11 ratings

Greek Salad Recipe

Greek Salad
Yasmin Fahr

Greek Salad

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. 


  • 1 pint cherry tomatoes, halved
  • 2-3 cucumbers, preferably English or Kirby, quartered and diced
  • 1/3 cup Bulgarian or Greek feta, stored in brine, then crumbled with a fork
  • ½ red onion, thinly sliced
  • 4-5 Kalamata olives, pitted and sliced
  • 1 sprig fresh mint, leaves removed and cut into a chiffonade (optional)
  • 1/8 teaspoon dried oregano
  • 1 clove garlic, smashed with a chef’s knife or pushed through a garlic press
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh lemon juice
  • 2 ½ tablespoons extra-virgin olive oil


Combine tomatoes, cucumbers, feta, onion slices and fresh mint in a serving bowl. In a mixing bowl, whisk together the remaining ingredients. Then pour over the salad and toss gently to combine. Add additional salt or pepper as needed. 


Click here to see An Easy, Greek Dinner story

Click here to see the Roasted Greek Chicken with Lemon, Oregano, Potatoes and Minted Orzo recipe