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Greek Salad Recipe

This Greek salad recipe blends crisp cucumbers, juicy tomatoes, olives, and creamy feta with a simple olive oil dressing. It delivers fresh flavor and satisfying texture in minutes. Perfect as a light meal or side dish, it offers a versatile, healthy option that adapts easily with herbs or extra toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Lunch, Snack
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups chopped cucumber
  • 2 cups chopped tomatoes
  • 1/2 cup sliced red onion
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese crumbled
Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Cutting Board
  • Spoon
  • Freezer

Method
 

  1. Chop cucumber, tomatoes, and onion into bite-sized pieces.
  2. Combine vegetables in a bowl with olives and feta cheese.
  3. Whisk olive oil, lemon juice, oregano, and salt until blended.
  4. Pour dressing over salad and toss gently to combine evenly.
  5. Serve immediately for crisp texture or chill briefly for deeper flavor.

Notes

For crunchier texture, serve immediately; for softer vegetables, chill longer. Avoid freezing as texture will suffer. Toss gently to prevent breaking feta. Add chickpeas or herbs for variation. Store in the fridge in an airtight container and consume within two days for best freshness.