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.

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

Ingredients

Units Scale

For the Salad

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

For the Homemade Greek Salad Dressing

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

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Instructions

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. Pat the Cucumbers dry with a paper towel first so the dressing does not water down.
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. If you are using a mason jar, just put the lid on and shake.
Pour the dressing over the salad and toss until everything is well coated. Cover and refrigerate for at least 30 minutes before serving. This chill time makes all the difference.
Crumble the Feta Cheese into a small bowl and serve on the side so each person can add as much as they like to their own serving.

Notes

Pat the Cucumbers dry with a paper towel before tossing so the dressing does not water down.
Make the dressing in a mason jar and shake it instead of whisking for easy cleanup.
Do not mix the Feta Cheese into the salad. Serve it on the side so each person adds their own and leftovers stay fresher longer.
This salad tastes even better after chilling for 30 minutes. The vegetables soak up all the flavor from the dressing.
Store the salad and dressing separately for up to 3 days. Once dressed, best within 24 hours.

Author: Susan Buonpane
Prep Time: 15 minutes
Category: salad dressing
Cuisine: Greek
Diet: Gluten-Free