Greek Salad Recipe photo by Taste of Home
Total Time
Prep/Total Time: 20 min.
It only takes a handful of ingredients to make a bright, refreshing and incredibly flavorful Greek salad.

Updated: Apr. 03, 2024

When late summer hits and your garden (or local farmers market) is full of ripe fruits and vegetables, there’s nothing better to help you enjoy nature’s bounty than a big, flavorful salad. A Greek salad is one of the easiest salads—and one of the most traditional Greek recipes—to make this time of year.

Filled with juicy tomatoes, crisp cucumbers, zesty red onions, savory olives and tangy feta cheese, this Greek salad bursts with flavor. The simple Greek salad dressing can be used on leafy green salads, too. It’s perfect for any summer picnic spread.

Greek Salad Ingredients

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  • Tomatoes: Use fresh tomatoes that are at the height of their ripeness. In summer, look to heirloom varieties for the best flavor. Otherwise, vine-ripened, plum and large cherry tomatoes are some of our favorite types of tomatoes to use for salads.
  • Cucumbers: This recipe calls for English cucumbers, which may also be called seedless or hothouse cucumbers. These cucumbers have thin skins and a less bitter taste than other types of cucumbers. You can use other cucumber varieties, like Persian cucumbers or peeled American slicing cucumbers.
  • Onions: Red onions add a zesty bite to Greek salad. If raw onions are a bit too strong for your taste, soak the sliced onions in a bowl of cold water for 5 to 10 minutes before adding them to the salad.
  • Oil and vinegar: Greek salad dressing is a simple combination of olive oil and red wine vinegar seasoned with salt and pepper. Flavor matters here, so use a good-quality extra virgin olive oil in this recipe (there really is a difference between olive oil and extra virgin olive oil).
  • Olives: Deep purple Kalamata olives have a rich, slightly fruity flavor. Because they are often packed in olive oil and vinegar brine, they add a savory and salty flavor to the salad as well. Make sure to use pitted olives so no one breaks a tooth!
  • Feta cheese: This fresh cheese is tangy and salty. For the best flavor, use a block of feta cheese and crumble it yourself with a fork. For even more added flavor, use a marinated variety. (Got leftover cheese? Use it up with one of these feta cheese recipes.)


Step 1: Combine the vegetables

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Place the tomatoes, cucumbers and onion in a large bowl.

Step 2: Make the dressing and toss

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In a small bowl, whisk together the oil, vinegar, salt, pepper and, if desired, oregano until blended. Drizzle the dressing over the salad and toss it to coat. Top the salad with olives and cheese, and then serve.

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Greek Salad Recipe Variations

  • Add protein: Make your Greek salad into a complete meal by topping it with grilled chicken breast or grilled salmon. It might even become one of your new favorite rotisserie chicken recipes. For a vegetarian protein punch, top it with roasted chickpeas or falafel.
  • Make it a panzanella salad: Panzanella is a rustic Tuscan salad that incorporates many of the same ingredients as Greek salad, but with the addition of stale bread that soaks up the dressing. Add pita chips or pita bread wedges to your salad for a Mediterranean twist on a traditional panzanella, or raid the garden and make this garden bounty panzanella salad.
  • Add even more vegetables: For more veggie goodness and a mild spice, top your salad with thinly sliced green peppers. You can also use red peppers or yellow peppers for a slightly sweeter flavor and an additional pop of color.
  • Make it a chopped salad: Instead of slicing the cucumber and onion, chop all of the vegetables into bite-sized pieces. Serve over chopped romaine lettuce.

How to Store Greek Salad

Any leftover Greek salad can be stored in an airtight container in the refrigerator for up to three days. Know that the vegetables will get a little softer after a day or two.

Can you make Greek salad ahead of time?

Yes, Greek salad can be made ahead of time. Combine the tomatoes, cucumbers, onions and olives and store them in an airtight container for up to two days in advance of serving. Make the dressing and store it in a separate container in the refrigerator. For best results, add the dressing and feta cheese to the salad right before serving.

Greek Salad Tips

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What can you serve with Greek salad?

Greek salad pairs perfectly with other traditional Greek recipes like pastitsio and moussaka, with roasted chicken and potatoes or gyros, and with Mediterranean roasted salmon or vegetarian stuffed peppers.

How do you prevent Greek salad from getting soggy?

To prevent a soggy salad, add the dressing just before serving. Over time, the cucumbers and other ingredients will lose their crispness and take on a mushier texture as they absorb the dressing.

Dad's Greek Salad

Prep Time 20 min
Yield 8 servings


  • 4 large tomatoes, seeded and coarsely chopped
  • 2-1/2 cups thinly sliced English cucumbers
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried oregano, optional
  • 3/4 cup pitted Greek olives
  • 3/4 cup crumbled feta cheese


  1. Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese.

Nutrition Facts

3/4 cup: 148 calories, 12g fat (2g saturated fat), 6mg cholesterol, 389mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
Recipe Creator