Greek Salad Recipe with Feta, Olives and Cucumber

Easy and delicious Healthy Greek Salad made with ripe tomatoes, crisp cucumbers, red onion, bell pepper, Kalamata olives and feta cheese, all tossed in a bright lemon vinaigrette.

This Healthy Greek Salad is one of those recipes I make again and again. It’s refreshing, crunchy, and perfectly suited for warm weather lunches or light dinners. The combination of juicy tomatoes, crisp cucumbers, sharp red onion, crunchy bell pepper, briny Kalamata olives and creamy feta, finished with a lemon-forward Greek vinaigrette, delivers classic Mediterranean flavor with minimal fuss. It’s simple to prepare, travels well for picnics and potlucks, and always gets rave reviews.

Greek Salad Ingredients

Use the freshest produce you can find. Small tomatoes and mini or English cucumbers hold up well and keep the salad from becoming watery.

• Tomatoes – 1 pint grape or cherry tomatoes, halved (they’re less watery than large slicing tomatoes)
• Cucumbers – 1 English cucumber (or 2 mini cucumbers), chopped; no need to peel if the skin is tender
• Red onion – 1/2 cup thinly sliced for a bright, slightly sharp bite
• Bell pepper – 1 green bell pepper, seeded and chopped (any color works)
• Kalamata olives – 1/2 cup pitted, halved or left whole
• Feta cheese – 1/2 cup, either cubed or crumbled
• Seasoning – dried oregano and dried basil to taste
• Greek salad dressing – a lemony vinaigrette made with olive oil, red wine vinegar, lemon juice, Dijon, garlic and oregano (recipe below)

Homemade Greek Salad Dressing

A great dressing makes this salad shine. For a classic, bright Greek-style vinaigrette whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano and dried basil. The lemon lifts the flavors and the mustard helps emulsify the dressing so it coats the vegetables evenly.

To prepare: combine all dressing ingredients in a bowl and whisk until blended, or shake them in a mason jar until emulsified. Store in the refrigerator in a sealed container for up to 5 days; it’s best used fresh but keeps well for several days. If you can, make the dressing a few hours ahead to let the flavors meld.

How to Serve Greek Salad

This salad works as a light meal by itself or as a versatile side. Here are some serving ideas and simple ways to amplify it:

• Turn it into a mains salad by adding a protein such as grilled chicken, shrimp or chickpeas. Marinating chicken in the dressing before grilling deepens the flavor.
• Add diced avocado for creaminess and extra richness.
• Serve alongside grilled meats, kebabs or roasted fish for a Mediterranean-style plate.
• Use it as a filling for wraps, gyros or pita sandwiches and top with a spoonful of tzatziki for a cool finish.
• Pair it with pizza, sandwiches or simple soups as a bright, crunchy side.

Variations and Add-ins

Customize this salad to suit your tastes: add pepperoncini for a tangy bite, swap in cucumber ribbons for a different texture, or include toasted pine nuts for crunch. For a heartier version, toss in cooked farro, quinoa or orzo to make a grain salad suitable for packing to work or school.

Ingredients (Detailed)

• 1 pint grape or cherry tomatoes, halved
• 1 English cucumber, chopped
• 1 green bell pepper, seeded and chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup feta cheese, cubed or crumbled

For the dressing

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

Instructions

1. Make the dressing: In a medium bowl or mason jar, whisk or shake together olive oil, red wine vinegar, lemon juice, Dijon, minced garlic, oregano, basil, salt and pepper until smooth and slightly creamy. Refrigerate until ready to use.
2. Prepare the vegetables: Chop the tomatoes, cucumber, bell pepper and red onion so the pieces are roughly the same size for even bites and an attractive presentation. Combine them in a large mixing bowl with the olives.
3. Toss and serve: Just before serving, drizzle the dressing over the salad and gently toss to coat everything. Add the feta cubes or crumbles and toss again gently. Adjust seasoning with extra herbs, salt or cracked black pepper if needed.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. If you plan to keep it longer or want the vegetables to stay crisp for packed lunches, store the dressing separately and add it just before eating.

Nutrition

Approximate nutrition per serving (1/4 of salad): 230 kcal, Carbohydrates 11.6 g, Protein 4.1 g, Fat 19.4 g, Saturated Fat 4.8 g, Sodium 488 mg, Fiber 2.1 g, Sugar 5 g. Nutrition is an estimate and should be used as an approximation.

If you make this Healthy Greek Salad, please share your photo and tag it with the hashtag #eatyourselfskinny so others can enjoy your version. Enjoy!