🛒 Ingredients

For the Salad

- 2 large cucumbers, chopped

- 3 cups cherry tomatoes, halved

- 1 small red onion, thinly sliced

- 1 green bell pepper, chopped

- ¾ cup Kalamata olives, pitted

- 6–8 ounces feta cheese, cut into cubes or crumbled

- 2 tablespoons fresh parsley, chopped

- 1 teaspoon dried oregano

For the Homemade Greek Salad Dressing

- ⅓ cup extra virgin olive oil

- 2 tablespoons red wine vinegar

- 1 tablespoon fresh lemon juice

- 1 small garlic clove, grated or finely minced

- 1 teaspoon Dijon mustard

- 1 teaspoon dried oregano

- ½ teaspoon kosher salt, or to taste

- ¼ teaspoon black pepper

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Instructions

🥗 How To Make Greek Salad Step 1: Chop the cucumbers

Wash the cucumbers well, then slice them into bite-size chunks. You can peel them fully, leave the skin on, or do a striped peel if the skin is thick.

💡 Light Bulb Tip: If your cucumbers are very watery, scoop out some of the seeds before chopping. This helps keep the salad crisp instead of watery.

Step 2: Slice the tomatoes

Cut the cherry tomatoes in half. If using larger tomatoes, chop them into chunky wedges or bite-size pieces.

💡 Light Bulb Tip: Use the ripest tomatoes you can find. Greek salad is simple, so the tomato flavor really matters.

Step 3: Prep the red onion

Thinly slice the red onion. For a milder flavor, soak the slices in cold water for 5–10 minutes, then drain well.

💡 Light Bulb Tip: This one little soak takes away the harsh onion bite but keeps the crunch.

Step 4: Add the bell pepper, olives, and feta

Place the cucumbers, tomatoes, red onion, bell pepper, Kalamata olives, and feta into a large salad bowl.

For a heartier Mediterranean spread, this salad pairs beautifully with Tirokafteri: Spicy Feta Dip with Roasted Red Pepper and warm pita.

💡 Light Bulb Tip: Use block feta if possible. It usually tastes creamier and richer than pre-crumbled feta.

Step 5: Make the dressing

In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, dried oregano, salt, and pepper. Whisk or shake until the dressing looks blended.

💡 Light Bulb Tip: The Dijon mustard helps the dressing come together and cling to the vegetables instead of sliding to the bottom of the bowl.

Step 6: Dress the salad

Pour the dressing over the salad. Toss gently so the feta stays mostly intact and the vegetables are evenly coated.

💡 Light Bulb Tip: Add the dressing a little at a time. You can always add more, but you can’t take it back once the salad is swimming.

The first bite is exactly what makes Greek salad so addictive — cold crunchy cucumbers, juicy tomatoes, creamy salty feta, briny olives, and that sharp lemony oregano dressing coating everything lightly instead of drowning it.

Step 7: Let it rest briefly

Let the salad sit for 5–10 minutes before serving. This gives the tomatoes, cucumbers, onion, olives, and feta time to mingle with the dressing.

💡 Light Bulb Tip: Don’t let it sit too long after dressing. Greek salad tastes best when the vegetables still have snap and crunch.