Jump to Recipe This easy-to-make Greek salad is a wonderful medley of Mediterranean vegetables that makes a perfectly refreshing side salad for any meal! Crisp veggies, salty feta cheese, and a homemade Greek dressing put this salad over the top! Easy Greek Feta Salad A staple in Mediterranean cuisine, this Greek salad is a delectable treat that will keep you coming back for more! The mix of a crisp assortment of veggies and tangy dressing will make you crave this salad all through the year! Sweet tomatoes and cucumber, mellow peppers, sharp red onion, salty Kalamata olives and feta, with a biting Greek vinaigrette will make your mouth water! Sweet, salty, and with a little zip, this easy Greek feta salad is perfection!

Jump to:Easy Greek Feta Salad 🥘 Ingredients 🔪 Step-By-Step Instructions 💭 Angela’s Tips & Recipe Notes 🥗 More Tasty Side Salads! 📋 Recipe 💬 Comments

🥘 Ingredients When you are wanting a light meal or a delicious side, this salad has a great combination of vegetables that will settle that craving! Make sure you use the freshest veggies available so you get that delicious crunch that you crave! 1 English Cucumber - Do not peel the cucumber, but you can remove the seeds if desired. Slice it ¼ inch thick. 1 pint Cherry or Grape Tomatoes - Just halve these cherry tomatoes or grape tomatoes. You can use diced Roma or vine tomatoes in a pinch.½ large Red Onion - Slice the red onions into half-circle slices. If you find that red onion is a bit too pungent for your taste buds, you can substitute sweet or Vidalia onions.½ pound Feta Cheese - The feta can be either diced or crumbled.½ cup Kalamata Olives - Drain the olives from the juice and make sure they are pitted! Vinaigrette 2 cloves Garlic - Fresh minced garlic is preferred in this recipe, however, ½ teaspoon of garlic powder can be substituted.1 teaspoon Dried Oregano - Oregano is ideal but you can try an oregano substitute if needed.½ teaspoon Dijon Mustard - This is a key ingredient as it helps bring the vinegar and oil together, also known as an ’emulsifier’!¼ cup Red Wine Vinegar - Red wine vinegar is a pantry staple for Mediterranean cooking, however, there are some flavorful red wine vinegar substitutes.1 teaspoon Kosher Salt - I like to use kosher salt, but table salt or sea salt works in a pinch!½ teaspoon Fresh Ground Black Pepper - In order to get the freshest black pepper taste, I use freshly cracked black pepper. However, you can use ground black pepper if need be.½ cup Extra Virgin Olive Oil - You want to use EVOO here, but you can use grapeseed oil as a delicious substitute if you need to! Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 Step-By-Step Instructions In just a few easy steps you will have a delightfully tasty salad that you will relish! Grab a whisk and a large mixing bowl to get started! Combine veggies. In a large mixing bowl, combine the diced cucumber, 1 pint of halved cherry or grape tomatoes, and ½ a large red onion, then set aside.Make the vinaigrette. Whisk together the 2 cloves of minced garlic, 1 teaspoon dried oregano, ½ teaspoon Dijon mustard, ¼ cup red wine vinegar, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Slowly pour in the ½ cup olive oil in a steady stream while whisking vigorously, as this completely combines the dressing (otherwise known as an emulsion). Dress the salad. Pour the vinaigrette over the vegetables and add the ½ pound feta cheese and ½ cup Kalamata olives. Lightly toss until all the ingredients are coated in the vinaigrette.Let it sit! Set the salad aside for about 30 minutes so the flavors can meld together, while still keeping the vegetables’ crunch factor. Serve at room temperature. Now when you mix this salad, I advise that you lightly toss it, because you do not want to crush the vegetables or the feta. While the salad sits, the vinegar will help break the veggies and cheese down a bit without your help! Enjoy!

💭 Angela’s Tips & Recipe Notes I would not keep this salad for more than 24 hours, as it will start to get soggy. However, if you have leftover dressing, that will keep in an air-tight container in the fridge for about two weeks! Just shake or whisk very well before using!Want a slight kick in your Greek salad? Add in red, yellow, or orange bell pepper chunks, or ¼ cup of sliced pepperoncini (or pickled banana peppers) to your veggies and maybe even a pinch of cayenne to your vinaigrette!If you are wanting to make this a full meal, add some grilled or pan-seared chicken breast on top! We have a spectacular Greek chicken marinade that would pair perfectly!You can slice the vegetables a few hours before serving and keep them in the fridge, other than the tomatoes. It is best to slice the tomatoes right before making the salad. 🥗 More Tasty Side Salads! Hawaiian Macaroni SaladTuna Salad with PastaLoaded Baked Potato SaladRotisserie Chicken SaladBroccolini SaladCaesar Salad Dressing (without Anchovies)

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review

Best Greek Salad (Tangy, Tasty & Easy To Make!)

This easy-to-make Greek salad is a wonderful medley of Mediterranean vegetables that makes a perfectly refreshing side salad for any meal! Crisp veggies, salty feta cheese, and a homemade Greek dressing put this salad over the top!

Author | Angela

Servings: 6 servings Calories: 320kcal Prep 20 minutes Cooking 0 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 cucumber (unpeeled, seeded, and sliced ¼-inch thick)▢ 1 pint cherry tomatoes (or grape tomatoes, halved)▢ ½ red onion (sliced in half rounds)▢ ½ lb feta cheese (½-inch, diced not crumbled)▢ ½ cup Kalamata olives (pitted)Vinaigrette▢ 2 cloves garlic (minced)▢ 1 teaspoon dried oregano▢ ½ teaspoon Dijon mustard▢ ¼ cup red wine vinegar▢ 1 teaspoon kosher salt▢ ½ teaspoon black pepper (freshly ground)▢ ½ cup olive oil (extra virgin)

InstructionsIn a large mixing bowl combine the cucumber, tomatoes, and red onion. Set aside.1 cucumber, 1 pint cherry tomatoes, ½ red onionMake the vinaigrette by whisking together the garlic, oregano, mustard, red wine vinegar, salt & pepper. Continue whisking and slowly pour in the olive oil (this creates an emulsion).2 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon Dijon mustard, ¼ cup red wine vinegar, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ cup olive oilPour the vinaigrette over the vegetables and add the feta cheese and Kalamata olives. Toss lightly.Set the salad aside for 30 minutes so the flavors can meld together. Serve at room temperature.½ lb feta cheese, ½ cup Kalamata olives Equipment You May NeedMixing BowlSilicone WhiskChef’s Knife Notes I prefer English cucumbers for my Greek salads (and I don’t remove the seeds from these). Add optional bell peppers if desired (I like the sweet red, orange, or yellow peppers best). Chop the peppers into bite-size pieces. The vinaigrette can be made up to 3 hours ahead of time then set aside and left at room temperature. You can slice the vegetables a few hours before serving and keep them in the fridge, other than the tomatoes. It is best to slice the tomatoes right before making the salad.

NutritionCalories: 320kcal (16%) | Carbohydrates: 11g (4%) | Protein: 7g (14%) | Fat: 28g (43%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 34mg (11%) | Sodium: 1012mg (44%) | Potassium: 420mg (12%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 1550IU (31%) | Vitamin C: 113mg (137%) | Calcium: 224mg (22%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Greek Salad, salad Course Appetizers, Salad RecipesCuisine Greek, MediterraneanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

This easy-to-make Greek salad is a wonderful medley of Mediterranean vegetables that makes a perfectly refreshing side salad for any meal! Crisp veggies, salty feta cheese, and a homemade Greek dressing put this salad over the top!

Easy Greek Feta Salad

A staple in Mediterranean cuisine, this Greek salad is a delectable treat that will keep you coming back for more! The mix of a crisp assortment of veggies and tangy dressing will make you crave this salad all through the year! Sweet tomatoes and cucumber, mellow peppers, sharp red onion, salty Kalamata olives and feta, with a biting Greek vinaigrette will make your mouth water!

🥘 Ingredients

When you are wanting a light meal or a delicious side, this salad has a great combination of vegetables that will settle that craving! Make sure you use the freshest veggies available so you get that delicious crunch that you crave!

  • 1 English Cucumber - Do not peel the cucumber, but you can remove the seeds if desired. Slice it ¼ inch thick. 1 pint Cherry or Grape Tomatoes - Just halve these cherry tomatoes or grape tomatoes. You can use diced Roma or vine tomatoes in a pinch.½ large Red Onion - Slice the red onions into half-circle slices. If you find that red onion is a bit too pungent for your taste buds, you can substitute sweet or Vidalia onions.½ pound Feta Cheese - The feta can be either diced or crumbled.½ cup Kalamata Olives - Drain the olives from the juice and make sure they are pitted!

Vinaigrette

  • 2 cloves Garlic - Fresh minced garlic is preferred in this recipe, however, ½ teaspoon of garlic powder can be substituted.1 teaspoon Dried Oregano - Oregano is ideal but you can try an oregano substitute if needed.½ teaspoon Dijon Mustard - This is a key ingredient as it helps bring the vinegar and oil together, also known as an ’emulsifier’!¼ cup Red Wine Vinegar - Red wine vinegar is a pantry staple for Mediterranean cooking, however, there are some flavorful red wine vinegar substitutes.1 teaspoon Kosher Salt - I like to use kosher salt, but table salt or sea salt works in a pinch!½ teaspoon Fresh Ground Black Pepper - In order to get the freshest black pepper taste, I use freshly cracked black pepper. However, you can use ground black pepper if need be.½ cup Extra Virgin Olive Oil - You want to use EVOO here, but you can use grapeseed oil as a delicious substitute if you need to!

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 Step-By-Step Instructions

In just a few easy steps you will have a delightfully tasty salad that you will relish! Grab a whisk and a large mixing bowl to get started!

  • Combine veggies. In a large mixing bowl, combine the diced cucumber, 1 pint of halved cherry or grape tomatoes, and ½ a large red onion, then set aside.Make the vinaigrette. Whisk together the 2 cloves of minced garlic, 1 teaspoon dried oregano, ½ teaspoon Dijon mustard, ¼ cup red wine vinegar, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Slowly pour in the ½ cup olive oil in a steady stream while whisking vigorously, as this completely combines the dressing (otherwise known as an emulsion). Dress the salad. Pour the vinaigrette over the vegetables and add the ½ pound feta cheese and ½ cup Kalamata olives. Lightly toss until all the ingredients are coated in the vinaigrette.Let it sit! Set the salad aside for about 30 minutes so the flavors can meld together, while still keeping the vegetables’ crunch factor. Serve at room temperature.

Now when you mix this salad, I advise that you lightly toss it, because you do not want to crush the vegetables or the feta. While the salad sits, the vinegar will help break the veggies and cheese down a bit without your help! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • I would not keep this salad for more than 24 hours, as it will start to get soggy. However, if you have leftover dressing, that will keep in an air-tight container in the fridge for about two weeks! Just shake or whisk very well before using!Want a slight kick in your Greek salad? Add in red, yellow, or orange bell pepper chunks, or ¼ cup of sliced pepperoncini (or pickled banana peppers) to your veggies and maybe even a pinch of cayenne to your vinaigrette!If you are wanting to make this a full meal, add some grilled or pan-seared chicken breast on top! We have a spectacular Greek chicken marinade that would pair perfectly!You can slice the vegetables a few hours before serving and keep them in the fridge, other than the tomatoes. It is best to slice the tomatoes right before making the salad.

🥗 More Tasty Side Salads!

  • Hawaiian Macaroni SaladTuna Salad with PastaLoaded Baked Potato SaladRotisserie Chicken SaladBroccolini SaladCaesar Salad Dressing (without Anchovies)

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review

Best Greek Salad (Tangy, Tasty & Easy To Make!)

This easy-to-make Greek salad is a wonderful medley of Mediterranean vegetables that makes a perfectly refreshing side salad for any meal! Crisp veggies, salty feta cheese, and a homemade Greek dressing put this salad over the top!

Author | Angela

Servings: 6 servings Calories: 320kcal Prep 20 minutes Cooking 0 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 cucumber (unpeeled, seeded, and sliced ¼-inch thick)▢ 1 pint cherry tomatoes (or grape tomatoes, halved)▢ ½ red onion (sliced in half rounds)▢ ½ lb feta cheese (½-inch, diced not crumbled)▢ ½ cup Kalamata olives (pitted)Vinaigrette▢ 2 cloves garlic (minced)▢ 1 teaspoon dried oregano▢ ½ teaspoon Dijon mustard▢ ¼ cup red wine vinegar▢ 1 teaspoon kosher salt▢ ½ teaspoon black pepper (freshly ground)▢ ½ cup olive oil (extra virgin)

InstructionsIn a large mixing bowl combine the cucumber, tomatoes, and red onion. Set aside.1 cucumber, 1 pint cherry tomatoes, ½ red onionMake the vinaigrette by whisking together the garlic, oregano, mustard, red wine vinegar, salt & pepper. Continue whisking and slowly pour in the olive oil (this creates an emulsion).2 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon Dijon mustard, ¼ cup red wine vinegar, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ cup olive oilPour the vinaigrette over the vegetables and add the feta cheese and Kalamata olives. Toss lightly.Set the salad aside for 30 minutes so the flavors can meld together. Serve at room temperature.½ lb feta cheese, ½ cup Kalamata olives Equipment You May NeedMixing BowlSilicone WhiskChef’s Knife Notes I prefer English cucumbers for my Greek salads (and I don’t remove the seeds from these). Add optional bell peppers if desired (I like the sweet red, orange, or yellow peppers best). Chop the peppers into bite-size pieces. The vinaigrette can be made up to 3 hours ahead of time then set aside and left at room temperature. You can slice the vegetables a few hours before serving and keep them in the fridge, other than the tomatoes. It is best to slice the tomatoes right before making the salad.

NutritionCalories: 320kcal (16%) | Carbohydrates: 11g (4%) | Protein: 7g (14%) | Fat: 28g (43%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 34mg (11%) | Sodium: 1012mg (44%) | Potassium: 420mg (12%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 1550IU (31%) | Vitamin C: 113mg (137%) | Calcium: 224mg (22%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Greek Salad, salad Course Appetizers, Salad RecipesCuisine Greek, Mediterranean

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 1 review

Best Greek Salad (Tangy, Tasty & Easy To Make!)

Author | Angela

Servings: 6 servings

Calories: 320kcal

Prep 20 minutes

Cooking 0 minutes

Total Time 20 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 cucumber (unpeeled, seeded, and sliced ¼-inch thick)▢ 1 pint cherry tomatoes (or grape tomatoes, halved)▢ ½ red onion (sliced in half rounds)▢ ½ lb feta cheese (½-inch, diced not crumbled)▢ ½ cup Kalamata olives (pitted)Vinaigrette▢ 2 cloves garlic (minced)▢ 1 teaspoon dried oregano▢ ½ teaspoon Dijon mustard▢ ¼ cup red wine vinegar▢ 1 teaspoon kosher salt▢ ½ teaspoon black pepper (freshly ground)▢ ½ cup olive oil (extra virgin)

InstructionsIn a large mixing bowl combine the cucumber, tomatoes, and red onion. Set aside.1 cucumber, 1 pint cherry tomatoes, ½ red onionMake the vinaigrette by whisking together the garlic, oregano, mustard, red wine vinegar, salt & pepper. Continue whisking and slowly pour in the olive oil (this creates an emulsion).2 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon Dijon mustard, ¼ cup red wine vinegar, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ cup olive oilPour the vinaigrette over the vegetables and add the feta cheese and Kalamata olives. Toss lightly.Set the salad aside for 30 minutes so the flavors can meld together. Serve at room temperature.½ lb feta cheese, ½ cup Kalamata olives

Equipment You May NeedMixing BowlSilicone WhiskChef’s Knife

Notes I prefer English cucumbers for my Greek salads (and I don’t remove the seeds from these). Add optional bell peppers if desired (I like the sweet red, orange, or yellow peppers best). Chop the peppers into bite-size pieces. The vinaigrette can be made up to 3 hours ahead of time then set aside and left at room temperature. You can slice the vegetables a few hours before serving and keep them in the fridge, other than the tomatoes. It is best to slice the tomatoes right before making the salad.

Nutrition

Calories: 320kcal (16%) | Carbohydrates: 11g (4%) | Protein: 7g (14%) | Fat: 28g (43%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 34mg (11%) | Sodium: 1012mg (44%) | Potassium: 420mg (12%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 1550IU (31%) | Vitamin C: 113mg (137%) | Calcium: 224mg (22%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Appetizers, Salad RecipesCuisine Greek, Mediterranean

US CustomaryMetric