🥗 Mediterranean Greek Salad with Feta & Sun-Dried Tomatoes
This Mediterranean Greek Salad with Feta & Sun-Dried Tomatoes is a colorful combination of crisp cucumbers, juicy tomatoes, sweet bell peppers, red onions, Kalamata olives, tangy sun-dried tomatoes, and creamy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Every bite is packed with fresh Mediterranean flavors and satisfying textures.
The first time I made this salad, I wanted something that felt both light and hearty. The addition of sun-dried tomatoes gave it an extra burst of rich, sweet-tart flavor that quickly made it one of my favorite Greek-inspired salads.
Last weekend, I served it alongside grilled lemon herb chicken and warm pita bread. It was fresh, vibrant, and disappeared quickly.
❤️ Why You’ll Love This Recipe
Ready in just 20 minutes
Fresh and colorful
Mediterranean-inspired
Naturally gluten-free
Great for meal prep
Perfect for picnics and potlucks
Rich in healthy fats and vegetables
Delicious as a side or light meal
📋 Recipe Information
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mediterranean, Greek
🛒 Ingredients
Salad
2 English cucumbers, sliced into half-moons
4 Roma tomatoes, chopped
1 cup cherry tomatoes, halved
1 green bell pepper, chopped
½ red bell pepper, chopped
½ medium red onion, thinly sliced
½ cup Kalamata olives
½ cup oil-packed sun-dried tomatoes, drained and sliced
1 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
Lemon-Oregano Vinaigrette
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely minced
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
🍳 Equipment Needed
Large salad bowl
Small bowl or mason jar
Whisk
Sharp knife
Cutting board
👩🍳 Instructions
Step 1: Prepare the Vegetables
In a large bowl, combine:
Cucumbers
Roma tomatoes
Cherry tomatoes
Green bell pepper
Red bell pepper
Red onion
Kalamata olives
Sun-dried tomatoes
Step 2: Make the Dressing
In a small bowl or jar, whisk together:
Olive oil
Lemon juice
Red wine vinegar
Dijon mustard
Garlic
Oregano
Salt
Black pepper
Whisk until emulsified.
Step 3: Assemble
Pour the dressing over the vegetables.
Gently toss until evenly coated.
Fold in the feta cheese, parsley, and fresh oregano.
Step 4: Chill
Refrigerate for 15–20 minutes to allow the flavors to meld.
Step 5: Serve
Transfer to a serving bowl.
Garnish with:
Extra feta
Fresh parsley
A sprinkle of oregano
A drizzle of extra-virgin olive oil
Serve chilled or at room temperature.
💡 Tips for Success
Use Fresh Produce
Choose ripe tomatoes and crisp cucumbers for the best flavor and texture.
Add the Feta Last
Gently fold in the feta after tossing the vegetables to keep it from breaking apart too much.
Thin the Onion
Slice the red onion very thinly, or soak it in cold water for 10 minutes to mellow its sharpness.
Chill Before Serving
A short rest in the refrigerator allows the vegetables to absorb the dressing without losing their crunch.
🌟 Delicious Variations
Add Protein
Top with:
Grilled chicken
Grilled shrimp
Salmon
Chickpeas
Extra Mediterranean
Add:
Artichoke hearts
Roasted red peppers
Capers
Low-Carb Version
This salad is naturally low in carbohydrates and pairs well with grilled meats or seafood.
Pasta Salad
Mix with cooked and cooled rotini or orzo for a heartier side dish.
🍽️ What to Serve With It
This salad pairs beautifully with:
Grilled chicken souvlaki
Lemon garlic salmon
Herb-crusted baked fish
Greek beef wraps
Pork tenderloin
Lamb chops
Warm pita bread and hummus
Roasted baby potatoes
Last weekend, I served it with grilled lemon herb chicken, roasted potatoes, and warm pita. The bright lemon dressing and creamy feta tied the meal together perfectly.
🥡 Storage Instructions
Refrigerator
Store in an airtight container for up to 3 days.
Drain any excess liquid before serving and toss gently.
Not Recommended for Freezing
Fresh vegetables and feta lose their texture after freezing.
📊 Nutrition Information (Approximate Per Serving)
Calories: 220
Protein: 6g
Carbohydrates: 10g
Fiber: 3g
Sugar: 5g
Fat: 18g
Saturated Fat: 5g
Sodium: 510mg
Nutrition values are approximate and may vary depending on the ingredients used.
❓ Frequently Asked Questions
Can I make this ahead of time?
Yes. Prepare the vegetables and dressing separately up to a day ahead, then toss together before serving for the freshest texture.
What type of feta is best?
Block feta packed in brine offers the creamiest texture and richest flavor. Crumble it just before adding to the salad.
Can I use dried sun-dried tomatoes?
Yes, but rehydrate them in warm water for about 15 minutes before slicing, or use oil-packed sun-dried tomatoes for the best flavor and texture.
Is this salad vegetarian?
Yes. It’s naturally vegetarian and gluten-free.
Can I add lettuce?
Traditional Greek salad doesn’t include lettuce, but chopped romaine or mixed greens can be added if you prefer a larger salad.
💚 Final Thoughts
This Mediterranean Greek Salad with Feta & Sun-Dried Tomatoes is a fresh, colorful dish that celebrates simple, wholesome ingredients. Crisp vegetables, tangy feta, briny olives, and sweet sun-dried tomatoes come together with a bright lemon-oregano vinaigrette for a salad that’s as beautiful as it is delicious.
