I made a Homemade Greek Salad that hits with juicy cherry tomatoes, crunchy peppers, cool cucumbers, briny kalamatas and salty feta all tossed in a red wine vinaigrette you will keep stealing from the bowl.

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I adore this messy Homemade Greek Salad because it tastes like summer in every bite. I love the pop of cherry tomatoes and the salty crumble of feta cheese, no pretending it’s delicate.

But the red wine vinaigrette ties it all together with a little bite and some attitude. I eat it straight from the bowl, fork diving, no guilt.

It’s the kind of dish that actually gets people talking at a backyard table. Salads With Peppers?

Sure, but this one stands on its own. Fresh, bright, a little stubborn.

Bring it. No frills, just serious summer flavor right now.

Ingredients

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Cherry tomatoes: bright, juicy pop you’ll love.
Cucumber: cool crunch that tones down richness.
Bell pepper: sweet crunch and fresh color.
Red onion: sharp bite that wakes everything up.
Kalamata olives: salty depth and briny tang.
Feta cheese: creamy, tangy protein that holds salads together.
Olive oil: silky mouthfeel and classic Mediterranean warmth.
Red wine vinegar: punchy acid that cuts through fat.
Dried oregano: herbal backbone, simple and earthy.
Fresh oregano: bright, leafy herb that smells amazing.
Parsley: fresh green lift, nice little herbaceous note.
Lemon juice: Basically brightens and adds clean zip.
Kosher salt: brings out everything without being harsh.
Black pepper: gentle heat that whispers, not shouts.
Dijon mustard: Plus it helps the dressing come together.
Garlic: small punch of savory, slightly spicy depth.

Ingredient Quantities

1 pint (about 300g) cherry or grape tomatoes, halved

1 large English cucumber or 2 small regular cucumbers, half moon sliced (about 2 cups)

1 medium red or sweet bell pepper, seeded and thinly sliced

1 small red onion, thinly sliced (about 1 cup)

1/2 cup pitted kalamata olives, whole or halved

7 oz (200g) feta cheese, block or crumbled (if block, cut into 1/2 inch cubes)

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves chopped

2 tablespoons fresh parsley, chopped (optional but nice)

1 tablespoon fresh lemon juice (optional for brightness)

1/2 to 1 teaspoon kosher salt, to taste

1/4 to 1/2 teaspoon freshly ground black pepper, to taste

1 teaspoon Dijon mustard (optional, helps the vinaigrette emulsify)

1 small garlic clove, minced or grated (optional)

How to Make this

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1. Wash and dry the tomatoes, then halve them; put into a large salad bowl.

2. Peel the English cucumber if the skin is waxy, slice into half moons about 1/4 inch thick and add to the bowl.

3. Core and thinly slice the bell pepper, add the slices to the tomatoes and cucumber.

4. Thinly slice the red onion, separate the rings with your fingers so they don’t clump, then add to the bowl. If you want a milder onion, soak slices in cold water for 5 minutes and drain.

5. Add the pitted kalamata olives and the chopped or cubed feta (if using a block cut into roughly 1/2 inch cubes); toss gently so the feta doesn’t break up too much.

6. In a small jar or bowl combine 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 small minced garlic clove, 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano, 1 tablespoon lemon juice if using, and a pinch of salt and pepper. Close the jar and shake vigorously or whisk until emulsified. Taste and adjust salt and pepper to your liking.

7. Pour most of the vinaigrette over the salad and gently toss with salad tongs or your hands; you can reserve a little dressing to drizzle at the end if needed.

8. Chop 2 tablespoons fresh parsley and scatter over the salad, then give one last gentle toss.

9. Let the salad sit for 5 to 10 minutes at room temperature before serving so flavors meld; taste once more and add 1/4 to 1/2 teaspoon more kosher salt or more pepper if needed. Serve with crusty bread or alongside grilled meat or fish.

Equipment Needed

1. Large salad bowl (big enough to toss everything without spilling)
2. Cutting board
3. Chef’s knife (and a small paring knife for trimming if you want)
4. Salad tongs or clean hands for tossing
5. Small jar with lid or small mixing bowl plus a whisk (for the vinaigrette)
6. Measuring cups and spoons
7. Vegetable peeler (for the English cucumber if the skin is waxy)
8. Colander or small strainer (to drain onion or rinse ingredients)

FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can make most of it up to a day ahead. Keep the dressing separate and toss just before serving so the cucumbers and tomatoes stay crisp. If you dress it too early the veggies get soggy, so wait if you can.

Q: Do I have to use feta block or is crumbled okay?

A: Either works. Block feta cut into chunks gives a nicer texture and looks more authentic, but crumbled is fine and easier. If you use block, gently cube it so it does not fall apart.

Q: Can I skip the olives or use a different kind?

A: You can skip them if you dont like olives, but kalamata add that briny hit that makes the salad Greek. Castelvetrano or other firm green olives can work too, just pit them first.

Q: How do I keep the salad from tasting bland?

A: Taste the dressing and add more vinegar, lemon, or salt if it needs a lift. Fresh oregano and a little Dijon add a lot of flavor. Also dont forget a good olive oil, it matters.

Q: Is this salad vegan friendly?

A: Not as written because of the feta. You can use a vegan feta or firm tofu marinated in lemon and olive oil to keep a similar texture and tang.

Q: Whats the best way to slice the cucumber and onion?

A: Slice cucumbers into half moons about quarter inch thick for bite size pieces. For the red onion, thin slices are best so the onion does not overpower everything. If raw onion is too strong, soak the slices in cold water for 10 minutes to mellow them.

Greek Salad Recipe Substitutions and Variations

Cherry or grape tomatoes: use halved plum (Roma) tomatoes if that’s what you got, or drained canned diced tomatoes in a pinch; roasted cherry tomatoes work too for a sweeter, deeper flavor.
Feta cheese: swap with crumbled goat cheese for tangy creaminess, or use shaved Parmesan/pecorino for a saltier bite, or ricotta salata if you want a firmer, less tangy option.
Kalamata olives: try pitted Niçoise or Castelvetrano olives for a milder taste, or capers if you want little salty pops and don’t have olives on hand.
English cucumber: substitute with regular cucumbers peeled and seeded, or use thinly sliced zucchini for a different texture, or even celery for extra crunch if cucumbers are out.

Pro Tips

1. Salt the cucumbers lightly and let them sit in a colander for 10 minutes, then pat dry. It pulls out excess water so your salad won’t get soggy, and you’ll keep the dressing bright instead of watered down.

2. Cut the feta from a block if you can and chill it 10 minutes before slicing. It holds together better and looks nicer. If you’re short on time crumble it gently with a fork, not your hands, so you don’t end up with a pile of crumbs.

3. Make the vinaigrette ahead and give it a good shake right before tossing. Mustard helps it stay emulsified, but taste it after combining cause some vinegars are stronger. Reserve a little dressing to drizzle at the end instead of pouring it all on at once.

4. Let the salad rest 5 to 15 minutes at room temp after dressing, not in the fridge. The flavors marry better that way. If serving later, wait to add the tomatoes for the last 20 minutes so they keep their texture.

Greek Salad Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

324

kcal

Equipment: 1. Large salad bowl (big enough to toss everything without spilling)
2. Cutting board
3. Chef’s knife (and a small paring knife for trimming if you want)
4. Salad tongs or clean hands for tossing
5. Small jar with lid or small mixing bowl plus a whisk (for the vinaigrette)
6. Measuring cups and spoons
7. Vegetable peeler (for the English cucumber if the skin is waxy)
8. Colander or small strainer (to drain onion or rinse ingredients)

Ingredients

1 pint (about 300g) cherry or grape tomatoes, halved
1 large English cucumber or 2 small regular cucumbers, half moon sliced (about 2 cups)
1 medium red or sweet bell pepper, seeded and thinly sliced
1 small red onion, thinly sliced (about 1 cup)
1/2 cup pitted kalamata olives, whole or halved
7 oz (200g) feta cheese, block or crumbled (if block, cut into 1/2 inch cubes)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves chopped
2 tablespoons fresh parsley, chopped (optional but nice)
1 tablespoon fresh lemon juice (optional for brightness)
1/2 to 1 teaspoon kosher salt, to taste
1/4 to 1/2 teaspoon freshly ground black pepper, to taste
1 teaspoon Dijon mustard (optional, helps the vinaigrette emulsify)
1 small garlic clove, minced or grated (optional)

Directions

Wash and dry the tomatoes, then halve them; put into a large salad bowl.
Peel the English cucumber if the skin is waxy, slice into half moons about 1/4 inch thick and add to the bowl.
Core and thinly slice the bell pepper, add the slices to the tomatoes and cucumber.
Thinly slice the red onion, separate the rings with your fingers so they don’t clump, then add to the bowl. If you want a milder onion, soak slices in cold water for 5 minutes and drain.
Add the pitted kalamata olives and the chopped or cubed feta (if using a block cut into roughly 1/2 inch cubes); toss gently so the feta doesn't break up too much.
In a small jar or bowl combine 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 small minced garlic clove, 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano, 1 tablespoon lemon juice if using, and a pinch of salt and pepper. Close the jar and shake vigorously or whisk until emulsified. Taste and adjust salt and pepper to your liking.
Pour most of the vinaigrette over the salad and gently toss with salad tongs or your hands; you can reserve a little dressing to drizzle at the end if needed.
Chop 2 tablespoons fresh parsley and scatter over the salad, then give one last gentle toss.
Let the salad sit for 5 to 10 minutes at room temperature before serving so flavors meld; taste once more and add 1/4 to 1/2 teaspoon more kosher salt or more pepper if needed. Serve with crusty bread or alongside grilled meat or fish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.