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This simple Greek Salad is made with fresh tomatoes, cucumbers, red onion, kalamata olives, feta cheese, and all tossed with a homemade tangy Greek dressing.
It is GREEK week on Modern Honey and I am sharing some of my favorite Greek food recipes. I just shared my go-to Greek Chicken Marinade Recipe yesterday and I love to pair the chicken with a simple Greek salad with fresh vegetables, creamy tangy feta cheese, and tossed in a herb Greek dressing.
This quick and easy salad is something we keep in the refrigerator for a quick snack or lunch with some grilled chicken. It is so simple and flavorful!
Greek Salad Ingredients:
This tomato cucumber feta salad is tossed with a homemade Greek dressing. You can also add romaine lettuce to the salad. If you add lettuce, I would suggest doubling the dressing recipe.
- Tomatoes — use grape or cherry tomatoes, cut into half lengthwise.
- Cucumbers — I suggest using a hot house cucumber but any type of cucumber work in this greek salad recipe.
- Red Onion — I suggest thinly slicing and not adding too much or it can overpower the salad.
- Feta Cheese — I love to use block feta cheese cut into squares. You can use any type of feta cheese though.
- Kalamata Olives — this adds the perfect salty briny flavor. If your local grocery store offers an olive bar, pick up some fresh olives there.
- Greek Dressing — it is so easy to whip up homemade Greek dressing made with only olive oil, red wine vinegar, garlic, oregano, fresh herbs, and salt.
- Optional: Green Peppers
How to make Homemade Greek Salad:
This is such a simple and easy recipe to throw together and is popular at potlucks.
- Start by slicing the tomatoes in half lengthwise and the cucumber into slices. I suggest thinly slicing the red onion and cutting it into small pieces. You can keep the kalamata olives whole or slice in half lengthwise. Cut the feta cheese into blocks, if using fresh feta cheese.
- Make the dressing by blending olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Taste for seasonings.
- Add the vegetables and cheese to a bowl and toss with Greek dressing until fully coated.
- Cover and chill until ready to serve.
How to store Greek Salad:
This tomato cucumber feta salad is best kept in the refrigerator in an air-tight container.
How long does it last in the refrigerator?
This salad will last about 7 days in the refrigerator. The tomatoes and cucumbers won’t be as crisp as time goes by but will be flavorful.
Substitutions:
If you don’t want to use kalamata olives, you can use green olives. There are some delicious green olives stuffed with garlic that would taste amazing as well.
If you don’t want to make your own homemade Greek dressing, you can buy store-bought Greek dressing. You can also just drizzle the Greek salad with extra-virgin olive oil, red wine vinegar, and a generous amount of salt and pepper.
Popular Greek Recipes:
Greek Chicken Gyros with Homemade Tzatziki Sauce
Greek Chicken Bowls with Tzatziki Sauce
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Greek Salad
Ingredients
- 1 lb. Cherry or Grape Tomatoes
- 1 Hot House Cucumber
- 1/4 cup Red Onion (sliced)
- 1/2 cup Kalamata Olives
- 5 ounces Feta Cheese (block cut into squares)
Greek Dressing:
- 1/3 cup Extra-Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 2 Garlic Cloves
- 1 teaspoon Oregano
- 1/2 to 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Greek Dressing:
- Blend together olive oil, vinegar, garlic, oregano, salt, and pepper. Place in refrigerator while you prepare the salad.
Greek Salad:
- Start by slicing the tomatoes in half lengthwise and the cucumber into slices. I suggest thinly slicing the red onion and cutting it into small pieces. You can keep the kalamata olives whole or slice them in half lengthwise. Cut the feta cheese into blocks, if using fresh feta cheese.
- Add the vegetables and cheese to a bowl and toss with Greek dressing until fully coated. Cover and chill until ready to serve.
- This tomato cucumber feta salad is best kept in the refrigerator in an air-tight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW! This was the best! I bought the dressing, but it tasted too sweet – used some red wine vinegar and a couple of Tbs of olive oil and that seemed to perfect it. Took it to a pig roast where there were a lot of ppl. Threw in 1 1/2 bags of romaine hearts to stretch it out. It was the first item gone! Thank you for sharing this recipe!
Just made this as an after school snack and it is phenomenal! The flavors go so well together and I will definitely be using this recipe as a go to!
YUM!!!
I just submitted my review of this salad and forgot to mention that I omitted the red onion! I don’t like uncooked onion and find that the red onion tends to take over anything it is added to…without it, made it just as good if not better!!!
I made this Greek Salad recipe for the first time for a potluck. I was nervous only because I hadn’t ever made it before. It was amazing!!! I tripled the salad since it would be for a number of people and everyone who tried it was impressed!! I had some left over and paired it with different meats…one serving, I added rotisserie chicken to it; another was sliced tri tip that I had left over; and another was pan cooked chicken strips that were seasoned with garlic, butter and parmesan cheese …all of these were amazing as toppers for this salad!!!! I didn’t realize how much salt comes out from the olives and cheese but it was just delicious! I personally don’t use a lot of salt so I added a smaller amount of salt to the dressing and it was still delicious!!! I’m so glad that this first go at a Greek Salad came out so good and was so easy to make, especially the dressing!!! It would make an amazing marinade for chicken…and I’m going to make that soon!!!
Annmarie this made my day! I am so glad that you loved this salad, and I am thrilled to hear that the others at the potluck loved it as well. Thank you so much for taking the time to leave your review and for trying out my recipe. I really appreciate it!
This has quickly become my go-to lunch! It’s so easy to make ahead and bring to work since it doesn’t get soggy like other salads. I add rotisserie chicken for some extra protein!
The best salad!!!! I wanna eat the whole bowl
This is the first Greek Salad I have ever made and holy cow, it was AMAZING!!!! I left out the onions because raw onions, I just can’t do raw onion at all!!! I made it for a potluck, so I added some spinach leaves and romaine lettuce to it and everyone loved it!!! I had left overs at home that wouldn’t fit in the big bowl that I took to the party. Needless to say, I have been enjoying it with meats on it, like sliced Tri Tip and parmesan garlic chicken! Oh soooo very good!!! I wanted to upload my photos but there was no place for it…
Love this salad. Added some lettuce and rotisserie chicken. The dressing was simple, next time I’ll make more for the extra lettuce.
This salad is my very favorite in the world and I wasn’t sure I could make it at home and love it as much as I do at our favorite Greek restaurant….but I totally surprised myself when it was not only good…..but it was even better….SO good!
And the dressing is so good I could probably drink it….it is that good! Thank you for a great recipe!