Authentic Greek Salad Recipe with Feta, Cucumber and Olives

Easy and delicious Healthy Greek Salad made with fresh tomatoes, crisp cucumbers, red onion, bell pepper, kalamata olives and feta cheese all tossed with a bright lemon vinaigrette!

This Healthy Greek Salad is one of those recipes I make on repeat. It’s crisp, refreshing, and perfect for lunches or as a light dinner, especially in warm weather. The combination of crunchy vegetables, juicy tomatoes, briny kalamata olives and creamy feta, all brightened with a lemony vinaigrette, makes this salad a crowd-pleaser and a great summer side dish.

There’s no lettuce in the traditional version because these vegetables provide plenty of texture on their own, but you can add chopped romaine to bulk it up and introduce more leafy greens. Optional additions that work beautifully include diced avocado for creaminess, a protein such as chickpeas or grilled chicken to make it a main course, or pepperoncini for a tangy, slightly spicy kick like some classic Greek salads.

Greek Salad Ingredients

• Tomatoes – Grape or cherry tomatoes work best because they’re less watery than large slicing tomatoes. Halve them for bite-sized pieces.
• Cucumbers – Mini or English cucumbers are ideal; they’re crunchy and hold up well. No need to peel unless you prefer to.
• Red onion – Thinly sliced for a sharp, pungent contrast to the other veggies.
• Bell pepper – Green bell pepper adds a crisp, fresh note, though any color works. Cut into small or medium chunks depending on preference.
• Kalamata olives – Pitted olives are easiest to eat; leave them whole or halve them.
• Feta cheese – Cut into 1/2-inch cubes or crumble over the salad for creamy, salty flavor.
• Seasoning – A pinch of dried oregano and dried basil enhances the Mediterranean profile.
• Greek salad dressing – A bright lemon vinaigrette of olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard and oregano ties the salad together.

Homemade Greek Salad Dressing

A good dressing makes this salad sing. For a classic Greek-style vinaigrette, whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, dried oregano and a touch of dried basil. The lemon and garlic brighten the dressing, while the mustard helps emulsify and thicken it slightly.

To prepare the dressing, combine all the ingredients in a small bowl or a jar and whisk or shake until smooth. Store the dressing in a sealed container in the refrigerator for up to 5 days; it tastes best when made fresh or allowed to rest a few hours so the flavors meld.

How to Serve Greek Salad

This salad is versatile: serve it as a light meal or a side. Here are a few serving ideas to try:

• Turn it into a main dish by mixing in a protein like grilled chicken or chickpeas. Marinate the chicken in the dressing for extra flavor.
• Serve it alongside grilled meats or kebabs for a classic Mediterranean plate.
• Add diced avocado to make it creamier and more filling.
• Use the salad as a filling for wraps or gyros and top with a dollop of tzatziki or plain yogurt.
• Pair it with pizza, sandwiches, or soups as a fresh, tangy side.

More Greek-Inspired Recipes

• Greek Chicken Kabobs
• Mediterranean Chicken Meatballs
• Mediterranean Chopped Salad
• Homemade Tzatziki Sauce
• Classic Greek Salad Dressing

More Salads You’ll Love

• Chinese Chicken Salad
• Strawberry Spinach Salad with Poppy Seed Dressing
• Roasted Sweet Potato, Quinoa and Kale Salad
• Chili-Rubbed Salmon with Summer Corn Salad
• Roasted Chickpea Kale Salad with Tahini Dressing

Hope you enjoy this Healthy Greek Salad. If you try it, please leave a rating and share your recreation on Instagram using the hashtag #eatyourselfskinny — I love seeing your photos and adaptations!