Name: Greek Salad
Yield: 6

Greek Salad Recipe with tomatoes, cucumbers, red onions, feta cheese, bell pepper, olives, topped with flavorful from-scratch Greek dressing.

author’s note

The Greek Salad Recipe I’ve Been Making for Years!

Greek salad is one of my all-time favorites. I’ve been making some version for years, switching it up based on what I have or what I’m serving it with. At some point I realized I’d never shared it here, which felt a little wild.

So I finally nailed down my go-to version. The veggies were straightforward, but I tested the dressing until it had enough flavor to stand up to the feta and olives without overpowering everything.

Then I added bell pepper. Not super traditional, but it just works. That slight sweetness balances the tangy dressing and salty feta evenly.

This is the version I keep coming back to. Simple, fresh, and packed with flavor.

Greek vinaigrette dressing being mixed together by shaking in a mason jar for the recipe.

Ingredients

Ingredient	Swaps or Tips
Fresh Ripe Tomatoes	Use cherry tomatoes when out of season.
Cucumbers	English or Persian work best in this Greek salad recipe.
Red Onion and Green Pepper	Soak in ice water to mellow the onion.
Feta Cheese	Block feta gives the best texture.
Kalamata Olives	Black or green olives work too.
Greek Dressing	Shake well before using.

Dressing being poured over finished dish.

How To Make This Greek Salad Recipe

Combine dressing ingredients in a jar, shake well.
Prep veggies: chop tomatoes, slice cucumbers, onion, and pepper, cube feta, and halve olives.
Toss veggies, olives, and feta in a bowl, drizzle with dressing. Serve fresh.

Completed greek salad recipe drizzled in dressing, ready to serve.

[variaitons]

Add grilled chicken, shrimp, or tofu for a protein boost in your greek salad.
Incorporate diced avocado for creaminess.
Experiment with different types of olives such as black or green.
Add capers, artichoke hearts, or sun-dried tomatoes.
For a Mediterranean twist, drizzle with balsamic glaze.[/variations]

Storage

Store leftovers of this Greek salad recipe in an airtight container in the refrigerator for up to 1-2 days. Keep the dressing separately and add it just before serving to maintain freshness and prevent sogginess.