Greek Salad That Tastes Like a Vacation

Okay, imagine this: You’re sitting seaside on a sunny Greek island, the smell of fresh olive oil and salty sea breeze mingling with the crunch of crisp veggies. That’s exactly the vibe this Greek salad brings to your table—even if you’re just in your kitchen wearing flip-flops. It’s bright, tangy, and packed with those juicy bursts of tomato and cucumber that shout “summer!” every bite. Plus, that creamy feta and briny olives? Pure magic. I can’t wait to share this recipe because it’s easy, fresh, and honestly, feels like a little getaway in a bowl.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 3 cups cherry tomatoes, halved
• 1 large cucumber, peeled and diced
• 1 small red onion, thinly sliced
• 1 green bell pepper, seeded and sliced
• 1 cup Kalamata olives, pitted
• 6 ounces feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and black pepper, to taste

How I Make It

Step 1:

Start by prepping your veggies: halve the juicy cherry tomatoes, dice the cucumber, and slice that red onion paper-thin—it helps tame its sharpness. Mixing colorful veggies is the secret to that vacation-vibe crunch.

Step 2:

In a large salad bowl, toss together the tomatoes, cucumber, onion, sliced green bell pepper, and olives. Get those colors dancing!

Step 3:

Whisk the olive oil, red wine vinegar, dried oregano, salt, and freshly cracked black pepper in a small bowl. This simple dressing is where all the flavor magic happens.

Step 4:

Pour the dressing over the salad and gently toss to coat every piece. Don’t rush—slow, gentle tossing keeps the veggies intact and looking beautiful.

Step 5:

Sprinkle the crumbled feta cheese on top. Don’t stir this in too much; those chunks of creamy, salty feta should stand proudly on your salad.

Step 6:

Let the salad sit for about 10 minutes at room temperature so all those flavors marry together perfectly. Then, dig in and enjoy your little Mediterranean holiday!

Variations & Tips

• Use heirloom tomatoes for extra color and sweetness.
• Swap Kalamata olives with green olives if you prefer a milder flavor.
• Add a handful of fresh chopped parsley or mint for an herby twist.
• For a heartier salad, toss in some cooked chickpeas or grilled chicken.
• If feta is too strong, try a milder goat cheese or a fresh mozzarella instead.
• Always season the salad after adding feta—the cheese brings saltiness, so taste before adding more.

How I Like to Serve It

This Greek salad shines in the heat of summer when you want something light and fresh. It’s a perfect side for grilled lamb or fish, or just piled on warm pita with a drizzle of extra olive oil. Hosting a brunch? This salad adds those vibrant, sunny colors that make your table pop and your guests smile.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days, but best served fresh.
• If prepping ahead, keep the dressing separate until serving to avoid soggy veggies.

Closing: This Greek salad always works because it’s simple, fresh, and packed with flavors that take you straight to the Mediterranean coast—no plane ticket required.