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Easy Greek Salad Recipe

An easy and classic Greek salad with fresh, crisp vegetables, smooth Feta cheese and briny olives
Prep Time20 mins
Course: Salad
Servings: 6
Author: Tricia


For the salad:

  • 1 large English cucumber, cut in half, seeded and sliced 1/4-inch thick
  • 1 green bell pepper, seeded and sliced
  • 1 pound small ripe tomatoes, quartered (I use Campari tomatoes when I can find them)
  • 1/2 red onion, sliced in half-rounds
  • 1/2 pound block feta cheese, cut into 1/2-inch cubes
  • 1 cup pitted Kalamata olives

For the dressing:

  • 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
  • 1/4 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/8 teaspoon granulated garlic garlic powder


  • Combine all the vegetables in a large serving bowl. Combine the dressing ingredients in a small jar with a lid. Shake the jar until the dressing is combined. Pour the dressing over the vegetables and allow the salad to rest at room temperature about 30 minutes for the flavors to blend before serving.


Salad is best served the day it’s made but will keep for a day or so. The vegetables wilt a little but still taste delicious