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A large platter of Greek salad on a table with a wooden spoon to the side.

Greek Salad

By Jennifer Segal
Want to make the best-ever Greek salad? A few simple tweaks to the classic recipe make this version second to none!
Servings: 4 to 6
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

For the Pickled Red Onion

  • ½ medium red onion, halved and thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup cold water

For the Dressing

  • ¼ cup + 2 tablespoons red wine vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • ¾ teaspoon dried oregano
  • ½ cup extra-virgin olive oil

For the Salad

  • 1 English or hothouse cucumber, seeded, cut into ¾-in (2-cm) chunks
  • 2 bell peppers, red, yellow, or orange, cut into ¾-in (2-cm) chunks
  • 1 pint cherry or grape tomatoes, halved
  • ¾ cup Kalamata olives
  • 3 tablespoons fresh chopped dill
  • 8 oz feta cheese, diced
US Customary - Metric

Instructions

  • Make the pickled onions: Place the red onions in a small bowl. Cover with the vinegar and water; let sit for 15 minutes while you prepare the rest of the salad.
  • Make the dressing: In a bowl large enough to hold the salad, whisk together the vinegar, salt, pepper, honey, garlic, and oregano. Whisking vigorously, slowly pour in the olive oil to form an emulsion.
  • Assemble the salad: To the dressing, add the cucumber, peppers, tomatoes, olives, and dill.
  • Drain the red onions and add them to the salad along with the feta. Toss to combine, then taste and adjust seasoning, if necessary. Serve or refrigerate for up to 3 hours. Let the salad sit out at room temperature for about 30 minutes before serving.

Nutrition Information

Per serving (6 servings)Calories: 320kcalCarbohydrates: 11gProtein: 7gFat: 28gSaturated Fat: 8gCholesterol: 34mgSodium: 609mgFiber: 3gSugar: 7g
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.