CLASSIC GREEK SALAD — Fresh tomatoes, cucumbers, red onion, olives and feta cheese come together in this classic, simple salad that never goes out of style.
Of course, since it’s a classic, this beautiful, easy-to-make salad is perfect year-round. It’s one of my husband’s favorites, and it’s easy to understand why.
I love to make Greek salad with fresh cherry tomatoes from my garden, but you can also use pretty much any kind of tomato, seeded and cut into large chunks.
It’s also a great idea to keep some of the homemade vinaigrette in the refrigerator so you can mix up this salad at a moment’s notice.
If I’m really in a hurry, I skip all the seasonings in the vinaigrette recipe and just use my Homemade Greek Seasoning instead.
Honestly, that’s what I do most of the time, but the included vinaigrette recipe is perfect for almost any salad, so it’s a great recipe to have in your repertoire.
Feel free to substitute regular olives for the calamatas–they’re a bit strong for some people’s taste (especially kids). Just make sure you’re olives are pitted, whichever kind you choose.
I love bringing this salad as a healthy option to potlucks and backyard barbecues. It’s always one of the first things to disappear. It’s great for summer picnics too.
Like the name suggests, this Classic Greek Salad is perfect for almost any occasion. It’s a recipe everyone should have in their collection!
Be sure to save this Classic Greek Salad recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Tomatoes
Appearance: Look for plump, heavy tomatoes with smooth skins. Avoid bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes shouldn’t affect flavor.
Are they ripe? Ripe tomatoes should be fragrant. If they have no aroma at all, the tomatoes were probably picked too soon and will never ripen.
Storing: Fully ripe tomatoes are soft and yield to the touch–you should plan use them immediately. Cold damages tomatoes and stops ripening, so as a rule, don’t refrigerate them, and don’t buy tomatoes from a refrigerated case.
Here’s what you’ll need to make Classic Greek Salad
- Produce: Tomatoes, cucumbers, red onions, garlic
- Feta cheese
- Dijon mustard
- Red wine vinegar
- Olive oil
- Spices: oregano, basil, salt and pepper
For the salad
- 10 ounces cherry tomatoes, halved
- 1 English cucumber, halved and thickly sliced
- 1/2 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- 1 (6 oz.) jar pitted calamata olives, drained and halved
For the vinaigrette
- 1/4 cup red wine vinegar
- 1/2 olive oil
- 1/2 teaspoon Dijon mustard
- 1-2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- In a large bowl, toss together the salad ingredients until well combined.
- In a small bowl or glass measuring cup, whisk together the ingredients for the vinaigrette. Pour the desired amount of dressing over the salad and toss gently.
- For best flavor, let salad stand at room temperature for 20-30 minutes before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 184mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 3g
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Who Dished It Up First: This is an original recipe