If you’re craving something bright, refreshing, and packed with vibrant flavors, this Fresh Greek Salad Recipe is your new go-to. It combines crisp cucumbers, juicy cherry tomatoes, tangy red onions, salty Kalamata olives, and creamy feta cheese tossed in a simple yet tangy dressing that bursts with Mediterranean goodness. What I love most is how easy it is to throw together, yet it tastes like a dish you’d find at a sun-soaked taverna in Greece. It’s the perfect salad to elevate any meal or enjoy all on its own as a light, satisfying bite.
Ingredients You’ll Need
These ingredients are the heart and soul of this Fresh Greek Salad Recipe, each playing a crucial role in building a perfect balance of texture, aroma, and taste. From the crisp cucumbers to the savory feta, every element is simple but essential.
- Cherry or Grape Tomatoes: Sweet and juicy, they add bursts of color and freshness to every bite.
- Hot House Cucumber: Crisp and cool, cucumbers bring a refreshing crunch that balances the richness of the cheese and olives.
- Red Onion: Thinly sliced for a slight sharpness that cuts through the other flavors and adds a lovely purple hue.
- Kalamata Olives: These provide a briny, salty pop that’s unmistakably Mediterranean.
- Feta Cheese (block cut into squares): Creamy and tangy, feta adds a luxurious texture and authentic flavor to the salad.
- Extra-Virgin Olive Oil: The dressing base that ties everything together with its rich, fruity notes.
- Red Wine Vinegar: Adds acidity and brightness, lifting the salad’s flavors beautifully.
- Garlic Cloves: Minced finely for a subtle kick that deepens the dressing’s complexity.
- Oregano: A classic herb that gives the salad its unmistakable Greek character.
- Salt and Pepper: Simple seasonings that enhance and harmonize all the flavors.
How to Make Fresh Greek Salad Recipe
Step 1: Prepare Your Fresh Ingredients
Start by rinsing the cherry tomatoes and cucumbers thoroughly. Halve the tomatoes for bite-sized pieces and slice the cucumber into crisp, thick rounds or half-moons depending on your preference. Thinly slice the red onions to add their gentle sharpness without overpowering the salad.
Step 2: Combine the Olives and Feta
Next, add the Kalamata olives straight into your mixing bowl. Using a block of feta cut into small squares rather than crumbled ensures you get lovely creamy bites rather than powdery cheese. This also keeps the salad looking elegant and robust.
Step 3: Whisk Together the Dressing
In a small bowl, whisk the extra-virgin olive oil with red wine vinegar, minced garlic, oregano, salt, and pepper until well combined. This dressing is simple but vibrant—it enhances the natural flavors of your fresh ingredients without overpowering them.
Step 4: Toss Everything Gently
Pour the dressing over the veggies, olives, and feta in the large bowl, then toss everything gently to ensure every piece is coated with that luscious dressing. Be careful not to break up the feta too much. The goal is a harmonious salad with bursts of flavor in every bite.
How to Serve Fresh Greek Salad Recipe
Garnishes
Add a sprinkle of fresh oregano or a few torn basil leaves on top for a pop of herbaceous aroma and extra color. You could also drizzle a bit more olive oil over the finished salad to enrich each mouthful even further.
Side Dishes
This salad is a fantastic companion to grilled meats like lamb or chicken, or alongside warm pita bread and hummus to create a light Mediterranean feast. It’s also a perfect partner to seafood dishes, bringing refreshing contrast to richer fare.
Creative Ways to Present
For a stunning presentation at your next gathering, serve the salad layered in a clear glass bowl or individual mason jars to showcase the vibrant colors. You could also skewer chunks of feta, olives, and tomatoes to make easy-to-eat Greek salad bites at parties.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to two days. Keep in mind the cucumbers and tomatoes will release water over time, so give the salad a gentle toss before serving again.
Freezing
Freezing is not recommended for this Fresh Greek Salad Recipe because the cucumbers and tomatoes will become mushy upon thawing, and the cheese can lose its texture.
Reheating
This salad is best enjoyed cold or at room temperature! If you want to warm up side dishes that accompany it, do so separately to preserve the fresh, crisp qualities of the salad itself.
FAQs
Can I use regular vinegar instead of red wine vinegar?
While you can substitute with other types like white wine vinegar or apple cider vinegar, red wine vinegar lends the ideal tang and depth that complements the Mediterranean flavors perfectly.
Is it possible to make this salad vegan?
Absolutely! Simply omit the feta cheese or use a plant-based feta alternative to keep the salad vegan-friendly without losing much of its charm.
How long does the salad stay fresh after assembly?
Best enjoyed fresh, you can store it refrigerated for up to two days. Beyond that, the vegetables start to soften and release excess liquid, which affects texture.
Can I add other vegetables to the salad?
Yes, feel free to experiment by adding bell peppers, radishes, or even artichoke hearts for added crunch and flavor diversity, but keep the core ingredients for authenticity.
What wine pairs well with this salad?
A crisp, dry white wine like Assyrtiko or Sauvignon Blanc pairs beautifully, balancing the salad’s acidity and complementing the salty feta and olives.
Final Thoughts
There’s something truly magical about a well-made salad that feels both simple and indulgent, and this Fresh Greek Salad Recipe fits that description perfectly. Whether you’re making it for a sunny lunch, a dinner side, or a picnic treat, it’s sure to bring joy to your table with every colorful, crunchy forkful. Give it a try soon and watch it become your new favorite fresh salad!
Print
Fresh Greek Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Description
A refreshing and classic Greek Salad featuring juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade vinaigrette with garlic, oregano, and red wine vinegar. Perfect as a light meal or a flavorful side dish.
Ingredients
Vegetables
- 1 lb. Cherry or Grape Tomatoes
- 1 Hot House Cucumber
- 1/4 cup Red Onion, sliced
- 1/2 cup Kalamata Olives
Dressing
- 1/3 cup Extra-Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 2 Garlic Cloves
- 1 teaspoon Oregano
- 1/2 to 1 teaspoon Salt
- 1/2 teaspoon Pepper
Cheese
- 5 ounces Feta Cheese, block cut into squares
Instructions
- Prepare the Vegetables: Rinse the cherry or grape tomatoes and halve them. Peel the hot house cucumber if desired and slice it into bite-sized pieces. Thinly slice the red onion. Place the tomatoes, cucumber, red onion, and Kalamata olives into a large salad bowl.
- Make the Dressing and Toss: Mince the garlic cloves and combine them in a small bowl with extra-virgin olive oil, red wine vinegar, oregano, salt (start with 1/2 teaspoon), and pepper. Whisk the dressing thoroughly to emulsify. Pour the dressing over the salad ingredients and gently toss to evenly coat. Add the cubed feta cheese on top and toss lightly to incorporate without breaking the cheese. Adjust salt to taste.
Notes
- Use ripe and fresh tomatoes for the best flavor.
- Adjust vinegar and olive oil ratio to your taste preference.
- Feta cheese adds a salty tang; adjust salt accordingly.
- For a milder onion flavor, soak sliced onions in cold water for 10 minutes and drain before adding.
- Serve immediately or chill for 15-20 minutes for flavors to meld.
