Description
A classic Greek Salad recipe featuring fresh cucumber, cherry tomatoes, bell pepper, feta cheese, Kalamata olives, and red onion, all tossed in a tangy homemade dressing with olive oil, red wine vinegar, garlic, and oregano. Finished with fresh mint for an authentic Mediterranean flavor. This easy, healthy salad is perfect as a side dish or light meal.
Ingredients
For the Salad
- 1 English cucumber, seeded and sliced about ¼-inch thick (English cucumbers are less watery and have thinner skins)
- 1 green bell pepper, chopped into 1-inch pieces (red or yellow bell peppers work beautifully too)
- 2 cups cherry tomatoes, halved (or use grape tomatoes—they’re so sweet and juicy)
- 5 ounces feta cheese, cut into ½-inch cubes (block feta is best; pre-crumbled just doesn’t have the same creamy texture)
- ⅓ cup thinly sliced red onion (soak in cold water for 10 minutes if you want a milder bite)
- ⅓ cup pitted Kalamata olives (these briny beauties are essential for authentic flavor)
- ⅓ cup fresh mint leaves, or more to taste (don’t skip this—it’s the secret ingredient!)
For the Dressing
- ¼ cup extra-virgin olive oil (use the good stuff here; it really matters)
- 3 tablespoons red wine vinegar (this gives that classic tangy brightness)
- 1 garlic clove, minced (fresh garlic is key)
- ½ teaspoon dried oregano, plus extra for sprinkling (Greek oregano if you can find it)
- ¼ teaspoon Dijon mustard (helps emulsify the dressing)
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and freshly ground black pepper until combined. The Dijon helps everything come together into a smooth, glossy dressing. Don’t worry if it looks separated at first—just keep whisking! Set this aside while you prep your vegetables so the garlic has time to infuse all those beautiful flavors.
On a large platter or in a bowl, combine the cucumber slices, green bell pepper pieces, halved cherry tomatoes, feta cheese cubes, red onion slices, and Kalamata olives. I love using a big, shallow platter for this because it looks so gorgeous and inviting, but a large bowl works perfectly too. Arrange everything in a way that lets you see all those beautiful colors.
Drizzle the dressing over the salad, making sure to get it all over the vegetables. Now here’s the important part—gently toss everything together so the vegetables, olives, and cheese are all coated with that tangy dressing. Be gentle with the feta so it doesn’t crumble too much; you want those nice cubes to stay intact.
Sprinkle with a pinch of extra dried oregano and add the fresh mint leaves on top. Give it one more gentle toss if you’d like, or just leave the mint beautifully arranged on top. Taste and adjust the salt and pepper as needed—every batch of feta has different salt levels, so this is your moment to make it perfect.
Notes
- Seed your cucumber by slicing it lengthwise and scooping out the seeds with a spoon—this keeps your salad from getting watery
- Soak your red onion slices in ice water for 10 minutes before adding them to the salad if you want a milder, sweeter flavor
- Let the dressing sit for 10–15 minutes before using it so the garlic mellows and all the flavors marry together
- Chill your serving bowl in the fridge beforehand on hot summer days—it keeps everything crisp and refreshing longer
- Add the dressing just before serving if you’re making this ahead; dressed salad can get soggy if it sits too long
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Greek