This vibrant Best Greek Salad is a refreshing blend of crisp vegetables, tangy feta cheese, briny olives, and creamy avocado, all tossed in a zesty homemade dressing. Ready in just 20 minutes, it’s the perfect light meal or side dish that captures the authentic flavors of Mediterranean cuisine without any fuss. The combination of fresh ingredients creates a colorful, nutrient-packed salad that’s both satisfying and delicious.

Why You’ll Love This Recipe

  • Mediterranean Freshness: Experience the authentic flavors of Greece in your own kitchen with this vibrant combination of fresh, crisp vegetables and tangy feta.
  • Quick Preparation: From start to finish in just 20 minutes – perfect for busy weeknights when you need something fresh but don’t have hours to spend cooking.
  • Versatile Dish: Works beautifully as a main course with protein added, or as a side dish for grilled meats, seafood, or Mediterranean-inspired meals.
  • Nutrient-Rich: Packed with vitamins, minerals, and healthy fats from the vegetables, olive oil, and avocado – this salad is as nutritious as it is delicious.

Ingredients You’ll Need

For the Greek Salad Dressing:

  • Olive oil: The foundation of any good Greek dressing – use the best quality extra virgin olive oil you can find for authentic flavor.
  • Fresh lemon juice: Adds brightness and acidity that brings all the flavors together.
  • Red wine vinegar: Provides that classic tangy flavor that’s essential to Greek cuisine.
  • Garlic: Adds a punch of flavor – fresh is absolutely essential here.
  • Fresh parsley: Brings a fresh, herbaceous quality to the dressing.
  • Dried oregano: A quintessential Greek herb that adds earthy, aromatic notes.
  • Honey: Just a touch balances the acidity with subtle sweetness.
  • Salt: Enhances all the flavors – adjust to your preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

For the Salad:

  • Roma tomatoes: These meaty tomatoes hold up well in salads without making it watery.
  • English cucumber: Provides refreshing crunch and subtle sweetness.
  • Red onion: Adds a sharp bite that cuts through the richness of the other ingredients.
  • Bell pepper: Brings sweet crunch and vibrant color.
  • Kalamata olives: Their rich, briny flavor is essential for authentic Greek taste.
  • Feta cheese: The crowning glory – use authentic Greek feta if possible for the best flavor.
  • Avocado: Not traditionally Greek, but adds wonderful creaminess and healthy fats.

Variations

Love the classic recipe but want to mix things up? Try these delicious options:

  • Protein Boost: Add grilled chicken, shrimp, or chickpeas to transform this into a hearty main course.
  • Grain Addition: Mix in cooked quinoa, farro, or orzo pasta for a more substantial dish.
  • Lettuce Base: Serve over a bed of romaine or mixed greens for extra volume.
  • Mediterranean Twist: Include artichoke hearts, roasted red peppers, or sun-dried tomatoes for additional Mediterranean flair.
  • Herb Variations: Experiment with fresh dill, mint, or basil in the dressing for different flavor profiles.

How to Make the Best Greek Salad

Step 1: Prepare the Dressing

In a small mixing bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, parsley, oregano, and honey. Whisk thoroughly until well blended and the honey is fully incorporated. Season with salt to taste. Refrigerate until ready to use, allowing the flavors to meld.

Step 2: Prepare the Vegetables

Dice the Roma tomatoes into bite-sized pieces. Slice the cucumber into half-moons (peeling is optional, depending on preference). Thinly slice or dice the red onion, then rinse under cold water and drain to remove some of the sharpness. Remove seeds and ribs from the bell pepper, then chop into small pieces. Slice the olives if they’re whole.

Step 3: Assemble the Salad

In a large salad bowl, combine the prepared tomatoes, cucumber, rinsed red onion, bell pepper, and olives. Add the crumbled feta cheese. Just before serving, dice the avocado and add it to the salad.

Step 4: Dress and Serve

Drizzle the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated. Serve immediately for the best texture and flavor.

Note: For best results, add the dressing just a few minutes before serving to keep the vegetables crisp.

Pro Tips for Making the Recipe

  • Vegetable Prep: Cut all vegetables to a similar size for the most balanced bites.
  • Onion Taming: After slicing the red onion, soak it in cold water for 5-10 minutes to reduce its sharpness while maintaining the flavor.
  • Feta Matters: Use block feta and crumble it yourself rather than pre-crumbled versions – the flavor and texture are significantly better.
  • Avocado Timing: Add the avocado last, just before dressing and serving, to prevent browning.
  • Dressing Storage: Make extra dressing and store it in a sealed container in the refrigerator for up to a week – it’s great on other salads too!
  • Temperature Tip: Allow the salad to sit at room temperature for about 10 minutes before serving – cold temperatures can dull the flavors.

How to Serve

This vibrant Greek salad makes a beautiful presentation and pairs wonderfully with many dishes:

Main Course Pairing:

Serve alongside grilled lamb chops, lemon-garlic chicken, or baked fish for a complete Mediterranean meal.

Mezze Style:

Include as part of a mezze spread with hummus, tzatziki, warm pita bread, and grilled vegetables.

Sandwich Companion:

Pair with pita wraps, gyros, or Mediterranean-style sandwiches for a complete meal.

Wine Pairing:

A crisp white wine like Assyrtiko or Sauvignon Blanc complements the bright flavors perfectly.

Make Ahead and Storage

Storing Components Separately

For best results, prepare the vegetables and dressing separately and store them in airtight containers in the refrigerator. Wait to add the avocado, feta, and dressing until just before serving.

Storing Leftovers

If you have dressed salad leftover, it will keep in the refrigerator for up to 24 hours, though the vegetables will soften. The avocado may brown slightly but will still be fine to eat.

Prepping Ahead

You can wash and chop most vegetables 1-2 days ahead. Store them in separate containers in the refrigerator for quickest assembly when you’re ready to serve.

Dressing Storage

The homemade Greek dressing will keep for up to a week in a sealed container in the refrigerator. Shake well before using as the olive oil will solidify slightly when cold.

FAQs

  1. Can I make this Greek salad without avocado?

    Absolutely! Avocado is a modern addition to Greek salad and not traditional. The salad will still be delicious and authentic without it, focusing on the classic combination of tomatoes, cucumber, onion, pepper, olives, and feta.

  2. Can I make this Greek salad without avocado?

    Absolutely! Avocado is a modern addition to Greek salad and not traditional. The salad will still be delicious and authentic without it, focusing on the classic combination of tomatoes, cucumber, onion, pepper, olives, and feta.

  3. How can I prevent my Greek salad from getting soggy?

    The key is timing. Add the dressing just before serving, and if preparing components in advance, keep the tomatoes separate (as they release the most moisture). Pat all vegetables dry after washing, and consider salting and draining the cucumber for 20 minutes if you’ll be storing the salad for any length of time.

  4. What’s the best feta cheese to use for authentic flavor?

    For the most authentic experience, look for Greek feta made from sheep’s milk or a mixture of sheep and goat milk. It should be packed in brine rather than pre-crumbled in a container. This type of feta has a creamier texture and tangier flavor that really makes the salad shine.

  5. Can I turn this Greek salad into a meal prep option?

    Yes! Prepare all components separately and store in different compartments of a meal prep container. Include the dressing in a small separate container. When ready to eat, combine everything and enjoy. This works best for 2-3 days of meal prep, as the vegetables will remain crisp when kept separate.

Final Thoughts

This Best Greek Salad recipe brings the sunshine and vibrant flavors of the Mediterranean right to your table with minimal effort. The contrast of crisp vegetables, creamy avocado, salty feta, and that punchy homemade dressing creates a perfect harmony that’s hard to resist. Whether you’re enjoying it as a light lunch, serving it alongside grilled meats, or bringing it to a potluck, this salad is guaranteed to impress. Give your taste buds a trip to Greece tonight!

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Best Greek Salad Recipe

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  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: Greek
  • Diet: Vegetarian
Print Recipe

Description

A refreshing and vibrant Greek salad loaded with fresh vegetables like tomatoes, cucumber, onions, and bell peppers, paired with creamy feta cheese, olives, and an avocado twist. Tossed with a flavorful homemade Greek dressing, this classic dish is perfect as a side or light main course.

Ingredients

Units Scale

Greek Salad Dressing

  • 6 Tbsp olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 1/2 tsp minced garlic (1 large clove)
  • 1 1/2 Tbsp finely minced fresh parsley
  • 1 tsp dried oregano
  • 3/4 tsp honey
  • Salt, to taste

Salad

  • 4 medium Roma tomatoes, diced (10 oz)
  • 1 medium English cucumber, optionally peeled and sliced into half moons
  • 1/2 small red onion, thinly sliced or diced, rinsed and drained
  • 1 small green or yellow bell pepper, seeds and ribs removed, chopped
  • 3/4 cup kalamata or black olives, drained and sliced
  • 4 oz crumbled feta cheese (about 1 cup)
  • 1 medium avocado (not too soft), diced

Instructions

  1. Prepare the dressing:
    In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, fresh parsley, dried oregano, honey, and salt to taste. Continue whisking until well blended. Set aside in the refrigerator until ready to use.
  2. Assemble the salad:
    In a large salad bowl, combine diced tomatoes, cucumber slices, onion, chopped bell pepper, olives, and avocado pieces.
  3. Add the cheese and dressing:
    Sprinkle the crumbled feta cheese over the assembled vegetables. Drizzle the prepared Greek dressing over the salad.
  4. Toss the salad gently:
    Using tongs or a salad spoon, gently toss the salad to evenly coat the ingredients with the dressing. Serve immediately for the best texture and flavor.

Notes

  • For a more authentic flavor, use Kalamata olives instead of black olives.
  • If you prefer a milder onion flavor, soak the sliced red onion in cold water for about 10 minutes before adding it to the salad.
  • Store leftover salad dressing in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 15mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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