Home > Salads > Greek Salad Greek Salad January 14, 2020 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Greek Salad: tomatoes, cucumbers, red onions, feta cheese, bell pepper, olives, topped with flavorful homemade Greek dressing. Why We Love This Greek Salad Fresh ingredients: Juicy tomatoes, crisp cucumbers, and tangy feta cheese make it flavorful. Nutrient-packed: Good-for-you salad that makes a great addition to any meal. Delicious dressing: A homemade blend of olive oil, lemon juice, garlic, and herbs. Customizable: Add avocado or keep it classic; it’s versatile. Easy prep: Simple steps for assembly and dressing make it hassle-free. Ingredients In Greek Salad Tomatoes and Cucumbers: Provide juicy freshness and a refreshing crunch. Red Onion and Green Pepper: Add sharpness and a vibrant crunch to the salad. Feta Cheese: I prefer crumbled or cubed feta scattered throughout the salad for easier eating. Kalamata Olives: Bring a depth of flavor to the salad. Greek Dressing: Infuses the salad with zesty lemon and honey, tying all the ingredients together into a cohesive and delicious dish. How To Make Greek Salad It’s as easy as 1,2,3… Combine dressing ingredients in a jar, shake well. Prep veggies: chop tomatoes, slice cucumbers, onion, and bell pepper, cube feta, and halve olives. Toss veggies, olives, and feta in a bowl, drizzle with dressing. Serve fresh on the same day. Variation Ideas Add grilled chicken, shrimp, or tofu for a protein boost in your greek salad. Incorporate diced avocado for creaminess and extra nutrients. Experiment with different types of olives such as black or green varieties. Enhance flavor with additional ingredients like capers, artichoke hearts, or sun-dried tomatoes. For a Mediterranean twist, drizzle with balsamic glaze. STORAGE Store leftover salad in an airtight container in the refrigerator for up to 1-2 days. Keep the dressing separately and add it just before serving to maintain freshness and prevent sogginess. More Favorite Salad Recipes Olive Garden Salad Italian Salad Quinoa Salad Panzanella Salad Cucumber Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Greek Salad 5 from 3 votes - Review this recipe Greek Salad: tomatoes, cucumbers, red onions, feta cheese, bell pepper, olives, topped with flavorful homemade Greek dressing. SAVE TO RECIPE BOX Print Recipe Greek Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Greek Salad: tomatoes, cucumbers, red onions, feta cheese, bell pepper, olives, topped with flavorful homemade Greek dressing. Course Salad Cuisine Greek Keyword greek salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 6 as a side Chelsea Lords Calories 184kcal Author Chelsea Lords IngredientsSalad▢ 3 cups ripe tomatoes, cut into wedges (~3 medium tomatoes) (Note 1)▢ 2 and 1/2 cups Persian or English cucumbers sliced into half moons (4 Persian cucumbers)▢ 1 cup red onion, very thinly sliced (1 small red onion) (Note 2)▢ 1 and 1/4 cup green pepper thinly sliced (1 small green pepper)▢ 1 and 1/4 cup feta cheese, cut into 1/2 inch blocks (7-8 ounces)▢ 1/2 cup Kalamata olivesDressing▢ 1/4 cup + 2 tablespoons good quality olive oil▢ 1 and 1/2 tablespoons EACH: fresh squeezed lemon juice, honey, and Dijon mustard▢ 3/4 teaspoon minced garlic▢ 1 and 1/2 teaspoon dried oregano▢ 3 tablespoons red wine vinegar▢ Salt and pepperUS - Metric USMetric InstructionsDRESSING: (See Note 3) Combine all dressing ingredients in a mason jar. Season with salt and pepper to taste, then shake vigorously to combine, ensuring no honey or Dijon remains stuck at the bottom. Store in fridge until ready to use; allowing it to sit for 10-15 minutes enhances flavor.VEGGIE PREP: Cut tomatoes into 6 wedges, then cut each wedge into 2-3 smaller pieces. Slice cucumbers into half moons, discard ends. Thinly slice red onion. Cut bell pepper into thin strips. Cube feta into 1/2-inch blocks. Drain olives, pit if necessary, and halve if desired.SALAD: Gently toss veggies, olives, and feta in a large bowl. Drizzle with dressing to taste (you may not need all). Best enjoyed fresh; leftovers may not retain freshness. Video Recipe NotesNote 1: If tomatoes aren't in season, use cherry tomatoes. Note 2: To mellow raw red onion, soak slices in salted ice water for 10 minutes, then drain well before adding to salad. Note 3: You'll likely have extra dressing (unless you love dressing). Store leftovers in the fridge for up to a week; great for raw veggies, roasted veggies, or other salads. Nutrition FactsServing: 6servings as a side | Calories: 184kcal | Carbohydrates: 7.4g | Protein: 4.5g | Fat: 16g | Cholesterol: 22.3mg | Sodium: 315.6mg | Fiber: 1.5g | Sugar: 3.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
great greek salad, thank you, love your super sized dressing serving too, especially with thsoe ingredients, there’s nothing bad in them so why not? Reply
Greek chicken, pitas, hummus, and tzaki sauce, and quinoa along with this salad and it was better than all the Greek places we eat at. Thank you as always Chelsea. Reply