Easy Summer Greek Salad delivers. No cooking, no fuss—just crisp veggies, creamy feta, and olives that pack a salty punch. This isn’t just a salad; it’s a flavor bomb that’s been winning for centuries.
Perfect for meal prep, picnics, or pretending you’re on a Santorini balcony. Ready to make something that’ll outshine your sad desk lunch? Let’s go.
Why This Recipe Summer Greek Salad Slaps
Greek salad isn’t just good—it’s stupidly simple and universally loved.
The combo of juicy tomatoes, crunchy cucumbers, and briny olives creates a texture party in your mouth. Feta cheese adds richness, while olive oil and lemon juice tie it all together. No fancy techniques, no obscure ingredients.
Just real food that tastes like summer. Plus, it’s gluten-free, veg-friendly, and macros-friendly. Mic drop.
Ingredients You’ll Need
- 1 large cucumber (English or Persian, seeds optional)
- 4 ripe tomatoes (the juicier, the better)
- 1 red onion (thinly sliced unless you enjoy onion breath)
- 1 green bell pepper (optional, but adds crunch)
- 200g feta cheese (block, not pre-crumbled—trust me)
- 1 cup Kalamata olives (pitted unless you like surprises)
- 2 tbsp extra virgin olive oil (the good stuff)
- 1 tbsp red wine vinegar (or lemon juice for extra zing)
- 1 tsp dried oregano (fresh works too, but who has that?)
- Salt and pepper (to taste, but don’t skip it)
How to Make It: Lazy Edition
- Chop everything. Cucumbers in thick chunks, tomatoes in wedges, bell pepper in strips.
Keep it rustic—this isn’t a Michelin-star audition.
- Slice the onion. Soak it in cold water for 5 minutes if you’re sensitive to the bite. Or embrace the pain.
- Assemble the base. Toss cucumbers, tomatoes, onion, and bell pepper in a large bowl. Pretend you’re a salad DJ.
- Add the olives. Scatter them like confetti.
You’re celebrating flavor.
- Season. Drizzle olive oil and vinegar, sprinkle oregano, salt, and pepper. Toss gently—no one likes a bruised tomato.
- Top with feta. Place the whole block on top or crumble it. Your salad, your rules.
- Serve immediately. Or don’t.
It’s still great after sitting (unlike your ex’s texts).
Storage: Keep It Fresh
Store leftovers in an airtight container in the fridge for up to 2 days. The veggies will soften, but the flavors meld beautifully. Pro tip: Keep the feta separate if you’re prepping ahead.
No one likes soggy cheese.
Why This Easy Summer Greek Salad is a Win
Greek salad isn’t just tasty—it’s a nutritional powerhouse. Cucumbers hydrate, tomatoes deliver lycopene, and olives offer healthy fats. Feta provides protein and calcium, while olive oil boosts heart health.
It’s low-carb, keto-friendly, and packed with fiber. Plus, it’s so colorful, your Instagram followers will think you’ve got your life together.
Common Mistakes (Don’t Be That Person)
- Using unripe tomatoes. If they’re pale and sad, so will your salad.
- Drowning it in dressing. A little olive oil goes a long way. This isn’t a soup.
- Crumbling feta too early. It turns into a salty paste.
Wait until serving.
- Skipping the oregano. It’s the secret weapon. Don’t ignore it.
Alternatives for Picky Eaters
No olives? Swap in capers.
Vegan? Use tofu feta (yes, it exists). Add grilled chicken or chickpeas for extra protein.
Want a twist? Throw in some avocado—because everything’s better with avocado. IMO.
FAQs
Can I use cherry tomatoes?
Absolutely.
Halve them for bite-sized goodness. Just don’t use grape tomatoes—they’re imposters.
Is there a substitute for red wine vinegar?
Lemon juice works, or balsamic if you’re feeling fancy. Avoid white vinegar unless you enjoy punishment.
Can I make this ahead?
Yes, but keep the dressing and feta separate until serving.
FYI, soggy salad is a crime.
Why is my salad watery?
You probably didn’t drain the veggies well. Or you over-dressed it. Patience is key.
Can I add lettuce?
Technically yes, but Greeks would side-eye you.
This isn’t a Caesar salad.
Final Thoughts
Greek salad is the ultimate no-cook, no-fail dish. It’s fresh, fast, and foolproof. Whether you’re meal-prepping or impressing guests, it’s a winner.
Now go forth and toss like a pro. Your taste buds will thank you.
