Classic Greek Salad Recipe
This Classic Greek Salad is a gorgeous celebration of Mediterranean flavors, packed with vibrant veggies, tangy dressing, and crumbly feta cheese. It’s a salad I turn to again and again, whether I’m craving something crisp and refreshing for lunch or need a trusty side for dinner. The mix of juicy tomatoes, crunchy cucumbers, briny olives, and that signature Greek cheese is pure sunshine on a plate. Best of all, you can pull it together in just about fifteen minutes—which means you don’t need a special occasion to treat yourself to this timeless taste of summer!
Ingredients You’ll Need
One of the best things about making a Classic Greek Salad is how the simplest ingredients, when combined properly, yield an unbelievably tasty dish. Each vegetable brings its own character, color, and crunch, while the dressing ties everything together for that signature Mediterranean magic.
- Romaine Lettuce (optional): Add for a heartier, more refreshing salad, or leave it out for a traditional touch.
- Cucumber: Choose firm, fresh cucumbers for maximum crunch and a cool bite.
- Tomatoes: Use ripe, juicy tomatoes or sweet cherry tomatoes for a burst of summery flavor.
- Red Onion: Thinly sliced for a zesty pop and gorgeous color contrast.
- Green Bell Pepper: Crisp, slightly sweet, and a great addition for color and crunch.
- Kalamata Olives: Briny, meaty olives are absolutely essential for that unmistakable Greek taste.
- Feta Cheese: Choose creamy feta, either crumbled or cubed, for a salty, tangy richness.
- Red Wine Vinegar: This sharp, fruity vinegar is the backbone of the classic Greek salad dressing.
- Extra Virgin Olive Oil: Good olive oil brings body, richness, and authentic Mediterranean flair.
- Dried Oregano: Aromatic oregano gives the salad a distinct, earthy depth.
- Salt: Just a touch, to pull together all the vivid flavors.
- Black Pepper: Freshly ground makes every bite more vibrant.
How to Make Classic Greek Salad
Step 1: Prepare the Vegetables
Start by chopping your cucumber, tomatoes, red onion, and green bell pepper. If you’re including romaine lettuce, give it a rough chop as well. The key here is to keep the pieces bite-sized and uniform, so each forkful gives you a little bit of everything. Place all the vegetables and Kalamata olives into a large salad bowl, ready for that fabulous Greek dressing.
Step 2: Mix the Dressing
In a small bowl (or even easier, a mason jar with a tight lid), combine the red wine vinegar, extra virgin olive oil, dried oregano, salt, and black pepper. Whisk vigorously or shake well. This step is where the magic starts—the oregano and vinegar meld with the olive oil to create an irresistible, aromatic dressing that will wake up all the veggies.
Step 3: Dress the Salad
Pour the dressing right over the bowl of vegetables and olives. Using two large spoons, gently toss everything to ensure an even coating. If you’re using lettuce, be careful not to bruise it—gentle tossing will keep every piece fresh and crisp.
Step 4: Add the Feta
Scatter the feta cheese over the top, either crumbled or in satisfying cubes. For the ultimate Greek experience, consider adding thick slabs of feta right on top. Feta is the salty, creamy crowning glory of a true Classic Greek Salad, so don’t skimp on quality here!
Step 5: Serve and Enjoy
You can serve your salad immediately or let it chill for 15 to 20 minutes in the fridge. Chilling helps the flavors meld, but if you’re impatient like me, there’s nothing wrong with diving in right away. This vivid, mouthwatering salad is ready for any table, anytime.
How to Serve Classic Greek Salad
Garnishes
A light sprinkle of extra oregano or a drizzle of good olive oil just before serving makes your Classic Greek Salad look and taste even more inviting. Some people love adding a few fresh dill sprigs or a twist of cracked black pepper for extra pizzazz.
Side Dishes
This salad truly shines next to grilled meats, juicy chicken, or flaky white fish. Scooping up the veggie-packed bites with warm pita bread or serving alongside hummus instantly transports you to a Greek taverna. It’s also the perfect partner for grain dishes like lemony rice or couscous.
Creative Ways to Present
Arrange the ingredients on a large platter instead of a bowl for a show-stopping centerpiece. You can also layer the salad in jars for picnic-friendly portions or serve it in lettuce cups for a playful handheld option at parties.
Make Ahead and Storage
Storing Leftovers
If you have extra Classic Greek Salad, store it covered in the fridge for up to two days. The veggies will soften a bit as they soak up the dressing, but the flavors intensify and it’s still absolutely delicious for a quick lunch.
Freezing
This salad isn’t a good candidate for freezing. The fresh vegetables and feta cheese don’t thaw well and may turn mushy, so enjoy it fresh or well-chilled from the fridge.
Reheating
Classic Greek Salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If your salad has been in the fridge, just let it sit out for a few minutes before serving for the best flavor.
FAQs
What makes Classic Greek Salad different from other salads?
Classic Greek Salad stands out for its use of no leafy greens (unless you add romaine), sturdy cut veggies, briny Kalamata olives, and a simple yet bold dressing. The big cubes or slabs of feta and dried oregano give it that unmistakably Greek flair.
Can I use another type Salad
If Kalamata olives aren’t available, black or green olives can be substituted, but keep in mind that their flavor is milder. For the most authentic Classic Greek Salad experience, Kalamata is best if you can find them!
Is Greek salad healthy?
Absolutely! Classic Greek Salad is loaded with fiber, vitamins, and healthy fats from the olive oil and vegetables. It’s a naturally gluten-free and vegetarian dish that’s as nourishing as it is flavorful.
Can I make this salad ahead of time?
You can prep the veggies and dressing in advance. For maximum crunch, store them separately in the fridge and toss together with the feta and dressing just before serving. This keeps everything fresh and lively.
How do I make this salad vegan?
Simply omit the feta cheese or swap it for a plant-based feta alternative. The salad will still be bursting with flavor, color, and all the goodness that makes Classic Greek Salad a star.
Final Thoughts
If you’re craving a dish that’s beautiful, quick, and bursting with flavor, you can’t go wrong with Classic Greek Salad. Give it a try and discover why this Mediterranean masterpiece is beloved all over the world—it just might become your new go-to, too!
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Classic Greek Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
This Classic Greek Salad is a refreshing and colorful mix of crisp vegetables, briny olives, and tangy feta cheese, all tossed in a simple herb-infused vinaigrette. It’s a perfect side dish for any meal or a light and satisfying lunch on its own.
Ingredients
Romaine Lettuce:
3 cups chopped,
Cucumber:
1 large cucumber sliced into half-moons,
Tomatoes:
3 medium ripe tomatoes chopped or 1 pint cherry tomatoes halved,
Red Onion:
1/2 red onion thinly sliced,
Green Bell Pepper:
1 thinly sliced,
Kalamata Olives:
1/2 cup,
Feta Cheese:
1/2 cup crumbled or cubed,
Red Wine Vinegar:
2 tablespoons,
Extra Virgin Olive Oil:
1/4 cup,
Dried Oregano:
1 teaspoon,
Salt:
1/4 teaspoon,
Black Pepper:
1/4 teaspoon
Instructions
- Combine Vegetables: In a large salad bowl, mix cucumber, tomatoes, red onion, bell pepper, and olives. Add romaine lettuce if desired.
- Prepare Dressing: In a small bowl, whisk together red wine vinegar, olive oil, oregano, salt, and pepper.
- Toss and Serve: Pour the dressing over the vegetables, toss gently, add feta cheese, and serve immediately or chill briefly before serving.
Notes
- For a more traditional version, omit the lettuce and use large tomato wedges and slabs of feta.
- This salad pairs well with grilled meats or warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
