Classic Greek Salad Recipe with Homemade Dressing

Name: Classic Greek Salad Recipe with Homemade Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 2 large Cucumbers, diced; 2 large Cucumbers, diced; 2 Bell Peppers, any color, diced; 1/4 Vidalia Onion, sliced thin; 1 cup Kalamata Olives; 8 oz Feta Cheese, crumbled by hand, set aside; Salt and Pepper to taste; 1/3 cup White Wine Vinegar; 1 tablespoon Lemon Juice; 1 teaspoon Dijon or Yellow Mustard; 1 Garlic Clove, minced; 1 teaspoon Dried Oregano; 1/2 cup Lite Olive Oil; Salt and Pepper to taste

Classic Greek Salad Recipe with Homemade Dressing is the easiest, most flavorful salad you will make all summer, packed with crisp cucumbers, sweet tomatoes, briny olives and creamy feta in a simple red wine vinegar dressing you will want to put on everything.

Greek salad recipe in a white diamond-textured bowl on a white marble surface, filled with diced cucumbers, grape tomatoes, chopped red and orange bell peppers, Kalamata olives and large chunks of hand-crumbled feta cheese.

This summer Jim and I have been spending as much time as we can out on our deck. We have the most beautiful shade from all of our big old trees and the birds have been absolutely amazing to watch. We fire up the grill, pour something cold to drink and just enjoy being outside together. I wanted a salad that felt as light and fresh as those evenings feel. This is that salad.

Crisp cucumbers, juicy grape tomatoes, colorful bell peppers, briny Kalamata olives and creamy feta all tossed in a homemade Greek salad dressing you are going to want to put on everything. I first found a version of this dressing over on Downshiftology and adjusted it to make it my own for our family.

Why You’ll Love This Greek Salad Recipe

No cooking required, just chop, toss and chill
The homemade Greek salad dressing takes five minutes and is so much better than anything from a bottle
Serves 8, making it perfect for cookouts, family gatherings or a week of lunches
Feta served on the side so everyone can customize their own bowl
Light, fresh and loaded with vegetables the whole family will love

Classic Greek salad recipe being tossed with silver tongs in a green leaf-shaped bowl on a white marble surface, showing diced cucumbers, grape tomatoes, red and orange bell peppers, Kalamata olives and crumbled feta cheese with homemade Greek salad dressing.

Ingredients for the Best Greek Salad

2 large Cucumbers, diced
2 cups Grape Tomatoes, halved
2 Bell Peppers, any color, diced
1/4 Vidalia Onion, sliced thin
1 cup Kalamata Olives
8 oz Feta Cheese, crumbled by hand, set aside
Salt and Pepper to taste
1/3 cup White Wine Vinegar
1 tablespoon Lemon Juice
1 teaspoon Dijon or Yellow Mustard
1 Garlic Clove, minced
1 teaspoon Dried Oregano
1/2 cup Lite Olive Oil
Salt and Pepper to taste

Homemade Greek salad dressing with herbs and oregano in a glass mason jar with a silver lid on a white marble surface.

Ingredient Notes

Cucumbers: English or Persian cucumbers work beautifully here too. I have discovered over the years that patting them dry before tossing makes a big difference.
Bell peppers: Any color works. I love using a mix of red, yellow and orange for a gorgeous bowl of color.
Vidalia onion: So much more mild and sweet than a regular onion. If you cannot find one, red onion works too. Just use a little less.
Feta: Please crumble it by hand rather than buying pre-crumbled. The flavor and texture are so much better.
Olive oil: Use a good quality extra virgin olive oil for the dressing. It really does make a difference in this one.

Equipment You’ll Need

Large mixing bowl
Small bowl or mason jar for the dressing
Sharp knife and cutting board
Whisk or fork

Homemade Greek salad dressing being poured from a glass mason jar over a classic Greek salad recipe in a green leaf-shaped bowl, with diced cucumbers, red and orange bell peppers, grape tomatoes, Kalamata olives and crumbled feta cheese.

How to Make Classic Greek Salad

Prep your vegetables. Dice the Cucumbers and Bell Peppers into bite-size pieces. Halve the Grape Tomatoes and slice the Vidalia Onion thin. Add everything to a large bowl along with the Kalamata Olives. Pro tip: Pat the Cucumbers dry with a paper towel before adding them so the dressing does not water down.
Make the Greek salad dressing. In a small bowl or mason jar, combine the White Wine Vinegar, Lemon Juice, Mustard, minced Garlic Clove and Dried Oregano. Drizzle in the Lite Olive Oil slowly while whisking until the dressing comes together. Season with Salt and Pepper to taste. Pro tip: If you are using a mason jar, just put the lid on and shake. So easy and one less thing to wash.
Toss and chill. Pour the dressing over the salad and toss until everything is well coated. Cover and refrigerate for at least 30 minutes before serving. Make sure to give it this chill time. The vegetables soak up the dressing, and the flavors come together in the most delicious way.
Serve the Feta Cheese on the side. Rather than mixing the Feta Cheese into the salad, I crumble it into a small bowl and let everyone add as much as they like to their own serving. It keeps the leftovers fresher, and it is just a nicer way to serve it at the table. Pro tip: Set out a little spoon with the feta bowl so guests can help themselves easily.

Variations

Add grilled protein: Grilled chicken or shrimp right off the deck grill on top of this salad turns it into a complete meal.
Greek cucumber salad: Skip the tomatoes and peppers and let the cucumbers, olives and dressing shine for a simpler, lighter version.
Make it heartier: Toss in a cup of chickpeas for extra fiber and staying power.
Swap the onion: Red onion works well if Vidalia is not available at your store.
Add greens: A handful of romaine or baby spinach is a great way to stretch the salad further for a bigger crowd.

Storing Your Greek Salad

Store the salad and dressing separately in the refrigerator for up to 3 days. Once dressed, the salad is best within 24 hours, as the cucumbers will begin to release water over time.

Keep the feta in its own small container and add it fresh to each serving. I know your family will be going back for more, so this makes it easy to grab a quick bowl the next day.

Classic Greek salad recipe served in a white diamond-textured bowl on a white marble surface, topped with large chunks of hand-crumbled feta cheese, Kalamata olives, grape tomatoes, diced cucumbers and colorful red and orange bell peppers.

Frequently Asked Questions

Q: What is in a classic Greek salad recipe?

A: A classic Greek salad recipe includes cucumbers, tomatoes, bell peppers, onion, Kalamata olives and feta cheese, all tossed in a homemade Greek salad dressing made with olive oil, white wine vinegar, lemon juice, garlic and oregano.

Q: Can I make this Greek salad ahead of time?

A: Yes, and I actually recommend it. Prep all the vegetables a day ahead and refrigerate them. Make the Greek salad dressing separately and pour it over just before serving for the best texture.

Q: How long does Greek salad keep in the fridge?

A: Dressed Greek salad is best within 24 hours. Undressed, the vegetables will stay fresh for up to 3 days.

Q: What do you serve with Greek salad?

A: Greek salad is wonderful alongside anything coming off the grill. We love it with grilled chicken and grilled salmon. It also pairs beautifully with pita bread and hummus for a light lunch.

Q: Is Greek salad healthy?

A: It really is. Greek salad is loaded with fresh vegetables, heart healthy olive oil and protein-rich feta. It is naturally gluten free and low carb, making it a great light and healthy summer side.

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