If you’re craving a vibrant, tangy, and effortlessly fresh salad that brings a burst of Mediterranean sunshine to your table, then you’ve got to try this Fresh Greek Salad with Feta Recipe. I absolutely love this salad because it combines crisp veggies, briny olives, and creamy feta all tossed in a bright lemony dressing that just sings with flavor. Whether you’re looking for a quick lunch, a healthy side dish, or something to impress at your next gathering, this recipe has got your back.
Why You’ll Love This Recipe
- Super Fresh and Flavorful: The mix of crunchy veggies, olives, and tangy feta with a homemade dressing packs so much brightness into every bite.
- Quick and Easy Prep: This salad comes together in just 15 minutes, making it perfect for busy weeknights or last-minute entertaining.
- Versatile for Any Occasion: Whether it’s a potluck, picnic, or simple dinner side, it always wins rave reviews from friends and family.
- Healthy and Wholesome: Loaded with fresh veggies and good fats, it’s a guilt-free crowd pleaser that feels nourishing too.
Ingredients You’ll Need
To nail this Fresh Greek Salad with Feta Recipe, you’ll want ingredients that are fresh and vibrant—because every single one shines here. I find it’s worth hunting down good-quality olives and authentic feta cheese—they really take the salad to the next level.
- Extra virgin olive oil: Use a fruity, good quality one—it’s the backbone of the dressing and packs so much flavor.
- Fresh lemon juice: Squeeze it yourself for the brightest, freshest taste; bottled just doesn’t compare.
- Red wine vinegar: Adds a subtle tang that balances the lemon perfectly.
- Dijon mustard: Just a touch to emulsify the dressing and give it a gentle kick.
- Garlic: Minced finely for that lovely aromatic punch without overpowering the salad.
- Dried oregano: A classic herb that ties the ingredients together with that unmistakable Mediterranean vibe.
- Salt & fresh ground black pepper: Season carefully to enhance without overwhelming the fresh flavors.
- Cherry or grape tomatoes: I love mixing red and yellow for a colorful, juicy pop in every forkful.
- Cucumbers: Quartered for nice crunch and coolness—English varieties work great if you want fewer seeds.
- Red bell pepper: Diced for sweetness and a bit of crunch—adds beautiful color too.
- Red onion: Chopped thin so it layers in that subtle zing without dominating.
- Black and green olives: Both sliced—this combo of briny bites is one of my favorite unexpected touches.
- Feta cheese: Crumbled at the end for creamy, salty goodness that ties it all together.
Variations
I like to mix things up depending on what’s in season or what I’m craving, and you should too! This Fresh Greek Salad with Feta Recipe is super forgiving and lends itself beautifully to little twists.
- Add Fresh Herbs: Sometimes I toss in fresh mint or parsley for an extra layer of brightness that really elevates the salad.
- Swap the Olives: Kalamata olives are a classic, but I’ve also used stuffed green olives or even capers to switch up the briny notes.
- Make it Vegan: Simply skip the feta or replace it with a plant-based cheese alternative—it’s still delicious!
- Include Protein: For a fuller meal, I sometimes add grilled chicken or chickpeas, which makes it hearty enough for lunch or dinner.
How to Make Fresh Greek Salad with Feta Recipe
Step 1: Whisk Together the Dressing
Start by whisking olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper in a bowl until everything emulsifies into a smooth, tangy dressing. I like to set it aside so the flavors can meld while I prep the veggies. This little step makes a world of difference in flavor!
Step 2: Prep Your Veggies
Halve the cherry or grape tomatoes, quarter the cucumbers, dice the red bell pepper, chop the red onion finely, and slice both your black and green olives. Freshness is key here—make sure your veggies are crisp and vibrant. If your cucumbers are extra watery, you might want to lightly pat them dry to avoid a soggy salad.
Step 3: Toss Everything Together
In a large bowl, combine all the chopped veggies and olives. Pour your dressing over the top and gently toss to coat everything evenly. Be careful not to mash the tomatoes or feta—think gentle folding rather than vigorous stirring. Finally, crumble the feta cheese on top and give it one last light toss to spread the creaminess just right.
Step 4: Chill and Serve
I like to let the salad chill in the fridge for about 10 minutes before serving to let the flavors marry, but if you’re in a rush, it tastes just as amazing right away. Serve chilled or at room temperature depending on your preference.
Pro Tips for Making Fresh Greek Salad with Feta Recipe
- Use Room Temperature Ingredients: I’ve found the dressing emulsifies better, and the flavors meld nicer, when veggies aren’t super cold straight from the fridge.
- Don’t Overdo the Salt: Because the olives and feta bring saltiness, start light and taste before adding extra.
- Gently Toss Feta at the End: Adding cheese last keeps those lovely crumbles intact rather than turning them into a paste.
- Let it Rest: A short chill helps the flavors marry — but it’s still delicious if serving immediately.
How to Serve Fresh Greek Salad with Feta Recipe
Garnishes
I like to top my salad with a sprinkle of freshly chopped parsley or a few whole oregano leaves when I have them handy—they add a pretty pop of color and a fresh herbaceous note. A drizzle of a good quality extra virgin olive oil right before serving adds a beautiful sheen and silky texture.
Side Dishes
This salad pairs beautifully with grilled chicken, lamb kebabs, or even a simple hummus and pita bread combo. When I serve it with warm, crusty bread, it turns into a heartier Mediterranean-inspired meal perfect for anytime.
Creative Ways to Present
One fun trick I learned is to serve the salad inside hollowed-out large tomatoes or bell peppers for a stunning presentation that’s perfect for summer lunches or parties. You can even layer the salad in a clear glass bowl for a colorful, layered effect that gets guests excited to dive in!
Make Ahead and Storage
Storing Leftovers
This salad actually keeps surprisingly well in the fridge for up to two days, especially if you store the dressing separately and toss before serving. If you don’t, the veggies get a little soggy overnight, but it’s still tasty and great for meal prep lunches.
Freezing
I don’t recommend freezing this Fresh Greek Salad with Feta Recipe because the fresh veggies and feta don’t hold up well after thawing—they lose their texture and freshness. It’s best enjoyed fresh.
Reheating
This salad is best served cold or at room temperature, so no reheating required. If you’ve added protein like grilled chicken, warm that separately and serve alongside for the best experience.
FAQs
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Can I make this Fresh Greek Salad with Feta Recipe vegan?
Absolutely! Simply omit the feta cheese or swap it for a plant-based cheese alternative. The salad is naturally full of fresh veggies and olives, so it’s still packed with great flavor.
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How long can I store leftovers of this salad?
If stored in an airtight container and the dressing is kept separate, the salad can last up to two days in the fridge. Toss everything together just before serving for best texture.
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What’s the best way to get the dressing to emulsify properly?
Using Dijon mustard helps emulsify the dressing, but whisk vigorously while slowly drizzling in the olive oil for a smooth, well-combined result.
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Can I add other vegetables to this Greek salad?
You bet! While the classic combo is fantastic, you can add extras like radishes, artichoke hearts, or even avocado to customize the salad to your liking.
Final Thoughts
This Fresh Greek Salad with Feta Recipe has become one of my all-time favorites, not just because it’s easy and delicious, but because it brings a real joy to the table that feels bright and wholesome. I love how these simple ingredients come together to make something so satisfying. I hope you’ll enjoy making and sharing this with your loved ones as much as I do—get ready for compliments and maybe even requests for seconds!
Print
Fresh Greek Salad with Feta 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 combines fresh tomatoes, cucumbers, bell peppers, olives, red onions, and crumbled feta cheese, all tossed in a tangy homemade dressing made with olive oil, lemon juice, red wine vinegar, garlic, and oregano. Perfect as a light meal or a refreshing side dish, it’s a quick and healthy Mediterranean classic that keeps well for gatherings and summer parties.
Ingredients
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
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 the mixture is well combined and emulsified.
- Prepare the vegetables: Wash and slice the cherry or grape tomatoes in half. Quarter the cucumbers, dice the red bell pepper, and chop the red onion. Slice both the black and green olives.
- Combine salad ingredients: In a large salad bowl, combine the halved tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced olives. Gently toss these ingredients together to mix evenly.
- Add the dressing: Pour the prepared dressing over the tossed vegetables. Gently stir or toss the salad again until all the vegetables are well coated with the dressing.
- Add feta cheese: Sprinkle the crumbled feta cheese over the top of the dressed salad. Optionally, toss lightly once more to incorporate the cheese slightly, being careful not to break up the feta too much.
- Serve: Serve the Greek salad immediately chilled or at room temperature as a refreshing side or main dish. It can also be refrigerated for later enjoyment, making it great for gatherings or meal prep.
Notes
- This 15-minute Greek salad features traditional Mediterranean ingredients making it a healthy and delicious option for lunch or dinner.
- The salad keeps well refrigerated, making it ideal for make-ahead meals and perfect for summer parties, picnics, and potlucks.
- You can customize the salad by adding fresh herbs like parsley or mint for extra flavor.
- The homemade dressing can be adjusted to taste by varying the amount of lemon juice or vinegar.
- Use high-quality extra virgin olive oil and fresh lemon juice for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- 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
