Greek Salad | Elizabeth Rider

Fresh, vibrant, and beautifully simple, this Greek Salad is the kind of recipe you’ll reach for again and again. It’s crisp, colorful, and full of bold Mediterranean flavor — perfect for warm days, easy lunches, or as a bright side dish to just about anything.

This salad lets fresh produce feel light and vibrant. Juicy tomatoes, crunchy cucumber, briny olives, and creamy feta are brought together with a light red wine vinaigrette and finished with fresh mint for an unexpected, refreshing twist. It’s simple, nourishing, and endlessly versatile.

What You’ll Love About Greek Salad

• Fresh and flavorful: Made with simple, whole ingredients
• Quick to make: No cooking required
• Mediterranean-inspired and naturally gluten-free
• Perfect for entertaining or easy meal prep
• Light yet satisfying, especially with good feta

Ingredients To Make Greek Salad

• Extra-Virgin Olive Oil: A rich, flavorful base for the dressing that brings everything together.
• Red Wine Vinegar: Adds brightness and balance to the salad.
• Garlic: Gives the dressing a subtle savory depth.
• Dried Oregano: Classic Greek flavor that ties the salad together.
• Dijon Mustard: Helps emulsify the dressing and adds gentle tang.
• Sea Salt: Enhances the natural flavors of the vegetables.
• Black Pepper: Adds a hint of warmth and depth.
• English Cucumber: Crisp and refreshing with fewer seeds.
• Bell Pepper: You can use red or green peppers. They add crunch, color, and mild sweetness.
• Cherry Tomatoes: Juicy and bright, adding natural sweetness.
• Feta Cheese: Be sure to use the bock in the brine.
• Red Onion: Sharp and flavorful, best thinly sliced.
• Kalamata Olives: Briny and bold for classic Mediterranean flavor.
• Fresh Mint Leaves: Adds a fresh, unexpected finish.

(See printable recipe card for full ingredient amounts)

How To Make Greek Salad

1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, sea salt, and several grinds of black pepper until well combined.
2. On a large platter or in a wide serving bowl, arrange the cucumber, bell pepper, cherry tomatoes, crumbled feta, red onion, and Kalamata olives.
3. Drizzle the dressing over the salad and gently toss to coat, being careful not to break up the feta too much. Sprinkle with a few generous pinches of dried oregano and finish with fresh mint leaves.
4. Taste and adjust seasoning as needed. Serve immediately.

Tips & Variations

• Use block feta: Crumbling it yourself gives you creamier texture and better flavor.
• Add protein: Chickpeas or grilled chicken make this a more filling meal.
• No mint? Fresh parsley or basil works beautifully too.
• Make it ahead: Prep the veggies and dressing separately, then toss just before serving.

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