🥗 Classic Greek Salad
This Classic Greek Salad is ready in 10 minutes. Crisp cucumber, juicy tomatoes, red onion, olives, and cubes of feta get tossed in extra-virgin olive oil, lemon, and oregano. No lettuce. No cooking. Just the bowl you want next to grilled fish or on its own for lunch.
I love how little there is to do. The olive oil is the dressing, the oregano is not optional, and the feta should stay in cubes so you get a salty bite in every forkful. 🌿
Jump to Recipe ↓ 🥗
Why You’ll Love This Salad 🌿
- 🥗 Ready in 10 minutes
- 🧀 Salty feta in cubes, not crumbled to dust
- 🫒 Black and green olives in the same bowl
- 🍅 Juicy tomatoes and crisp cucumber
- 🍋 Olive oil, lemon, and oregano dressing
- 🍽️ No stove, no lettuce to wilt
- 🌿 True Mediterranean lunch salad
Why This Bowl Fits an Anti-Inflammatory Mediterranean Plate
This is the Mediterranean pattern in its simplest form: extra-virgin olive oil, vegetables, herbs, olives, and a modest amount of feta. Tomatoes bring lycopene. Cucumber keeps the bowl light. Oregano and onion add flavor without a creamy sauce. There is no cooked grain here unless you want one on the side.
The method is as important as the ingredients. Dress the vegetables first, then fold in the feta last so the cubes stay neat. Use an olive oil you like the taste of — it is the sauce.
Frequently Asked Questions ❓
Is lettuce supposed to be in Greek salad?
Not in the classic village-style bowl. This version matches the photo: cucumber, tomato, onion, olives, and feta. Add greens only if you want more volume.
What olives should I use? 🫒
Kalamata for the dark ones and a mild green olive for contrast, as in the photo. Pit them if they are not already pitted.
Can I make it ahead? 🥡
Chop the cucumber, tomato, and onion up to 4 hours ahead. Add olives, feta, and dressing just before serving so nothing goes watery.
How do I turn this into a full meal? 🍗
Add grilled chicken, salmon, or a few extra chickpeas. The salad already has enough olive oil and feta to feel complete on its own.
🥗 Classic Greek Salad
Ingredients 🛒
For the Salad
- 2 cups cucumber, cut into chunks
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives
- ⅓ cup green olives
- 4 oz (115 g) feta cheese, cut into cubes
- 2 tablespoons fresh parsley, chopped
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions 👩🍳
- Add the cucumber, tomatoes, red onion, both olives, and parsley to a large bowl.
- Whisk the olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper until the dressing looks glossy.
- Pour the dressing over the vegetables and toss gently so everything is coated.
- Fold in the feta cubes last so they stay intact.
- Taste and add another pinch of oregano or lemon if needed. Serve right away.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 390 |
| Protein | 10g |
| Net carbohydrates | 10g |
| Total carbohydrates | 14g |
| Fiber | 4g |
| Total fat | 32g |
| Sodium | 780mg |
Estimates based on cucumber, tomatoes, olives, feta, and extra-virgin olive oil. Exact numbers vary with olive and feta brands.
Notes & Tips 💡
- Use block feta and cube it. Pre-crumbled feta disappears into the dressing.
- Extra-virgin olive oil is the flavor of this salad — pick one you would eat on bread.
- If the onion tastes sharp, rinse the slices under cold water and pat dry.
- A pinch more dried oregano at the end is what makes it taste like a Greek table salad.
- This is best the hour it is dressed. Leftovers keep, but the cucumber will release water.
This Classic Greek Salad is crisp, salty, and done in 10 minutes. A simple bowl built on olive oil, vegetables, olives, and feta. 🥗🫒
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
