This easy Greek salad recipe, made with just 7 ingredients and a simple Greek salad dressing, has become our new favorite summer side dish because it’s so refreshing and delicious.
I love a good green salad with mixed greens, romaine, and kale. It’s a great way to start a healthy meal. But in summer, when all vegetables are at their best, I like to use fresh tomatoes, bell peppers, and cucumbers instead.
I came up with a Greek salad that shows off these summer veggies without greens. Since the vegetables are in season, it’s easy, tasty, and only needs a few ingredients plus a simple homemade dressing.
It’s been a hit at family gatherings, and even my mom has started making it regularly. I hope you enjoy it as much as we do.
Ingredients
A Greek salad usually includes cucumbers, cherry tomatoes, green bell pepper, red onion, olives, and feta cheese. I like to add some mint leaves for a fresh touch.
I prefer Kalamata olives because they’re salty and flavorful. Instead of large tomatoes, I use cherry tomatoes to prevent the salad from getting too watery. I seed the cucumber to keep it from making everything runny.
We cut all the ingredients into similar-sized pieces—feta into small cubes, bell pepper into squares, cucumber into half-moons, and tomatoes in halves—so every bite has a nice mix of everything.
Greek salad dressings
I combine chopped vegetables, olives, and feta with a simple homemade Greek dressing made by blending olive oil, red wine vinegar, Dijon mustard, garlic, and dried oregano with a pinch of salt and pepper.
This adds a fresh, tangy flavor. I also finish the salad by sprinkling extra oregano and black pepper for a vibrant, peppery touch.
Servings Suggestions
Since this salad skips tender greens, it’s a handy make-ahead dish for gatherings. I recommend setting aside a few fresh mint leaves to add right before serving—it really elevates the flavor. It works well as a side for summer pizza, like pesto or veggie varieties, or alongside pasta dishes such as pesto or roasted vegetable pasta, or even veggie lasagna.
To mix things up, try adding a variety of bell peppers in red, green, and yellow, and experiment with fresh herbs like oregano or parsley. Tossing in cooked or roasted chickpeas can make it more substantial. For a vegan version, omit the cheese and include ¾ cup of cooked chickpeas with a tablespoon of capers to add a salty kick.
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Greek salad recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This easy Greek salad recipe, made with just 7 ingredients and a simple Greek salad dressing, has become our new favorite summer side dish because it’s so refreshing and delicious.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the salad
- 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese, cut into ½ inch cubes*
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ⅓ cup fresh mint leaves
Instructions
- Whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a small bowl.
- Arrange the cucumber, green pepper, cherry tomatoes, feta, red onions, and olives on a large platter.
- Drizzle with the dressing and gently toss to combine. Sprinkle with oregano, top with mint leaves, and season to taste before serving.
- Prep Time: 15 minutes