Greek Salad

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This Greek salad is a healthy vegetable packed appetizer drizzled with a homemade red wine vinegar dressing. Each serving contains creamy feta cheese, kalamata olives, tomatoes, bell peppers, cucumbers, and red onion.

Greek salad with olives and feta cheese mixed in a large bowl

One of the best ways to start a meal is with a refreshing Greek salad. The balance of crisp lettuce and cucumbers, juicy tomatoes, tangy pickled onions, briny olives, and creamy feta cheese makes each bite extremely satisfying. A classic red wine vinegar dressing is made to complement the vibrant flavors of the salad.

A bright and tangy combination of ingredients mixed with extra-virgin olive oil adds a richness to each bite. It only takes a few minutes to chop and whisk, literally cutting down on preparation time. This colorful salad makes eating healthy exciting!

Top shot looking down on a bowl of greek salad with a jar of homemade dressing

When making a Greek salad, it’s all about adding the freshest produce. It’s best to use vine-ripened tomatoes as they add a sweetness to the flavor profile. I also like to use English cucumbers because they don’t have as many seeds, and their outer skin is more tender.

Any lettuce can be used with this recipe, but I prefer Romaine as it provides a crisp texture. Something special I do with this salad is make quick pickled red onions. Usually, the onions are served raw (totally go for it!), but I like a little tang!

Liquid dressing being poured over a Greek salad

Every great salad needs a tasty dressing! For the base, I use a traditional blend of red wine vinegar, lemon juice, minced garlic, honey, dijon mustard, and oregano. Not only does the mustard add a pleasing pungency flavor, but it also helps as an emulsifying agent to keep the dressing from separating right away.

To make an adequately emulsified salad dressing, it’s important to slowly add, and vigorously whisk in the extra-virgin olive oil into the vinegar mixture. This will create small suspended droplets of oil, resulting in a unified thickened dressing. This oil and vinegar dressing is only a semi-permanent mixture, so over time, it will separate. If not serving immediately, make sure to whisk the dressing right before you’re ready to eat.

Closeup of tomatoes, feta cheese, olives and other ingredients in a Greek salad

This Greek salad is the perfect way to start a meal! It tastes even better if you make it ahead of time to allow the vegetables to chill. They are very robust, so you don’t have to worry about the ingredients becoming soggy or wilted. If you’re looking for a crowd-pleasing salad, make sure to add this one to your menu!

More salad recipes

Soak onions in vinegar

Unless you’re a big fan of raw onions, one way to make the flavor more interesting is a quick vinegar soak. When thinly sliced red onions marinate for about 15 minutes the pungent flavors, and sulfur notes are mellowed out by the acidity in the vinegar. In turn, crispy, vibrant and tangy flavors are infused into each bite.

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Greek Salad

This Greek salad is a healthy vegetable packed appetizer drizzled with a homemade red wine vinegar dressing.
Pin Print Review
4.39 from 83 votes
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings 4 servings
Course Salad
Cuisine Greek


  • ½ cup red onion, ⅛-inch thick slices
  • 7 tablespoons red wine vinegar, divided
  • 8 cups romaine lettuce, ¾-inch thick pieces
  • ¾ cup green bell pepper, ¾-inch dice
  • 1 cup english cucumber, ¼-inch dice
  • 1 cup tomatoes, ½-inch thick wedges
  • ½ cup pitted kalamata olives
  • 4 ounces feta cheese, ¼-inch cubes
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey, optional
  • 2 teaspoons minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup extra-virgin olive oil


  • Add sliced red onions and ¼ cup red wine vinegar to a small bowl. Allow to sit for about 15 minutes, then drain. Meanwhile, prepare the rest of the salad.
  • In a large bowl add lettuce. Evenly arrange green bell pepper, cucumber, tomatoes, drained red onions, kalamata olives and feta cheese on top of the salad.
  • In a medium-sized bowl combine 3 tablespoons red wine vinegar, lemon juice, dijon mustard, honey if using, garlic, oregano, salt, and pepper.
  • Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired.
  • If not serving the dressing right away, whisk again right before adding to salad as it may separate over time.
  • Serve salad with dressing on the side, or toss to combine before serving.

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Nutrition Facts
Greek Salad
Amount Per Serving
Calories 373 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 7g35%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 20mg7%
Sodium 678mg28%
Potassium 140mg4%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 700IU14%
Vitamin C 39.6mg48%
Calcium 100mg10%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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26 Comments Leave a comment or review

  1. Kimberly Russi says

    If I were to make the dressing a couple days ahead of time of serving the salad, do I need to refrigerate it?

  2. Sheila Flores says

    This Greek salad is a favorite in my family. It’s so delicious and fresh tasting. The dressing is amazing! I like the subtle sweetness that the honey (which is optional) adds. I also had it with left over chicken from your Greek chicken and roasted potatoes recipe and it was wonderful.

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