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Greek Salad is the perfect side to almost any main dish, yet is hearty enough to be a meal on its own. My favorite Greek Salad recipe is a classic combination of red ripe tomato, crunchy cucumber, briny kalamata olives and salty capers, tangy feta cheese, sweet red bell pepper and subtle onion heat, all dressed simply with good olive oil, tangy red wine vinegar and earthy dried oregano.

Greek Salad served in ceramic bowls photo from above

At the first sight of vine ripened tomatoes that actually taste like tomatoes, I head straight for this Greek Salad recipe and then make it all summer long. Throughout the summer, I’ll swap in different varieties of cucumber, heirloom tomatoes when I can find them and sometimes toss in some avocado and for feta, I opt for the creamy sheep’s milk variety.

Cutting Up Greek Salad Ingredients

Recipe Variations

And for a heartier version for picnics and potlucks I like to riff on this recipe to make Greek Farro Salad, Greek Potato Salad, or Greek Quinoa Salad. The main thing to remember is that the quality of every ingredient counts. There is no creamy dressing to hide behind, just delicious Greek Salad Dressing with peppery olive oil, a vinegar kick and dried oregano to enhance the flavors and textures of fresh ingredients that are delicious on their own and incredible when combined.

Greek-Salad served in white bowls

Pairing Suggestions

I like to line individual bowls with butter lettuce for extra crunch and sometimes top it with chicken, turkey or even tuna to make it more substantial. Serve it on its own as a light lunch or alongside almost any main dish you can dream up – especially all things grilled! Some of my favorites to serve it alongside are: Carne Asada, Grilled Lamb Chops / Grilled Lamb Loin Chops or Lamb Kabobs, and Rosemary-Garlic Chicken Kabobs or Chicken Kabobs in the Oven. It’s entirely versatile.

If you love Mediterranean Recipes, don’t miss classics like this pita bread recipe or these recipes for: Tzatziki, Fattoush Salad, Tabouli Salad and more…

How to Make Greek Salad

Step 1: In a medium bowl, whisk together red wine vinegar and dried oregano. Slowly drizzle in olive oil, whisking until emulsified. Season to taste with salt and freshly ground black pepper.

Making Salad Dressing step by step

Step 2: Combine tomatoes, cucumbers, red bell pepper, shallot, kalamata olives, feta cheese and capers in a large bowl.

Adding Individual Ingredients to Greek Salad

Step 3: Drizzle with desired amount of dressing and toss to coat.

pouring dressing over greek salad

Step 4: Gently toss salad to combine. Serve salad in individual bowls over butter lettuce leaves if desired.

tossing greek salad with dressing

Recipe Video


Greek Salad

5 from 9 votes
Prep: 15 minutes
Total: 15 minutes
Course: Salad
Cuisine: Greek
Calories: 288
Servings: 6 people
An easy and authentic Greek Salad that you can make in minutes.


  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano plus more for sprinkling the top if desired
  • 1/2 cup extra virgin olive oil or more
  • salt and freshly ground black pepper to taste
  • 4 large plum tomatoes diced
  • 2 large cucumbers diced (peeled if necessary)
  • 1 large red bell pepper thinly sliced
  • 1 medium shallot thinly sliced and separated into rings
  • 24 pitted kalamata olives halved
  • 7 ounces feta cheese finely diced or crumbled
  • 1 tablespoon capers rinsed and drained
  • 5 ounces butter lettuce leaves torn into bite-size pieces, optional


  • To make dressing: in a medium bowl, whisk together vinegar and oregano; add olive oil in a slow stream, whisking constantly until emulsified. Season to taste with salt and pepper. Set aside.
  • In a large salad bowl combine next 7 ingredients (tomatoes through capers). 
  • Whisk dressing again and pour desired amount over salad; gently toss to combine. Sprinkle with more dried oregano if desired.
  • Optional: If desired, divide butter lettuce evenly between 6 individual salad bowls and top with Greek Salad; serve.


Calories: 288kcal | Carbohydrates: 8g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 476mg | Potassium: 373mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2205IU | Vitamin C: 44.8mg | Calcium: 198mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Mimi says:

    The only reason I garden in the summer heat is for those lovely summer-fresh tomatoes. And this salad is perfect. I tend to alternate between Greek-type salads and Niçoise salads. Well, and Cobb salad as well, and they all require tomatoes that taste like real tomatoes!

    1. Marissa says:

      So true, Mimi! And those are all favorites in our house too!

  2. Kelsie | the itsy-bitsy kitchen says:

    5 stars
    I absolutely love Greek salad! (And really anything involving olives and feta.) This sounds perfect and you know I’ll be trying it soon!

    1. Marissa says:

      Yay! Thanks, Kelsie!

  3. Dawn - Girl Heart Food says:

    5 stars
    Greek salads is one of my absolute faves! Love all the flavours and textures. Great step by step photos here too, Marissa 🙂 Hope you’re having a great weekend!

    1. Marissa says:

      Definitely a favorite for us too! Love salads where every bite is different. Have a wonderful weekend, my friend!

  4. Kevin says:

    5 stars
    Greek salad is on the top 10 favorites list, compliment it with your greek salad dressing and it’ll hit the top 3! Beautiful salad, making me want fresh and ripe vegetables now!

    1. Marissa says:

      Awesome! Thanks so much, Kevin!

  5. Valentina says:

    5 stars
    Love, love Greek salads. This one is beautiful, and I love every ingredient in the bowl!