Easy Greek Salad Recipe for Fresh Flavor

Greek salad basically stole my heart the first time I tried it. It’s this perfect mashup of crunchy cucumbers, sweet tomatoes, briny olives, and that glorious tang from feta cheese. What makes it special? It’s ridiculously fresh and bright, plus way easier than you think. Honestly, throwing this together feels like a mini vacay for your taste buds without leaving your kitchen. If you want a salad that’s as unapologetically flavorful as it is simple, this one’s your jam.

My husband and I goofily fight over the last bite every single time. One night, I tossed this together on a whim after a long day, and instantly it became our go-to easy dinner. The kids? They surprise us by actually eating it (miracle alert). It’s kinda the unofficial “we’re trying to be healthy but also lazy” meal around here — and frankly, I’m here for it. Bonus: no one’s stressing about cooking, but everyone’s happy.

How to Make It

Alright, listen up. The easiest way to do this is just gather your veggies and cheese, then chop away. Don’t worry about perfection—chunky is good here, it’s rustic and fun. Imagine you’re in a sunny taverna in Greece and you kinda forgot how to be fancy. That’s the vibe.

Start with crisp cucumbers and tomatoes—bonus points if your tomatoes are super ripe and juicy. Throw in those olives that bring salty magic and cut up some creamy feta. Now, the dressing? Olive oil, lemon juice, a little red wine vinegar, a pinch of dried oregano, and don’t forget a tiny bit of garlic—go easy or your breath might get aggressive. Whisk it up, splash it on, and toss everything like you mean it. Then, dig in.

✔Ingredient Notes

– Cucumber: I like Persian ones because they’re skinny and less seedy, but regular cukes work too—just scoop out the seeds if they get weird and watery.
– Tomatoes: Any tomato you love! Cherry tomatoes chopped in half or beefsteak diced chunkily are perfect. Just make sure they’re ripe, because meh tomatoes ruin the vibe.
– Kalamata Olives: The star salty bombs. Rinse them if they’re too oily for you, but don’t skip ‘em—they’re essential for that Greek jazz.
– Feta Cheese: Go for a block and crumble it yourself, trust me, it makes a difference. Pre-crumbled is lazy but usually kinda sad.
– Olive Oil: Invest in a decent one here. It doesn’t have to be fancy, just fresh and peppery enough to give that punch.
– Red Wine Vinegar: Adds tang with a little zip. Don’t swap it for balsamic unless you want a completely different vibe.
– Lemon Juice: Fresh squeezed, obviously. Bottled is sad but works in a pinch.
– Dried Oregano: Sprinkle wisely. Fresh oregano is even better if you got it, but dried never fails.
– Garlic: One clove max unless you want to keep vampires away. Mince it finely or mash it into the dressing so it doesn’t overpower.

✔Recipe Steps

1. Chop cucumbers into bite-sized chunks, removing seeds if they’re watery.
2. Dice tomatoes into roughly the same size as the cucumbers.
3. Pit and halve the kalamata olives if they’re big, leave smaller ones whole.
4. Crumble feta cheese by hand or with a fork, aiming for little chunks, not powder.
5. Whisk together olive oil, lemon juice, red wine vinegar, oregano, and garlic until it’s a little shiny and emulsified.
6. Toss all ingredients gently in a bowl, drizzle dressing over, and give everything a good mix. Serve immediately.

What to Serve It With

This salad is a champion alongside grilled meats, especially lamb or chicken (shoutout to easy kebabs). It’s also banging with roasted potatoes or stuffed into pita bread with hummus. When it’s just you and some lazy vibes? Slap it on top of some buttery toast for an adult snack moment.

✔Tips & Mistakes

Don’t drown the salad in dressing unless you wanna soggy mess. Add dressing bit by bit and taste as you go—seasoning is king here. Also, chopping everything at similar sizes means a better bite every time. And hey, if your feta is super salty, skip extra salt. Trust me.

✔Storage Tips

If you’ve got leftovers, toss salad and dressing separately if you can. Store the veggies and cheese in a container, and keep the dressing in a jar. They stay fresher that way. If you’re like me though, sometimes you just throw it all together and eat cold salad for breakfast. No judgment — it’s actually kind of amazing.

✔Variations and Substitutions

I’ve swapped in green olives when kalamatas ran dry—it’s fine but changes the mood. If you don’t have lemon, extra vinegar works but it gets sharper. Sometimes I throw in a handful of chopped fresh parsley or mint for fun, but basic is best. Honey or sugar? Nah, not here. This salad is all about tang and salt, not sweet.

Frequently Asked Questions

Easy Greek Salad Recipe for Fresh Flavor

This fresh and easy Greek salad combines crisp cucumbers, juicy tomatoes, Kalamata olives, and creamy feta cheese tossed in a tangy lemon-oregano dressing for an authentic Mediterranean taste.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups Cherry Tomatoes
• ▢ 1 cup Cucumber, diced
• ▢ 0.5 cup Kalamata Olives, pitted halved
• ▢ 0.75 cup Feta Cheese, crumbled
• ▢ 0.25 cup Red Onion, thinly sliced
• ▢ 0.25 cup Extra Virgin Olive Oil
• ▢ 2 tbsp Fresh Lemon Juice
• ▢ 1 tsp Dried Oregano
• ▢ 0.5 tsp Salt
• ▢ 0.25 tsp Black Pepper freshly ground

Instructions

Preparation Steps

• In a large bowl, combine cherry tomatoes, diced cucumber, Kalamata olives, red onion, and crumbled feta cheese.
• In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper.
• Pour the dressing over the salad and toss gently to coat all ingredients evenly.
• Let the salad rest for 5 minutes before serving to allow flavors to meld.

Notes

This Greek salad pairs wonderfully with grilled meats or as a light lunch on its own. For extra crunch, add toasted pine nuts.