This is the Greek Salad Recipe I've been making for years and it is still the best one I've tried. It's the perfect healthy recipe to indulge in fresh summer veggies. You will LOVE it!

Complete the meal with some juicy baked chicken thighs and some Greek lemon potatoes!

Greek salad in a wooden bowl with wooden tongs.

You might be thinking that the title of this post is a bit of an exaggeration, but if anything, the title plays down how good this Greek salad is. We were going to call this The Best Greek Salad in the Whole Entire Universe, but that's a bit of a mouthful.

What makes this the best Greek salad recipe?

There's a couple of tricks that make this the best Greek salad ever.

  • The tomatoes. Unless you're lucky enough to score tomatoes from the farmers' market or a friend's garden, always use cherry tomatoes. These little guys are much sweeter and more reliable year-round.
  • Fresh herbs. The flavor of using fresh herbs in Greek salad totally kicks it up a notch.
  • The dressing. We like to use two different kinds of vinegar (don't worry, you have them both in your pantry), brine from the feta, some of our fav herbs, and really great olive oil. The combo is amazing.
A close up of the ingredients for this Greek salad recipe in a wooden bowl.

How to make Greek salad

One of the reasons we eat this salad so often is that it is so quick and easy to make. Here's what you do:

  1. Whisk the Greek salad dressing ingredients together in a small bowl. (Or double the dressing recipe so you can skip this step when you make the salad tomorrow.)
  2. Chop the veggies and add them to a salad bowl with the salty feta and olives then toss them with the salad dressing.

See how ridiculously easy that was?

READ MORE: Cucumber Tomato Salad

Greek salad ingredients

With only 6 ingredients (and an easy to make salad dressing) you can whip up this Greek salad in no time flat.

  1. Tomatoes. These can make or break the salad. If it's the height of summer when tomatoes are juicy and sweet, go ahead and use full-sized tomatoes. If it's spring, fall, or winter, use cherry tomatoes.
  2. Bell peppers. Most restaurant-style Greek salad will have green bell peppers, but we personally prefer a mix of colors.
  3. Cucumbers. Both English cucumbers and mini cucumbers work. In a pinch, you could use field cucumbers, but they are not typically as crunchy.
  4. Red onion. Make sure it is thinly sliced so it's not over-powering.
  5. Feta cheese. The star of Greek salad! We prefer the style that is packed in brine so we can use some of it in the dressing.
  6. Kalamata olives. These salty black olives are delicious. We like to leave them whole as we're big olive fans.

Greek Salad Dressing

  • Start with the very best olive oil you have in your pantry.
  • Use two different kinds of vinegar (red wine vinegar and balsamic vinegar) as the combination really takes the dressing to the next level.
  • Feta brine. This is the water that feta is (almost always) packed in. It is salty and delicious.
  • Herbs. We love the flavor of fresh dill, so we add it whenever it's on hand.
  • Lemon juice brightens up the flavor.
  • A little garlic and a little salt. You don't want much salt as the olives and feta cheese are both very salty.

Because we love this Greek salad dressing so much, we often make a double or triple batch so we can have Greek salad a few times throughout the week.

Greek salad dressing being poured over Greek salad in a wooden bowl.

What to serve with Greek salad?

On a hot summer day, this Greek salad goes well with some grilled chicken (like this Grilled Mustard Chicken). In the winter, we often opt for Perfect Baked Chicken Breasts or Juicy Baked Chicken Thighs. That combination of this fresh salad with the chicken is incredible and you really don't need anything else for dinner.

If you like a heartier meal, try serving it with one of these potato side dish recipes:

More Greek Recipes:

The best Greek salad recipe in a wooden bowl.
Greek salad in a wooden bowl with wooden tongs and the recipe title on top of the picture.

The Best Greek Salad Recipe

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
This is the Greek Salad Recipe we've been making for years and it is still the best one ever. It's the perfect healthy recipe to indulge in fresh summer veggies. You will LOVE it!
If you love this Greek Salad Recipe as much as we do, make sure to give it a 5-star review in the comments below!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.96 stars (154 ratings)
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Ingredients

The Dressing:

  • Ā¼ cup of the best-quality olive oil you have
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon of the feta brine, see note
  • 1 tablespoon fresh dill, chopped
  • Ā½ teaspoon dried oregano
  • Ā¼ teaspoon sea salt
  • 1 clove garlic, very finely minced
  • Juice from Ā½ lemon

The Greek Salad:

  • 2 bell peppers, chopped
  • 1 English cucumber, chopped
  • 1 pint cherry or grape tomatoes, cut in half
  • Ā¼ small red onion, thinly sliced
  • Ā½ cup feta cheese, crumbled or cut into small pieces (see note)
  • Ā½ cup pitted kalamata olives

Instructions 

  • To make the dressing, whisk the olive oil, red wine vinegar, balsamic vinegar, feta brine, dill, oregano, sea salt, garlic, and lemon juice in a medium-sized bowl.
    Ā¼ cup of the best-quality olive oil you have, 2 tablespoons red wine vinegar, 2 tablespoons balsamic vinegar, 1 tablespoon of the feta brine, 1 tablespoon fresh dill, Ā½ teaspoon dried oregano, Ā¼ teaspoon sea salt, 1 clove garlic, Juice from Ā½ lemon
  • Cut all the veggies so that they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, red onion, feta cheese, and olives to a large bowl. Pour the dressing over the top and toss to coat.
    2 bell peppers, 1 English cucumber, 1 pint cherry or grape tomatoes, Ā¼ small red onion, Ā½ cup feta cheese

Notes

I've placed this salad in the vegan recipe category even though feta is obviously not vegan. To keep this salad vegan either omit the feta (and the brine from the dressing) or substitute a vegan feta cheese in its place.
Serving: 1 serving = ā…™ of the recipe, Calories: 172kcal, Carbohydrates: 10g, Protein: 4g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 11mg, Sodium: 425mg, Potassium: 365mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1785IU, Vitamin C: 72mg, Calcium: 94mg, Iron: 1mg
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Greek salad in a wooden bowl with wooden tongs and the recipe title on top of the picture.