Featuring crisp cucumbers, tangy feta cheese, and juicy tomatoes, this salad brings the timeless taste of the Mediterranean straight to your plate.
I’ve been to Greece exactly once in my life, and it was an incredibly memorable trip. We started in Athens, and from there tried to see as much of the country as possible, from the mountains of Delphi to the shores of Santorini. Our days were packed with exploring ancient ruins, admiring stunning views, and, of course, stuffing ourselves silly with the local cuisine. I am pretty sure I ate Greek salad (or Horiatiki as it’s known in Greece) every single day that I was there, and I never got tired of it. In fact, the more I ate it, the more I craved it.
This recipe calls for all the same ingredients as the Greek salads that I devoured in Greece (except for the lettuce—it’s not a traditional ingredient there). It’s bright and refreshing, with crunchy cucumbers, ripe tomatoes, and slightly bitter bell peppers mixed with creamy, salty feta cheese. Kalamata olives add a briny element while red onions lend a bit of pungence. Tossed together with an herby, tangy dressing, it’s a simple dish with bold, clean flavors that’ll keep you coming back for more.
I love to whip this up for a quick lunch or an easy dinner side. It only takes 15 minutes to make, and it’s packed with lots of healthy veggies. Plus, it pairs so well with a variety of different dishes, from grilled proteins to casseroles. If you’re craving something fresh and flavorful to eat, this salad is sure to hit the spot.
Ways to switch up the flavor
Make no mistake, this salad is amazing just as it is. However, if you’re craving something a bit heartier, you could easily add a protein to it, like grilled chicken or chickpeas. You could even toss some cold pasta in with the salad ingredients (minus the lettuce) to create a Greek-inspired pasta salad. Quinoa would also make a tasty addition to this salad. Not a fan of butter lettuce? Try tossing your salad with arugula or baby spinach instead. If you don’t enjoy raw peppers or onions, you could grill or roast them first, and perhaps toss in some other grilled/roasted veggies like eggplant or zucchini while you’re at it. Another option is to swap out the feta cheese with grilled halloumi. Lastly, toss some pine nuts or pistachios over top for some added crunch.
How do I store leftovers?
Like most salads, this dish is best enjoyed fresh. If you do have leftovers, it’s preferable to store the salad components and the dressing separately, so the vegetables won’t get soggy. Pat the ingredients dry and lay some paper towel along the bottom of the storage container to absorb excess moisture. The salad ingredients can be stored in airtight containers in the refrigerator for up to 3 days. Keep in mind, though, it won’t be as crisp as it was when it was fresh. If the salad has already been tossed with the dressing, you can store it in the fridge, but plan to eat it within 24 hours. Freezing the salad is not recommended.
Serving suggestions
Every good salad needs a good dressing, and this Easy Greek Salad Dressing goes perfectly with this dish. If you’d like to enjoy a full Greek-inspired meal, consider serving your salad alongside some Spanakopita (Greek Spinach Pie), grilled chicken souvlaki, or perhaps Greek Pastitsio Casserole. And for a sweet ending to the meal, serve some Greek Baklava for dessert.
Greek Salad Recipe
Ingredients
- 2 cups butter lettuce
- 1 cucumber cut lengthwise, deseeded, and sliced into half wheels
- 1 green bell pepper deseeded and chopped into 1-inch pieces
- 2 cups cherry tomatoes halved
- 1/3 cup kalamata olives pitted
- 5 ounces feta cheese cut into cubes
- 1/3 cup red onion thinly sliced
- 1/4 cup Greek salad dressing
Instructions
- Toss the lettuce, cucumber, green pepper, and tomatoes together in a serving bowl.
- Top with the olives, feta, and red onion.
- Pour the Greek salad dressing over the salad, toss, and serve.
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