Easy Greek Salad

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Easy Greek Salad with cucumbers, grape tomatoes, feta cheese and kalamata olives with a lemony red wine vinaigrette dressing in just five minutes.

Easy Greek Salad with cucumbers, grape tomatoes, feta cheese and kalamata olives with a lemony red wine vinaigrette dressing in just five minutes. Easy Greek Salad

I had no intention of posting this Greek Salad for you all this week. Family just left and we’re winding down from the holidays and one of my newly departed guests emailed me to say “where’s the recipe for that cheese cucumber salad on your site.”

I am not even kidding you when I say that I got that email as I was sitting down to this exact plate full of delicious salad. You are looking at yesterday’s lunch which is why it isn’t all styled pretty for you. That was a quick chop and toss with feta cheese and olives I was about to devour.

This is a salad I eat probably once a week when I have a fresh family delivery of Bulgarian Feta cheese.

The most delicious, easy to make Greek Salad with Red Wine Vinaigrette.

What makes this Greek Salad so delicious?

  • Persian Cucumbers which are crispier and firmer than standard cucumbers.
  • Grape tomatoes which hold their seeds in instead of flooding your salad with tomato juice.
  • Creamy Bulgarian Feta – use a different variety like Greek or French if you’d like but try to find a block of feta in liquid. The pre-crumbled variety is dry and flavorless compared to the fresh creamy feta you can buy.
  • Red wine vinegar and lemon juice which add a punch of flavor.
  • Kalamata olives – don’t add sliced or chopped olives to your salad, kalamata olives add a rich, briny flavor to round out your salad.
  • Greek Salad with Chicken – add grilled chicken to the salad (marinated with lemon zest, olive oil, kosher salt and pepper)

Looking for more salads?

Want a more filling version of this salad? I also make an Easy Greek Pasta Salad that may be a bit more up your alley if you’ve got a heartier appetite.

What is a Persian Cucumber? They’re only about six inches long, with a smooth skin. Most cucumbers have a waxy feeling and people tend to peel the skin. A Persian cucumber doesn’t need to be peeled. They also don’t have any seeds like you’d see in a normal cucumber and they’re crisper.

Easy Greek Salad with cucumbers, grape tomatoes, feta cheese and kalamata olives with a lemony red wine vinaigrette dressing in just five minutes.

Recipe

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Easy Greek Salad

5
  • Yield: 4 Servings
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Course: Salad
  • Cuisine: Greek
Easy Greek Salad with cucumbers, grape tomatoes, feta cheese and kalamata olives with a lemony red wine vinaigrette dressing in just five minutes.

Ingredients

  • 1/4  cup  olive oil
  • tablespoons  red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2  teaspoon  dried oregano
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  ground black pepper
  • 6 Persian cucumbers halved and sliced
  • 1 pint grape tomatoes halved
  • 4 ounces Bulgarian feta crumbled in large chunks
  • 1/2 cup Kalamata olives halved and pitted

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the olive oil, red wine vinegar, lemon juice, oregano, kosher salt and black pepper into a large bowl and whisk.
  2. Add the cucumber, tomatoes, feta and olives to the bowl and toss lightly.

Nutrition Information

Yield: 4 Servings, Amount per serving: 190 calories, Serving Size: 4 , Calories: 190g

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
Easy Greek Salad with cucumbers, grape tomatoes, feta cheese and kalamata olives with a lemony red wine vinaigrette dressing in just five minutes.
An easy and quick Greek Salad with Persian Cucumbers, grape tomatoes, feta, olives and a homemade Greek Dressing. Whole recipe done in ten minutes!

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Comments

  1. Good stuff! If you like feta and you like Calmata olives, you’ll like it. It’s delicious, healthy, economical and super easy to put together.
    It’s a win for me.

  2. If you were making this ahead of time- would you wait to mix the dressing with the veggies until just before serving? or would you make it all together and keep it all in the fridge until ready to serve? Thanks!!

    1. I would probably do it right before because it’s so easy to put together but this can definitely be made ahead of time and refrigerated with no issue.

  3. Tasty, but the amount of oil seamed excessive. I’d cut it by half and add as needed. In to the fresh dill, I added some fresh Italian basil and a bit of time… Because I’m a rebel.