This simple Greek salad is the perfect side dish – the homemade dressing takes just minutes to make, and the salad can even be mixed up ahead of time!
This simple Greek salad is one of my all-time favourite side dishes to make. It’s so quick and easy, and the whole family loves it.
All those fresh veggies (in a salad that can easily be made ahead of time and still tastes fantastic) and the lemony dressing, it’s just the perfect side dish. We love this salad with grilled chicken or fish and some garlic bread. It makes a simple, easy, and delicious meal.
Even with all the chopping, this Greek salad comes together quite quickly. The dressing mixes up in no time at all and you can even toss it all together well before eating.
It’s one of those salads where the veggies actually stay crisp and delicious even after the dressing is added. Although you could certainly just get it all ready to go and toss the salad with the dressing right before eating if you like.
I really love that every time I make this salad we can enjoy the leftovers for several days and it still tastes fantastic. That doesn’t work well with most salads.
How to make Greek Salad:
- I have this microplane lemon zester and love it.
- Green pepper is a bit more typical in Greek salad, but it’s the one kind my kids don’t like so I always use one of the other colours. Use whichever colour pepper you prefer.
Here are some great main dishes to serve with this salad:
- Greek Chicken Kabobs with Tzatziki Sauce
- Honey Lemon Baked Salmon
- One Pot Lemon Thyme Chicken and Rice
- Greek Chicken Marinade
- Creamy Tuscan Chicken
Greek Salad
This simple Greek salad is the perfect side dish. The homemade dressing takes minutes to make, and the salad can be mixed up ahead of time!
Ingredients
For the salad:
- 2 cups chopped cucumber
- 2 cups chopped cucumber
- 2 cups grape tomatoes, halved or quartered
- 2 cups grape tomatoes, halved or quartered
- 2 bell peppers, any colour
- 2 bell peppers, any colour
- 1/2 cup diced red onion
- 1/2 cup diced red onion
- 1/2 cup feta cheese, crumbled
- 1/2 cup feta cheese, crumbled
- 1 cup black or kalamata olives, halved
- 1 cup black or kalamata olives, halved
For the dressing:
- 1/4 cup olive oil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 1 lemon, zest and juice
- 1 teaspoon dried oregano
- 1 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon black pepper
Instructions
- Place all the salad ingredients into a large bowl and set aside.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, lemon zest, lemon juice, oregano, basil, salt and pepper.
- Pour the dressing over top of the salad and toss to combine.
- Chill until ready to serve, leftovers keep well in the fridge for up to three days.
Notes
Adapted from my Greek Quinoa Salad recipe.
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Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 166Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 279mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 3g
Nutrition Information is estimated based on ingredients used and may not be exact.
I’ve also shared this Greek Salad Recipe over on Food Fanatic.