This Greek garden salad is a crisp, refreshing side dish that comes together in about 15 minutes. It’s a classic combination of juicy tomatoes, cool cucumbers, briny olives, and creamy feta, all tossed in a simple red wine vinaigrette. The key is using fresh, ripe vegetables and letting the salad sit for a few minutes so the flavors meld—it’s the perfect accompaniment to grilled meats, roasted chicken, or a light summer meal.
Ingredients
- 4 medium ripe tomatoes, cut into wedges (about 1.5 lbs / 680 g)
- 1 large English cucumber, halved lengthwise and sliced (about 12 oz / 340 g)
- 1/2 medium red onion, thinly sliced (about 1 cup / 120 g)
- 1 green bell pepper, seeded and cut into 1-inch pieces (about 1 cup / 150 g)
- 1/2 cup Kalamata olives, pitted (about 75 g)
- 4 oz feta cheese, cut into cubes or crumbled (about 115 g)
- 1/4 cup extra-virgin olive oil (60 ml)
- 2 tablespoons red wine vinegar (30 ml)
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard (optional)
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prep the vegetables: Wash and dry the tomatoes, cucumber, and bell pepper. Cut the tomatoes into wedges, slice the cucumber into half-moons, and cut the bell pepper into bite-sized pieces. Thinly slice the red onion.
- Combine in a large bowl: Place the prepared tomatoes, cucumber, red onion, bell pepper, and Kalamata olives in a large serving bowl. Gently toss to mix.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, Dijon mustard (if using), salt, and pepper. Whisk until well combined and slightly emulsified.
- Dress the salad: Pour the dressing over the vegetables. Toss gently with two large spoons or your hands to coat everything evenly.
- Add the feta: Sprinkle the feta cubes or crumbles over the top of the salad. Do not toss again—this keeps the feta from breaking apart and turning the salad milky.
- Let it sit (optional but recommended): Let the salad sit at room temperature for 5–10 minutes before serving. This allows the flavors to meld and the vegetables to absorb some of the dressing.
- Serve: Give the salad one final gentle toss (or just serve as-is with feta on top) and serve immediately.
Tips
- Use good tomatoes: The salad is only as good as its tomatoes. Use ripe, in-season tomatoes—beefsteak, Roma, or heirloom all work. If tomatoes are out of season, cherry or grape tomatoes are a more reliable option.
- Salt wisely: Feta and olives are both salty, so go easy on the added salt. Taste the salad after adding the dressing and feta before adding more salt.
- Slice the onion thinly: Red onion can be overpowering. Slice it as thinly as possible, or soak the slices in cold water for 10 minutes to mellow the bite, then drain and pat dry.
- Don’t overdress: You want the vegetables lightly coated, not swimming in dressing. Start with half the dressing, toss, and add more if needed.
Serving Suggestions
This Greek salad is a natural side for grilled lamb chops, chicken souvlaki, or gyros. It also pairs well with roasted fish, like salmon or sea bass, and makes a great addition to a mezze spread with hummus, tzatziki, and warm pita. For a heartier meal, top it with grilled shrimp or chickpeas.
Variations
- Add greens: Toss in a few handfuls of romaine lettuce, arugula, or mixed greens for extra bulk and crunch.
- Swap the cheese: If you don’t have feta, use crumbled goat cheese or even shaved Parmesan for a different flavor.
- Change the olives: Use green olives, such as Castelvetrano, for a milder, buttery taste.
- Add herbs: Fresh parsley, dill, or mint add a bright, fresh note. Add them just before serving.
- Make it a meal: Add grilled chicken, shrimp, or chickpeas to turn the salad into a main dish.
Storage and Reheating
This salad is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1–2 days. The vegetables will release water and the salad will become soggy, so it’s not ideal for meal prep. To store, keep the dressing and feta separate if possible, and toss just before serving. Do not freeze—the texture will be ruined. There’s no need to reheat; serve chilled or at room temperature.
Frequently Asked Questions
Can I use a different vinegar? Yes, white wine vinegar or apple cider vinegar work well. Sherry vinegar also adds a nice depth. Avoid balsamic unless you want a sweeter, darker salad.
Do I need to peel the cucumber? No, English cucumbers have thin, tender skins. If you use a regular cucumber with a thick, waxy skin, you may want to peel it partially or fully.
Can I make this ahead of time? You can prep the vegetables and make the dressing up to a day ahead, but keep them separate. Toss everything together no more than 30 minutes before serving to avoid soggy vegetables.
What if I don’t have Kalamata olives? Any brined olive works—green olives, black olives, or even a mix. Just make sure they’re pitted.
Is this salad gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your Dijon mustard is gluten-free (most are).
Can I add lettuce? Absolutely. Romaine is the classic choice. Add it just before serving so it stays crisp.