Classic Greek Salad

Name: Classic Greek Salad with Feta & Kalamata Olives
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 English cucumber; 2 Roma tomatoes; 1 yellow bell pepper; 1/2 medium red onion; 1/2 cup Kalamata olives; 1/2 cup feta cheese; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 tsp Dijon mustard; 1 tsp dried oregano; salt, to taste; black pepper, to taste; balsamic glaze, for drizzling

This Classic Greek Salad combines crisp cucumbers, tomatoes, bell peppers, and creamy feta with a tangy red wine vinaigrette and oregano. It's a no-cook salad ready in minutes, perfect for light lunches or as a Mediterranean side dish.

🌍Greek 🏷️Greek salad 🏷️Salad 🏷️Cucumber 🏷️Tomato Feta cheese

🏷️

🏷️Kalamata olives

-0:00

thegoldenbalanceonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 English cucumber
2 Roma tomatoes
1 yellow bell pepper
1/2 medium red onion
1/2 cup Kalamata olives
1/2 cup feta cheese
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
salt, to taste
black pepper, to taste
balsamic glaze, for drizzlingoptional

13 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Chop the cucumber into thick, bite-sized pieces.
2
Chop the tomatoes into similar-sized chunks.
3
Core and seed the yellow bell pepper, then chop it into chunks.
4
Slice the red onion as thinly as possible.
5
To reduce sharpness, soak the sliced red onion in a bowl of cold water for a few minutes.
6
In a large salad bowl, combine the chopped cucumber, tomatoes, and bell pepper.
7
Drain the soaked onions, pat them dry with a paper towel, and add them to the salad bowl along with the Kalamata olives.
8
To make the dressing, combine red wine vinegar, Dijon mustard, dried oregano, salt, and pepper in a small bowl.
9
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
10
Add the crumbled feta cheese to the salad.
11
Pour the dressing over the salad and toss everything together until well combined.
12
For extra sweetness, finish with a drizzle of balsamic glaze before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat tomatoes dry after cutting to prevent excess moisture from diluting the vinaigrette.
Use high-quality extra virgin olive oil and red wine vinegar — they're central to the flavor profile and worth investing in.
Add the dressing just before serving to keep vegetables crisp; undressed salad will keep for up to 4 hours refrigerated.
Whisk the Dijon mustard with vinegar first before adding oil to help emulsify the dressing and distribute flavor evenly.

Substitutions

Red wine vinegar → Balsamic vinegar (earthier flavor, use slightly less as it's stronger)
Kalamata olives → Green olives or Castelvetrano olives (milder, less briny)
English cucumber → Persian cucumber or regular diced cucumber (texture slightly firmer with Persian)
Red onion → Yellow onion (milder sweetness, less sharp bite)

Storage & make-ahead

Store undressed salad in an airtight container for up to 2 days; dress immediately before eating. Vinaigrette keeps refrigerated for up to 1 week.

Common Questions

Can I make Greek salad ahead of time?

Prep vegetables up to 4 hours ahead, but dress the salad just before serving to keep vegetables crisp and prevent the feta from getting soggy.

What's the best way to chop vegetables for Greek salad?

Cut cucumber, tomatoes, and bell pepper into roughly ¾-inch chunks for a balanced bite. Thinly slice the red onion for better flavor distribution.

Can I substitute feta cheese?

Yes. Use crumbled goat cheese for tanginess, ricotta salata for a firmer texture, or halloumi for a grilled version. Adjust salt since some cheeses vary in saltiness.