This Greek salad recipe will seriously knock the socks off your friends and family. Crunchy cucumbers, sweet cherry tomatoes, and tasty feta cheese make for a vibrant and delicious salad.
Have you ever daydreamed about a Mediterranean getaway? Gorgeous sun-soaked beaches, cool ancient ruins, and drool-worthy food shared with your favorite people? Well, guess what? No need for a vacay when you can bring a little flavor of Greece into your very own kitchen! That’s where this amazing Greek salad recipe comes in. With all of the authentic flavors you could want, it’s super satisfying, too.
Okay, so we’ve all probably had a Greek salad at a restaurant or store, but making it at home means you can pick the freshest, most delicious ingredients and make something super tasty and healthy. This salad, also known as “Horiatiki,” is all about simple ingredients that pack a major flavor punch – and it’s loaded with tons of good-for-you nutrients. Hello, healthy lifestyle!
Why You Will Love This Recipe //
- I love the combination of cucumbers, cherry tomatoes, green peppers, and mint leaves. It makes a really colorful and refreshing salad.
- The Greek flavors of feta, olives, and mint are delicious and are hard to beat.
- It is awesomely quick and easy salad to make alongside dinner or for a summery main.
Take a trip down the produce aisle for the majority of these fresh ingredients.
- 1 cucumber, cut lengthwise, deseeded, and sliced into half wheels
- 1 green pepper, deseeded and chopped into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 5 oz feta cheese, cut into cubes
- ⅓ cup red onion, thinly sliced
- ⅓ cup Kalamata olives, pitted
- ⅓ cup fresh mint leaves
- ¼ cup Greek salad dressing
How to Make the Best Greek Salad // The Steps
Step 1: Scatter the cucumber, green pepper, and cherry tomatoes into a serving bowl.
Step 2: Add the olives, feta, red onion and mint leaves on top.
Step 3: Drizzle the Greek salad dressing on top and serve.
This authentic Greek salad is a classic, but you don’t have to stick to this recipe like gospel. Here are some ideas for different variations I have tried and tested:
- Avocado Greek salad: Add some cubed avocado to this recipe. It will make for a creamy and rich salad with healthy fats.
- Greek salad wraps: Wrap this all up into a pita, tortilla, or lettuce for a quick and easy Greek salad on the go. You can also add tzatziki or quinoa for a perfect lunch.
- Watermelon Greek salad: Simply add some diced watermelon to this recipe for a unique and summery twist.
- Chicken Greek salad: Grill some chicken and add it to your salad for some extra protein. This is a great addition if you’re trying to bulk out.
Serving Suggestions //
This salad works well as a main, but serving it alongside another dish or two makes for a hearty meal. Here’s what I would serve this Greek salad with.
- Roasted Red Potatoes: Soft on the inside and crispy on the outside, these roasted red potatoes are a staple dish in any lunch or dinner. The garlic, Parmesan, and chives elevate these potatoes and make for a great pairing with this salad.
- Hummus and Pita Chips: This is perfect for a gathering or light meal with friends. The light salad with hummus (store bought is fine, but homemade is always better) with pita chips pair beautifully and transport you all the way to the Mediterranean.
- Perfect Stove-Top Chicken Breast: A versatile protein is the best pairing for this Greek salad. This perfect stove top chicken breast is succulent, tender, and guaranteed to delight the senses with the herby garlic butter and crispy skin.
- Grilled Haloumi: Sure, there’s feta in this salad but who can turn their noses up at more cheese? Some savory and tender grilled halloumi goes extremely well alongside this Greek salad and ensures your vegetarian friends have plenty to eat.
If feta cheese isn’t your thing, don’t worry – just swap it out with another cheese like goat cheese or even fresh mozzarella. It might be a little less Greek, but it’ll still be delicious!
A classic Greek salad dressing is made with olive oil, red wine vinegar, lemon juice, garlic, dried oregano, and salt and pepper. You can mix up your own version at home (I have the perfect recipe for you.) or grab a ready-made dressing from the store. I sometimes add lemon or balsamic vinegar in the sauce, you should try it!
Good news – this recipe calls for gluten-free ingredients, but it’s not vegan, due to the feta cheese. To make it vegan, either leave out the feta or use a plant-based alternative (I like tofu feta). Just remember to double-check your dressing ingredients to make sure they don’t have any hidden gluten or dairy.
How to Store Greek Salad //
You can store your Greek Salad in an airtight container in the fridge. Try to eat it within 1-2 days to enjoy it at its freshest. Some things to keep in mind: Once cut, tomatoes can make your salad soggy. If you want to keep your salad’s texture on point, store the tomatoes separately and add them right before you serve. In addition, feta cheese can get soft if it’s in the salad too long. You can also store it separately and mix it with the salad when you’re ready to serve.
Finally, it’s best to store the dressing on its own, then drizzle on your salad just before you dig in. If your salad is already assembled, it will still taste great but the textures may not hold. And by the way, freezing this salad is a huge no-go, so avoid the freezer at all costs.
The Best Greek Salad Recipe (Really!)
- 1 cucumber cut lengthwise, deseeded, and sliced into half wheels
- 1 green pepper deseeded and chopped into 1-inch pieces
- 2 cups cherry tomatoes halved
- 5 oz feta cheese cut into cubes
- ⅓ cup red onion thinly sliced
- ⅓ cup Kalamata olives pitted
- ⅓ cup fresh mint leaves
- ¼ cup Greek salad dressing
- Scatter the cucumber, green pepper, and cherry tomatoes into a serving bowl.
- Add the olives, feta, red onion and mint leaves on top.
- Drizzle the Greek salad on top and serve.
- When it comes to dressing this salad, a little goes a long way. Start with a little and taste before adding more.
- Instead of Greek salad dressing, feel free to use lemon and oilive oil instead.
- Feel free to amend the ingredients with substitutions you like better.