Easy Greek Salad

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This is an easy side dish we make all year long and one of my all time favorite salads!

This Greek salad recipe is packed full of fresh cucumbers and tomatoes, crisp bell pepper, feta cheese, and olives, and dressed in a quick zippy vinaigrette.

It makes a great lunch or is perfect served alongside almost any meal.

Greek salad in a white bowl with salad servers and a striped towel

A Favorite Side Salad

  • Stays fresh for days: No lettuce means this Greek salad recipe won’t wilt, making it a great choice for meal prep, picnics, and potlucks.
  • Versatile: Add a hearty grain or your go-to cooked and cooled pasta with a bit of extra dressing.
  • Make it a meal: Top it with some protein to make it a meal; try grilled chicken or shrimp.
  • A meal prep favorite: Plan ahead for a week’s worth of wholesome, low-cal lunches. Lay it atop a bed of Romaine, quinoa, or even some flavorful beans.
  • An easy crowd-pleaser: Its bright, fresh flavors and crisp texture will have everyone asking for seconds. Plus, it’s quick to toss together.
Tomatoes , cucumber , pepper , onion , oil , feta , olives and ingredients to make Tuna Egg Salad with labels

Greek Salad Ingredients

  • Tomatoes are a staple in this salad. Choose any variety of fresh ripe tomatoes. If prepping ahead, Roma tomatoes or grape tomatoes hold up well.
  • Cucumbers and bell pepper are all about the crunch and freshness. We use green bell pepper but add whatever color you’d like. There is no need to peel the cucumber.
  • Red Onion adds a punch of flavor. To reduce the bite a little bit, soak the slices in cold, salted water if you’d like.
  • Olives Kalamata olives add great flavor to this recipe. If you aren’t a fan, you can leave them out of this recipe or try swapping them for black olives, green olives, or capers!
  • Feta Cheese – Greek salad isn’t the same without cheese. A traditional Greek salad serves the feta cheese in a large slice on the salad, however we like to crumble it to get the salty flavor in every bite.
Greek Salad dressing

Greek Salad Dressing

Greek salad dressing should be very simple, this allows you to really taste the fresh veggies.

The recipe below dresses the salad with a very simple mixture of oil, red wine vinegar, and fresh lemon juice with a sprinkle of oregano.

If you have a bottle of Greek salad dressing you can use that too but in this mixture, we prefer the simple fresh dressing.

Feeling Fancy? If you have fresh herbs on hand, like oregano, parsley, or fresh dill, sprinkle a little bit on top.

ingredients in a bowl to make Greek Salad

How to Make Greek Salad

  1. Chop the vegetables into large chunks.
  2. Place the dressing in a jar and shake well (per the recipe below).
  3. Toss and garnish with feta & parsley, if desired.

PRO TIP: For more flavor, let the salad chill for a few hours or overnight in the fridge. This allows the flavors to blend together!

Greek salad in a bowl on a grey counter

Storing Greek Salad

Keep leftover Greek salad in a covered container for up to 4 days. Add some fresh veggies and a sprinkle of feta cheese to make it as good as new!

Fresh Veggie Salads

Did you enjoy this Greek Salad? Be sure to leave a rating and a comment below!

A Greek salad in a while bowl with feta on top

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Greek Salad

This fresh Greek salad recipe is a simple combination of fresh veggies, olives, and feta tossed in a fresh and easy dressing.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes


  • 5 Roma tomatoes chopped, about ¾ lb
  • 1 long English cucumber chopped
  • 1 green pepper chopped
  • ½ small red onion thinly sliced or diced
  • ¼ cup pitted Kalamata olives (or black olives)
  • 4 ounces feta cheese cut or crumbled
  • parsley for garnish chopped, optional


  • cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ lemon juiced, about 1 tablespoon
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon dried basil leaves
  • ½ teaspoon Kosher salt and black pepper to taste
  • 1 pinch sugar optional
  • Combine all dressing ingredients in a small bowl and mix well or shake in a jar.

  • In a large bowl, combine tomatoes, cucumber, green pepper, red onion, and olives.

  • Pour the dressing over the salad and toss well to combine.

  • Add feta cheese and garnish with parsley if desired.

Bottled Greek dressing can be used if desired.

We like Roma tomatoes as they hold up well in this salad but any tomatoes will work. 

This salad will keep for up to 4 days in the fridge. If desired, store the dressing separately and add when serving.

I usually start the salad by slicing the onion and soaking it in a bit of salted ice water. This is optional but will soften the flavor.

The feta cheese can be served sliced or crumbled over the salad. 

Calories: 146 | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 377mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

See more posts by Holly

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