I just made the Best Greek Salad with Serena Bakes’ dressing and now I’m refusing to show up to another barbecue empty-handed.

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I’m obsessed with this salad because it tastes like summer in your mouth and it’s actually simple. I love the snap of English cucumber and the burst from ripe tomatoes, the kind of fresh hits that make me forget everything else.

It’s the kind of Easy Salad Recipes I haul to backyard barbecues and potlucks when I want people to shut up and eat. And that quick Greek Salad Dressing Serena Bakes uses?

Bright, tangy, garlicy enough to make leftovers vanish, and messy in the best way. No fuss, just crunchy, juicy, salty, bright.

I could eat it every day.

Ingredients

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Juicy base, bright acidity, it makes the salad feel fresh.
Cool crunch, hydrates the mix, it’s refreshingly crisp.
Sweet crunch, adds color and a mild pop.
Sharp bite, gives zing and a little punch.
Briny punch, salty richness, basically the savory anchor.
Creamy, salty protein, it’s hearty and a little tangy.
Herb lift, fresh parsley feels bright or dried oregano earthy.
Smooth mouthfeel, olive oil makes everything feel lush.
Tangy lift, red wine vinegar wakes up the flavors.
Bright citrus note, basically a tiny, sunny flavor spark.
Pungent kick, garlic adds depth without stealing the show.
Earthy oregano, it’s small but distinctly Mediterranean.
Salt brings out flavors, don’t overdo it, taste as you go.
Warm peppery finish, a little grind wakes everything up.

Ingredient Quantities

4 ripe tomatoes, about 1 1/2 to 2 pounds, coarsely chopped

1 large English cucumber or 2 small cucumbers, peeled if waxed and sliced into half moons

1 red bell pepper, seeded and thinly sliced

1/2 medium red onion, thinly sliced

1 cup pitted Kalamata olives, halved

8 ounces feta cheese, cubed or crumbled

1/4 cup fresh parsley leaves, roughly chopped (or 1 to 2 tablespoons dried oregano if you like)

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice (optional but nice)

1 small garlic clove, minced

1 teaspoon dried oregano

Salt, about 1/2 to 3/4 teaspoon, to taste

Freshly ground black pepper, about 1/4 teaspoon, to taste

How to Make this

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1. Wash and roughly chop the tomatoes into bite sized pieces, slice the cucumber into half moons, thinly slice the red bell pepper and the red onion; place all the chopped vegetables in a large bowl.

2. Halve the pitted Kalamata olives and add them to the bowl with the vegetables.

3. Cube or crumble the feta and set about half aside for topping, then gently fold the rest into the salad so some gets mixed in.

4. Make the dressing: whisk together the extra virgin olive oil, red wine vinegar, optional lemon juice, minced garlic, dried oregano, salt and black pepper in a small bowl or jar until well combined.

5. Pour about two thirds of the dressing over the salad and toss gently so everything is coated but the feta doesn’t completely fall apart.

6. Taste and adjust seasoning, adding more salt, pepper or the remaining dressing to your liking.

7. Stir in the chopped fresh parsley (or sprinkle the dried oregano if using) and give the salad one final gentle toss.

8. Let the salad sit at room temperature for 10 to 20 minutes if you can, so the flavors mingle; refrigerate if you need to hold it longer, then toss again before serving and top with the reserved feta.

Equipment Needed

1. Cutting board
2. Chef’s knife (for chopping and slicing)
3. Large mixing bowl
4. Small bowl or jar for dressing
5. Measuring cups and spoons
6. Wooden spoon or salad tongs for tossing
7. Small bowl or plate to hold the reserved feta
8. Colander or sieve (for washing and draining the cucumber and tomatoes)

FAQ

Q: How long can I store this salad in the fridge?

A: It keeps best 1 to 2 days. The tomatoes and cucumber get watery after that so it's not as crisp. If you want it to last longer store the dressing separate and toss right before serving.

Q: Can I make this ahead of time?

A: Yes, but don’t fully dress it until 30 minutes before serving. If you mix everything early the veggies will weep and the feta will soak up all the dressing. Chop and combine ingredients, keep the olive oil mix in a jar, then toss when ready.

Q: What can I swap for Kalamata olives or feta if I don't have them?

A: For olives try Castelvetrano or black olives, they are milder. For feta you can use goat cheese or ricotta salata for a similar salty tang. It's not exactly the same, but still really tasty.

Q: Do I need to peel the cucumber?

A: Only if it's waxed or the skin is bitter. English cucumbers usually have thin skin so you can leave it on. If the skin makes it too tough, just peel some of it with a veggie peeler.

Q: How much dressing should I use and how do I season it?

A: The recipe gives about 1/3 cup olive oil, 2 tablespoons red wine vinegar and a little lemon if you like. Whisk with the garlic, oregano, salt and pepper. Start with less salt then taste cause feta and olives are already salty.

Q: Is this salad good for serving a crowd?

A: Yes, scale ingredients up easily. For a crowd keep the dressing separate and double the vinaigrette so there's plenty for everyone to grab. Toss just before serving so it stays fresh.

Easy Greek Salad Recipe Substitutions and Variations

Tomatoes
- Cherry or grape tomatoes, halved — sweeter and less watery
- Roma or plum tomatoes, chopped — firmer, less juice
- Canned diced tomatoes, well drained — handy if fresh arent great
- Sun dried tomatoes, chopped — intense flavor, use less salt
Cucumber
- Persian or mini cucumbers, sliced — thinner skin, fewer seeds
- Zucchini, thinly sliced or ribbons — mild crunch, great in spring
- Celery, sliced — keeps crunch if cukes are soggy
- Radishes, thinly sliced — peppery bite if you want more zip
Kalamata olives
- Pitted black olives, halved — milder, less briny
- Green Castelvetrano olives, sliced — buttery and bright
- Capers, drained — tangy punch, use less by volume
- Anchovy fillets, chopped — salty umami if you like bold flavors
Feta cheese
- Goat cheese, crumbled — creamier, tangy but softer
- Ricotta salata, grated or crumbled — drier, salty, good texture
- Halloumi, grilled and cubed — chewy, holds up well outdoors
- Tofu, firm and salted — vegan option, press first to remove water

Pro Tips

1. Let the salad sit 10 to 20 minutes before serving so the tomatoes and cucumbers soak up the dressing. It tastes way better after a little rest, but dont leave it too long or the veggies get soggy.

2. Salt the tomatoes before tossing. Sprinkle a little salt on the chopped tomatoes and let them sit 5 minutes, then drain any watery juices. That amps the flavor and keeps the salad from getting diluted.

3. Add garlic and lemon to the dressing gradually. Start with less cause raw garlic and citrus can overpower everything. You can always add more after you taste it.

4. Break the feta gently and save some big chunks for the top. Mixing a bit of feta in gives creaminess, but whole-ish pieces on top make it look better and give nice bites.

Easy Greek Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made the Best Greek Salad with Serena Bakes' dressing and now I'm refusing to show up to another barbecue empty-handed.

Servings

servings

Calories

427

kcal

Equipment: 1. Cutting board
2. Chef’s knife (for chopping and slicing)
3. Large mixing bowl
4. Small bowl or jar for dressing
5. Measuring cups and spoons
6. Wooden spoon or salad tongs for tossing
7. Small bowl or plate to hold the reserved feta
8. Colander or sieve (for washing and draining the cucumber and tomatoes)

Ingredients

4 ripe tomatoes, about 1 1/2 to 2 pounds, coarsely chopped
1 large English cucumber or 2 small cucumbers, peeled if waxed and sliced into half moons
1 red bell pepper, seeded and thinly sliced
1/2 medium red onion, thinly sliced
1 cup pitted Kalamata olives, halved
8 ounces feta cheese, cubed or crumbled
1/4 cup fresh parsley leaves, roughly chopped (or 1 to 2 tablespoons dried oregano if you like)
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (optional but nice)
1 small garlic clove, minced
1 teaspoon dried oregano
Salt, about 1/2 to 3/4 teaspoon, to taste
Freshly ground black pepper, about 1/4 teaspoon, to taste

Directions

Wash and roughly chop the tomatoes into bite sized pieces, slice the cucumber into half moons, thinly slice the red bell pepper and the red onion; place all the chopped vegetables in a large bowl.
Halve the pitted Kalamata olives and add them to the bowl with the vegetables.
Cube or crumble the feta and set about half aside for topping, then gently fold the rest into the salad so some gets mixed in.
Make the dressing: whisk together the extra virgin olive oil, red wine vinegar, optional lemon juice, minced garlic, dried oregano, salt and black pepper in a small bowl or jar until well combined.
Pour about two thirds of the dressing over the salad and toss gently so everything is coated but the feta doesn’t completely fall apart.
Taste and adjust seasoning, adding more salt, pepper or the remaining dressing to your liking.
Stir in the chopped fresh parsley (or sprinkle the dried oregano if using) and give the salad one final gentle toss.
Let the salad sit at room temperature for 10 to 20 minutes if you can, so the flavors mingle; refrigerate if you need to hold it longer, then toss again before serving and top with the reserved feta.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.