Greek Salad with Feta and Lemon-Oregano Vinaigrette

Introduction

Greek Salad, or Horiatiki, is one of the most iconic Mediterranean dishes that embodies freshness, balance, and simplicity. This Greek Salad with Feta and Lemon-Oregano Vinaigrette captures the vibrant flavors of the Mediterranean coast with crisp cucumbers, juicy tomatoes, sharp red onion, briny Kalamata olives, and creamy feta cheese, all tied together with a zesty lemon-oregano vinaigrette.

It’s the kind of dish that’s refreshing in the summer, yet satisfying year-round. Every bite is a burst of flavors—the sweet acidity of ripe tomatoes, the saltiness of olives, the cool crunch of cucumbers, and the tangy richness of feta.

Why I Love This Recipe

I adore this recipe because it celebrates fresh, simple ingredients without overcomplicating them. It’s a salad that feels light yet filling, thanks to the feta and olives that add depth. The homemade lemon-oregano vinaigrette is the star—it’s bright, citrusy, and herbaceous, perfectly tying everything together.

This salad is also incredibly versatile. It works as a refreshing side for grilled meats or seafood, or it can be a standalone light lunch when paired with warm pita bread. The fact that it’s ready in just minutes makes it a go-to when I want something quick yet nourishing.

Why It’s a Must-Try Dish

• Authentic Mediterranean Flavors: Brings the sun-kissed taste of Greece to your table.
• Quick & Easy: Ready in under 20 minutes with no cooking required.
• Healthy & Nutritious: Packed with fresh vegetables, heart-healthy olive oil, and protein-rich feta.
• Crowd-Pleaser: Perfect for potlucks, barbecues, or family dinners.
• Versatile: Works as both a side dish and a light main course.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: None
• Total Time: 15 minutes
• Servings: 4
• Calories per Serving: ~280 kcal
• Course: Salad, Side Dish
• Cuisine: Greek / Mediterranean

Ingredients

For the Salad:

• 2 large ripe tomatoes, cut into wedges
• 1 large cucumber, sliced into half-moons
• 1 red bell pepper, sliced
• ½ red onion, thinly sliced
• 1 cup Kalamata olives (pitted if preferred)
• 200 g (7 oz) feta cheese, cut into cubes or crumbled
• 2 tbsp fresh parsley, chopped (optional garnish)

For the Lemon-Oregano Vinaigrette:

• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp dried oregano (or 2 tsp fresh oregano, chopped)
• 1 tsp Dijon mustard (optional, for creaminess)
• Salt and freshly ground black pepper, to taste

Cooking Directions

Step 1: Prepare the Vegetables

1. Wash and chop the tomatoes into wedges.
2. Slice the cucumber into half-moons (peel if desired).
3. Cut the bell pepper into strips.
4. Thinly slice the red onion.
5. Place all vegetables in a large salad bowl.

Step 2: Add the Olives and Feta

1. Toss in the Kalamata olives.
2. Add cubed or crumbled feta cheese on top of the vegetables.

Step 3: Make the Lemon-Oregano Vinaigrette

1. In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, oregano, Dijon mustard (if using), salt, and pepper.
2. Taste and adjust seasoning as needed.

Step 4: Assemble the Salad

1. Pour the vinaigrette over the vegetables, olives, and feta.
2. Toss gently to coat everything evenly.
3. Garnish with fresh parsley, if desired.

Step-by-Step Summary

1. Chop all vegetables and add to a bowl.
2. Top with olives and feta.
3. Whisk vinaigrette ingredients until smooth.
4. Drizzle dressing over salad and toss gently.
5. Garnish and serve fresh.

How to Serve

• Serve immediately as a refreshing side to grilled chicken, lamb, or fish.
• Enjoy as a light main course with pita bread or warm flatbread.
• Pair with a glass of chilled white wine for a true Mediterranean experience.

Recipe Tips

• Use ripe, in-season tomatoes for the best flavor.
• Slice onions thin and soak them in cold water for 10 minutes to reduce sharpness.
• Always use good quality extra virgin olive oil—it makes a big difference in the dressing.
• Don’t overmix; Greek salad should look rustic, not mushy.

Variations

• Traditional Greek Style: Keep feta in a large block on top instead of crumbling.
• Protein Boost: Add chickpeas or grilled chicken for a heartier meal.
• Creamy Version: Stir a little Greek yogurt into the dressing for creaminess.
• Herb Lovers: Add fresh mint or basil for extra freshness.
• Vegan Option: Replace feta with vegan feta or marinated tofu.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days (best eaten fresh).
• Do Not Freeze: Fresh vegetables and feta do not freeze well and will lose texture.
• Dressing Storage: The vinaigrette can be made ahead and stored in the fridge for up to 1 week. Shake before using.

Special Equipment Needed

• Large salad bowl
• Sharp knife and cutting board
• Small jar or whisk for vinaigrette

Conclusion

Greek Salad with Feta and Lemon-Oregano Vinaigrette is a vibrant, wholesome dish that embodies the Mediterranean way of eating—fresh, flavorful, and nourishing. It’s quick to prepare, versatile to serve, and satisfying enough to enjoy as either a side or main course.

If you’re craving a refreshing salad that delivers on both taste and nutrition, this one is a must-try. Simple ingredients, bold flavors, and a touch of sunshine on your plate—it’s Greece in a bowl.

Print Recipe

Greek Salad with Feta and Lemon-Oregano Vinaigrette

Author: Laura Bennett Cuisine: Greek Courses: Salad

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 4 Calories: 280kcal

Description

Greek Salad, or Horiatiki, is one of the most iconic Mediterranean dishes that embodies freshness, balance, and simplicity. This Greek Salad with Feta and Lemon-Oregano Vinaigrette captures the vibrant flavors of the Mediterranean coast with crisp cucumbers, juicy tomatoes, sharp red onion, briny Kalamata olives, and creamy feta cheese, all tied together with a zesty lemon-oregano vinaigrette.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 2 large ripe tomatoes, cut into wedges
• 1 large cucumber, sliced into half-moons
• 1 red bell pepper, sliced
• ½ red onion, thinly sliced
• 1 cup Kalamata olives (pitted if preferred)
• 200 g (7 oz)
• 2 tbsp fresh parsley, chopped (optional garnish)

For the Lemon-Oregano Vinaigrette:

• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp dried oregano (or 2 tsp fresh oregano, chopped)
• 1 tsp Dijon mustard (optional, for creaminess)
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Prepare the Vegetables: Wash and chop the tomatoes into wedges. Slice the cucumber into half-moons (peel if desired). Cut the bell pepper into strips. Thinly slice the red onion. Place all vegetables in a large salad bowl.
2. Step 2: Add the Olives and Feta: Toss in the Kalamata olives. Add cubed or crumbled feta cheese on top of the vegetables.
3. Step 3: Make the Lemon-Oregano Vinaigrette: In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, oregano, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning as needed.
4. Step 4: Assemble the Salad: Pour the vinaigrette over the vegetables, olives, and feta. Toss gently to coat everything evenly. Garnish with fresh parsley, if desired.

Keywords: Greek Salad with Feta and Lemon-Oregano Vinaigrette