Greek Salad Recipe

5 from 2 reviews

Juicy and hearty Greek salad is my go-to in summer, entertaining and quick dinner with pita and hummus. So easy, fresh and healthy!

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Greek


  • 1 Romaine heart, chopped
  • 6 small tomatoes, chopped
  • 1 long English cucumber, sliced in half moons
  • 2 large bell peppers, chopped
  • Red onion, sliced and amount to taste
  • 1 cup Kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp olive oil, extra virgin
  • 2 tbsp olive juice from the jar or 1 tbsp vinegar (lemon juice)
  • 1 tbsp oregano, dried
  • 1/4 tsp salt
  • Ground black pepper, to taste


  1. In a large bowl, add romaine, tomatoes, cucumber, bell peppers, onion, olives and feta cheese.
  2. Drizzle with olive oil and olive jar juice; then sprinkle with oregano, salt and pepper.
  3. Toss gently and slowly to distribute spices evenly and keep this large amazing salad in a bowl.
  4. Serve within 1 hour of combining all ingredients.

Store: Refrigerate leftovers for up to 12 hours. Salad stays crispy for the evening, after – less. Don’t add lettuce for crispy salad leftovers the next day. Skip or add tomorrow.

Make Ahead: Assemble salad and do not stir. Refrigerate covered for up to 24 hours. Dress and toss before serving.


I prefer tomatoes on the vine as they taste good even in winter months.

Crumbled feta has caking agents, so it’s best to buy a chunk and crumble yourself.

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