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greek salad tossed with dressing served in a bowl
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5 from 1 vote

Greek Salad

from kristineskitchenblog.com
In this easy Greek Salad recipe, fresh vegetables, kalamata olives and feta cheese are tossed in the best homemade Greek salad dressing. It makes a beautiful and healthy side dish. Or add chicken, salmon or chickpeas to make it a meal.
Prep Time20 mins
Total Time20 mins
Servings: 4 servings
Calories: 258kcal


Greek Salad Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon Dijon mustard
  • 1 small clove garlic minced
  • ½ teaspoon dried oregano
  • teaspoon salt
  • teaspoon black pepper


  • 1 large cucumber sliced into ¼-inch thick half rounds
  • 1 green bell pepper cut into ¾-inch pieces
  • ½ small red onion thinly sliced
  • 1 cup cherry or grape tomatoes halved
  • cup pitted kalamata olives halved lengthwise
  • 4 ounces block feta cheese cut into ½-inch cubes
  • salt and pepper to taste


  • Combine all dressing ingredients in a small bowl. Whisk until well combined. Set aside.
  • Place the cucumber, bell pepper, red onion, tomatoes, olives and feta in a large bowl. Drizzle on dressing, starting with ¼ cup. Toss and add more dressing as needed. Season salad with additional salt and pepper, to taste. Serve.



  • This salad is best served the day it is made, but leftovers can be stored for 1-2 days in an airtight container in the refrigerator.


Calories: 258kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 25mg | Sodium: 749mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 1mg
Nutrition information is only an estimate.
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