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Classic Greek Salad with Feta and Olives

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Vegetables : Wash and dry all fresh vegetables. 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 : In a large mixing bowl, combine cucumbers, tomatoes, red onion, bell pepper, and olives. Add crumbled feta and fresh herbs on top.
  • Step 3: Make the Dressing : In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, oregano, minced garlic (optional), salt, and black pepper. Pour the dressing over the salad just before serving.
  • Step 4: Toss and Serve : Gently toss the salad to coat the vegetables and feta with the dressing. Serve immediately for maximum freshness.