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Classic Greek Salad

An icon representing a clock 15 min | easy | clean eating, gluten-free, Mediterranean diet, vegetarian
Overhead view of a white bowl filled with classic Greek salad—chunky cucumber, halved cherry tomatoes, yellow and red bell pepper, red onion, Kalamata olives, and feta cubes—tossed with herbs and olive oil on a light gray textured surface.
Published Apr 17, 2025
Prep Time Cook Time Total Time
15 min 0 min 15 min
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Introduction

This classic Greek salad is fresh, crunchy, and bursting with juicy tomatoes, crisp cucumber, and briny Kalamata olives.

Creamy feta and a simple oregano and red wine vinegar dressing pull everything together in the best possible way.

It is perfect as a light lunch, a side for grilled meats, or a colorful addition to any potluck table.

Ingredients  (4 servings)

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Close-up of a classic Greek salad in a white bowl with diced cucumber, halved red and yellow cherry tomatoes, chopped red bell pepper, red onion pieces, Kalamata olives, and feta cubes, tossed with an herbed olive oil dressing and sprinkled with parsley.

How to Make Classic Greek Salad

  1. Prep the vegetables

    Rinse the cherry tomatoes, cucumber, bell pepper, and parsley under cool running water.

    Pat everything dry with a clean kitchen towel so the salad stays crisp.

    Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, finely dice the red onion, and chop the parsley.

  2. Combine the salad ingredients

    Add the halved tomatoes, diced cucumber, chopped bell pepper, diced red onion, and Kalamata olives to a large bowl.

  3. Make the dressing

    In a small bowl or measuring cup, combine olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.

    Whisk until the dressing looks slightly thickened and well combined.

  4. Dress and toss the salad

    Pour the dressing over the vegetables in the large bowl.

    Toss gently with a large spoon until everything is evenly coated, but not smashed.

  5. Add feta and parsley

    Scatter the cubed feta and chopped parsley over the top of the salad.

    Toss once or twice more, very lightly, to distribute them without breaking the feta.

  6. Taste and serve

    Taste a tomato and cucumber piece and add more salt, pepper, or vinegar if needed.

    Serve right away for maximum crunch, or chill for up to 30 minutes.

Close-up of a classic Greek salad in a white bowl with diced cucumber, red and yellow cherry tomatoes, Kalamata olives, red onion, and cubes of feta, tossed with olive oil and herbs and sprinkled with parsley and pepper.

Substitutions

Feta cheese -> marinated tofu cubes
Firm marinated tofu gives a similar salty, chewy bite without dairy. Press the tofu first so it soaks up more flavor and does not crumble.
Kalamata olives -> canned black olives
Canned black olives taste milder than Kalamata, so they suit kids or olive beginners. Slice them in half so the flavor distributes more evenly through each bite.
Red wine vinegar -> fresh lemon juice
Fresh lemon juice makes the dressing brighter and extra refreshing. Use the same amount as the vinegar and add a little lemon zest if you like.
Close-up of a classic Greek salad in a white bowl with diced cucumber, red and yellow cherry tomatoes, yellow bell pepper, red onion, Kalamata olives, and cubes of feta tossed in an herbed olive oil dressing.

Tips

Keep the vegetables dry
Excess water on the vegetables can dilute the dressing and make everything soggy. Drying them well helps the oil and vinegar cling to each piece.
Chill the onion first
If raw red onion tastes too sharp, soak the diced pieces in ice water for ten minutes. Drain and pat dry before adding, for a sweeter, crisper bite.
Use high-quality olive oil
Extra virgin olive oil is the main flavor in the dressing, so choose one you like sipping plain. Peppery or fruity oils both work well in this salad.
Cut everything into similar sizes
Evenly sized pieces help each forkful have a balanced mix of vegetables, olives, and cheese. Aim for small bite-size chunks rather than big wedges.
Make it ahead wisely
You can chop the vegetables and mix the dressing earlier in the day. Keep them separate, then toss with feta and parsley just before serving.

Nutrition Facts *

Energy 326 kcal
Protein 8 g
Total Fat 24 g
Carbohydrates 19 g
Dietary Fiber 8 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make this Greek salad the day before serving?
You can prep most parts ahead, but keep the dressing separate. Tomatoes and cucumbers release water overnight, so the salad softens if everything sits together too long. Combine and dress it within an hour of serving for best texture.
My feta turns mushy in the salad. What am I doing wrong?
Crumbled feta melts into the dressing faster than block feta cut into cubes. Add the cheese last and toss gently so the pieces stay intact. Also check that your feta is firm and not already very soft in the package.
How can I make this salad more of a full meal?
Add grilled chicken, shrimp, chickpeas, or cooked quinoa to turn it into a hearty main. Keep the extra ingredients chilled so the salad still tastes refreshing.
What can I do if the dressing tastes too sharp or acidic?
If the vinegar or lemon tastes harsh, whisk in another teaspoon of olive oil. A small pinch of sugar can also round the acidity without making the salad sweet.

Serving Suggestions

This classic Greek salad shines alongside grilled chicken, lamb, fish, or a simple plate of warm pita and hummus.

For a fun twist, add watermelon cubes or avocado slices for extra juiciness and a lovely creamy contrast.

Profile picture of Eunice

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Main Pairings

These main dishes are a great match for this recipe.

Reviews

  • Robert, Miami, FL: Very good. I had no kalamata olives on hand and used black olives. — 5 ★

    Eunice: Glad it worked well for you, Robert! Black olives are a fine swap.

  • Carla, NYC: In Greece I really like this salad, but it's hard to replicate in the US because the cucumbers and tomatoes don't taste the same. But the garlic powder in this recipe is a touch of genius.... it brings me back straight to Greece! — 5 ★

    Eunice: Happy it brought you right back to Greece, Carla! If your cucumbers and tomatoes are a bit bland, let them sit with a pinch of salt for 10 minutes before tossing to help concentrate their flavor.

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