Classic Greek Salad Recipe: Quick, Fresh & Packed with Flavor
- Nov 30, 2025
- 3 min read
Updated: 6d
This Article Is Available In
Preparation & Cooking Time: 15 Mins
QUICK INSTRUCTIONS
In a large salad bowl, combine the chopped cucumber, cherry tomatoes, green bell pepper, and thinly sliced red onion.
Add the halved Kalamata olives.
Crumble about three-quarters of the feta cheese block over the vegetables.
In a separate small bowl or a jar with a lid, add all dressing ingredients: olive oil, red wine vinegar, lemon juice, lemon zest, Dijon mustard, optional honey, and herbs.
Whisk or shake vigorously until the dressing is well-combined and creamy (emulsified).
Pour the dressing over the salad and toss gently to coat everything.
Garnish with the remaining crumbled feta and an extra sprinkle of fresh oregano. Serve immediately or let it marinate for 30 minutes!
Ingredients:
For the Salad:
1 large English Cucumber (about 12 oz / 340g), chopped
1 pint (10 oz / 280g) Cherry Tomatoes, halved (or 2 large vine-ripe tomatoes, chopped)
1 Green Bell Pepper (about 5 oz / 140g), seeded and chopped
1/2 large Red Onion (about 4 oz / 115g), thinly sliced
1/2 cup (about 3 oz / 85g) Kalamata Olives, pitted and halved. (You can use black olives, but Kalamata provides that classic briny kick.)
7 oz / 200g block of Feta Cheese, crumbled. (Try to find sheep's milk feta in brine for the most authentic flavor!)
For the Zesty Dressing:
1/4 cup (60ml) Extra Virgin Olive Oil
2 tbsp (30ml) Red Wine Vinegar
2 tbsp (30ml) Fresh Lemon Juice (from about 1/2 a lemon)
Zest of 1/2 a Lemon
2 tsp (10ml) Dijon Mustard
Optional: 1 tsp (5ml) Honey (if you prefer a touch of sweetness to balance the acid)
1 tbsp Fresh Oregano, finely chopped (or 1 tsp dried)
1 tbsp Fresh Thyme, finely chopped (or 1 tsp dried)
1/2 tsp Sea Salt
1/4 tsp Black Pepper
Detailed Cooking Process: Alright, let's build this salad. Grab a large bowl. We'll start with the crunchy ingredients. For the English cucumber, there's no need to peel it; the skin is thin and adds great texture. Just give it a good chop into bite-sized pieces, whether you prefer rounds or half-moons. The goal is to get a perfect bite every time. Add the chopped tomatoes and bell pepper. For the red onion, the secret is to slice it super thin. Slicing it thinly gives it more surface area, which allows the dressing to soften its sharp bite, leaving you with a sweeter, more pleasant flavor.
