The 15-Minute Greek Feta Salad is a bright, easy salad that comes together in minutes. Crisp cucumbers, sweet grape tomatoes, crunchy green pepper, thinly sliced red onion, briny kalamata olives and wedges of feta are finished with a simple red wine vinaigrette and a sprinkle of oregano for classic Mediterranean flavor.
When warm weather arrives, the last thing you want is to stand over a hot stove. This no-bake, no-fuss salad is perfect for those days. It’s ideal as a light lunch, an easy side dish, or part of a mezze spread paired with a glass of wine.
Using fresh, seasonal produce makes all the difference. Chop a few vegetables, slice a block of feta, and drizzle with a quick vinaigrette — that’s all it takes. This recipe is a summer staple that’s both refreshing and satisfying.
What’s in this 15-Minute Greek Feta Salad?
Choose the freshest ingredients you can find. The recipe uses uncomplicated, classic components:
- Feta block (sliced into wedges)
- Green bell pepper
- Kalamata olives
- Grape tomatoes
- Cucumbers
- Red onion
- Red wine vinegar
- Olive oil
- Dried oregano
Tips for Making this 15-Minute Greek Feta Salad:
- Feta: Buy feta in blocks rather than crumbled. Keeping it chilled until you slice it makes cutting easier and keeps a nice texture on the plate.
- Olives: Use whatever olives you enjoy. Kalamata olives are traditional, but any briny, firm olive will work.
- Cucumbers: Smaller cucumbers (or Persian cukes) are great here. If you only have larger cucumbers, peel the waxy skin for a crisper bite.
Frequently Asked Questions:
If you aren’t a fan of feta, what other cheese do you recommend?
If feta is too tangy, try soft goat cheese or whipped ricotta for a milder, creamy alternative that complements the vegetables.
Can I make this salad ahead of time?
You can prep the vegetables and vinaigrette in advance. For best texture and flavor, assemble the salad about five minutes before serving so the ingredients stay fresh and crunchy.
Can I mix up the veggies used in this salad?
Yes. Feel free to add or swap vegetables—radishes, roasted red peppers, or baby arugula all pair well.
Can I add a protein to make this an entrée?
Absolutely. Grilled chicken, shrimp, or flaky baked fish turn this salad into a satisfying main course.
More Greek Recipes to Enjoy:
- Easy Greek Feta Dip
- Egg-Stuffed Greek Bagels
- Greek Chicken Skewers
- Easy Greek Shrimp & Grits
15-Minute Greek Feta Salad
Ingredients
- 6 ounces Grape tomatoes, sliced in half
- 2 small Cucumbers, sliced into rounds
- 1 medium Green bell pepper, chopped
- 1/2 medium Red onion, sliced thinly
- 1/3 cup Kalamata olives
- 3 4 ounce Feta blocks, sliced in half
- 2 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1/2 tsp Dried oregano
- Salt and pepper to taste
Instructions
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In a large bowl, combine the halved grape tomatoes, cucumber rounds, chopped green bell pepper, thinly sliced red onion, and kalamata olives.
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Arrange the feta wedges on a serving platter and pile the mixed vegetables on top of the cheese.
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Drizzle the olive oil and red wine vinegar over the vegetables and feta, then sprinkle with dried oregano, salt, and freshly ground black pepper to taste. Serve immediately.
