoes, because there’s less chopping and they’re a little sweeter. Larger tomatoes cut into large chunks work, though.
- Cucumbers – Cut them into half moons or quarter moons, depending on their size. If you’ve made my creamy cucumber salad or cucumber onion salad, you know I recommend Persian cucumbers for their sweetness and less seeds. In Greece, we ate a few other types not commonly found in the U.S.
- Red Onions – Slice them thinly, so their flavor doesn’t overpower a single bite. I’ve had Greek salads without them too, so feel free to skip if you’re not a fan. On the island of Crete, we had a version that had green bell pepper instead.
- Olives – I’m partial to kalamata olives and that’s what they usually put in Greek salad in the Mediterranean, but feel free to use green or black. I buy them pitted for less effort.
- Feta Cheese – Feta is the classic, but in Crete I had a version with mizithra. That’s a goat cheese and mountain goats are everywhere there!
- Dressing – I make my own Greek dressing with extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, sea salt, and black pepper. I’ve also poured on lemon vinaigrette instead when I had some to use up. If you want to make it even simpler, you can just use EVOO by itself with salt and pepper, which I saw a lot in Greece.
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My Recipe Tips
- Mix the Greek salad gently. The tomatoes and olives are delicate, plus the feta tastes better if there are some pieces intact.
- You can add the feta with the veggies or at the end. I combined the feta with the vegetables in the steps and pictures above, but later found that it stays together better if you add it after tossing the veggies with the dressing first.
- Want to add greens? The Greeks don’t add lettuce or other greens to Greek salad, which is always a surprise to many Americans, compared to our salads here in the states. I usually don’t either, but feel free to add romaine lettuce or other greens. You’ll need more dressing.
- You can chop the vegetables and make the dressing in advance. I often store the Greek salad ingredients in separate airtight containers in the refrigerator for 2-3 days, away from the dressing. The dressing will keep for up to 1 month in the fridge.
- If you make the dressing ahead, I recommend whisking right before you pour. It separates as it sits. And if you keep it in the fridge, it tends to solidify so bring it to room temperature first.
Greek Salad (Fresh, Easy Recipe)
By
Make my easy Greek salad recipe with fresh ingredients: tomatoes, cucumbers, olives, onions, and feta cheese. Bursting with flavor!
Instructions
[ See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Make the Greek salad dressing here.
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In a large bowl, combine the tomatoes, cucumbers, kalamata olives, red onions, and feta cheese.
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Pour the dressing over the Greek salad and toss to coat.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get a nice texture, an option to add greens, and make ahead notes.
- Storage: If you have leftovers of a fully dressed salad, they might last a day or so in the fridge.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Greek Salad Recipe
Main Dish Pairings
I usually serve this Greek salad recipe either with Mediterranean-inspired mains or simple basics. Try it with any of these proteins for a healthy dinner, and add my Greek lemon potatoes or baked feta to make your meal more filling!
- Seafood – My go-to for a fast, light meal is baked salmon. If you want to take it up a notch, try my parmesan crusted salmon or shrimp saganaki.
- Chicken – Try my Mediterranean chicken thighs, marinated Greek chicken, or if it’s nice outside, grilled chicken kabobs.
- Pork – My souvlaki recipe brings me right back to Greece! But you can’t go wrong with simple air fryer pork chops.
- Lamb – I almost always make this Greek salad when we have lamb chops or lamb shoulder chops, and definitely with gyros.
32 Comments
Abigail Raines
0This is everything I want in a Greek salad – easy to make and full of delicious flavors! Perfect for any summer get together and even beyond!
Taryn
0We really enjoyed this salad.