Traditional Greek Salad

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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.

Prep Time20

Total Time20

Course: Salad

Cuisine: Mediterranean

Keyword: Greek salad

Servings: to 14 cups of salad (4-5 dinner salads or 8-10 side salads)

Calories: 213kcal

Author: Jill

Ingredients

SALAD

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

DRESSING

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

Instructions

Make the dressing. Add the lemon juice, red wine vinegar, oregano, garlic, sea salt, and black pepper to a large bowl. Slowly whisk in the olive oil until the dressing is well combined and emulsified into an opaque mixture. Refrigerate for about 30 minutes to allow the flavors to meld.
Prepare the vegetables. Chop the tomatoes, slice the bell pepper and red onion, and quarter the cucumber slices. Traditional Greek salad is known for its chunky vegetables, so feel free to adjust the size of the pieces to your preference. Add all the vegetables and olives to a large serving bowl.
Add the feta. Break the block of feta into large chunks and gently add it to the bowl with the vegetables.
Dress and serve. Pour the dressing over the salad and toss gently to coat. Garnish with fresh mint, if desired, and serve immediately.

Notes

Store leftover Greek salad in the fridge for up to 2 days.

Nutrition