We cannot get enough of this fresh, bright Greek salad recipe. It’s a Mediterranean classic head-to-toe! With just a few, fresh ingredients, this Greek salad has no lettuce or leafy greens, which means it’s a great make-ahead summer side dish that travels beautifully, like all of the best Picnic Recipes must. Simple ingredients, like crisp cucumber and juicy tomatoes, briny, tender olives and sharp slivers of onion get tossed in our tangy, herby homemade Greek salad dressing for a bowlful of healthy, fresh Mediterranean deliciousness.
Greek Salad Ingredients
Cucumbers. We want you to use Persian cucumbers for this recipe because they are small, thin-skinned and not watery, so they don’t have to be peeled and seeded, like most larger cucumbers. They’re sweet and crisp, and hold up really well in this Greek salad! They’re just the best.
Tomatoes. For our Greek salad recipe, we are calling for two kinds of tomatoes not because we’re divas, but because we love both the tiny pop of cherry tomatoes and the lush, sweet juicyness of fresh summer tomatoes. We didn’t want to choose between them, so we opted for both! They both lend something special to the Greek salad, and come together in a really fun way that celebrates summer produce at its finest.
Olives. Kalamata olives are the classic olive for a Greek salad. They’re meaty and briny, and named after a city in Greece — what could be more authentic than that? Just be sure to buy pitted kalamatas.
Feta. Salty feta cheese is a classic component of Greek salad, and it really makes the salad a bit heartier. On a hot day, with a little extra feta in the mix, you could make this salad and call it dinner.
Red onion. The sharp bite of thinly sliced onions is a perfect foil for the salty, briny olives and feta, and the juicy cucumbers and tomatoes. OK we’re making ourselves hungry.
Bell peppers. We like to use green bell peppers for a splash of green color, but it’s OK to use whatever color you prefer, or just buy whatever looks the most fresh and crisp.
How To Make Greek Salad
Make Greek salad dressing! First, whisk together the vinegar, lemon juice, garlic, mustard, salt, oregano and pepper. Then, slowly whisk in the olive oil until the dressing is creamy and evenly combined. Alternatively, you could use an immersion blender to emulsify it quickly.
Slice and dice! You will want your knife to be super-sharp for slicing ripe summer tomatoes on the vine. A good sharp knife will cut through a ripe tomato like butter, but a dull knife will smoosh your tomato and break your heart. When you’re slicing all of the veggies for your salad, think about what it would be like to take the perfect bite of Greek salad; ideally everything would be cut thinly enough that you could get a sliver of onion, a bit of feta, a little olive and a piece of tomato all in a single bite.
Combine the veggies and Greek salad dressing in your favorite salad bowl. Toss it together gently.
If you’ve got time, let the salad sit for an hour before serving. The flavors will meld and get extra yummy. If not, it’s OK to serve the salad right away.
How To Store Leftover Greek Salad + Tips For Serving
Like all of our favorite side dishes, Greek salad is better when it sits for a bit before serving, which makes it the perfect side dish recipe for taking to cookouts, picnics, and all of your summer get togethers!
Store any leftover Greek salad in the fridge for up to 3 days, though it will taste best on the day it's made.
Serve this fresh, healthy Greek salad with a whole Mediterranean meal! We’d serve it alongside classic Greek and Mediterranean dishes, like our vibrant, easy Lemon Chicken, classic Grilled Chicken Shawarma Kebabs. Whip up Falafel for the vegetarians in the house, and all of the best Mediterranean dips: fresh Hummus, creamy Tzatziki, and Tahini Sauce.
More Fresh Summer Salad Recipes
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