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Drizzling a fresh salad with Greek olive oil dressing.
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Greek Salad

A healthy Mediterranean masterpiece made with tomatoes, cucumber, onions, olives, and feta tossed in a simple olive oil dressing. Prepare your taste buds and let the flavors take you into the sunny islands of Greece. The best part is that it’s quick and easy, ready in less than ten minutes.
Course Salad, Side
Cuisine Greek, Mediterranean
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 307kcal
Author Imma

Equipment

  • 1 Small bowl
  • 1 Large bowl

Ingredients

The Dressing

  • 1 tablespoon (15g) minced garlic
  • 4 tablespoons (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) white wine vinegar
  • 2 tablespoons (12g) oregano
  • 1 teaspoon (7-8g) honey
  • ½ teaspoon (2-3g) Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon (4g) fresh parsley or mint
  • 2 tablespoons (30ml) freshly squeezed lemon juice

The Salad

  • ½ cup (70g) cherry tomatoes, cut in half
  • ½ cup (65g) sliced cucumbers (see notes)
  • ½ cup (60g) thinly sliced red onions
  • ½ cup (70g) pitted Kalamata olives, halved
  • ½ cup (130g) feta cheese, cut into small blocks

Instructions

  • Whisk the garlic, olive oil, vinegar, oregano, honey, Dijon mustard, salt, pepper, parsley, and lemon juice in a small bowl. Set aside until ready to serve. You can make this the day ahead and keep it in the fridge.
  • Place tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese in a large bowl.
  • Pour the dressing over the salad, toss to combine, and adjust seasonings with salt and pepper to taste. Serve immediately.

Notes

  • English and Persian cucumbers work best for this salad, but regular and pickling cukes also work fine.
  • Many of the Greek salads I’ve tried in restaurants use whole Kalamata olives with the pit. Feel free to do that as well. I’m just afraid someone will break a tooth.
  • If using larger tomatoes instead of cherry tomatoes, chop them into bite-sized pieces.
  • I tweaked the dressing ingredients to those my family likes more. The original dressing was 4 tablespoons of olive oil, 2 tablespoons of lemon juice, and 2-3 tablespoons chopped mint.
  • Please keep in mind that nutritional information is a guesstimate and can vary greatly based on the products used.
 

Nutrition

Serving: 250g | Calories: 307kcal | Carbohydrates: 15g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 26mg | Sodium: 1979mg | Potassium: 323mg | Fiber: 5g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 19mg | Calcium: 308mg | Iron: 4mg