Salad
Oct 29, 2015

Classic 4-Step Greek Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
BY: Kylie Mazon-Chambers
5 from 1 vote
The flavor of the tangy feta cheese perfectly complements the juicy fresh tomatoes, cucumber and the onion marinated lightly in olive oil.
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This classic Greek salad is a simple, no-cook dish made with juicy tomatoes, crisp cucumber, thinly sliced red onion, and creamy feta cheese dressed in olive oil and oregano. Fresh, vibrant, and easy to prepare, it’s a staple Mediterranean salad that works equally well as a light lunch, a side dish, or part of a larger spread. If you’re building a Greek-inspired menu, serve it alongside Greek chicken souvlaki or Greek lemon chicken soup (avgolemono) for a well-rounded meal.

Greek salad with tomatoes, cucumber, red onion and feta in bowl.

Why You’ll Love This Recipe

  • Simple and fresh – Made with a handful of ingredients and no cooking required.
  • Authentic and flavorful – Classic Greek flavors with high-quality feta and olive oil.
  • Versatile – Works as a side dish, starter, or light main.

Key Ingredients in This Recipe

  • Tomato – The tomatoes can be substituted for any tomatoes that look nice and ripe and juicy. Just make sure they are cut into about 1-inch chunks for the salad. I prefer to use smaller tomatoes and just quarter them.
  • Cucumber – I use English hothouse cucumber for this recipe. The seeds are smaller and less noticeable than American slicing cucumbers which can also be a bit more bitter. English cucumbers are long and thin and can typically be found wrapped in plastic at grocery stores. They have a mild, sweet taste and the thin skin is edible so there is no need to peel it.
  • Feta – Using high quality feta blocks gives the salad a much better texture and flavor than using pre-crumbled feta.
  • Red onion – I add thinly sliced, almost shaved slices of red onion to add additional flavor to the salad. Soak the slices of onion in water for a few minutes to dull the flavor so the onion flavor isn’t overpowering.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Soak the sliced red onion in cold water for a few minutes before adding it to the salad. This softens the sharp bite while keeping the onion crisp and flavorful.

Swaps and Substitutions

  • Tomatoes: Use any ripe, juicy tomatoes such as cherry, grape, or heirloom.
  • Cucumber: Persian cucumbers work well if you don’t have English cucumber.
  • Feta: Use block feta for best texture; avoid pre-crumbled if possible.
  • Capers: Optional, but add a briny bite similar to olives.

How to Make Greek Salad (Step-by-Step)

tomatoes, red onion and cucumber in mixing bowl.
Step 1: Combine tomatoes, cucumber and onion. 
Add the tomatoes, cucumbers and onions to a large salad or serving bowl.
greek salad mixed with capers and oregano.
Step 2: Toss with seasonings. 
Drizzle with the olive oil then toss with oregano, lemon juice and capers (optional), until combined.
Greek salad ingredients.
Step 3: Let marinate. 
Season with salt and pepper then let sit for 10 to 15 minutes for the flavors to marinate.
Greek salad with tomatoes, cucumber, red onion and feta closeup.
Step 4: Serve. 
Top with the pieces of feta and serve.

How to Serve a Classic Greek Salad

  • Serve slightly chilled or at room temperature.
  • Pair with grilled meats, seafood, or roasted vegetables.
  • Enjoy with crusty bread to soak up the olive oil and juices.

How to Store a Classic Greek Salad

  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Best texture: Add feta just before serving if making ahead.
  • Avoid freezing: The fresh vegetables do not freeze well.

FAQ – Frequently Asked Questions

What makes a traditional Greek salad authentic?

An authentic Greek salad uses tomatoes, cucumber, red onion, olive oil, oregano, and block feta cheese, without leafy greens.

Can Greek salad be made ahead of time?

Yes. You can prep the vegetables a few hours ahead and refrigerate, then add feta just before serving for the best texture.

Should Greek salad include olives?

Olives are traditional, but this version uses capers for a similar briny flavor. Either works well.

Why use block feta instead of crumbled?

Block feta has a creamier texture and richer flavor than pre-crumbled varieties, which can be dry.

Is Greek salad served cold or room temperature?

Both work. Letting it sit briefly at room temperature helps the flavors develop before serving.

Other Recipes to Try

If you enjoy this no-cook Greek salad, give one of these recipes a try next:

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).

Greek Salad

By Kylie Mazon-Chambers
5 from 1 vote
Rate this Recipe
Greek salad with cucumber, tomatoes, onion and feta cheese.
Print Pin
Prep Time 15 minutes
Cook Time 0 minutes
Serves 4
US Customary – Metric

Ingredients:

  • 1 pound tomatoes, cored and quartered (I use tomatoes on the vine and mix in some halved cherry tomatoes)
  • ½ medium English cucumber, peeled and sliced into half-moons (or 2 medium Persian cucumbers, sliced)
  • ¼ cup thinly sliced red onion
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon capers (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 ounces feta cheese block, sliced into ¼” thick strips

Instructions:

  • Add the tomatoes, cucumbers and onions to a large salad or serving bowl.
  • Drizzle with the olive oil then toss with oregano, lemon juice and capers (optional), until combined.
  • Season with salt and pepper then let sit for 10 to 15 minutes for the flavors to marinate.
  • Top with the pieces of feta and serve.

Notes:

Soak the sliced red onion in cold water for a few minutes before adding it to the salad. This softens the sharp bite while keeping the onion crisp and flavorful.

Nutrition:

Calories: 236kcal | Carbohydrates: 9g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 506mg | Potassium: 368mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1167IU | Vitamin C: 18mg | Calcium: 232mg | Iron: 1mg
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  1. Can’t wait to prepare. We’ve got a great Eastern market not far from home that offers a few fresh fetas. What feta should I choose, when given an option? This salad presentation is beautiful-so much better than with ordinary crumbled feta. I’m sure the taste reflects. Any favorite fetas?

    Reply

    • Yes – it’s so refreshing! And tomatoes are so in season right now, they’re perfect for this. I always use a block of high-quality feta (never any lite feta or pre-crumbled feta). I like to top it with strips of feta (like traditionally served in Greece). I usually get mine from whole foods or a cheese store! You are so lucky you have a close Eastern market!

      Reply