Greek Salad Recipe

Jump to Recipe Jump to Video Print Recipe

Last Updated on May 11, 2026 by Barbara

By Barbara | Soul Food Cooking | SoulFoodCooking101.com

Some days you want a meal you can throw together with a sharp knife and a big bowl, no stove required. This recipe is exactly that kind of permission slip. Bright colors land in the bowl, the dressing comes together with a quick whisk, and dinner is on the table before anyone even asks what’s cooking.

If you’ve stood in front of the fridge after a long day wondering how to pull something fresh together fast, this salad is your answer. Pair it with a quick protein and you’ve got a full plate. If you love cool, crisp salads, you’ll also want to peek at my Creamy Cucumber Dill Salad for another no-cook favorite that comes together just as quickly.

Greek Salad with tomatoes, red onion and feta cheese on a white plate

This post may contain affiliate links.

Table of Contents

RECIPE OVERVIEW

Greek salad is a fresh Mediterranean classic built on chopped vegetables, briny Kalamata olives, creamy feta cheese, and a homemade lemon-oregano vinaigrette. It comes together in about 15 minutes with no cooking involved, makes 4 generous servings, and works equally well as a light lunch, a starter, or a side that disappears at every cookout. The dressing is sharp, lemony, and salted just right to pull all the vegetables together.

WHY YOU’LL LOVE THIS RECIPE

Quick from start to finish. About 15 minutes from cutting board to bowl.
No cooking required. A perfect recipe for warm weather when the kitchen already feels hot enough.
Built around simple, fresh ingredients. Nothing fancy, everything you can grab at any grocery store.
The homemade dressing is easy. Whisked together in under a minute with pantry staples.
It pairs with practically anything. Grilled meats, fish, pasta, sandwiches, you name it. If you love easy salads that sit nicely on any table, my Quick And Easy Pasta Salad Recipe belongs in your back pocket too.

Beautiful on the plate. The mix of red tomatoes, green cucumber and pepper, purple onion, dark olives, and white feta makes this one of the prettiest salads you can put on the table.

Ingredients

The full list of ingredients with exact measurements can be found in the recipe card below.

For the Salad:
English cucumber
red onion
Kalamata olives
green bell pepper
Roma tomatoes
avocados
feta cheese
For the Dressing:
extra virgin olive oil
red wine vinegar
fresh lemon juice
Dijon mustard
garlic
dried oregano
kosher salt
black pepper

TOOLS YOU’LL NEED

A sharp chef’s knife
A cutting board
A large serving bowl
A small bowl or jar for the dressing
A whisk or fork
Measuring spoons

Watch the Video Tutorial

How to Make Greek Salad

Step 1: Making the Salad Dressing

In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk it all together until everything is smooth and the oil and vinegar are emulsified. Set the bowl aside so the flavors get a few minutes to mingle while you chop the vegetables.

Step 2: Prep the Cucumber

Trim the ends off the English cucumber. You can leave the skin on, which is the whole point of using an English cucumber. The skin is thin and tender and adds great color to the bowl. Slice the cucumber in half lengthwise, then cut each half into half-moons about a quarter inch thick. Drop them in the large serving bowl.

Step 3: Slice the Red Onion

Cut the half onion into thin slices. If raw onion is too strong for your family, soak the slices in a small bowl of cold water for five minutes, then drain and pat them dry before adding them to the bowl. That little trick mellows the bite without changing the flavor.

Step 4: Chop the Bell Pepper

Cut the top off the green bell pepper and remove the core and seeds. Slice the pepper into thin strips, then chop the strips into bite-sized pieces. Toss them in with the cucumber and onion.

Step 5: Dice the Tomatoes

Cut the Roma tomatoes into wedges or large dice, whatever shape you like best. Roma tomatoes work great here because they hold their shape and don’t release a lot of liquid into the bowl.

Step 6: Add the Avocado

Halve the avocados, remove the pits, and scoop the flesh into the bowl.

Step 7: Add the Olives and Feta

Slice the Kalamata olives then scatter them over the vegetables, then crumble the feta cheese on top. If your feta came in a block, break it apart with your fingers for bigger, rougher crumbles. If it came pre-crumbled, just sprinkle it in.

Step 8: Dress and Toss

Give the dressing one more whisk to bring it back together, then drizzle it evenly over the salad. Toss gently with two spoons or salad servers so you don’t break up the avocado or the feta. Taste a bite and add a pinch more salt or a squeeze of lemon if you want a brighter finish.

Pouring Vinaigrette over Greek Salad in a glass bowl

Step 9: Serve

Pile the salad onto plates or into a big serving bowl. It’s ready to eat right away, or you can let it sit at room temperature for five to ten minutes so the dressing has time to settle into the vegetables.

WHAT TO SERVE WITH GREEK SALAD

This salad is one of the most flexible side dishes on the table. It pairs beautifully with almost any protein and brings a fresh, bright note to heavier mains.

For a Mediterranean-leaning dinner, serve it next to my Honey Glazed Lamb Chops. The sweet, garlicky lamb is a natural partner for the salty olives and feta. If fish is more your speed, my Easy Blackened Salmon brings smoky spice that contrasts perfectly with the cool crunch of cucumber and tomato.

Want to keep things Southern? This salad sits comfortably next to a plate of my fried chicken when you want something cool and crisp to balance all that crispy skin. My Garlic Butter Pork Chops is another favorite pairing for a comfort plate with a fresh side.

If you’re putting together a cookout spread, set this salad next to my Classic Macaroni Salad, some grilled chicken, and a tray of cornbread, and you’ve got a table that feels like a celebration.

HOW TO STORE

Store leftover Greek salad in an airtight container in the refrigerator for up to 2 days. If you know in advance you’ll have leftovers, hold back the avocado and feta from the portion you plan to save, since avocado browns quickly and feta gets watery once it sits in the dressing too long. The dressing on its own keeps well in a sealed jar in the fridge for up to a week.

For meal prep, you can chop the cucumber, bell pepper, onion, and tomato a day ahead and store them in a covered container. Add the olives, feta, avocado, and dressing right before serving so everything stays at its freshest.

HOW TO REFRESH LEFTOVERS

This is a fresh salad, so it doesn’t need to be reheated. To refresh leftover Greek salad, give it a gentle toss and taste a bite. If the dressing has dulled, add a small squeeze of lemon juice or a tiny splash of olive oil to wake it back up. If the vegetables have released a bit of water into the bowl, drain that liquid off before serving and crumble a little fresh feta on top to bring everything back to life.

PRO TIPS

Use the best feta you can find. Block feta packed in brine has the creamiest texture and the most flavor. Skip the pre-crumbled bagged feta if you can. It dries out fast and loses its tang.
Drain the olives well. Wet olives water down the dressing. Pat them dry on a paper towel before tossing them in the bowl.
Salt the tomatoes lightly first. A pinch of salt on the chopped tomatoes for a minute or two pulls some of the water out and gives them a deeper, sweeter flavor before they hit the bowl.
Let the dressing rest. If you can, whisk the dressing five to ten minutes before tossing the salad. The garlic mellows and the oregano blooms in the oil.
Make-ahead trick. Treat this the way I treat my Thai Cucumber Salad, chopping everything in advance and keeping the dressing on the side until you’re ready to serve.
Taste before serving. Every batch is a little different depending on the tomatoes and feta you use. A final pinch of salt or squeeze of lemon makes everything sing.

FAQS

Can I make Greek salad ahead of time?

Yes, with one rule. Keep the dressing separate until you’re ready to serve. You can chop all the vegetables (except the avocado) the morning of and keep them in a covered bowl in the fridge. Add the avocado, olives, feta, and dressing right before serving so everything stays crisp and looks beautiful on the plate.

What can I substitute for feta cheese?

Goat cheese is the closest swap. It’s tangy and creamy in a similar way. Crumbled cotija also works, though it’s drier and saltier. If you don’t eat dairy, leave the cheese out entirely. The salad still tastes fantastic on its own with the dressing and olives doing the heavy lifting.

What protein goes well with Greek salad?

Grilled chicken, lamb, shrimp, and salmon are all classic pairings. You can also add canned chickpeas or grilled tofu for a vegetarian main. For a heartier dinner, serve it alongside my meatloaf. The salad’s brightness cuts through the rich gravy beautifully.

Can I serve Greek salad in cooler months?

Absolutely. This isn’t just a summer dish. It works year-round as a fresh side for heavier meals. I love it next to a creamy main like my Beef Stroganoff when the weather turns cold. The crisp vegetables and bright dressing balance all that creamy sauce.

How long does Greek salad last in the fridge?

About 2 days once it’s been dressed. Undressed and stored properly, the chopped vegetables (minus the avocado) can hold up to 3 days. The dressing on its own keeps for a week in a sealed jar.

JOIN THE #SFCFAMILY!

Tell me how this one turned out! Did you keep it classic, or sneak in your own twist? Maybe you added some chickpeas, swapped goat cheese for the feta, or piled it onto a bed of greens. Whatever you did, I want to hear about it. Drop a note in the comments below. I read every single one that comes through, and your messages truly make my day.

Snap a quick picture of your plate and upload it on the Soul Food Cooking app so the rest of the #SFCFamily can see what you put together. We love seeing your tables come to life.

If you haven’t downloaded the Soul Food Cooking app yet, you can grab it for free right here: https://soulfoodcooking101.com/soul-food-cooking-app/. The app has every recipe, the videos, and a place for you to share your kitchen with all of us.

Until next time, remember to cook with love, eat with joy, and always season your food!

Barbara