12 ratings

Greek Salad

Simplicity at its finest
Perfect Greek Salad Recipe
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This light, refreshing, and incredibly tasty version of a traditional Greek salad is great as a side salad or a main course with some grilled chicken or shrimp on top, or vegetarian stuffed grape leaves. 


  • 2 cucumbers, preferably English or Kirby, quartered and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/3 Cup Bulgarian or Greek feta, stored in brine, then crumbled with a fork
  • 4-5 Kalamata olives, pitted and sliced
  • 1 sprig fresh mint, leaves removed and leaves cut into a chiffonade (optional)
  • 2 1/2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 clove garlic, smashed with a chef’s knife or pushed through a garlic press
  • 1/8 Teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste


Step 1: In a salad bowl, add the tomatoes, cucumbers, feta, onion slices and fresh mint.

Step 2: In a mixing bowl, whisk together 2 1/2 tablespoons olive oil, 2 tablespoons lemon juice, garlic clove and 1/8 teaspoon dried oregano. Season with salt and pepper. 

Step 3: Pour the dressing over the salad and toss gently to combine. Add additional salt or pepper as needed and serve.