This simple and fresh Greek Salad is a staple in my summer rotation – it has a classic foundation of crunchy cucumber, juicy tomato, salty feta, and briny olives that come together with a handful of chickpeas to make it a little more filling with some added protein. It’s quick to make and pairs well with just about everything, from grilled veggies to toasted pitta.
Perfect for a light lunch, a side salad, or the base of a mezze-style dinner! If you love this Greek salad, try my chickpea salad recipe next, or these Greek green beans (fasolakia).
This salad pairs perfectly with pitta breads or flatbread, a side of tzatziki, some grilled vegan chicken pieces, and some herby couscous on the side.
Ingredient Notes
You’ll find exact quantities in the recipe card below. Here’s a quick breakdown of the key ingredients:
- Tomato: I use a large beef tomato for juiciness, but cherry or vine tomatoes are great too.
- Green pepper: Traditional for Greek salad and a must in my opinion, but you can swap for red or yellow if that’s what you’ve got.
- Cucumber: Go for a firm, seedless variety if possible. If you don’t want your Greek salad to be too watery, you could de-seed the cucumber before cubing (this applies to the tomato too).
- Red onion: Thinly diced for sharpness and bite. Some people like to soak their red onions in cold water or vinegar to remove that sharp onion flavor – personally, I like what it adds to a salad!
- Olives: Kalamata are most traditional, but green olives work well too. I love big green olives best, so that’s what I tend to use.
- Feta: A block of feta (cubed by hand) gives the best texture and flavor.
- Chickpeas: Not traditional, but I love the added protein and heartiness.
Variations & Substitutions
- Make it vegan: Omit the feta or use a plant-based version.
- Add grains: Toss in some cooked quinoa or couscous to make it a meal.
- Switch up the herbs: A little fresh dill or parsley works beautifully with the oregano.
- Make it creamy: Add a dollop of tzatziki or a spoonful of Greek yogurt for a creamy twist.
How To Make Greek Salad
Here’s a step-by-step overview before jumping into the full recipe card.
1) Chop everything
Simple – dice your tomato, cucumber, green pepper, onion, and olives into even-sized pieces. I like to take the time to dice everything into small chunks so that with each spoonful, I get an even mix of all the ingredients.
Traditionally, a Greek salad may be served with large pieces of each vegetable – it’s up to you, but I love small chopped salads best!
2) Toss with chickpeas & feta
Add the chickpeas and cubed feta to the bowl and gently mix everything together – take care not to overmix or you’ll break down the feta cubes.
3) Dress
Drizzle with olive oil and red wine vinegar, then season with oregano, salt, and pepper. Enjoy immediately or let sit for 10 minutes to let the flavors mingle.
I like to add the dressing ingredients directly to my salad bowl, but you could mix it up in advance and then drizzle it over the salad.
Top Tips / Chef’s Notes
- Cut your veggies into small cubes a similar size to the chickpeas for a great even texture – this is perfect for stuffing in pitta or wraps and means you get the best of everything with every bite.
- Let the salad sit for a few minutes before serving — the vinegar and oil will soak into the veg and bring everything together beautifully.
- If you find raw red onion too sharp, soak it in cold water for 10 minutes before adding it to the salad.
- Use good-quality extra virgin olive oil for the best flavor! This is an absolute non-negotiable in my book.
Storage
This salad is best fresh, but leftovers should be kept in the fridge for 1–2 days. Store in an airtight container. The feta may soften slightly, and the vegetables will release some liquid over time, but it still tastes great – the added benefit of storing a Greek salad is that there’s no soggy lettuce to contend with.
FAQs
Can I make this ahead of time?
Yes, but it’s best eaten within 24 hours. Keep the dressing separate if prepping in advance.
What kind of feta should I use?
Look for a block-style feta stored in brine — it’s creamier and more flavorful than pre-crumbled versions.
Are chickpeas traditional in Greek salad?
No, but they’re a great addition for extra protein and bulk.
What if I don’t have red wine vinegar?
White wine vinegar or a squeeze of lemon juice will work in a pinch.
Yield: 3-4 servings
Prep Time: 10 minutes
Additional Time: 10 minutes
Total Time: 20 minutes
This delicious classic Greek salad, with added chickpeas for protein and fiber, is perfect as a light lunch or colorful side dish.
Ingredients
- 1 beef tomato
- 1 green pepper
- 1/2 cucumber
- 1 red onion
- 100g green olives or kalamata olives
- 200g feta cheese, cubed
- 200g cooked chickpeas
- 2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Evenly dice your tomato, pepper, cucumber, and olives into even sizes and add to your mixing bowl.
- Add the chickpeas and cubed feta and gently toss together.
- Scatter the red wine vinegar and extra virgin olive oil over the salad bowl, then sprinkle over the dried oregano, salt, and pepper.
- Serve!
Notes
This salad is best fresh, but leftovers will keep in the fridge for 1–2 days. Store in an airtight container. The feta may soften slightly, and the vegetables will release some liquid over time, but it still tastes great - the added benefit of storing a Greek salad is that there’s no soggy lettuce to contend with.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 266Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 18mgSodium: 486mgCarbohydrates: 22gFiber: 6gSugar: 6gProtein: 11g
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