Greek Salad
This easy Greek salad recipe is a vibrant mix of crisp vegetables, tangy feta, and briny olives, perfect for summer gatherings or a light, refreshing side.
The Greek salad is ready in just 15 minutes and features a zesty homemade vinaigrette and fresh mint, making each bite bright and flavorful.
Ingredients That Make Greek Salad Shine
English cucumber – Adds crunch and coolness, the base for this salad’s refreshing texture.
Green bell pepper – Brings crispness and a grassy sweetness that complements the salty elements.
Cherry tomatoes – Bursting with juice and sweetness, they balance the acidity of the dressing.
Feta cheese – Creamy, tangy, and rich; opt for feta in brine for maximum flavor.
Red onion – Thinly sliced for sharpness and color contrast.
Kalamata olives – Deeply savory and briny, they give the salad its distinctive Greek character.
Fresh mint leaves – Lift the flavors with a cool, aromatic finish; best added right before serving.
Red wine vinaigrette – A robust blend of olive oil, vinegar, garlic, oregano, Dijon mustard, salt, and pepper ties everything together.
Assembling Your Greek Salad with Flavorful Layers
This salad comes together effortlessly: vibrant vegetables are arranged artfully, drizzled with a bold dressing, and finished with a flourish of oregano and mint. Each component remains distinct yet harmonized in every bite.
Tips to Perfect This Greek Salad Recipe
For the best flavor, use feta in brine—it’s creamier and saltier than pre-crumbled types. If preparing ahead, keep the mint separate and add it just before serving to preserve its freshness. Let the salad sit for a few minutes after dressing to allow the flavors to meld without becoming soggy.
Storing Leftover Greek Salad
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the vegetables may lose some crunch over time. For best texture, add mint and an extra drizzle of olive oil just before eating.
Frequently Asked Questions
Can I make this Greek salad ahead of time?
Yes, you can prep it a few hours in advance. Keep the mint and dressing separate until just before serving for the best texture and flavor.
What can I use instead of mint?
Fresh parsley or basil are great alternatives if you’re out of mint, though mint adds a uniquely refreshing note.
Can I use regular cucumbers instead of English cucumbers?
Yes, but peel and deseed them to avoid excess water and bitterness.
Is there a vegan option for the feta?
Absolutely—use a vegan feta alternative or marinated tofu cubes for a similar texture and tang.
Greek Salad
Ingredients
- ¼ teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- Freshly ground black pepper to taste
- ½ teaspoon dried oregano plus more for garnish
- ¼ cup extra-virgin olive oil
- 1 garlic clove finely minced
- ¼ teaspoon sea salt
- For the Salad
- ⅓ cup thinly sliced red onion
- 5 ounces feta cheese diced into ½-inch cubes*
- 1 English cucumber halved lengthwise, deseeded, and sliced into ¼-inch pieces
- ⅓ cup Kalamata olives pitted
- 2 cups cherry tomatoes halved
- ⅓ cup fresh mint leaves
- 1 green bell pepper chopped into 1-inch chunks
Instructions
- In a small mixing bowl, combine olive oil, red wine vinegar, garlic, oregano, Dijon mustard, sea salt, and a few turns of black pepper, whisking until emulsified. Arrange the cucumber slices, bell pepper pieces, cherry tomatoes, cubed feta, red onion, and olives on a broad serving dish. Pour the dressing over the salad and carefully toss to coat. Finish by scattering additional oregano and placing the mint leaves on top. Adjust seasoning if necessary and serve immediately