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a white bowl filled with chopped greek salad with cucumbers, onions, tomatoes, olives, and feta cheese cubes.
5 from 10 votes

Greek Salad

This classic Greek Salad is the same one that's enjoyed all over the Greek Isles. Fresh vegetables, savory feta cheese, and kalamata olives are dressed with a simple Greek viniagrette.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Total Time 10 minutes


  • 3 medium tomatoes or 1 ½ cups cherry tomatoes
  • 1 English cucumber or 3 Persian/Lebanese cucumbers
  • ½ small red onion
  • 1 medium green bell pepper Note 1
  • 8 ounces (250g) feta cheese block, Note 2
  • 4 ounces (125g) kalamata olives Note 3

For Greek Dressing

  • ¼ cup extra virgin olive oil perferrably Greek
  • 2 tablespoons red wine vinegar or fresh lemon juice, Note 4
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dried oregano


  • Cut tomatoes, cucumbers, green bell pepper, and feta cheese into uniform sized chunks. Slice the red onion into thin slices.
  • In a bowl or a glass measuring cup, make the dressing by whisk together the extra virgin olive oil, red wine vinegar, salt, pepper, and oregano.
  • Add the chopped vegetables and kalamata olives to a salad bowl. Pour the Greek Dressing over the vegetables, and toss gently to combine.



  1. While green pepper is traditional, any color of bell pepper can be used.
  2. Try using marinated feta to add even more flavor to the salad. Avoid using crumbled feta and look for a solid block of feta instead. 
  3. Any kind of olives can be used in this greek salad! Kalamata are my favorite, but you can use regular black or green olives instead. They can be whole, pitted, or slices. I like to get my olives from the deli section, but jarred olives are delicious as well. 
  4. Instead of red wine vinegar, use any type of vinegar that you have on hand. Replacing the vinegar with freshly squeezed lemon juice gives Greek dressing a bright flavor too. 
  5. To Store: While this salad is best served right away, you can store leftovers in the fridge for up to two days. It stores best if the dressing and the vegetables are kept separate until right before serving. 
  6. Add Bulk: Cooked pasta or romaine lettuce can be added to this salad to make it a more filling dish. While this isn't traditional, it is tasty!
  7. If you like, add a clove of minced garlic to the Greek dressing. 
  8. Serve Greek salad with grilled or roasted meat or fish to create a healthy Mediterranean meal. 


Calories: 353kcal | Carbohydrates: 13g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 50mg | Sodium: 1243mg | Potassium: 459mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1317IU | Vitamin C: 40mg | Calcium: 331mg | Iron: 1mg