Get my Cookbooks! Greek Salad
This Greek Salad recipe is easy to make with the BEST homemade dressing, fresh vegetables, chickpeas, feta, and more! It’s the best side dish recipe and light summer snack!
Be sure to try my Tomato Salad and Greek Chicken Bowls next!
Greek Salad
This Greek Salad is the ultimate side dish and summer snack! It’s loaded with flavor and is so refreshing. This is one of my go-to recipes when our garden is loaded with tomatoes, cucumbers, and peppers! And wait until you taste the homemade dressing. It’s amazing. (Oh- and this salad is loaded with savory feta!)
Serve it as a summer side that goes with everything, or pair it with grilled chicken to transform it into a meal. Your family will LOVE it! Who doesn’t love a classic Greek salad? Be sure to check out my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Combine the dressing ingredients in a small container with a lid and shake to combine. Refrigerate while you prepare the salad ingredients. Combine all ingredients in a large bowl and toss to combine. Serve!
Pro Tips
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
- Red Cherry tomatoes that are still on the vine add a ton of fresh flavor as well.
- Add-on options include capers, artichoke hearts, roasted red peppers, avocado, lettuce, grilled chicken, corn, sun-dried tomatoes, hot banana peppers, and tahini.
- Lettuce: Traditional Greek salad, (AKA Horiatiki), does not typically include lettuce, but feel free to add some to this if preferred! You may want to increase the dressing by 1/4 cup or so.
- 3/4 cup Greek Dressing can be used instead of homemade, but the homemade version is so fresh and flavorful if you have the time!
- Variations: To turn this into a Pasta Salad, try my Greek Pasta Salad! To make this as a dinner, try my Greek Chicken Bowls!
- To make this ahead of time, prepare the dressing/veggies and store them in separate airtight containers for 1-2 days. Combine everything when ready to serve! (If possible, slice the cucumber just before serving.)
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Cutting Boards & Chef’s Knife
- Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Salad Dressing Shaker
- Salad Dressing Serving Container (Cruet)– This is the one I have that’s pictured above.
- Salad Serving Bowl
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Try These Next
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- Orzo Salad
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- Mexican Street Corn Salad
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- Lemon Chicken and Orzo (One Pot!)
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- Eggplant Parmesan
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- Jalapeno Popper Dip
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- Balsamic Chicken
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Greek Salad
Ingredients
Salad
- 1 English cucumber, unpeeled/diced
- 1 cup kalamata olives, black and green
- 1 pint cherry tomatoes, halved
- ½ small red onion, sliced
- 1 green bell pepper, sliced
- ½ cup pepperoncini peppers, sliced. Plus a few whole ones to go on top!
- 1 (16 oz.) can chickpeas, drained and rinsed
- ¼ cup fresh parsley, roughly chopped
- 12 oz. feta cheese, crumbled
Dressing
- 6 tablespoons avocado oil, can sub extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely minced
- ¾ teaspoon EACH: dried oregano, basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine the dressing ingredients in a small (8 oz.) container with a lid and shake to combine. Refrigerate.
- Prepare the salad ingredients. Pro Tip: Remove excess moisture from the veggies by placing them in between paper towels.
- Add the vegetables, chickpeas, parsley, and ¾ of the feta to a large bowl. Drizzle with dressing and toss to combine. Top with remaining feta and serve!
Notes
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
- Red Cherry tomatoes that are still on the vine add a ton of fresh flavor as well.
- Add-on options include capers, artichoke hearts, roasted red peppers, avocado, lettuce, grilled chicken, corn, sun-dried tomatoes, hot banana peppers, and tahini.
- Lettuce: Traditional Greek salad, (AKA Horiatiki), does not typically include lettuce, but feel free to add some to this if preferred! You may want to increase the dressing by 1/4 cup or so.
- 3/4 cup Greek Dressing can be used instead of homemade, but the homemade version is so fresh and flavorful if you have the time!
- Variations: To turn this into a Pasta Salad, try my Greek Pasta Salad! To make this as a dinner, try my Greek Chicken Bowls!
- To make this ahead of time, prepare the dressing/veggies and store them in separate airtight containers for 1-2 days. Combine everything when ready to serve! (If possible, slice the cucumber just before serving.)
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. (But it can feed up to 8 people as well.)
The Greek salad was amazing! The garbanzo beans and Feta cheese added texture, and calories so I ate the salad as a meal instead of a side. I did not have pepperoncini peppers, but I added some arugula, and a salad sprout blend. My garden cherry tomatoes were on the sour side, but thanks to the sweet and flavorful salad dressing, I thoroughly enjoyed every bite. This dressing recipe is a favorite for all my salads. No longer do I buy store bought dressings. Thank you Stephanie for the healthy and flavorful salad!
I’m so happy to hear that you loved it!! I agree, the dressing makes it- and the combination of these ingredients all together in one bowl is hard to beat! 😉 Thank you so much for the review!! 🙂 -Stephanie
This was perfect. Made as directed. Added some chicken for extra protein…had leftovers. Will make again. Thanks for recipe.
I am soo happy that you loved it, and I love that you added chicken- perfect! So happy to hear that you’ll be making it again, thank you SO MUCH for the review Tamarah!! I really appreciate it!!
As soon as I saw the teaser for this recipe, I knew I was going to make it! First of all, the dressing is delicious! I have no idea why I sometimes bottled dressing when homemade is easy to make and WAY better! Dietitians tell you to eat the rainbow, and I think they must be talking about this salad! It was delicious. I used all black Kalamatas olives because I couldn’t find green ones and I didn’t dare throw a green Sicilian olive in this Greek salad (but they would probably get along fine). I think I might make this for the annual summer neighborhood potluck! I will definitely make this winning recipe on repeat. Thank you, Stephanie!
Heyyy Renee!!! Ahhhhh I’m SO GLAD that tou made it and loved it!!! I was psyched about that dressing when I first tasted it, I feel like it’s just so perfect! I definitely think you should make it for your annual summer potluck!!! I know that I would gravitate right to it at any potluck, Greek flavors are my favorite! Thank you for the great review. I SO SO SO appreciate you!!!!! 🥰🥰🥰