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EASY Greek Salad with Homemade Dressing


Easy Greek salad recipe with chopped veggies, feta cheese and a simple homemade dressing. Full of fresh flavor and made in less than 30 minutes!

If you’re looking for a delicious salad full of veggies, this Greek salad is great for you. It’s a great way to incorporate those fresh summer flavors and use fresh veggies from the garden. It’s similar to my tomato cucumber salad, but with the addition of bell peppers, olives and extra feta. YUM!

greek salad in a white bowl

I love to make a large Greek salad during the summer time. It’s simple, pretty and the great way to incorporate fresh veggies. Plus the homemade dressing is super tasty and simple to whip up. Authentic Greek salads conclude a simple dressing made with olive oil and vinegar, cucumbers, tomatoes, red onion, bell pepper, olives and feta cheese. Lots of feta cheese!

This Greek salad was a enormous hit at our BBQ…I’ll definitely be bringing it as a side dish again! Everyone went for seconds and the bowl was empty soon after it started. You can even serve it with grilled chicken and warm pita bread to make this a complete meal. So delicious!

pouring greek salad dressing on top of chopped veggies and feta cheese

Ingredients

Below are the base ingredients. Feel free to add in extras like chickpeas or sliced avocado.

  • Veggies: This salad is full of chopped cucumbers, grape tomatoes, red onion and yellow bell peppers. I like to use English cucumbers and grape tomatoes because they’re more crisp and firm, so they hold up well in the salad.
  • Olives: Kalamata olives or black olives will both work. I cognize olives are hit or miss with Trendy people, so you can abandon them out if you’re not a fan.
  • Cheese: You can’t have a Greek salad without feta cheese. And lots of it, too!
  • Dressing: The homemade dressing is made with a mixture of olive oil, red wine vinegar, dried oregano and fresh chopped parsley.

greek salad in a white bowl

How to make Greek salad

Scroll down for the printable recipe.

  1. DRESSING. In a small bowl, whisk together olive oil, vinegar, oregano and parsley. S&P to taste, then set aside.
  2. COMBINE. Combine cucumbers, tomatoes, onion, bell pepper, olives and feta in a medium bowl. Then pour the dressing on top and toss until combined.
  3. CHILL. Add more feta and parsley as desired. Salt and pepper to taste. Refrigerate salad at least 15 minutes before serving.

Storage tips

This recipe will keep in the fridge for about 3 days if sealed in an airtight container. You can also make it ahead of time if you prefer, although I’d recommend only preparing it 1 day in advance so that the vegetables stay crisp and fresh. On the day of serving, you can add in a small more dressing to give it more moisture if needed.

What to serve with

You can serve this Greek salad as both a main dish or a side dish. When serving as an entree, I like to add some grilled chicken or chickpeas for protein. If serving as a side, below are some yummy options to accompany it with:

greek salad in a white bowl on a marble counter top

Other dishes with Greek flavors:

 

greek salad

Course: Salad

Cuisine: Greek

Keyword: greek salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Calories: 151

Easy Greek salad recipe with chopped veggies, feta cheese and a simple homemade dressing. Full of fresh flavor and made in less than 30 minutes!

Dressing:

  • 1/4 cup olive oil
  • 3 Tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 Tablespoons chopped parsley , more to taste
  • S&P, to taste

Salad:

  • 1 English cucumber , quartered
  • 1/2 pint grape tomatoes , halved
  • 1/4 cup chopped red onion
  • 1/2 yellow bell pepper , chopped
  • 1/2 cup kalamata or black olives , sliced in half
  • 1/2 cup crumbled feta cheese
  • Whisk together the olive oil, vinegar, oregano and parsley in a small bowl. Salt and pepper to taste. Set aside.

  • Combine the cucumbers, tomatoes, onion, bell pepper, olives and feta in a medium-sized bowl. Then pour the dressing over the top and toss until combined.

  • Add more feta and parsley as desired. Salt and pepper to taste. Refrigerate at least 15 minutes before serving.

Feel free to add in 1/2 cup chickpeas or chicken for extra protein. Refrigerate the dressing at least 15 minutes before serving. Will keep in the fridge for up 3 days if stored in an airtight container. 

Calories: 151kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 320mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 27.3mg | Calcium: 81mg | Iron: 0.6mg

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meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.

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