Name: Greek Salad with Grape Tomatoes and Feta
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: One medium cucumber, chopped; 1/4 large red onion, thinly sliced; 10 ounces (about one basket) of grape tomatoes, sliced in half; 1/3 cup pitted Kalamata olives, whole or chopped, depending on the size and your preference; 1/4 cup crumbled feta cheese; 2 ounces extra virgin olive oil; 1 ounce white wine vinegar (I used champagne vinegar); Pinch of salt and pepper; Pinch of dried oregano, crushed

This Greek Salad is really simple but exceptionally tasty. Sometimes simple is better, especially in the summer.

Greek salad has such a fresh flavor. It is typically tomatoes, cucumber, feta cheese, and Kalamata olives drizzled with an olive oil based dressing. It can also include red onions and green bell peppers.

Unlike what you might find at a Greek fast food restaurant around here, there is no lettuce heavily drenched in creamy "Greek" dressing.

Instead, tt's such a simple and delicious combination of flavors. In fact, one of my most popular posts over the years has been Greek Salad Skewers (which are pretty much this salad on toothpicks).

Ingredients:

This is a great salad to bring to a summer picnic or barbecue. It travels well and makes the most of fresh summer ingredients.

For the tomatoes, I used grape tomatoes, which I cut in half, as well as thinly sliced red onions.

For the cucumber, I used an English cucumber, cut in half lengthwise, and then sliced. It has a thinner skin and typically comes shrink-wrapped in plastic. Feel free to use a "regular" cucumber, especially if you are growing them yourself!

For the olives, I used pitted kalamata olives and left them whole because they are fairly small, and for the feta cheese, I used the kind that is seasoned and cubed. Any feta will do. If you have leftover feta, be sure to try this amazing Kale and Pesto Stuffed Cod.

The dressing is super simple, with just olive oil, white wine vinegar, salt and pepper, and dried oregano. I actually substituted champagne vinegar and loved the results.

Because this salad doesn't have any lettuce, you can easily make it ahead of time if needed. While tomatoes are most flavorful if kept at room temperature, if you have to refrigerate the salad, be sure to bring it back to room temperature before serving to bring out all of the flavors.

It's a great side dish for pasta, pizza, or steak.

I had just made some spelt pitas, so I stuffed one of them with some roast turkey and some of this delicious salad. What a wonderful lunch!

Recipe Variations:

As mentioned traditional Greek salads will also include green bell pepper. You could also add red and yellow bell peppers, cut into one-inch squares.

You can also garnish the salad with fresh oregano or fresh mint right before serving.

Our Theme is Summer Salads:

Chicken Caesar Salad from That Recipe
Creamy Bacon Tomato Pasta Salad from Blogghetti
Greek Panzanella from A Kitchen Hoor's Adventures
Italian Sub Salad from Cheese Curd In Paradise
Kale and Brussels Sprout Salad from Art of Natural Living
Skillet Radish Bacon Salad from Cindy's Recipes and Writings
Southwestern Oven-Fried Chicken Salad with Avocado Dressing from The Spiffy Cookie
Strawberry Spinach Salad from Magical Ingredients
The Best Potato Salad from Hezzi-D's Books and Cooks

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Originally published October, 2016 and updated July, 2022.

Greek Salad with Grape Tomatoes and Feta

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinTotal time: 15 Min

This Greek Salad is really simple, but exceptionally tasty. Sometimes simple is better, especially in the summer.

Ingredients

One medium cucumber, chopped
1/4 large red onion, thinly sliced
10 ounces (about one basket) of grape tomatoes, sliced in half
1/3 cup pitted Kalamata olives, whole or chopped, depending on the size and your preference
1/4 cup crumbled feta cheese
2 ounces extra virgin olive oil
1 ounce white wine vinegar (I used champagne vinegar)
Pinch of salt and pepper
Pinch of dried oregano, crushed

Instructions

Add the cucumber, onions, tomatoes, olives, and feta cheese to a medium bowl.
In a small jar, add the olive oil, vinegar, salt, pepper, and oregano. Close the lid on the jar and shake to emulsify.
Pour the dressing over the salad and toss to coat all of the vegetables.