Classic Greek Salad

Growing up, I remember lunches at the family machine shop with my Greek grandfather and uncle. In the middle of clanking tools and airplane parts, we’d take a break with a salad so fresh, so simple—it was always cucumbers, tomatoes, and a splash of vinegar and oil. Today, I’m sharing that timeless flavor with a recipe that brings my Greek roots right into your kitchen.

This Greek salad is no-fuss, vibrant, and so satisfying. It’s one of those dishes that doesn’t rely on anything fancy, just crisp vegetables, salty olives and feta, and a punchy dressing that ties it all together. Perfect for potlucks, family dinners, or a quick, healthy lunch.

Short Description

Classic Greek Salad is a crisp, colorful mix of cucumbers, tomatoes, red onion, Kalamata olives, bell pepper, and creamy feta, tossed with a tangy dressing of olive oil, herbs, and lemon. It’s a perfect side or light main course for any time of year.

Ingredients

Salad Ingredients:

• 1 large English cucumber, sliced or halved into half-moons
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 2 medium tomatoes, cut into wedges
• 1 bell pepper, chopped (any color)
• 7 oz feta cheese, crumbled (reserve some for garnish)

Dressing Ingredients:

• 1/4 cup extra virgin olive oil
• Zest of 1/2 lemon
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 2 tbsp chopped fresh oregano (or 1 tbsp dried)
• 2 tbsp red wine vinegar
• 2 tsp honey mustard
• Juice of 1/2 lemon (about 2 tbsp)
• Salt, to taste

Tools & Equipment

• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or jar with lid (for shaking dressing)
• Knife and cutting board

Step-by-Step Instructions

Step 1: Chop cucumber, onion, olives, tomatoes, and bell pepper into bite-size pieces. Add them to a large mixing bowl.

Step 2: Crumble the feta over the vegetables, reserving some for garnish. Lightly toss everything together.

Step 3: In a small bowl or jar, combine olive oil, lemon zest and juice, thyme, oregano, red wine vinegar, and honey mustard. Add a pinch of salt and whisk or shake until well combined.

Step 4: Pour dressing over the salad. Toss gently to coat all ingredients evenly.

Step 5: Garnish with extra feta and a sprinkle of crushed oregano. Serve immediately or chill to allow flavors to meld.

Pro Tip: Always taste and adjust the lemon and salt in the dressing—feta and olives are salty, so you may need less salt than usual.

Notes & Variations

• Swap in cherry tomatoes for a sweeter, juicier bite.
• Use green bell pepper for a more traditional flavor.
• Make it vegan by skipping the feta or using a plant-based alternative.
• For extra crunch, add sliced radishes or shredded romaine.

Nutritional Benefits & Fun Facts

Greek salad is full of antioxidants from tomatoes and cucumbers, healthy fats from olive oil, and calcium from feta. Oregano and thyme not only smell amazing but are also packed with anti-inflammatory compounds.

Storage & Reheating

This salad stores beautifully. Keep it in an airtight container in the fridge for up to 2 days. The veggies stay crisp and the flavors intensify. Avoid freezing. No reheating needed—just toss and enjoy cold or at room temp.

Serving and Pairing Suggestions

Serve as a side to grilled meats, fish, or roasted vegetables. It’s also a light, satisfying main dish with some warm pita or crusty bread. Great for picnics, BBQs, or weekday lunches.

FAQs

1. Can I make this ahead of time? Yes! Make the salad and dressing separately, then combine before serving.

2. What’s the best feta to use? A block of feta in brine has better texture and flavor than pre-crumbled.

3. Can I skip the olives? Sure, if you’re not a fan. Capers or sun-dried tomatoes make great subs.

4. Is red onion too strong? Thin slicing and the dressing’s acid mellow the onion’s bite.

5. What protein can I add? Try grilled chicken, shrimp, or chickpeas for a heartier meal.

Final Thoughts

This Greek salad is more than just a side—it’s a fresh, bold celebration of real food. Whether you’re serving it with dinner or eating it straight from the bowl like I do, it’s always a hit. If you make it, tag me and share your version—I’d love to see how you make it yours!