Yummy Greek Salad
Bright, refreshing, and bursting with Mediterranean flavors, this Yummy Greek Salad is the ultimate go-to recipe for a quick and healthy side dish. Loaded with crisp cucumbers, juicy tomatoes, sweet red onion, and vibrant green bell peppers, it’s a colorful medley that comes together in just 15 minutes. Featuring briny Kalamata olives and creamy chunks of feta cheese, every bite delivers authentic Greek flair. The dressing—a simple yet flavorful blend of extra virgin olive oil, zesty lemon juice, and aromatic dried oregano—ties it all together with effortless elegance. Perfectly seasoned with a touch of salt and pepper, this no-cook salad is ideal for warm-weather entertaining or as a fresh complement to grilled meats, seafood, or pita bread. Whether served immediately or chilled to enrich its flavors, this easy Greek salad recipe is a timeless crowd-pleaser.
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Recipe Information
Ingredients
- 1 large Cucumber
- 3 medium Tomatoes
- 1 small Red onion
- 1 medium Green bell pepper
- 0.5 cup Kalamata olives
- 0.75 cup Feta cheese
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all the vegetables thoroughly under cold running water and pat them dry with a clean towel.
Peel the cucumber, if desired, and slice it into half-moon shapes by cutting it lengthwise and then slicing it crosswise. Transfer the cucumber pieces to a large salad bowl.
Cut the tomatoes into bite-sized wedges and add them to the bowl with the cucumber.
Peel and thinly slice the red onion, and add the slices to the salad bowl.
Slice the green bell pepper into thin rings or strips, removing the seeds and core, and add them to the salad mixture.
Add the Kalamata olives to the salad bowl. If the olives are large, you can slice them in half for easier eating.
Cut the feta cheese into small cubes or crumble it with your fingers, then sprinkle it evenly over the salad.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad and gently toss everything together until evenly coated, being careful not to break up the feta too much.
Taste the salad and adjust seasoning if needed by adding more salt, pepper, or lemon juice according to your preference.
Serve immediately as a side dish or appetizer, or chill in the refrigerator for 15 minutes to enhance the flavors before serving.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 25.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 827 mg | 64% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
