Fresh, bright, healthy, what more could anyone want with this easy to make Greek Salad with Feta! Chunks of cucumber, sliced teardrop tomatoes, a variety of olives and crumbled feta in an herb infused, lemon dressing.
There are some recipes I just make and don’t even think if I’ve shared it on this site, but the other day I posted my Grilled Greek Chicken and was asked what kind of salad was on top that I plated it with.
So here it is, my Greek Salad with Feta.
What’s in a Greek Salad?
Typically the trio is cucumbers, tomatoes and olives in a dressing. I like to use either English hot house cucumbers or Persian cucumber as they seem to be a little more compact with less water. I choose sliced teardrop tomatoes, but round or diced Roma work well, too.
As for the olives, I love having a colorful variety with different sizes and colors. We eat with our eyes first, right? Crumbled feta goes on top and it all gets mixed with in an herb infused, lemon dressing.
Greek Salad with Feta
- 2 Persian cucumbers (or 1 English cucumber)
- 8 oz teardrop tomatoes halved
- 2 cups mixed marinated Greek olives
- 4 oz feta cheese crumbled
Greek Salad Dressing
- 3 tbsp olive oil
- 1/2 lemon juice (about 2-3 tbsp) and zest
- 1 garlic clove minced
- 1 tbsp fresh dill chopped fine
- 1/2 tsp ground oregano
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- Trim and discard ends. Slice the cucumber lengthwise and each half again lengthwise. Turn pieces and cut across into 1/2 inch pieces.
- Slice the teardrop tomatoes in half lengthwise.
- In a medium size bowl add the dressing ingredients and whisk together. Add the cucumber, tomatoes, olives, and crumble the feta cheese over. Toss to coat and serve or chill if not using immediately.