Crisp Chopped Greek Salad with Feta and Cucumber Dressing

This crisp, vibrant chopped Greek salad is full of Mediterranean flavor and easy to prepare. It works well as a quick side dish or a light main when paired with pita and grilled chicken.

This vegetarian salad comes together with minimal prep: chop the vegetables, whisk a simple dressing, and toss. Juicy cherry tomatoes, crunchy English cucumber, and sweet red bell pepper pair perfectly with briny Kalamata olives and creamy feta. Fresh mint brightens every bite.

Serve this salad at barbecues and potlucks, or turn it into a satisfying meal with grilled chicken, chickpeas, or warm pita. It’s refreshing, colorful, and reliably popular at the table.

Ingredient Notes

Below are notes and substitution ideas. Full measurements and instructions are in the recipe card at the end of the post.

• English cucumber – Crisp with thin skin and small seeds, no need to peel. Persian cucumbers work well too.
• Cherry tomatoes – Sweet and juicy; grape tomatoes are a fine substitute.
• Red bell pepper – Adds sweetness and color; orange, yellow, or green peppers can be used instead.
• Red onion – Adds bite; soak briefly in cold water to mellow if desired. Green onions also work.
• Kalamata olives – Briny and salty, an essential Greek element.
• Feta cheese – Creamy and tangy; crumble from a block for best texture and flavor.
• Fresh mint leaves – Provide a bright finish; dill or parsley are good alternatives.
• Extra virgin olive oil & red wine vinegar – The classic base for the vinaigrette.
• Garlic, oregano, salt & pepper – Keep seasoning simple to let the fresh ingredients shine.

How to Make Greek Salad

Step-by-step instructions with photos are below. For a printable version, see the recipe card at the end.

Step 1: In a large bowl, combine chopped cucumbers, cherry tomatoes, red bell pepper, red onion, chopped Kalamata olives, crumbled feta, and julienned mint.

Step 2: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced or grated garlic, oregano, salt, and pepper until combined.

Step 3: Pour the dressing over the salad and toss gently to coat. Cover and chill for at least 10 minutes to let the flavors meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Note that vegetables soften over time; for best texture, enjoy within 1–2 days.

Additions and variations

• Garbanzo beans (chickpeas) — add protein and texture.
• Grilled chicken — make it a hearty main.
• Sun-dried tomatoes — for a chewy, tangy twist.
• Romaine lettuce — add for a more traditional tossed salad.
• Fresh lemon juice — a squeeze of lemon brightens the dressing.

More Salad Recipes

• Olive Garden-style salad
• Broccoli crunch salad
• Tricolor Italian pasta salad
• Antipasto chopped salad
• Ham and pea salad
• Chicken gyro bowl
• Creamy cucumber dill salad