Greek Salad Recipe

Greek Salad Recipe

A fresh Greek salad is the perfect addition to any lunch or dinner! It’s fresh, crunchy, and is a great way to get extra veggies in your diet. Boost the anti-oxidant and phytonutrient level by adding fresh herbs, including thyme and oregano, in place of dried herbs.

This is a great side served with grilled fish or shrimp, or the occasional steak and pairs great with hummus or baba ghanoush for an appetizer.

Add chickpeas and top with avocado or a hard-boiled egg for a vegetarian lunch.

Greek Salad

Salad Ingredients

  • 1 large cucumber diced
  • 1 pint grape tomatoes halved
  • 1 green bell pepper diced
  • ½ red onion thinly sliced
  • ½ cup Kalamata olives halved
  • 4 ounces feta cheese crumbled (optional – omit for dairy free)
  • salt and pepper to taste

Greek Salad Dressing

  • ⅓ cup red wine vinegar
  • 1 lemon juiced
  • 1 teaspoon Dijon mustard
  • 1-2 garlic cloves minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil


  1. Add the cucumber, tomatoes, bell pepper, onion, olives, and feta cheese to a large mixing bowl.
  1. In a separate small mixing bowl, add the vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
  2. Drizzle the dressing on the salad and gently stir to combine. Season with additional salt and pepper, if desired.