The Classic Greek Salad with Feta and Olives is a vibrant, colorful salad that perfectly captures the flavors of the Mediterranean. Crisp cucumbers, juicy tomatoes, sweet red onions, and crunchy bell peppers are combined with briny Kalamata olives and creamy feta cheese, then drizzled with a simple yet tangy olive oil and lemon dressing.

This salad is refreshing, light, and satisfying, making it ideal as a side dish, a starter, or even a main course when paired with grains or protein. The balance of fresh vegetables, salty feta, and aromatic herbs makes every bite an explosion of flavor that transports you straight to the sunny Greek Isles.

Why I Love This Recipe

I love this salad because it’s simple yet bold. Each ingredient shines on its own while harmonizing beautifully with the others. The crunch of fresh vegetables, the creamy saltiness of feta, and the slightly tangy dressing create a combination that’s both refreshing and indulgent.

It’s a recipe that doesn’t require cooking, so you can prepare it in minutes, making it perfect for busy weeknights, summer barbecues, or entertaining guests. The freshness and simplicity of Greek ingredients never fail to make it a standout dish on any table.

Why It’s a Must-Try Dish

• Fresh and Healthy: Packed with vitamins, minerals, and antioxidants.
• Flavorful and Satisfying: The feta and olives bring salty richness that complements the crisp veggies.
• Quick and Easy: Ready in under 15 minutes.
• Versatile: Great as a side, starter, or light meal.
• Authentic Mediterranean Taste: Brings a taste of Greece to your table.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 15 minutes

Servings and Nutritional Info

• Servings: 4–6
• Calories: ~200 kcal per serving

Course and Cuisine

• Course: Salad / Appetizer / Side Dish
• Cuisine: Greek / Mediterranean

Ingredients

For the Salad:

• 3 cups chopped romaine lettuce or mixed greens (optional)
• 2 medium cucumbers, sliced into half-moons
• 4 medium tomatoes, chopped or quartered
• 1 small red onion, thinly sliced
• 1 medium bell pepper (red, yellow, or green), sliced
• ½ cup Kalamata olives, pitted
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley or oregano, chopped

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced (optional)
• Salt and black pepper, to taste

Cooking Directions

Step 1: Prepare the Vegetables

1. Wash and dry all fresh vegetables.
2. Slice cucumbers into half-moons, chop tomatoes, thinly slice the red onion, and cut bell peppers into strips or bite-sized pieces.

Step 2: Assemble the Salad

1. In a large mixing bowl, combine cucumbers, tomatoes, red onion, bell pepper, and olives.
2. Add crumbled feta and fresh herbs on top.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, oregano, minced garlic (optional), salt, and black pepper.
2. Pour the dressing over the salad just before serving.

Step 4: Toss and Serve

1. Gently toss the salad to coat the vegetables and feta with the dressing.
2. Serve immediately for maximum freshness.

Step-by-Step Preparation Summary

1. Wash and slice all vegetables.
2. Combine vegetables, olives, and feta in a large bowl.
3. Whisk together olive oil, vinegar/lemon, herbs, and seasoning.
4. Drizzle dressing over salad and toss gently.
5. Serve immediately.

How to Serve

• Serve as a side dish with grilled meats, seafood, or roasted vegetables.
• Enjoy as a light lunch with pita bread or quinoa.
• Pair with Mediterranean appetizers like hummus, tzatziki, or dolmas.
• Garnish with extra herbs and a sprinkle of feta for a beautiful presentation.

Recipe Tips

• Use ripe, fresh tomatoes for maximum flavor.
• For a traditional Greek touch, skip lettuce and serve only vegetables, feta, and olives.
• Add a splash of lemon juice for extra brightness.
• Serve immediately — feta softens over time, and vegetables may release water.
• Keep dressing separate if making ahead to prevent sogginess.

Variations

1. Greek Salad with Avocado:
   Add sliced avocado for creamy texture.
2. Protein-Packed Greek Salad:
   Top with grilled chicken, shrimp, or chickpeas for a full meal.
3. Mediterranean Grain Salad:
   Add cooked quinoa, couscous, or farro for a hearty version.
4. Vegan Version:
   Omit feta or replace with plant-based cheese.
5. Roasted Veggie Greek Salad:
   Roast bell peppers, zucchini, or eggplant before adding to salad for a smoky flavor.
6. Spicy Greek Salad:
   Include sliced pepperoncini or a pinch of crushed red pepper flakes.

Freezing and Storage

• Refrigeration: Store salad components separately in airtight containers for 1–2 days. Toss together with dressing just before serving.
• Freezing: Not recommended — fresh vegetables lose texture and become watery.

Special Equipment Needed

• Large mixing bowl
• Knife and cutting board
• Small bowl or jar for whisking dressing
• Salad tongs

Frequently Asked Questions (FAQ)

Q1: Can I make this salad ahead of time?
Yes — keep vegetables and dressing separate, and toss together right before serving.

Q2: Can I use canned olives instead of fresh?
Yes, but drain well to avoid adding excess brine.

Q3: Can I store the salad with feta?
Yes, but feta may soften over time — it’s best added just before serving.

Q4: What’s the best cheese for Greek salad?
Traditional Greek salad uses feta — either block or crumbled. Avoid shredded cheese.

Q5: Can I add lettuce?
Optional — traditional Greek salad doesn’t include lettuce, but it’s fine for a modern variation.

Conclusion

Classic Greek Salad with Feta and Olives is a simple yet elegant salad that captures the essence of Mediterranean cuisine. Crisp vegetables, briny olives, and tangy feta come together with a light olive oil and lemon dressing for a fresh, healthy, and flavorful dish.

Perfect for lunch, dinner, or entertaining, this salad is a timeless favorite that’s easy to prepare, visually stunning, and absolutely delicious. Once you try it, you’ll understand why it’s a staple on tables around the world.