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Scrumptious Greek Salad

Bright veggies, calamata olives and feta cheese combine to create the best greek salad recipe.  So easy to throw together and SO delicious.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Calories 105 kcal
Author Five Silver Spoons


  • Salad
  • 1 hothouse cucumber unpeeled and sliced ¼ inch thick
  • 1 red bell pepper large diced
  • 1 yellow bell pepper large diced
  • 1 pint grape tomatoes halved
  • 1.2 medium sized red onion sliced in half rounds
  • ½ pound feta cheese
  • ½ cup calamata olives sliced and pitted
  • Vinaigrette
  • 2 cloves garlic minced (I used my mini cuisinart food processor)
  • 1 t dried oregano
  • ½ t dijon mustard
  • ¼ cup red wine vinegar
  • 1 t kosher salt
  • ½ t freshly ground black pepper
  • ½ cup olive oli


  1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. still whacking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the veggies. Add the feta cheese and olives and toss lightly.
  3. Set aside for 30 minutes to allow the flavors to blend.
  4. Serve at room temperature.
  5. Slightly adapted from Ina Garten

Recipe Notes

You can adjust the vinaigrette dressing depending on how much dressing you typically prefer for your salads. I will be cutting the vinaigrette ingredients in half next time. I found the measurements above to be a bit too oily.