Cool, crunchy, and refreshing, this easy Greek salad highlights fresh garden vegetables and tangy feta cheese. It’s quick to prepare, light, and perfect for hot summer days because it’s made without mayonnaise. Serve it as a side, appetizer, or add protein to make it a main course—the dish is always a crowd-pleaser.
Because this salad relies on fresh ingredients rather than a heavy dressing, it stays bright and crisp. The combination of juicy tomatoes, crunchy cucumber, salty olives, and creamy feta balances beautifully with the herbaceous bite of fresh oregano.
Variations
Turn this salad into a satisfying main by adding protein: grilled chicken, flaked tuna, or sliced salami work well. Avocado is another excellent addition for creaminess and extra richness. While the salad is delicious on its own, you can drizzle a simple oil-and-vinegar dressing or your favorite Italian dressing if you prefer.
Make It a Meal
Pair the Greek salad with classic cookout or picnic dishes for a full meal—potato salad, grilled steaks, or seafood sandwiches complement it nicely.
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How to Store Greek Salad
Refrigerator: Store the salad in a covered container and refrigerate for several hours before serving. Leftovers keep well in the refrigerator for up to a week.
Freezer: Do not freeze this salad. While the vegetables will freeze, they will become mushy after thawing and lose their texture.
Greek Salad Recipe
Ingredients
Diced tomatoes, cucumber slices, black olive slices, feta cheese crumbles, fresh oregano leaves
Recipe Directions
Dice whole tomatoes or halve cherry tomatoes. Slice cucumbers and, if desired, quarter the slices. Combine tomatoes, cucumbers, drained black olive slices, feta crumbles, and torn oregano leaves in a bowl. Gently toss to mix and serve immediately.
Easy Greek Salad
Use fresh garden vegetables in this cool salad.
Ingredients
- 1 cucumber, sliced
- 2 cups cherry tomatoes, diced
- 1 cup feta cheese, crumbles
- 1/2 cup black olive slices
- 1/4 cup fresh oregano leaves
Instructions
- Slice the cucumber into 1/4-inch slices and quarter them.
- Quarter the cherry tomatoes.
- Remove oregano leaves from stems and tear them in half.
- Drain the canned olives.
- Toss all ingredients together until evenly mixed and serve.
Recipe Notes
I used a 4-ounce can of black olive slices. If you use whole olives, slice them first—1/2 cup whole olives will yield fewer than 1/2 cup of slices.
Approximate Nutritional Information
Servings per recipe: 6. Per serving (approximate): Calories 104, Fat 7 g, Cholesterol 22 mg, Sodium 381 mg, Carbohydrates 7 g, Protein 5 g. Values will vary based on exact ingredients and portions.
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