We have been living on Greek salad lately because it’s so easy to make, delicious, and keeps well so I can make a big bowl over the weekend and have it for a quick lunch during the week. 

Greek Salad Recipe

The ingredients are simple, and you can of course customize it to include the things you like best. 

It’s right up my alley because there is no lettuce! Anyone else never get lettuce at a salad bar? I only ever get a plate full of veggies, so this is perfect for me. And my family loved it too. The dressing is simple with just red wine vinegar and olive oil and you don’t even need to mix it in advance.

I added some avocado to ours, which may or may not be authentic Greek, but we love avocado and it did blend with the other flavors.

Cut your veggies up, toss them together, and boom! So easy, fresh, and delicious. 

Greek Salad Recipe

Yield: 6 servings

Greek Salad Recipe

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This Greek Salad is packed with flavor and so easy to make. Chop the veggies, add the feta, and a simple dressing of red wine vinegar and olive oil and it's done!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 1 green bell pepper, sliced into rings
• 1 pint of grape tomatoes, sliced in half on the long side
• 1 cucumber, sliced in half, then into half-circles
• 1 cup kalamata olives
• 1 small (or half of a large) red onion, thinly sliced
• 1-2 tablespoons of capers
• 5 oz. feta cheese - divided
• 1/2 sliced avocado (optional)
• 2 tablespoons of red wine vinegar
• 2 tablespoons of olive oil
• 1 teaspoon dried oregano
• Sea Salt to taste

Instructions

Add bell pepper, tomatoes, cucumber, olives, red onion, capers, and 4oz. of the feta cheese to a bowl. Toss gently to combine.

Drizzle with red wine vinegar and olive oil. Sprinkle on oregano and sea salt. Gently toss to coat veggies in the dressing.

Top with the remaining feta cheese and avocado if using.

Did you make this recipe?

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Turn this into an entire meal by serving it with pita bread. You could fill the pita pockets with the salad, or do what we did which was just scoop up the veggies onto the bread and use it like a utensil.

I made this over lunchtime while the kids were at school and we had it for dinner, so it definitely will keep for a little while. Just watch the avocado if you use it. That can brown more quickly.