Last Updated on 12 September, 2026 by Elby | The Tasteful Pantry
Greek salad with homemade dressing is crisp, salty, tangy and ready in just 15 minutes. Juicy tomatoes, crunchy cucumber, Kalamata olives and creamy feta are tossed with a punchy red wine vinaigrette that takes only a few minutes to whisk together. Serve it alongside grilled meat or fish, add some warm bread for a light lunch, or put it on the table at your next barbecue.
The homemade dressing makes enough to coat the vegetables generously, and any extra can be kept for another salad. If you’re looking for more fresh flavours, my Vietnamese salad is packed with crunchy vegetables, while this corn salsa with creamy lime dressing works beautifully with grilled food. You can also make a batch of my lime coriander dressing for corn, halloumi and chorizo salad – extra can be used for tacos or fritters.
What Goes in this Greek Salad?
A salad this simple depends heavily on the ingredients, so choose ripe tomatoes, crisp cucumbers and feta that you’d happily eat directly from the packet. Considerable cooking skill is not required here.
For the easy Greek salad
- Lebanese cucumbers – These have thin skins and relatively few seeds, so there’s no need to peel them. Cut them into generous chunks so they stay crisp.
- Red onion – Slice it finely so it doesn’t overwhelm the other ingredients. For a milder flavour, soak the slices in cold water for about 10 minutes, then drain and dry them thoroughly.
- Mini tomatoes – Cherry, grape and mini Roma tomatoes all work well. Halve smaller tomatoes or cut larger ones into wedges.
- Kalamata olives – Pitted olives are much easier to eat in a salad. Check them carefully, though, as the occasional stone can slip through.
- Feta – A block of feta generally has a creamier texture than pre-crumbled feta. Cut it into cubes and add it after tossing the vegetables so it doesn’t break down too much.
For the easy homemade dressing
- Extra-virgin olive oil – The main ingredient in the dressing, so use one with a flavour you enjoy.
- Red wine vinegar and lemon juice – These provide acidity and balance the richness of the olive oil and feta.
- Garlic – Finely mince or grate it so the flavour spreads evenly through the dressing.
- Dijon mustard – Helps the oil and vinegar combine while adding a gentle savoury sharpness.
- Caster sugar – A small amount softens the acidity without making the dressing noticeably sweet.
- Dried oregano – Gives the dressing its familiar Greek-inspired flavour. Rub it between your fingers as you add it to release more of its aroma.
- Salt and pepper – Season carefully because the olives and feta already bring plenty of salt.
How to Make Greek Salad
Step one – Make the dressing. Whisk the red wine vinegar, lemon juice, Dijon mustard, caster sugar, garlic, oregano, salt and pepper together in a small bowl. Gradually whisk in the olive oil until the dressing looks evenly combined. You can also shake everything together in a tightly sealed jar or even give it a quick blitz in a blender.
Step two – Prepare the vegetables. Cut the cucumbers into chunky pieces, halve or quarter the tomatoes and finely slice the red onion. Keeping the cucumber and tomatoes reasonably chunky helps them hold their shape once dressed.
Step three – Assemble the salad. Place the cucumber, tomatoes, onion and olives in a large serving bowl. Add enough dressing to coat everything lightly, then toss gently.
Step four – Add the feta. Scatter the feta over the dressed vegetables and give the salad one final, careful turn. Adding it last prevents the cubes from disappearing into the dressing. Serve immediately, with extra dressing on the side if needed.
Is this a Traditional Greek Salad Recipe?
Traditional Greek salad, or horiatiki, generally contains tomatoes, cucumber, onion, Kalamata olives, green capsicum and feta, without lettuce. It is usually finished simply with olive oil, oregano and sometimes red wine vinegar rather than a fully whisked vinaigrette. This recipe keeps the familiar vegetable, olive and feta combination but uses a more generously flavoured homemade dressing with Dijon mustard, lemon and a little sugar. I like to describe it as an easy homemade version rather than a strictly traditional one.
Useful Greek Salad Recipe Variations
- Add green capsicum for a salad closer to traditional Greek horiatiki.
- Soak the sliced onion in cold water if your red onion is particularly strong.
- Add chickpeas to turn the salad into a more substantial vegetarian lunch.
- Replace the feta with plant-based feta for a vegan and dairy-free version.
- Add fresh parsley or mint when you have some that needs using, although neither is essential.
- Serve with grilled chicken, lamb, fish or warm pita bread for a fuller meal.
The salad is naturally gluten-free, but packaged ingredients should still be checked when cooking for someone with coeliac disease or a severe allergy.
Frequently Asked Questions
Can I make Greek salad ahead of time?
You can prepare the individual components several hours ahead (I wouldn’t have the salad components sitting chopped for much longer than that). Store the chopped vegetables, feta and dressing separately in the fridge, then assemble the salad shortly before serving. This keeps the cucumber crisp and prevents the tomatoes from releasing too much liquid.
Why has my Greek salad become watery?
Tomatoes and cucumbers naturally release moisture after they’re cut, particularly once salt and dressing are added. Dress the salad immediately before serving and avoid leaving it sitting at room temperature for an extended period.
What is the best feta for Greek salad?
Feta sold in a block is ideal because it generally has a creamier texture and holds its shape better than pre-crumbled feta. Greek feta made with sheep’s milk, or a mixture of sheep’s and goat’s milk, has a pleasantly tangy flavour, but a good-quality Australian feta will also work well.
Can I make Greek salad without feta?
Yes. Leave it out for a lighter salad or replace it with plant-based feta to make the recipe vegan and dairy-free. You may need to add a little more salt because feta contributes quite a lot of the salad’s seasoning.
Does Greek salad contain lettuce?
Traditional Greek salad doesn’t usually contain lettuce. Its bulk comes from chunky tomatoes, cucumber, onion and capsicum. Lettuce can be added if you enjoy it, but it will move the dish further away from a traditional horiatiki.
What can I serve with Greek salad?
Serve it with barbecued lamb, grilled chicken, fish, souvlaki, falafel or a simple pasta dish. Warm pita bread also turns it into a satisfying light lunch.
Feedback and More: Did you try the Greek salad with the easy homemade dressing? I would love to hear from you. Why not leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know how it was? Cheers, Elby!
If you liked this recipe, check out some of my other delicious salads. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Greek Salad with Homemade Dressing
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Dressing
- 120 ml olive oil - extra virgin
- 2 tbsp red wine vinegar
- 1 clove garlic - minced or finely chopped
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- 1 tsp lemon juice
- ½ tsp oregano - dried
- ½ tsp sea salt flakes - crushed
- freshly ground black pepper - to taste
Salad
- 3 Lebanese cucumbers - cut into chunks
- ½ red onion - finely sliced
- 400 grams cherry tomatoes - halved, or mini Roma tomatoes quartered
- ½ cup pitted kalamata olives
- 150 grams feta cheese - cut into 1-2cm cubes
Instructions
Dressing
- Whisk the vinegar, lemon juice, garlic, mustard, sugar, oregano, salt and pepper together in a small bowl. Gradually whisk in the olive oil until combined. Alternatively, place everything in a sealed jar and shake well.
Salad
- Combine the cucumber, onion, tomatoes and olives in a large serving bowl.
- Add enough dressing to coat the vegetables and toss gently.
- Scatter with the feta and serve immediately.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
