Fresh, vibrant, and beautifully simple, this Easy Greek Salad is one of those recipes you’ll come back to again and again. It’s crisp, colorful, and packed with classic Mediterranean flavor — but it comes together in just minutes.

It’s the perfect way to add more vegetables, fiber, and nutrients to any meal. I love adding grilled chicken or chickpeas for quick meal-prep lunches, or serving it as a bright, refreshing side with dinner.

Juicy tomatoes, crunchy cucumber, briny olives, and creamy feta are tossed with a light red wine vinaigrette and finished with fresh mint for a clean, refreshing twist. It’s nourishing, easy, and endlessly versatile.

What You’ll Love About Greek Salad

• Fresh and flavorful: Made with simple, whole ingredients
• Quick to make: No cooking required!
• Mediterranean-inspired and naturally gluten-free
• Perfect for entertaining or easy meal prep
• Full of fiber: Greek salad not only tastes great, but it’s also full of good nutrition

Easy Greek Salad Ingredients

• Extra-Virgin Olive Oil: A rich, flavorful base for the dressing that brings everything together.
• Red Wine Vinegar: Adds brightness and balance to the salad. You can use any vinegar you prefer.
• Garlic: Adds a subtle savory depth to the dressing.
• Dried Oregano: Classic Greek flavor that ties the salad together.
• Sea Salt: Enhances the natural flavors of the vegetables.
• Black Pepper: Adds a hint of warmth and depth.
• English Cucumber: Crisp and refreshing with fewer seeds.
• Bell Pepper: You can use red or green peppers. They add crunch, color, and mild sweetness.
• Cherry Tomatoes: Juicy and bright, adding natural sweetness.
• Feta Cheese: I prefer to use a feta from a whole block in the brine, as the pre-crumbled feta is coated in anti-caking agents. Use what works best for you.
• Red Onion: Sharp and flavorful, best thinly sliced.
• Kalamata Olives: Briny and bold for classic Mediterranean flavor.
• Fresh Mint Leaves: Adds a fresh, unexpected finish.

(See printable recipe card for full ingredient amounts)

How To Make Greek Salad

1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, sea salt, and several grinds of black pepper until well combined.
2. On a large platter or in a wide serving bowl, arrange the cucumber, bell pepper, cherry tomatoes, crumbled feta, red onion, and Kalamata olives.
3. Drizzle the dressing over the salad and gently toss to coat, being careful not to break up the feta too much. Sprinkle with a few generous pinches of dried oregano and finish with fresh mint leaves.
4. Taste and adjust seasoning as needed. Serve immediately.

Tips & Variations

• Use block feta: Crumbling it yourself gives you a creamier texture and better flavor.
• Add protein: Chickpeas or roasted chicken make this a more filling meal.
• No mint? Fresh parsley or basil works beautifully, too.
• Make it ahead: Prep the veggies and dressing separately, then toss just before serving.

How to Add Protein & Turn This Greek Salad Into a Complete Meal

This easy Greek salad is already full of fiber and healthy fats, but adding protein makes it a satisfying, balanced lunch or dinner.

Great protein add-ins:

• Grilled or Rotisserie Chicken: Slice and add 3–4 oz per serving for a classic, high-protein meal.
• Chickpeas or White Beans: Toss in ½–¾ cup for a plant-based boost that adds fiber and staying power.
• Shrimp: Quickly sauté shrimp with olive oil, garlic, and a pinch of oregano, then serve warm over the salad.
• Salmon: Roasted salmon or pan-seared salmon pairs beautifully with the feta and olives.
• Hard-Boiled Eggs: Halved hard-boiled eggs make this salad extra filling with minimal prep.
• Steak Strips: Use leftovers or grill a small flank steak and slice thin for a heartier option.

This is also a great way to repurpose leftovers—just add whatever protein you already have on hand and dinner is done.

Print