Summer Greek Salad

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.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings servings

Calories 283

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)

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.

Nutrition