What’s the Best Dressing for Greek Salad?

A simple vinaigrette made with olive oil, vinegar, and oregano is the best!

Can You Make Greek Salad Ahead of Time?

Yes! Just store the dressing separately and mix before serving.

Can You Store Leftovers in the Fridge?

Yes! Greek salad stays fresh for up to 2 days in an airtight container.

Can I Make Greek Salad Without Olives?

Absolutely! While kalamata olives are traditional in Greek salad, you can skip them if you're not a fan. Try substituting with: ✅ Capers for a briny kick ✅ Roasted red peppers for a sweet, tangy touch ✅ Artichoke hearts for a Mediterranean twist

What’s the Best Way to Cut Cucumbers for Greek Salad?

The way you cut your cucumbers affects the texture and crunch of your salad. The best methods are: ✅ Half-moons – Slice the cucumber in half lengthwise, then cut into thin slices. ✅ Thick chunks – Perfect for a heartier bite and a more rustic feel. ✅ Skin on or off? Keep the skin on for extra crunch & nutrients, unless it's waxy!

Can I Add Lettuce to Greek Salad?

Traditional Greek salad (Horiatiki) does NOT contain lettuce, but you can absolutely add it if you prefer a leafy texture! ✅ Use romaine or butter lettuce for a mild, crisp bite. ✅ If adding lettuce, toss it in at the last minute to prevent wilting. ✅ For an authentic experience, stick to the classic version—tomatoes, cucumbers, olives, onions, feta, and dressing!

Ina Garten Greek Salad 2025

Name: How to Make Ina Garten Greek Salad (Step-by-Step)
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 2 cups cherry tomatoes, halved 🍅; 1 large cucumber, sliced into half-moons 🥒; 1/2 small red onion, thinly sliced 🧅; 1/2 cup kalamata olives, pitted and halved 🫒; 4 oz feta cheese, cut into cubes or crumbled 🧀; 1/2 green bell pepper, thinly sliced (optional); 2 tbsp fresh oregano, chopped 🌿; 1/4 cup extra virgin olive oil 🫙; 2 tbsp red wine vinegar 🍷; 1 tsp Dijon mustard; 1 clove garlic, minced 🧄; 1/2 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; Juice of half a lemon 🍋

Ingredients

Scale

For the Salad:

2 cups cherry tomatoes, halved 🍅
1 large cucumber, sliced into half-moons 🥒
1/2 small red onion, thinly sliced 🧅
1/2 cup kalamata olives, pitted and halved 🫒
4 oz feta cheese, cut into cubes or crumbled 🧀
1/2 green bell pepper, thinly sliced (optional)
2 tbsp fresh oregano, chopped 🌿

For the Dressing:

1/4 cup extra virgin olive oil 🫙
2 tbsp red wine vinegar 🍷
1 tsp Dijon mustard
1 clove garlic, minced 🧄
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Juice of half a lemon 🍋

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Instructions

Step 1: Prepare the Ingredients

Wash and dry all vegetables thoroughly.
Slice cucumbers, cherry tomatoes, red onion, and bell pepper into bite-sized pieces.
Crumble or cube the feta cheese and set aside.

Step 2: Make the Greek Salad Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and lemon juice.
Shake or whisk vigorously until fully emulsified.

Step 3: Assemble the Salad

In a large mixing bowl, combine tomatoes, cucumbers, red onions, olives, and green bell pepper.
Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.
Top with feta cheese and sprinkle fresh oregano over the salad.
Let it sit for 10-15 minutes before serving to allow the flavors to meld together.

Step 4: Serve & Enjoy!

Serve immediately as a side dish or a light meal.
Enjoy with warm pita bread, hummus, or grilled protein for a complete Mediterranean meal.

Notes

✅ For best flavor, use authentic Greek feta (preferably made with sheep’s milk).
✅ Let the salad rest for 10 minutes before serving to allow the flavors to meld.
✅ If making ahead, store the dressing separately and mix just before serving to keep the salad fresh.
✅ Add protein! Grilled chicken, shrimp, or chickpeas make a great addition.
✅ For a vegan option, swap feta for a plant-based cheese alternative.

Author: Nesrin Chef
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Greek, Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl (approx. 1/4 of the recipe)
Calories: 220 kcal
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 6g
Cholesterol: 25mg