This simple Greek salad is the perfect side dish – the homemade dressing takes just minutes to make, and the salad can even be mixed up ahead of time! It doesn’t require any cooking, making it even easier.
This simple Greek salad is one of my favourite side dishes to make, especially in the summer. It’s good any time of year of course, but for some reason it really hits the spot on a hot summer day.
All those fresh veggies I suppose (in a salad that can easily be made ahead of time and still tastes fantastic) and the lemony dressing – it’s just perfect in the summer.
We love this salad with grilled chicken or fish and some garlic bread – a simple, easy and delicious meal – which is what we all want in the summer, right?
Even with all the chopping, this Greek salad comes together quite quickly. The dressing mixes up in no time at all and you can even toss it all together well before eating.
It’s one of those salads where the veggies actually stay crisp and delicious even after the dressing is added. Although you could certainly just get it all ready to go and toss the salad with the dressing right before eating if you like.
I really love that every time I make this salad we can enjoy the leftovers for several days and it still tastes fantastic – most salads are no good after they’ve sat for a bit with the dressing on them!
It’s definitely a good thing this one stays tasty for days because my kids are not fans – so my husband and I end up eating a LOT of Greek salad whenever I make it. It makes absolutely no sense to me that the kids won’t eat it because they all love every component in this salad except for the onions.
But mixed together? Horrible. Obviously.
Kids are weird.
I’m going to miss the leftovers when they realize how good this Greek salad is.
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Greek Salad Recipe
Ingredients
- 2 cups Chopped Cucumber
- 2 cups Grape Tomatoes halved or quartered
- 2 Bell Pepper any colour
- 1/2 cup Chopped Red Onion
- 1/2 cup Feta Cheese crumbled
- 1 cup Black Olives or kalamata olives, halved
- 1/4 cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- 2 cloves Garlic minced
- 1 Lemon zest and juice
- 1 teaspoon Dried Oregano
- 3/4 teaspoon Dried Basil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Place all the salad ingredients into a large bowl and set aside.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, lemon zest, lemon juice, oregano, basil, salt and pepper.
- Pour the dressing over top of the salad and toss to combine.
- Chill until ready to serve, leftovers keep well in the fridge for up to three days.