Classic Greek Salad with Feta, Olives & Fresh Vegetables

Last weekend, I was craving something fresh, colorful, and easy to put together, so I made this Greek salad for the family. I had crisp cucumbers, juicy tomatoes, red onion, olives, and feta in the fridge, and once everything was tossed together with a simple lemony dressing, it disappeared from the table surprisingly fast.

I love making this salad when the weather is warm or when I want something light alongside dinner. It has that perfect combination of crunchy vegetables, creamy feta, salty olives, and a bright Mediterranean dressing.

Why You’ll Love This Recipe

• Fresh, colorful, and refreshing
• No cooking required
• Ready in about 15 minutes
• Full of classic Mediterranean flavors
• Perfect as a side dish or light lunch
• Easy to make ahead

Ingredients

For the Salad

• 2 large cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 2 medium tomatoes, cut into wedges
• ½ small red onion, thinly sliced
• ½ cup Kalamata olives
• ½ cup green olives
• 5 oz feta cheese, cut into cubes or crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped, or 1 tsp dried oregano

For the Dressing

• ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• 1 tsp dried oregano
• ¼ tsp black pepper
• ¼ tsp salt

Instructions

1. Prepare the Vegetables

Wash and dry all the vegetables.

Slice the cucumbers, halve the cherry tomatoes, cut the larger tomatoes into wedges, and thinly slice the red onion.

2. Make the Dressing

In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, black pepper, and salt.

Whisk or shake well until the dressing is combined.

3. Assemble the Salad

Add the cucumbers, tomatoes, red onion, Kalamata olives, green olives, parsley, and oregano to a large bowl.

Pour the dressing over the vegetables and gently toss.

4. Add the Feta

Add the feta cheese last and gently fold it through the salad. This keeps the feta pieces intact instead of breaking them apart too much.

5. Let the Flavors Come Together

For the best flavor, let the salad sit for 10–15 minutes before serving.

Give it one gentle toss just before bringing it to the table.

My Tips

• Use ripe, juicy tomatoes for the best flavor.
• English cucumbers work especially well because they have a crisp texture and fewer seeds.
• Don’t overmix after adding the feta.
• Taste the dressing before adding it to the salad and adjust the lemon, salt, or vinegar to your liking.
• For the freshest texture, add the dressing shortly before serving.
• A drizzle of good-quality olive oil over the finished salad makes it extra delicious.

Easy Variations

Greek Chicken Salad: Add grilled chicken breast for a filling protein-rich meal.

Creamy Greek Salad: Add a spoonful of Greek yogurt to the dressing for a creamy variation.

Extra Mediterranean: Add artichoke hearts, roasted red peppers, or chickpeas.

Avocado Greek Salad: Add diced avocado just before serving.

Herb-Lover’s Version: Add fresh dill, mint, or extra parsley.

What to Serve With It

This salad is one of my favorite sides because it goes with almost everything.

Serve it alongside:

• Grilled chicken
• Baked salmon
• Grilled shrimp
• Chicken souvlaki
• Roasted potatoes
• Grilled vegetables
• Warm pita bread
• Hummus and other Mediterranean dips

It also makes a delicious light lunch with some grilled chicken or chickpeas added.

Storage

Store the undressed salad in an airtight container in the refrigerator for up to 2–3 days.

If you’re preparing it ahead, keep the dressing separate and toss everything together shortly before serving. This helps the cucumbers and tomatoes stay crisp.

Recipe Details

Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 4–6

Approximate Nutrition Per Serving

Calories: 250
Protein: 7g
Carbohydrates: 10g
Fat: 21g
Fiber: 3g
Sugar: 5g

Nutrition is an estimate and will vary depending on the amount of feta, olives, and olive oil used.

Frequently Asked Questions

Can I make Greek salad ahead of time?
Yes. Chop the vegetables and prepare the dressing ahead of time, but keep the dressing separate until you’re ready to serve.

What type of feta is best?
Block feta is excellent because you can cut it into cubes and it holds its shape well. Crumbled feta also works perfectly.

Can I add lettuce?
Traditional Greek salad generally doesn’t require lettuce, but you can add chopped romaine if you prefer a more American-style Greek salad.

How can I turn this into a complete meal?
Add grilled chicken, shrimp, chickpeas, or another protein, then serve with warm pita for a satisfying Mediterranean-inspired meal.