Fresh Mediterranean flavors abound in this easy Greek Salad. Cucumber, tomatoes and olives come together with a hint of mint in a tangy dressing. Enjoy it as a light side dish or add chicken for a satisfying meal!
Today’s salad is an explosion of textures and flavors. Perfect for summer alongside Balsamic Glazed Chicken and all your favorite entrees.
Why this Recipe Works
This Greek Salad recipe is not your ordinary dinner salad!
- Extra colorful with cherry tomatoes, cucumber, peppers and red onion.
- Mint and parsley add extra freshness and depth.
- Homemade red wine vinaigrette coats every bite with even more flavor.
- Serve Greek Salad as a side dish OR a light meal.
If you love Greek food, this might just become your new favorite way to get your daily serving of veggies!
Feta cheese. Another fresh crumbly cheese, such as goat cheese. can be substituted.
Kalamata olives. Choose pitted olives (or remove the pits yourself) before adding to your salad.
Fresh Herbs. Parsley and fresh mint leaves add a lovely hint of flavor to this tasty salad.
Start by chopping the vegetables.
I like the cucumbers in half-moon shape and the red onion in thin slices. Cut the green peppers into bite sized pieces, halve the cherry tomatoes and mince the garlic.
Crumble the feta cheese.
Layer all the ingredients in a big bowl. Whisk together the dressing ingredients. Add dressing to salad, toss and serve in individual bowls.
This salad is best served the same day it’s made. Here are some delicious ideas!
- Greek Chicken Salad: Cut up cooked chicken into bite sized pieces. Toss with the salad and serve. A perfect use for leftover chicken breasts!
- Vegetarian Greek Salad: Toss the salad with cooked quinoa for a meatless protein option.
- Side dish: Serve with Greek, Italian or other Mediterranean inspired main courses.
I don’t recommend making this salad too far ahead of time. It’s best when eaten fresh!
You can store leftovers (if you have them) for up to 3 days in an airtight container in the refrigerator.
The Kalamata olives bring authentic Greek flavor to this salad. However, you can make it with black of green olives if that’s all you have.
More No Sugar Recipes
- 1 cucumber, sliced
- 2 cups cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 small green bell pepper, chopped into bite size pieces
- 1 clove garlic, minced
- 5 oz feta cheese, cubed or crumbled
- ⅓ cup kalamata olives
- A handful of mint leaves
- 2 Tablespoons fresh parsley
For the Dressing
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon dijon mustard
- Salt and ground pepper to taste
- Layer all the ingredients of the salad in a big bowl.
- Whisk ingredients for the dressing and toss the salad with it right before serving.
- Serve the salad in individual bowls and enjoy it immediately.
- This salad is best while fresh, anyways, leftovers last in the fridge for up to 3 days.
- If wanting a high-protein salad, add some cooked quinoa or chicken.
Amount Per Serving: Calories: 224Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 652mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 7g
Take your salad game to the next level. Greek Salad with homemade red wine vinaigrette and feta is a gorgeous and fresh addition to any meal.