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Greek Salad made with crisp romaine, onions, olives, peppers, tomatoes, cucumbers, feta cheese, oregano and the homemade dressing is the best salad recipe!

Greek inspired salad with cucumbers and peppers

If you love the flavors of this recipe, you’ll also love my Greek Pasta Salad.

Why this recipe is so great:

  • Pairs well with other Greek and Mediterranean recipes. Some of my favorite Greek inspired recipes satisfy all of my comfort food cravings, but tend to be a little bit on the heavy side.
  • Super fresh, light, and full of flavor. This salad is not only light and fresh, but it is tangy and packed full of flavor. It reminds me a lot of my Marinated Tomato Cucumber Salad, but this recipe includes many more ingredients.
  • Perfect amounts of everything. Unlike so many Greek salads that I’ve gotten at restaurants that are filled with huge chunks of vegetables or cheese and saturated in dressing, this salad has all of the ingredients thinly sliced with just the right amount of tangy vinaigrette dressing.

How to make Greek Salad dressing:

This Greek salad dressing is made from a few simple ingredients:

  • the acid comes from juice from one lemon along with some red wine vinegar
  • you need to add some sugar and salt to balance out the tart
  • and olive oil

Simply whisk all of the ingredients together without the olive oil, then pour it in using a thin, steady stream while whisking continuously. Couldn’t be easier! As always, give the salad dressing a taste and adjust any of the ingredients as needed.

homemade Greek Salad in white oval dish

Salad ingredients:

I tend to like a lot of variety when I make salads. This recipe is sure to pack a ton of flavor into each bite. Be sure to slice all of the vegetables thin!

  • crisp Romaine lettuce 
  • red onion
  • Kalamata olives – be sure to buy the kind that don’t have pits
  • red bell pepper
  • tomatoes
  • cucumber
  • crumbled feta cheese
  • freshly minced oregano
homemade Greek Salad in oval platter

Recipe tips for best results:

  • Vegetables:
    • Slice all vegetables super thin so that they are easily picked up with a fork.
    • Remove the seeds and pulp from the cucumber and tomatoes to remove excess liquid. This will prevent the salad from becoming soggy.
    • Soak the red onion in cold water for at least 30 minutes if you want to tame the strong flavor.
  • Make ahead directions:
    • Chop all of the ingredients and store them separately. Likewise, you can mix up the dressing and keep everything refrigerated until ready to use. Then, all you’d need to do is toss everything together just before serving. This is your best option if you want to do the work ahead of time but still enjoy a fresh, crisp Greek salad.
    • You can mix the salad ingredients together but wait to add the dressing until you’re ready to serve. Keep in mind that the vegetables will release moisture and might make your salad a bit soggy.

What to serve with Greek Salad:

I will always lean towards my other favorite Mediterranean recipes like MoussakaSpanakopita, Beef Kabobs, and some homemade Baklava!

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Greek Salad

Prep20 minutes
Total20 minutes
Servings 6 servings
Greek Salad made with crisp romaine, onions, olives, peppers, tomatoes, cucumbers, feta cheese, oregano and the homemade dressing is the best salad recipe!





  • 1 head romaine lettuce sliced into thin strips
  • 1 medium red onion thinly sliced
  • 6 ounce can kalamata olives drained
  • 1 red bell pepper thinly sliced
  • 2 large tomatoes seeds removed, sliced
  • 1 cucumber halved lengthwise, seeds removed, sliced
  • 1 cup feta cheese crumbled
  • 1 teaspoon fresh oregano minced



  • Combine all of the salad ingredients in large bowl. Toss to combine.
  • To make the dressing, whisk together all of the ingredients except the olive oil. Pour the olive oil in a slow, steady stream while whisking constantly. Continue to whisk once all the olive oil has been added until the dressing has emulsified.
  • Add dressing to salad and toss to combine. Serve immediately. If making ahead, keep the dressing and the salad separate until ready to serve.


Calories: 293kcal, Carbohydrates: 15g, Protein: 6g, Fat: 24g, Saturated Fat: 6g, Cholesterol: 22mg, Sodium: 1122mg, Potassium: 590mg, Fiber: 5g, Sugar: 8g, Vitamin A: 10465IU, Vitamin C: 50.3mg, Calcium: 200mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in September 2019 and has been updated with helpful information and recipe tips. Don’t worry – the recipe hasn’t changed!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 5 stars
    This hits the Greek Salad “sweetspot.” I. too, have seen my share of soggy salads with large chunks of iceberg lettuce covered in fistfuls of feta. This recipe gets it that sometimes less is more. Everything in this is balanced. Nice job, Krissy. This recipe is definitely a keeper.

  2. 5 stars
    Made this last night and only added french bread on the side. Very good and the dressing is very close to my favorite. I will have this again and thank you every time.