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Greek Salad

Prep Time 15 mins
Cook Time 0 mins
Course Salad, Side Dish
Cuisine Greek
Servings 4 people


  • 4 large vine tomatoes cut into irregular wedges
  • 1 cucumber sliced in half lengthways, deseeded and roughly chopped
  • 0.5 red onion thinly sliced
  • 16 kalamata olives or black olives
  • 1 tsp dried oregano
  • 85g feta cheese cut into cubes
  • 4 tbsp Greek extra virgin olive oil
  • salt and freshly ground black pepper


  • Place the tomatoes, cucumber, red onion, olives, oregano, feta and Greek extra virgin olive oil in a large serving bowl.
  • Season lightly with salt and freshly ground black pepper - mix well to combine all of the ingredients together, then serve (see Notes).


  • The original recipe says to peel the cucumber, but I don’t.
  • We’ve enjoyed this greek salad recipe with salad leaves mixed through it and have also added cooked and cooled pasta, to make a delicious pasta salad.
  • The recipe is easily halved if making for 2, or increased if making for more people.   The photos of the salad in the bowl is half the recipe.
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Keyword cucumber, dried oregano, feta cheese, Greek extra virgin olive oil, kalamata, olives, red onion, tomatoes