The Pantry
Greek

Greek salad

A classic Greek salad, or horiatiki-inspired version, for 2 side servings: juicy tomatoes, cucumber, green pepper, red onion, Kalamata olives, and feta finished with olive oil, red wine vinegar, and oregano. The vegetables are salted lightly, then tossed just enough to gloss without turning watery. Serve cold or cool, with the feta on top in thick slabs, not crumbled into dust.

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Greek salad
~260 calper person · ~520 total
~$4.60meal total · ~$2.30 per person

Estimated calories and US ingredient costs.

For 4 to 8 servings, keep the same cut sizes but use a 4-quart bowl or a wide platter so the tomatoes do not crush under their own weight. Toss in half the dressing first, then add more only if the vegetables still look dry. Hold the feta on top until the very end so it stays intact.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Prep the vegetables and cheese

~8 min

Prep the vegetables and cheese.

Wash and dry the tomatoes, cucumber, green bell pepper, and red onion.

Cut the tomatoes into large wedges, the cucumber into half-moons, the bell pepper into thin strips, and the onion into very thin slices.

Put the tomatoes, cucumber, pepper, onion, and 1 oz pitted Kalamata olives in a large mixing bowl.

Keep the 2 oz feta cheese separate so it stays in thick slabs.

Ingredients
  • 8 oz total for recipeTomatoes
  • 4 oz total for recipeCucumber
  • 2 oz total for recipeGreen bell pepper
  • 1 1/2 oz total for recipeRed onion
  • 1 ozPitted Kalamata olives
Step 2

Salt the vegetables briefly

~10 min cook

Salt the vegetables briefly.

Sprinkle 1/8 tsp of the kosher salt over the tomatoes and cucumber, then toss once with clean hands or a spoon.

Let the bowl stand for 10 minutes so the tomatoes release a little juice and the salt penetrates.

If the tomatoes are very ripe

spoon off a tablespoon or two of excess liquid before dressing so the salad stays crisp instead of soupy.

Ingredients
  • 1/4 tsp total for recipeKosher salt, divided
Step 3

Check the dish

After ~10 min

Check Greek salad and continue when ready.

Step 4

Whisk the dressing

~3 min

Whisk the dressing.

In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/4 tsp dried oregano, the remaining 1/8 tsp kosher salt, and 1/8 tsp black pepper.

Whisk until the mixture looks glossy and slightly thickened.

If it separates while you work, whisk again right before pouring so the seasoning stays even.

Ingredients
  • 2 tbspExtra-virgin olive oil
  • 1 tbspRed wine vinegar
  • 1/4 tspDried oregano
  • 1/4 tsp total for recipeKosher salt, divided
  • 1/8 tspBlack pepper
Step 5

Dress and toss lightly

~4 min

Dress and toss lightly.

Add the green bell pepper and red onion to the tomato-cucumber bowl, then drizzle in about two-thirds of the dressing.

Toss gently with a spoon just until the vegetables are coated, then add the olives and toss once more.

The goal is to glaze the vegetables, not bruise them, so stop as soon as the bowl looks evenly seasoned.

Ingredients
  • 2 oz total for recipeGreen bell pepper
  • 1 1/2 oz total for recipeRed onion
Step 6

Add the feta and let the flavors mingle

~5 min

Add the feta and let the flavors mingle.

Arrange the feta slabs over the top of the salad

then spoon the remaining dressing over the cheese.

Let the bowl sit for 3 to 5 minutes so the feta picks up flavor and the vegetables settle.

Do not stir hard after the feta goes in, or the cheese will break apart and cloud the dressing.

Ingredients
  • 2 ozFeta cheese
Step 7

Plate and serve

~4 min

then spoon any tomato juices from the bottom over the top for extra flavor.

If the salad has sat while you plated, give it one gentle final toss only at the table.

Ingredients
  • 8 oz total for recipeTomatoes
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Greek salad: Plate

Greek salad: serve.

Greek salad: Transfer the salad to a shallow serving platter or bowl

Greek salad: Serve immediately with the feta visible in large pieces and the vegetables still cold, glossy, and crisp.

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Ingredients

For 2 people

  • 8 oz tomatoes, cut into wedges
  • 4 oz cucumber, cut into half-moons
  • 2 oz green bell pepper, thinly sliced
  • 1 1/2 oz red onion, thinly sliced
  • 1 oz pitted Kalamata olives
  • 2 oz feta cheese, cut into thick slabs
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/4 tsp dried oregano
  • 1/4 tsp kosher salt, divided
  • 1/8 tsp black pepper

Method

  1. Prep the vegetables and cheeseWash and dry the tomatoes, cucumber, green bell pepper, and red onion. Cut the tomatoes into large wedges, the cucumber into half-moons, the bell pepper into thin strips, and the onion into very thin slices. Put the tomatoes, cucumber, pepper, onion, and 1 oz pitted Kalamata olives in a large mixing bowl. Keep the 2 oz feta cheese separate so it stays in thick slabs.
  2. Salt the vegetables brieflySprinkle 1/8 tsp of the kosher salt over the tomatoes and cucumber, then toss once with clean hands or a spoon. Let the bowl stand for 10 minutes so the tomatoes release a little juice and the salt penetrates. If the tomatoes are very ripe, spoon off a tablespoon or two of excess liquid before dressing so the salad stays crisp instead of soupy.
  3. Whisk the dressingIn a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/4 tsp dried oregano, the remaining 1/8 tsp kosher salt, and 1/8 tsp black pepper. Whisk until the mixture looks glossy and slightly thickened. If it separates while you work, whisk again right before pouring so the seasoning stays even.
  4. Dress and toss lightlyAdd the green bell pepper and red onion to the tomato-cucumber bowl, then drizzle in about two-thirds of the dressing. Toss gently with a spoon just until the vegetables are coated, then add the olives and toss once more. The goal is to glaze the vegetables, not bruise them, so stop as soon as the bowl looks evenly seasoned.
  5. Add the feta and let the flavors mingleArrange the feta slabs over the top of the salad, then spoon the remaining dressing over the cheese. Let the bowl sit for 3 to 5 minutes so the feta picks up flavor and the vegetables settle. Do not stir hard after the feta goes in, or the cheese will break apart and cloud the dressing.
  6. Plate and serveTransfer the salad to a shallow serving platter or bowl, then spoon any tomato juices from the bottom over the top for extra flavor. Serve immediately with the feta visible in large pieces and the vegetables still cold, glossy, and crisp. If the salad has sat while you plated, give it one gentle final toss only at the table.

Before you cook

What to get ready

Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.

Cut tomatoes into wedges and cucumber into similar bites; drain olives and feta before assembling.

If something needs adjusting

Dressing collects as watery juice

Salt tomatoes shortly before serving and dress only the portion being eaten.

A packed lunch loses texture

Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.

Store for later

Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining cucumber and feta in a grain bowl.

Next use for your ingredients: Greek meatball rice bowls →

Calculate this meal with your own prices →

How to Prep Vegetables for the Week →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Use the ripest tomatoes you can find and cut them into big wedges so they stay juicy instead of collapsing. If the onion tastes sharp, soak the slices in ice water for 5 minutes, then dry them well before adding them. That softens the bite without changing the salad’s clean, salty profile.

Make it work for you

If you cannot find Kalamata olives, use another briny black olive with the pits removed, but taste for salt because some brands are much saltier than others. Avoid swapping in soft fresh mozzarella or creamy cheese, since the salad depends on firm feta and a sharp, salty finish to taste Greek-style.

Use more of your cucumber and red onion in kidney bean salad.

Can I make Greek salad ahead?

Yes, but only partially. Chop the vegetables and whisk the dressing up to a day ahead, then store them separately and combine shortly before serving. If you mix everything too early, the tomatoes and cucumbers release liquid, the feta softens, and the salad loses its crisp texture.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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