Fresh Greek Salad

Fresh Greek salad combines crunchy cucumber, ripe tomatoes, red onion, Kalamata olives, feta, and lemon-oregano dressing for a quick side or light lunch.

Ingredients

Gather and measure the ingredients before you begin.

• 2 cups ripe tomatoes, cut into wedges
• 1 large cucumber, thickly sliced
• 1/2 small red onion, thinly sliced
• 1 green bell pepper, sliced (optional)
• 1/2 cup Kalamata olives
• 4 oz (115 g) feta
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• Black pepper

Instructions

1. Add tomatoes, cucumber, red onion, bell pepper if using, and olives to a serving bowl.
2. Whisk olive oil, red wine vinegar, lemon juice, oregano, and black pepper in a small bowl.
3. Pour dressing over vegetables and toss gently.
4. Add feta on top and sprinkle with extra oregano.
5. Serve immediately, or chill for up to 20 minutes before serving.

Tips for the best results

• Choose ripe tomatoes and firm cucumber for the best texture.
• Dress shortly before serving to keep vegetables crisp.
• Serve with warm pita, grilled vegetables, or beans for a more filling meal.

Storage and serving

For best flavor and texture, serve as recommended above. Refrigerate perishable leftovers promptly in a clean, covered container and generally use cooked leftovers within 3–4 days. Reheat cooked dishes thoroughly. Salads and baked goods may require different storage based on their ingredients.

Recipe notes

Cooking times vary with equipment, ingredient size, and kitchen conditions. Adjust seasoning to taste and follow reliable food-safety guidance for meat, eggs, and other perishable ingredients.

Recipe by Imad Limrani · Browse more recipes