If you’re craving a fresh, vibrant salad that bursts with Mediterranean flavors, then this Greek Salad with Feta and Olives Recipe is going to be your new favorite. I absolutely love this because it’s so quick to make—just about 15 minutes—and yet it feels like a celebration on your plate. When I first tried this recipe, I was surprised by how the simple ingredients work together to create such a satisfying, tangy, and colorful dish. Whether you’re looking for a perfect side or a light meal, this Greek salad delivers every single time. Trust me—you’ll want to keep coming back for more!
Why You’ll Love This Recipe
- Super Quick & Easy: I’m all about meals that come together fast without sacrificing flavor, and this salad delivers in just 15 minutes.
- Fresh & Vibrant Flavors: The combo of juicy tomatoes, crisp cucumbers, and tangy feta makes every bite feel bright and refreshing.
- Perfect for Any Occasion: Whether it’s a summer BBQ, picnic, or weeknight dinner, this salad always fits in perfectly.
- Make-Ahead Friendly: I’ve learned it tastes even better when you let it chill a bit, making it great to prep ahead for gatherings.
Ingredients You’ll Need
Each ingredient in this Greek Salad with Feta and Olives Recipe plays a starring role. I like to shop for the freshest veggies I can find—ripe cherry tomatoes, crunchy cucumbers, and good-quality olives really make a difference. Using extra virgin olive oil and freshly squeezed lemon juice in the dressing brings everything together with that authentic Mediterranean flair.
- Extra virgin olive oil: Choose a fruity, high-quality one; it’s the backbone of the dressing.
- Freshly squeezed lemon juice: Adds zing and brightness—fresh beats bottled every time.
- Red wine vinegar: Gives just the right touch of acidity to balance the flavors.
- Dijon mustard: Helps emulsify the dressing, making it silky and smooth.
- Garlic: Minced fresh, it brings depth and subtle heat.
- Dried oregano: Classic Mediterranean herb that gives that signature Greek salad aroma.
- Salt and freshly ground black pepper: To taste—season thoughtfully for balanced flavor.
- Cherry or grape tomatoes: I love using half red and half yellow for a pop of color in the salad.
- Cucumbers: Quartered for crunchy texture; English or Persian cucumbers work great too.
- Red bell pepper: Adds sweetness and a crisp bite.
- Red onion: Chopped finely to avoid overpowering the salad.
- Black olives: Sliced—choose Kalamata for authentic flavor.
- Green olives: Sliced for contrast and a slightly different texture.
- Feta cheese: Crumbled—this creamy, tangy cheese is non-negotiable in this salad.
Variations
I love experimenting with this Greek Salad with Feta and Olives Recipe depending on the season or what’s in my fridge. Feel free to make it your own—I promise, it’s so forgiving and flexible you’ll have fun customizing it.
- Add Fresh Herbs: Try tossing in fresh parsley, dill, or mint for an herby lift—I often sneak in fresh oregano when I have it.
- Use Different Cheeses: While feta is classic, I’ve swapped in halloumi or even goat cheese for creamy variations.
- Make it Vegan: Skip the feta and add marinated tofu or extra olives for savory richness.
- Add Protein: Grilled chicken or chickpeas can transform it into a full meal if you want something more substantial.
How to Make Greek Salad with Feta and Olives Recipe
Step 1: Whip Up the Dressing
Start by mixing the dressing ingredients: extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, and minced garlic. I like to whisk these together vigorously in a bowl or shake them in a jar with a lid until they combine into a smooth, tangy emulsion. Sprinkle in the dried oregano, salt, and pepper last. This dressing is the heart of your Greek salad, so taste it and adjust—the lemon might need more zip or a pinch of salt to balance it just right.
Step 2: Prep the Fresh Veggies
While preparing this Greek Salad with Feta and Olives Recipe, keep the veggies bite-sized but not too small—chunky pieces are what make the salad so satisfying. Halve the cherry tomatoes, quarter the cucumbers, dice the red bell pepper, and chop the red onion finely. That way, every forkful includes a little bit of everything.
Step 3: Toss and Combine
In a large salad bowl, combine the chopped tomatoes, cucumbers, bell pepper, onion, and both kinds of olives. Pour the dressing over the veggies and give everything a gentle toss. You want to coat all those fresh ingredients without bruising them. Finally, sprinkle the crumbled feta cheese on top. I like to serve some on the side for anyone who wants extra cheese—my family usually asks for seconds!
Pro Tips for Making Greek Salad with Feta and Olives Recipe
- Use Room Temperature Ingredients: When I first made this salad, chilling the veggies too much made the flavors dull—letting them warm up slightly really enhances taste.
- Don’t Overdress the Salad: I learned the hard way—too much dressing can make it soggy. Start with less, then add more if needed.
- Slice Olives Thinly: Thin slices of both black and green olives spread flavor evenly throughout each bite.
- Crumble Feta Gently: Rubbing the cheese with your fingers instead of cutting helps keep its fluffy texture perfect.
How to Serve Greek Salad with Feta and Olives Recipe
Garnishes
I usually sprinkle a little extra fresh oregano or a few whole olives on top before serving. Sometimes, a drizzle of more extra virgin olive oil right before eating adds a lovely gloss and boosts the flavor. A squeeze of fresh lemon on the side is great too if someone prefers more tang.
Side Dishes
When I serve this Greek Salad with Feta and Olives Recipe, I often pair it with warm pita bread, grilled lamb kebabs, or even a simple baked fish for an effortless Mediterranean feast. On casual days, it’s perfect alongside roasted potatoes or a hearty sandwich.
Creative Ways to Present
For special occasions, I’ve layered the salad in a glass trifle bowl so you can see all the colorful veggies and feta in layers—it’s a real crowd-pleaser. You can also serve it in hollowed-out bell peppers or grape leaves for a fancy touch.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge and usually eat them within two days. The flavors actually meld and taste even better the next day, but the veggies can get a bit watery, so give it a gentle stir before serving again.
Freezing
This Greek Salad with Feta and Olives Recipe isn’t suited for freezing because the fresh veggies lose their crispness and the dressing can separate. I recommend making it fresh whenever possible.
Reheating
Since it’s a fresh salad, I don’t reheat it. If you want a warm twist, you could toss the veggies with some grilled chicken and warm pita separately, but enjoy the salad chilled for the best flavor and texture.
FAQs
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Can I use regular vinegar instead of red wine vinegar?
While you can substitute with other types of vinegar like apple cider or white wine vinegar, red wine vinegar gives the most authentic tang and depth to the dressing in this Greek Salad with Feta and Olives Recipe. If using substitutes, start with less and adjust to taste.
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How long does the salad last in the fridge?
Stored properly in an airtight container, this salad keeps fresh for about 2 days. The flavors deepen, but the veggies might soften a bit over time, so it’s best enjoyed fresh or within a day.
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Can I make this salad gluten-free?
Absolutely! This Greek Salad with Feta and Olives Recipe is naturally gluten-free, so it’s perfect for anyone avoiding gluten.
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What kind of feta cheese works best?
I prefer good-quality, brined feta—usually sheep or goat milk feta from Greece—which has a nice crumbly texture and a salty tang. Avoid overly creamy or processed varieties to keep the salad authentic.
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Can I prepare the dressing ahead of time?
Yes, you can make the dressing a day ahead and store it in the fridge. Just give it a good whisk or shake before pouring it over the salad to re-emulsify the ingredients.
Final Thoughts
This Greek Salad with Feta and Olives Recipe has become a staple in my cooking because it’s just so reliable—bright, fresh, and utterly delicious every time. I love how it balances simple ingredients in a way that feels special yet approachable. Whether you’re feeding a crowd or just craving something healthy and satisfying, give this recipe a try. I’m sure it’ll quickly become a favorite in your home, just like it did in mine.
Print
Greek Salad with Feta and Olives Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Greek Salad features a fresh medley of cherry tomatoes, cucumbers, bell pepper, olives, red onion, and crumbled feta cheese, all tossed in a tangy homemade dressing made from extra virgin olive oil, lemon juice, red wine vinegar, garlic, and oregano. Perfect for a light meal or side dish, this healthy Mediterranean recipe comes together in just 15 minutes and is ideal for summer parties, picnics, and family gatherings.
Ingredients
For the Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
For the Salad
- 12 oz cherry or grape tomatoes (red and yellow), sliced in half
- 2 medium cucumbers, quartered
- 1 medium red bell pepper, diced
- 1/3 cup red onion, chopped
- 1/3 cup black olives, sliced
- 1/3 cup green olives, sliced
- 4 oz crumbled feta cheese
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until fully combined and emulsified.
- Prepare the Vegetables: Wash and slice the cherry or grape tomatoes in half. Quarter the cucumbers, dice the red bell pepper, chop the red onion, and slice the black and green olives as directed.
- Combine Ingredients: In a large mixing bowl, combine the halved tomatoes, quartered cucumbers, diced bell pepper, chopped red onion, and sliced olives. Toss gently to mix all the vegetables evenly.
- Toss with Dressing: Pour the prepared dressing over the mixed salad ingredients and toss gently again to coat all the vegetables thoroughly with the dressing.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the salad and serve immediately, or refrigerate for a short while to let flavors meld.
Notes
- This Greek salad is quick to prepare, taking only 15 minutes, making it perfect for busy days.
- The salad keeps well refrigerated, so it can be made ahead for parties, picnics, potlucks, and family gatherings.
- Use fresh, high-quality ingredients for the best flavor, especially the feta cheese and olive oil.
- For variation, you can add a handful of fresh herbs like parsley or mint if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 6 g
- Sodium: 836 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
