Greek Salad

A Few Words…

I love salads – all different kinds. Greek Salad is probably one of my favorites, but I don’t make it often enough. I did the other night though when we had friends over for an outdoor bbq!

A common complaint that I hear from friends and clients is that it takes sooooooo long to make salads. All the chopping, prepping, cleaning, and assortment of veggies is time consuming. I get it, I feel the same way.

Greek Salad is easy to make and right now the tomatoes are delicious and the cucumbers are crunchy! If you ar not a fan of feta cheese, then just have the salad without it!

Delicious and fresh!

Greek Salad

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Serves 6 (as a side dish)


  • 6 firm plum tomatoes or Roma, seeded and coarsely chopped
  • 3- 4 crunchy cucumbers or a large English cucumber, seeded and coarsely chopped - I like making them moon shaped
  • 2 red peppers, cleaned and cut into chunks
  • 1/2 red onion, diced
  • 1/2 cup of kalamata olives, pitted and cut

Dressing Ingredients:

  • 6 tbs. olive oil
  • 2 tbs. fresh lemon juice
  • 1 tsp. red wine vinegar
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • Feta cheese, cut in chunks

Mix together the cut cucumbers, peppers, onions and olives in a bowl. Cover and refrigerate. I find that cut tomatoes taste better when they aren't refrigerated so I cut them right before serving and then add them to the rest of the salad.

The Dressing:
You can make this hours ahead and leave on the counter so that the flavors intensify. I always make a double batch and use it for everyday dressing in other salads.

Put all the ingredients in a glass jar (I love my Mason jars!) and shake vigorously!

When ready to serve, add the tomatoes to the salad, add dressing and mix well. Top with feta cheese (or on the side!) and enjoy!

Makes delicious leftovers too.