Name: Traditional Greek Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 large green bell pepper (cored and sliced into rings); 1 block feta cheese (broken into large chunks); 6 large Roma tomatoes; 1 ½ cups Kalamata olives; 1 medium red onion (halved and then cut into thin slices (approx. 1 cup)); 1 English cucumber (sliced and quartered (about 3 cups)); OPTIONAL: Mint leaves (chopped or roughly torn); 1/4 cup fresh lemon juice (about 4 lemons); 1/4 cup red wine vinegar; 1 tablespoon fresh Greek oregano (finely chopped); 1-2 large cloves garlic (grated (or use paste) (approx. 1 ½ teaspoons)); 3/4 teaspoon sea salt; 3/4 teaspoon black pepper; 3/4 cup extra virgin Greek olive oil

By: Jill Mills Updated: Aug 10, 2026

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With simple ingredients and bold flavors, like fresh veggies, Kalamata olives, and feta cheese, this easy Greek Salad is an authentic Mediterranean side dish. Ready in 20 minutes with no cooking, it’s the perfect side dish or light meal for summer.

Overhead view of Greek salad in a wooden bowl

There are a few simple salads that I make on repeat as side dishes or as meals in the summer, like my Olive Garden salad and wedge salad. This traditional Greek salad may be one of my all-time favorites, though, once the garden is producing juicy, plump tomatoes and more cucumbers than I know what to do with.

It’s a vibrant Mediterranean classic bursting with crisp cucumbers, juicy tomatoes, sweet bell peppers, briny Kalamata olives, and creamy chunks of feta cheese. The salad is tossed in a simple lemon, red wine vinegar, and oregano dressing with extra-virgin olive oil. It’s simple, it’s easy to make, and it’s so, so good. Greek cuisine is truly proof that you don’t need a bunch of fancy ingredients to make something good, just a handful of fresh, flavorful ones.

I’ve already lost track of the number of times I’ve made this easy Greek salad this summer. It’s become a go regular side dish for anything off the grill but I’ve also made it the entree with a side of pita and enjoyed it for a light lunch on hot days.

Why This Is The Best Greek Salad Recipe

Authentic & traditional. While there is no one single recipe for Greek salad used throughout Greece, there are some similarities between them. I made a point to include those traditional ingredients, like Kalamata olives, here instead of using the common American substitutions. I also kept the veggies bigger and chunky.
Quick & easy. One thing I love about this salad is how quick and easy it is to prep. The dressing is best if it can chill for about 30 minutes but otherwise, this salad is ready to go in just 20 minutes.
Fresh & flavorful. This Greek salad is loaded with crisp, crunchy, and juicy fresh veggies. The dressing is light and tangy and the feta adds just a touch of creaminess. It’s the perfect dish to enjoy in the summer!

Overhead view of ingredients needed to make Greek salad

Ingredient Notes

Both the salad and the Greek dressing are made with just a handful of fresh ingredients and kitchen staples. Here’s an overview of everything needed and why. Be sure to scroll down to the recipe card below for the exact measurements.

Green bell pepper – Remove the core and slice into rings.
Feta cheese – I recommend use a block of feta broken into large chunks. Crumbled feta works in a pinch but thebigger pieces from a block works nicely with the other ingredients.
Roma tomatoes – Roma tomatoes work well because they contain fewer seeds and less excess moisture, but any flavorful tomato variety can be used.
Kalamata olives – While some Americanized versions of Greek salad use black or green olives, the purple Kalamata olives (from the Kalamata region of Greece) are traditionally used.
Red onion slices – Be sure to slice thinly so it doesn’t overpower the other ingredients in each bite.
Cucumber – English and Persian cucumbers are ideal because they have fewer seeds and thinner skins. If using a cucumber with thick or bitter skin, peel it before adding it to the salad.
Mint leaves – Optional but they add a ton of freshness to the salad.
Lemon juice – Fresh lemon juice is key here. I do not recommend using the bottled stuff.
Red wine vinegar – Adds another layer of acidity and tangy flavor to the dressing.
Fresh oregano – Greek oregano is ideal, though if you can’t find it other types of oregano will work. Chop finely so it easily mixes into the dressing.
Garlic – I prefer to grate the garlic for the dressing instead of mincing it. Garlic paste also works well.
Sea salt & black pepper
Olive oil – Use extra virgin Greek olive oil for the most authentic flavor. If you don’t have Greek olive oil, any quality extra virgin olive oil will work. This is the recipe to splurge on the good stuff!

How To Make Greek Salad

It’s hard to find a salad easier to make than this one. It can be ready to enjoy in as little as 20 minutes! The printable instructions can be found in the recipe card below.

Whisking Greek dressing ingredients together

Red onion, Kalamata olives, green peppers, and tomato in a glass bowl

Make the dressing. Add all of the ingredients except for the olive oil to a bowl. Slowly whisk in the olive oil. The dressing should be well combined and opaque in texture. Refrigerate for at least 30 minutes.
Prep the veggies. Chop and slice the tomatoes, bell pepper, red onion, and cucumber. Keep in mind that traditional Greek salad is typically made with chunky pieces of vegetables that are larger than most salads, so feel free to adjust the size.
Add the cheese. Add all of the chopped veggies and olives to a large serving bowl. Break the feta into large chunks and add it to the veggies.
Finish with the dressing. Pour the dressing over the salad. Toss to coat. Garnish with fresh mint, if desired. Enjoy!

Recipe Tips & Tricks

This classic Greek salad recipe is pretty simple and straightforward, though I do have a few tips for building the most flavorful salad possible. I’ve also included a few variations to try.

Add the olive oil slowly. Adding the olive oil at the end and pouring it in slowly while whisking is key to creating a proper emulsion vs a dressing that stays separated. This helps the oil, vinegar, and lemon juice blend together for the best flavor and texture.
Chill the dressing. If at all possible, refrigerate the dressing for 30 minutes before adding it to the salad. This really gives all of the flavors a chance to blend together and results in a more flavorful salad.
Season individual bowls. A light sprinkle of sea salt or freshly cracked black pepper on individual servings adds an extra layer of flavor.
Make the dressing tangier. This dressing is intentionally mild and balanced, allowing the olive oil to shine. For a brighter, tangier flavor, add extra lemon juice or red wine vinegar to taste.
Use quality ingredients. For the most authentic presentation, use a high-quality Greek feta and extra-virgin olive oil. And when it comes to the veggies, using ones that are in-season and at peak ripeness will create the best salad.

Serving Suggestions

This traditional Greek salad can be enjoyed as a light lunch or dinner on its own or served as a side dish to any number of meats. It’s great served alongside grilled chicken, lamb, fish (like this baked tilapia), or beef. One of our favorite summer dinners is grilled steak and this salad on the side.

Or add it to a Mediterranean mezze platter with other favorites like pita bread, hummus, tzatziki, and falafel.

Make Ahead & Storage