This Greek salad is the dish I make when the farmers market is overflowing and dinner needs to be bright, crunchy, and on the table fast. I first put it together on a late-summer weeknight, when a bowl of cherry tomatoes, a cool English cucumber, and a block of feta begged to be used. One quick shake of a jar with olive oil, red wine vinegar, oregano, and garlic, and I realized how effortlessly delicious a classic can be when each ingredient is at its best. What I love most is how the textures play together. The cucumbers are cold and crisp, the tomatoes burst with sweet juice, and the feta adds creamy, salty richness that balances everything. Kalamata olives and a touch of red onion bring briny, peppery contrast, and the dressing ties it all up in a tangy sheen. It feels like sunshine in a bowl, whether I serve it as a side to grilled chicken or tuck it into warm pita with hummus for a quick vegetarian lunch. Even out of season, this salad has a way of making basic supermarket produce taste lively and intentional.

Ingredients

• Cherry tomatoes: Choose firm, glossy tomatoes that feel heavy for their size. Sweet and juicy, they balance the salty feta and briny olives beautifully. Grape tomatoes work in a pinch.
• English cucumber: Seedless and thin-skinned, it keeps the salad crisp without getting watery. If using garden cukes, scrape seeds for best texture.
• Bell pepper: Any color works. Red and yellow add sweetness, while green adds a grassy bite. Look for a tight, shiny skin and firm feel.
• Feta cheese: A block packed in brine has the best flavor and creamy crumb. I like sheep’s milk feta for tang and richness.
• Kalamata olives: Pitted and halved for easy eating, they bring deep, fruity salinity. Drain well so the dressing shines.
• Red onion: Thinly slice for a gentle bite. If sharp, soak slices in cold water for 10 minutes, then drain and pat dry.
• Extra-virgin olive oil: Use a robust, peppery oil for a flavorful dressing that clings well to the vegetables.
• Red wine vinegar and dried oregano: Classic Greek salad flavors that add bright acidity and aromatic warmth. Fresh garlic ties it all together.

Instructions

Whisk the dressing: In a medium bowl or jar, combine 1/4 cup red wine vinegar, 1 teaspoon dried oregano, 3/4 teaspoon fine sea salt, 1/2 teaspoon black pepper, and 2 minced garlic cloves. Whisk in 1/2 cup extra-virgin olive oil until glossy and slightly thickened. Shaking in a jar helps the oil and vinegar emulsify so it coats every bite. Prep the vegetables: Halve 2 cups cherry tomatoes. Slice 1 English cucumber into 1/2 inch-thick half moons. Seed and chop 1 bell pepper. Thinly slice 1/4 cup red onion. Pat 1/2 cup pitted kalamata olives dry, and dice or crumble 6 ounces feta. Keep everything bite-sized for easy tossing and even flavor distribution. Combine the salad: In a large serving bowl, add tomatoes, cucumber, bell pepper, red onion, olives, and feta. Toss gently to distribute feta without breaking it down too much. Pour on dressing and toss just until the vegetables are coated and glistening. Taste and adjust salt and pepper if needed. Serve immediately: Serve right away for the crispiest texture, or within 2 to 3 hours of dressing the salad. The flavors are brightest at room temperature. For packed lunches, keep the dressing separate and toss just before eating.

Storage Tips

Keep the salad undressed if you plan to store it. Chopped vegetables can be refrigerated separately in airtight containers for up to 2 days, with paper towels to absorb excess moisture. The dressing keeps for 7 days in a sealed jar; let it sit at room temperature for 10 minutes and shake before using. Once dressed, the salad is best within a day. If you do have leftovers, store them in a covered container and enjoy within 24 hours. For reheating, there is none, but you can freshen the texture by adding a handful of new chopped cucumbers or tomatoes and a pinch of oregano before serving again.

Ingredient Substitutions

If cherry tomatoes are not available, chop 1 pound ripe tomatoes into bite-size pieces. Use garden cucumbers in place of English, but scrape the seeds and pat dry. For a milder onion note, swap red onion for thinly sliced shallot. If you prefer a softer cheese, try French feta for a creamier crumble, or choose a plant-based feta to make it dairy free. No red wine vinegar on hand? Use a 1 to 1 swap with white wine vinegar or a 2 to 1 ratio of lemon juice to vinegar for extra brightness. Capers can stand in for olives if needed, at 2 tablespoons per 1/2 cup olives, for a similar briny kick.

Serving Suggestions

Serve alongside grilled chicken, pork souvlaki, or simple baked salmon for a Mediterranean-inspired plate. For a light lunch, tuck the salad into warm pita with hummus or spoon it over cooked quinoa for added protein. I like to finish with a sprinkle of fresh oregano or parsley and an extra drizzle of olive oil at the table. Pair with warm crusty bread to soak up the dressing, or set out a platter of dolmas and tzatziki for a mezze-style spread. In winter, it brings brightness to heartier mains like roasted lamb or baked eggplant.

Cultural Background

Greek salad, often called Horiatiki, is rooted in the tradition of using peak-season produce with minimal adornment. In its most classic form, it is lettuce-free, highlighting tomatoes, cucumbers, onion, olives, and a slab of feta on top. The dressing is kept simple with olive oil, vinegar or lemon, and oregano. You will find regional variations across Greece, from additions of green pepper in some areas to capers on islands. The spirit remains the same: let great ingredients speak for themselves, and use olive oil generously.

Seasonal Adaptations

In summer, lean into the freshest tomatoes and cucumbers you can find and keep the salad at room temperature for the fullest flavor. In spring, add tender herbs like dill and chives for a soft green note. Come fall and winter, when tomatoes are less sweet, use grape tomatoes for better flavor, add a pinch of sugar to the dressing if needed, and include roasted red peppers for depth. For holidays, pile the salad onto a platter and garnish with extra feta and olives for a festive presentation.

Meal Prep Tips

For a week of easy lunches, portion chopped vegetables into airtight containers and store the dressing separately in mini jars. Add feta and olives just before eating to keep textures distinct. If packing into pitas, line with hummus or a smear of labneh to prevent sogginess, then spoon in the vegetables and drizzle with dressing right before serving. Plan for about 1 1/2 cups salad per serving. The key to success is keeping moisture under control, so pat vegetables dry after washing and keep paper towels in the containers to catch condensation.

At the end of the day, this Greek salad proves that simple technique and great ingredients make the most memorable meals. Shake the dressing, chop with care, and let each bite be bright, crunchy, and full of sunshine. I hope it becomes your reliable five-minute favorite too.