15-Minute Greek Salad with Feta: A Crisp Summer Dream

There’s something magical about a simple Greek salad with feta on a hot summer day – the crisp crunch of cucumbers, the juicy burst of tomatoes, and that salty tang of creamy feta cheese. I first fell in love with this dish during a trip to Santorini, where every taverna served their version with pride. Now it’s my go-to when I need something fresh, fast, and packed with flavor. What I love most? No cooking required – just chop, toss, and enjoy. This Greek salad with feta proves that sometimes the simplest ingredients make the most memorable meals.

Why You’ll Love This Greek Salad with Feta

This isn’t just any salad – it’s a vibrant, no-fuss masterpiece that’ll make you feel like you’re dining seaside in Greece. Here’s why it’s my forever favorite:

• Ready in 15 minutes flat – no cooking, no fuss, just chop and toss
• Packed with fresh flavors – crisp veggies meet creamy feta in every bite
• Naturally healthy without tasting like “diet food”
• Travels like a dream – perfect for picnics or packed lunches
• Endlessly customizable – add chickpeas, swap veggies, make it your own!

Trust me, once you taste that perfect balance of tangy, salty, and fresh, you’ll understand why this salad never gets old.

Greek Salad with Feta Ingredients

Here’s everything you’ll need to make the most vibrant Greek salad – and yes, I’m picky about these specifics because they make all the difference:

• 1 large cucumber, diced (about 2 cups – leave the peel on for color and crunch)
• 3 medium tomatoes, diced (go for vine-ripened or Roma – they hold their shape better)
• 1 red onion, thinly sliced (soak in cold water for 5 minutes if you want milder flavor)
• 1 green bell pepper, diced (about 1 cup – the classic choice, but yellow works too)
• 200g feta cheese, cubed (that’s about 7oz – get the block kind in brine, not pre-crumbled)
• 10 Kalamata olives (pitted or not – your choice, but these are the authentic Greek touch)
• 2 tbsp extra virgin olive oil (the good stuff – it’s practically another ingredient here)
• 1 tbsp red wine vinegar (my secret weapon for that perfect tang)
• 1 tsp dried oregano (rub it between your fingers first to wake up the flavor)
• 1/2 tsp salt (go easy – remember the feta’s salty too)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)

Ingredient Notes & Substitutions

I know we don’t always have everything on hand, so here’s how to adapt without losing that Greek magic:

• Olives: No Kalamatas? Black olives work, but reduce the salt since they’re saltier.
• Feta: For vegan friends, firm tofu marinated in lemon juice and salt makes a decent stand-in.
• Tomatoes: Out of season? Grape tomatoes actually hold up beautifully when halved.
• Vinegar: Red wine vinegar is ideal, but in a pinch, lemon juice adds brightness.

The key is keeping those textures balanced – crisp, creamy, juicy – that’s what makes each forkful sing!

How to Make Greek Salad with Feta

Okay, here’s where the magic happens – and trust me, it’s easier than you think! Follow these steps for that perfect Greek salad every time:

1. Prep your veggies: Wash everything thoroughly (those cucumbers can be sneaky with dirt!). Dice the cucumber and tomatoes into bite-sized chunks – not too big, not too small. Thinly slice the red onion – I like using a mandoline for those perfect whisper-thin slices.
2. Combine the goods: Toss the cucumber, tomatoes, onion, and bell pepper in your prettiest serving bowl (this salad deserves to shine!). Scatter the olives and feta cubes over the top like little treasures.
3. Dress it right: Drizzle the olive oil and red wine vinegar over everything – don’t be shy! That’s where the flavor comes alive. Sprinkle with oregano, salt, and pepper.
4. The gentle touch: Here’s my secret – use two large spoons to gently fold everything together. You want to mix without bruising the tomatoes or breaking up that beautiful feta too much.
5. Patience pays off: Let it chill for at least 15 minutes before serving (30 is even better). This lets the flavors get to know each other while keeping the veggies crisp.

Tips for the Perfect Greek Salad with Feta

After making this salad more times than I can count, here’s what I’ve learned:

• Salt smart: Taste your feta first – some brands are saltier than others. You can always add more salt at the table if needed.
• Beat the sog: If prepping ahead, keep the dressing separate until serving time. Those tomatoes can turn your salad into soup if they sit too long!
• Sweet solution: If your tomatoes taste too sharp, a tiny pinch of sugar (like 1/8 tsp) balances the acidity beautifully without making it sweet.
• Feta finale: For extra wow factor, add half the feta when mixing and save some to scatter on top right before serving.
• Herb hack: Fresh dill or mint leaves make a lovely addition if you’re feeling fancy – just tear and toss in at the end.

Serving Suggestions for Greek Salad with Feta

This Greek salad with feta shines bright whether you serve it solo or alongside your favorite Mediterranean dishes. My absolute favorite way? Piled high next to grilled chicken souvlaki with warm pita bread for scooping up all those delicious juices. It’s also perfect with:

• Lemon-garlic shrimp skewers for a light seafood feast
• Hummus and warm flatbread for casual entertaining
• As part of a mezze platter with dolmades and tzatziki

Honestly, I’ve been known to eat it straight from the bowl with just a fork – no shame in that game!

Storing and Reheating Greek Salad with Feta

Here’s the truth – this salad is best fresh, but if you must store it, I’ve got tricks! Keep it in an airtight container for up to 2 days max (the onions get stronger overnight). If meal prepping, store veggies and dressing separately – just mix when ready. No reheating needed – cold is perfect!

Greek Salad with Feta Nutritional Information

Now let’s talk numbers – but remember, these can vary based on your exact ingredients (especially that feta brand!). Per generous serving, you’re looking at:

• 220 calories – light but satisfying
• 18g fat (6g saturated) – hello, healthy olive oil!
• 6g protein – thanks to that creamy feta
• 10g carbs with 3g fiber – veggie power!

It’s naturally low in sugar (just 6g) but watch the sodium (480mg) if you’re sensitive. Honestly? I never count when eating this – it’s just too darn good!

FAQs About Greek Salad with Feta

Got questions about your Greek salad with feta? I’ve got answers from all my years of tossing this beauty together!

Can I add lettuce to Greek salad?
Traditional Greek salads skip the greens, but hey – your kitchen, your rules! If you want lettuce, go for crisp romaine or butter lettuce. Just add it right before serving so it doesn’t get soggy from the dressing.

How long does Greek salad with feta last?
Honestly? It’s best day-of, but kept chilled in an airtight container, it’ll last 2 days max. The veggies lose their crunch, and the onions get stronger overnight.

Can I make this vegan?
Absolutely! Swap the feta for marinated tofu cubes or vegan feta (some brands are surprisingly good!). Just adjust the salt since plant-based options are usually less salty.

What if I don’t have red wine vinegar?
No panic! Lemon juice works beautifully (about 1.5 tbsp). Or try white wine vinegar in a pinch – just use a bit less since it’s more potent.

Why does my salad get watery?
Ah, the tomato juice effect! To prevent this, either salt your tomatoes separately first and drain the liquid, or better yet – just dress the salad right before serving.

Alright, I’ve shared all my Greek salad secrets with you – now it’s your turn! Whip up this vibrant bowl of goodness and make it your own. Maybe you’ll throw in some peppery arugula, or swap the bell peppers for crunchy radishes. However you tweak it, I want to hear about your creation! Drop your favorite variations or secret ingredients in the comments below. Happy chopping, friends – can’t wait to see what delicious twists you come up with!

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