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–+ servings
Greek Salad in a white bowl with vegetables, chickpeas, dressing, and feta.
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Greek Salad

This Greek Salad recipe is easy to make with the BEST homemade dressing, fresh vegetables, chickpeas, feta, and more! It's the best side dish recipe and summer snack!
Prep Time25 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Servings: 6 people
Calories: 485kcal
Author: Stephanie

Ingredients

Salad

  • 1 English cucumber unpeeled/diced
  • 1 cup kalamata olives black and green
  • 1 pint cherry tomatoes halved
  • ½ small red onion sliced
  • 1 green bell pepper sliced
  • ½ cup pepperoncini peppers sliced. Plus a few whole ones to go on top!
  • 1 (16 oz.) can chickpeas, drained and rinsed
  • ¼ cup fresh parsley roughly chopped
  • 12 oz. feta cheese crumbled

Dressing

  • 6 tablespoons avocado oil can sub extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 ½ tablespoons lemon juice
  • 1 ½ tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic finely minced
  • ¾ teaspoon EACH: dried oregano, basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
US Customary - Metric

Instructions

  • Combine the dressing ingredients in a small (8 oz.) container with a lid and shake to combine. Refrigerate.
  • Prepare the salad ingredients. Pro Tip: Remove excess moisture from the veggies by placing them in between paper towels.
  • Add the vegetables, chickpeas, parsley, and ¾ of the feta to a large bowl. Drizzle with dressing and toss to combine. Top with remaining feta and serve!

Notes

Pro Tips:
  • English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
  • Red Cherry tomatoes that are still on the vine add a ton of fresh flavor as well.
  • Add-on options include capers, artichoke hearts, roasted red peppers, avocado, lettuce, grilled chicken, corn, sun-dried tomatoes, hot banana peppers, and tahini.
  • Lettuce: Traditional Greek salad, (AKA Horiatiki), does not typically include lettuce, but feel free to add some to this if preferred! You may want to increase the dressing by 1/4 cup or so.
  • 3/4 cup Greek Dressing can be used instead of homemade, but the homemade version is so fresh and flavorful if you have the time!
  • Variations: To turn this into a Pasta Salad, try my Greek Pasta Salad! To make this as a dinner, try my Greek Chicken Bowls!
  • To make this ahead of time, prepare the dressing/veggies and store them in separate airtight containers for 1-2 days. Combine everything when ready to serve! (If possible, slice the cucumber just before serving.)
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. (But it can feed up to 8 people as well.)

Nutrition

Calories: 485kcal | Carbohydrates: 36g | Protein: 17g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 50mg | Sodium: 1238mg | Potassium: 617mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1108IU | Vitamin C: 51mg | Calcium: 359mg | Iron: 4mg