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Best Greek Salad Recipe – Fresh, Healthy, and Simple

ByJenn Giam Smith
Greek Salad image with feta cheese on the top waiting to be broken up

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There’s just something magical about summer produce — the kind that makes you want to skip right past the stove and head for the cutting board. This Greek salad is my love letter to all that sun-kissed goodness.

It’s bright, briny, herb-kissed, and utterly refreshing. The base is inspired by the authentic Greek “horiatiki” (meaning “village salad”), which celebrates chunky cuts of ripe tomatoes, crisp cucumber, and sweet red onion — all mingling with salty Kalamata olives and creamy feta cheese. The dressing? Just olive oil, lemon, and a sprinkle of sea salt and pepper to let the veggies shine.

While the original Greek salad is traditionally rustic and simple, I’ve added a few personal touches: fresh parsley for an extra pop of green and the zest of the lemon for brightness. This is one of those recipes that’s so easy, you’ll make it once and then know it by heart.

CHEERS 🥂 JENN

About the Ingredients

One of the joys of this Greek salad is that it’s as much about the quality of the ingredients as it is about the recipe itself. Here’s why each one matters:

  • Roma Tomatoes – Firm, meaty, and less watery than other varieties, they hold their shape and give each bite a juicy sweetness.
  • English (Hot-House) Cucumber – Thin skin and small seeds mean no peeling required, making prep a breeze.
  • Red Onion – Thinly sliced, it brings a mild, sweet sharpness that balances the creaminess of the feta.
  • Fresh Parsley & Oregano – Herbs are the secret to making this salad taste alive. Parsley adds freshness, while oregano gives that distinct Mediterranean aroma.
  • Kalamata Olives – Optional but highly recommended. Their salty, briny bite is the perfect counterpoint to the sweet tomatoes.
  • Feta Cheese – Choose a block of feta in brine for the best flavor and texture. Pre-crumbled feta tends to be dry and less tangy.
  • Extra Virgin Olive Oil – A good-quality olive oil elevates the entire dish, so choose one you’d happily dip bread into.
  • Fresh Lemon Juice & Zest – Adds brightness and balances the richness of the cheese and olive oil.
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Ideas

Ingredient Swaps & Substitutions

Here are some easy swaps that still keep the spirit (and deliciousness) of the salad intact:

Fresh Oregano → Dried Oregano

No fresh oregano? No problem!
Use ½ teaspoon of dried oregano in place of the 1½ teaspoons fresh. Dried oregano has a stronger, more concentrated flavor, so a little goes a long way. Rub it gently between your fingers before adding it to the salad to release more of those earthy oils.

Red Onion → Shallots

If red onion feels a bit too sharp for your taste (or you’re just out), finely sliced shallots make a great substitute. They’re milder, slightly sweet, and blend beautifully with the lemon dressing. Use about 2 medium shallots in place of ½ a red onion.

How to Make This Greek Salad – Step-by-Step Summary

Making this Greek salad couldn’t be easier — no fancy tools or cooking required! Here’s a quick breakdown of how it all comes together:

  1. Chop your veggies. Quarter the tomatoes, slice the cucumber, and thinly slice the red onion (or shallots if you’re using them).
  2. Add herbs. Sprinkle in chopped fresh parsley and oregano (or use dried if that’s what you have).
  3. Layer it up. Arrange everything on a large platter or in a serving bowl. Crumble or cube most of the feta over the top.
  4. Make the dressing. No need for a seperate bowl, pour the dressing ingredients right over the salad!
  5. Toss gently. Use clean hands or salad tongs to mix everything just until combined.
  6. Finish with flair. Top with the remaining feta and a few extra herbs for a pretty finish.

Serve immediately with warm pita, grilled chicken, or just a glass of something cold and fizzy. It’s summer on a plate!

tomatoes, cucumbers and onions cut on a cutting board
greek salad vegetables on a platter
pouring the olive oil over the vegetables for the greek salad
feta added to the salad and dressing
tossing the greek salad
finished greek salad
Ideas

Cooking with Kids: Little Hands, Big Flavor

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

This Greek salad is a perfect recipe for bringing kids into the kitchen. Here’s how to get them involved:

  • Veggie washing crew – Kids love washing produce, and it’s a safe way to get them started.
  • Herb helpers – Let them pluck parsley or oregano leaves from the stems.
  • Mixing magic – Once everything’s chopped, kids can toss the salad together. Bonus: they’ll be more excited to eat something they helped make!

Tip: Give your little sous-chef their own small mixing bowl and a portion of the salad so they can “make” their own version alongside yours.

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How to Store Greek Salad (and Keep It Fresh!)

This Greek salad is best enjoyed fresh — especially because the tomatoes and cucumbers release their juices once everything is tossed together. That said, it can be stored with a little planning:

If making ahead or storing leftovers:

  • Keep everything separate. If you’re prepping ahead, store the cut veggies, herbs, and feta in airtight containers. Then add the dressing just before serving.
  • Use a slotted serving spoon for leftovers. If the salad has already been dressed, it will still taste delicious the next day, but the veggies may be softer. A slotted spoon helps drain off any extra liquid before serving (unless you like that part. Then by all means, use a regular serving spoon).
  • Storage time: The salad will keep for up to 2 days in the fridge, though the texture is best on day one.

Lunchbox tip: Pack individual portions in reusable containers and bring the dressing in a mini jar (or my go-to: a small Stasher 1-cup bowl). Just shake and pour when you’re ready to eat.

finished greek salad

More Salad Recipes to Try

Did You Make This Easy Greek Salad?

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Greek Village Salad (Horiatiki)

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Fresh, vibrant, and easy! This authentic Greek salad recipe features tomatoes, cucumber, feta, and lemon dressing for the perfect summer dish.

  • Total Time: 15 minutes
  • Yield: 39 oz

Ingredients

Units Scale

Salad

  • 6 Roma tomatoes, cut into quarters and cored
  • 1 large English or hot-house cucumber, sliced
  • 1/2 small red onion, thinly sliced (See NOTES 1 for substitutions)
  • 3/4 bunch parsley, leaves and tender stems chopped (about 1/2-3/4 cup)
  • 1 1/2 teaspoons fresh oregano leaves (See NOTES 2 for substitutions)
  • 8 oz Kalamata olives, drained (optional)
  • 8 oz feta cheese, divided

Dressing

Instructions

  1. Prepare all vegetables and parsley. Arrange them on a large platter or in a serving bowl.
  2. Crumble or cube ¾ of the feta cheese over the top.
  3. Sprinkle the sea salt and oregano over the entire salad
  4. Drizzle with extra virgin olive oil,  add lemon zest and juice, and finish with freshly ground black pepper.
  5. Toss gently to combine.
  6. Top with the remaining feta cheese and serve immediately.

Equipment

Notes

Substitutions

  1. 2 shallots
  2.  ½ teaspoon dried oregano

Make-Ahead Tip

If prepping in advance, store the dressing separately and toss right before serving for the freshest texture.

Storage

The salad will keep for up to 2 days in the fridge, though the texture is best on day one.

  • Author: JENN GIAM SMITH
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: salad
  • Method: one bowl
  • Cuisine: Greek
  • Diet: Vegetarian
feta added to the salad and dressing

DID YOU MAKE THIS GREEK SALAD?

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My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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