Some salads whisper, and Greek salad just walks in with glossy tomatoes, crisp cucumber, green pepper, olives, and feta like it knows its job.
This is the no lettuce kind, so every bite is juicy, crunchy, briny, and a little tangy from that olive oil and vinegar dressing.
The red onion gets a quick soak in vinegar water first, which keeps the bite there without letting it boss the whole bowl around.
Then the vegetables, Kalamata olives, oregano, and creamy cubes of feta all get tossed together, and honestly, that is the whole fresh little mood.
This Greek salad recipe fits cookouts, Easter lunch, summer dinners, or any plate that needs something cool on the side, and it would be right at home with Spinach Pasta Salad with Herb Dressing, Spinach Corn Salad with Egg and Dijon, or Edamame and Chicken Greek Salad.
Fresh Things For The Bowl
How To Make Greek Salad Recipe
1. Slice the red onion
Thinly slice the red onion into small half moon pieces.
Keep the slices thin so they soften quickly in the vinegar water and tuck into the salad without taking over.
2. Soak the onion
Add vinegar to a bowl of cold water.
Drop in the sliced onion and let it sit for 10 minutes, because that little soak takes the sharp edge down a notch.
3. Cut the cucumber
Cut the cucumber lengthwise into long pieces.
Chop those pieces into smaller chunks so they stay crisp but easy to eat.
4. Move the cucumber into the bowl
Slide the chopped cucumber into a large mixing bowl.
This bowl needs room, because the tomatoes and pepper are coming in hot, well, cold, but you get me.
5. Slice the green bell pepper
Slice the green bell pepper into thin strips.
Add the pepper to the cucumber so the salad starts getting that crisp Greek salad bite.
6. Cut and add the tomatoes
Cut the cherry tomatoes in half.
Tip the tomatoes into the bowl with the cucumber and green pepper.
7. Add olives and drained onion
Add the pitted Kalamata olives to the bowl.
Drain the soaked red onion, then scatter it over the vegetables and olives.
8. Start the dressing
Pour the extra virgin olive oil into a small bowl.
Add the vinegar right into the oil, so the dressing starts simple and punchy.
9. Season and stir the dressing
Add salt, black pepper, and dried oregano to the dressing.
Stir it until the oil, vinegar, and seasonings look mixed and speckled.
10. Pour and toss
Pour the dressing over the salad.
Toss everything together until the tomatoes, cucumber, pepper, olives, and onion get glossy.
11. Cut the feta
Cut the feta cheese into neat cubes.
Keep the cubes chunky enough to sit on top instead of crumbling into the dressing.
12. Plate the salad
Spoon the tossed salad onto a serving plate.
Set the feta cubes over the top so each serving gets that creamy, salty bite.
13. Finish with fresh oregano
Scatter fresh oregano leaves over the salad.
Let the salad sit for 15 to 30 minutes before serving so the dressing can settle into the vegetables.
Let It Hang Out A Bit
The salad tastes better after 15 to 30 minutes because the onion, tomatoes, pepper, cucumber, and olives get a little time with the dressing.
Do not leave it sitting forever though, because tomatoes can get watery and nobody asked for soup in a salad bowl.
Serve It Cold And Happy
Serve this with grilled chicken, shrimp, salmon, wraps, pita, or anything smoky from the grill.
It also works as a no cook lunch if you add more feta or scoop it beside hummus and bread.
Saving The Extras
Store leftovers in a covered container in the fridge.
It is best within 2 days, and if some liquid collects at the bottom, just give it a gentle stir before serving.
Quick Salad Questions
Why soak the red onion first?
The vinegar water softens the sharp onion bite, so the salad still tastes fresh without feeling harsh.
Can I crumble the feta instead of cubing it?
You can, but cubes hold their shape better and give the salad those creamy little pockets.
What kind of vinegar should I use?
Use the vinegar you like for salads, and red or white wine vinegar both fit the flavor here.
Can I make it ahead?
Yes, you can prep it a little ahead and let it sit for 15 to 30 minutes, but I would not make it too far ahead because the tomatoes release juice.
Greek Salad Recipe With Feta and Olives
This Greek salad recipe is a fresh no cook salad with cherry tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, feta, oregano, olive oil, and vinegar.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No Cook
- Cuisine: Greek
- Diet: Egg Free, Gluten Free, Vegetarian
Ingredients
- 1/2 red onion, thinly sliced
- Cold water, enough to cover the onion
- 1 teaspoon vinegar, for soaking the onion
- 1 large cucumber, chopped
- 1 small green bell pepper, sliced
- 17 ounces (470 grams) cherry tomatoes, cut in half
- 1/3 cup (60 grams) pitted Kalamata olives
- 4 tablespoons extra virgin olive oil
- 2 tablespoons vinegar
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried oregano
- 8 ounces (225 grams) creamy feta cheese, cut into cubes
- Fresh oregano leaves, for garnish
Instructions
1. Thinly slice the red onion.
2. Add 1 teaspoon vinegar to a bowl of cold water.
3. Add the sliced onion and set aside for 10 minutes, then drain.
4. Chop the cucumber and add it to a large bowl.
5. Slice the green bell pepper and add it to the bowl.
6. Cut the cherry tomatoes in half and add them to the bowl.
7. Add the pitted Kalamata olives and drained red onion.
8. In a separate bowl, combine olive oil, vinegar, salt, black pepper, and dried oregano.
9. Stir the dressing until mixed.
10. Pour the dressing over the salad and toss to combine.
11. Cut the feta cheese into cubes.
12. Plate the salad and top with feta cubes and fresh oregano leaves.
13. Let stand 15 to 30 minutes before serving.
Notes
Soaking the onion for 10 minutes keeps the flavor milder.
Letting the salad stand briefly helps the dressing coat the vegetables.
Use chunky feta cubes so the cheese keeps its shape.
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