This fresh Greek Salad is summer in every bite! Bursting with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta, it’s the perfect no-cook dish to celebrate the season’s best produce.

Greek salad served with pita chips.

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Greek Salad is one of my favorite ways to celebrate summer produce. While I love a classic green salad, there’s something extra satisfying about skipping the leafy base and letting crisp cucumbers, vibrant tomatoes, and tender artichokes take center stage.

This no-lettuce Greek salad lets peak-season veggies shine with the help of briny olives, creamy feta, and a simple homemade dressing. It’s incredibly easy to make and has quickly become a go-to at our family get-togethers—I’ve been making it weekly! If you’re craving something fresh, colorful, and full of flavor, this one’s a winner.

Delicious! The flavors came together perfectly, and the instructions were super easy to follow.

— Jill

What is in a traditional Greek salad?

This Greek salad recipe isn’t 100% authentic—classic versions usually include green bell pepper and skip the artichoke hearts, but I’ve put my own spin on it with ingredients I personally love. Everything still works beautifully together, and the end result is just as bright, flavorful, and satisfying!

Chopped tomatoes, cucumber, artichokes and black olives on a cutting board near a bowl of seasoning, crumbled feta and honey.
  • Grape or cherry tomatoes: Juicy, sweet, and full of flavor. Grape or cherry tomatoes add great texture and a pop of freshness.
  • English cucumber: Crisp, cool, and seedless! These are perfect for slicing into refreshing bites that balance the richness of the dressing and cheese.
  • Red onion: Thinly sliced or diced for just enough sharpness and crunch without overpowering the other ingredients. You can soak them in water briefly to mellow the flavor if desired.
  • Marinated artichoke hearts: Tender and tangy, they bring a unique briny richness that pairs beautifully with the other Mediterranean flavors.
  • Black olives: Salty and savory, they round out the bold flavors and give the salad that classic Greek edge.
  • Feta cheese: Creamy, tangy, and just the right amount of salty, crumbled feta ties everything together and adds richness without feeling heavy.
  • Dressing: This easy Greek-inspired vinaigrette is made with olive oil or avocado oil, fresh lemon juice, garlic, oregano, and a touch of honey for balance. It’s zesty, flavorful, and pairs perfectly with crisp veggies and feta. You can swap the lemon juice for red wine vinegar if preferred.

Variations to try

Here are a few fun and tasty variations for your Greek salad:

  • Roma tomatoes: A solid substitute for grape tomatoes, if that’s what you have.
  • Add protein: Top with grilled chicken, shrimp, chickpeas, or even quinoa to turn it into a full meal.
  • Swap the olives: Use Kalamata olives instead of black for a more traditional, briny flavor.
  • Try different cheeses: Swap feta for goat cheese or a dairy-free option if needed.
  • Add greens: Toss in some romaine lettuce, arugula, or spinach for extra crunch and volume.
  • Include more veggies: Bell peppers, avocado, or roasted red peppers are great additions.
Greek salad served with pita chips.
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Summer Greek Salad

Yield: 5 servings
Prep Time: 20 minutes
Total Time: 20 minutes
This fresh Greek salad is summer in every bite! Bursting with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta, it’s the perfect no-cook dish to celebrate the season’s best produce.
Author: Kim

Ingredients

Greek Salad Dressing

  • 1/4 cup olive oil or avocado oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoon minced garlic, 1 large clove
  • 1 teaspoon dried oregano
  • 1 teaspoon honey, optional
  • salt and pepper, to taste

Salad

  • 20-25 grape or cherry tomatoes (about 1 1/2 cups, halved), 4 medium Roma tomatoes, diced, may also be used
  • 1 medium English cucumber, sliced into half moons or smaller
  • 1/2 small red onion (about 1/4 cup), thinly sliced or diced
  • 1 (12 oz) jar marinated quartered artichoke hearts (about 1 1/2 cups chopped), drained and chopped
  • 1 (2.25 oz) can sliced black olives, drained
  • 4 ounces crumbled feta cheese (about 1 cup)

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Instructions 

  • In a small bowl, whisk together all of the dressing ingredients until well combined.
  • In a large salad bowl, combine the tomatoes, cucumber, onion, artichoke, olives, and feta.
  • Just before serving, drizzle the dressing over the salad and gently toss to coat everything evenly. For the best flavor and texture, add the dressing just before serving.

Notes

This type of salad benefits from extra chill time. Make it ahead of when you need it so the flavors meld.
This recipe was originally published July 2014. It is being republished July 2025 with a revised recipe, updated images and helpful tips.
photos by jess at jess gaertner creative
Author: Kim
Course: Salad
Cuisine: American
Serving: 1serving, Calories: 283kcal, Carbohydrates: 13g, Protein: 5g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 20mg, Sodium: 722mg, Potassium: 301mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1463IU, Vitamin C: 29mg, Calcium: 160mg, Iron: 1mg

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How to make a Greek salad

Greek dressing in a small glass bowl near slices of lemon.

Step 1. In a small bowl, whisk together all of the dressing ingredients until well combined.

Adding chopped tomatoes, cucumbers, olives and artichoke hearts to a glass bowl.

Step 2. In a large salad bowl, combine the tomatoes, cucumber, onion, artichoke, olives, and feta.

Pouring dressing over a Greek Salad in a glass bowl.

Step 3. Just before serving, pour the dressing over the salad. 

Tossing a Greek Salad with a large serving spoon.

Step 4. Gently toss to coat everything evenly. Taste and add more salt & pepper, as desired.

Helpful tips

  • Use ripe, in-season veggies: Fresh tomatoes and crisp cucumbers make a big difference in flavor and texture.
  • Slice the onions thinly: Soaking them in a bit of lemon juice or cold water for a few minutes helps mellow the sharp bite.
  • Drain artichokes and olives well: This prevents excess liquid from watering down your salad.
  • Crumble feta yourself: It tends to be creamier and more flavorful than pre-crumbled.
  • Toss just before serving: This keeps everything crisp and fresh, especially if making it ahead.

Frequently asked questions

What’s the best kind of cucumber to use in a Greek salad?

English cucumbers are great because they have thin skin and fewer seeds, but Persian cucumbers work well too. No peeling needed!

Is Greek salad served cold or at room temperature?

It’s best served cold or slightly chilled for a refreshing bite, especially in warm weather.

Can I make Greek salad ahead of time?

Yes! You can chop the vegetables and make the dressing ahead, but wait to toss everything together until just before serving to keep it crisp.

Serving suggestions

This salad is a total crowd-pleaser and fits into nearly any summer spread or weeknight dinner!

  • Grilled proteins: Serve alongside grilled chicken, salmon, burgers, lamb, or steak for a light, Mediterranean-inspired meal.
  • Pita & hummus: Scoop it up with warm pita bread or pair it with hummus or tzatziki for a fresh and flavorful combo.
  • Stuffed in wraps: Add it to pita wraps or flatbreads with sliced grilled chicken or falafel for an easy lunch.
  • As a side dish: Great alongside baked crab cakes, air fryer chicken bites, fish sandwiches, rice pilaf, or roasted potatoes.
  • Topped with grains: Serve over quinoa, farro, or couscous for a hearty, balanced bowl.

Storage recommendations

  • Store leftover salad in an airtight container in the refrigerator for up to 4 days.
  • If you’ve already added the dressing, it’s best enjoyed within 2 days to avoid soggy veggies.
  • Keep the dressing separate if you plan to store it longer or prep it ahead. This helps the vegetables stay crisp.
Greek Salad served with pita chips near crumbled feta.

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If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.