This rainbow salad recipe combines different colors and textures, from the fresh vegetables to the creamy feta cheese and the tangy olives. It’s packed with classic, summery Greek flavors but you can enjoy it year-round. Best of all, it’s a super quick and easy recipe—just chop and mix. Enjoy this traditional Greek salad as an appetizer, side, or main, alongside gyro, meat, or fish, or as part of a mezze platter with tzatziki and warm Greek pita bread!
How to make a Greek salad
Prepare the salad ingredients: First, rinse and chop the veggies. If using cherry tomatoes, you can half or quarter them. I usually keep the cucumber skin on, but you can peel it if preferred. Thinly slice the onion (see my top tips for cutting onions). Cut the olives in two and cube or crumble the feta cheese. Make the dressing: Mince the garlic and juice the lemon. Then, in a small bowl or other container, whisk well all the dressing ingredients (olive oil, vinegar, lemon juice, garlic, oregano, and black pepper). Drizzle and Toss: Finally, combine all the prepared ingredients in a large serving bowl. Pour the dressing and toss well to coat the salad. Taste and adjust the seasoning if needed. I usually don’t add salt, as the feta is already salty, but if needed, sprinkle a bit of salt. The Greek salad is now ready to enjoy or you can let it “marinate” for about 20-30 minutes to allow the flavors to meld.
Make it a main dish
This Greek salad recipe is a great appetizer or a side dish. However, you can turn it into a more filling main. To do so, I recommend adding protein like grilled chicken, chickpeas, or tuna. You can also make it more satisfying and filling by adding quick quinoa. If you try this Greek salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
