EASY GREEK SALAD
A quick and easy greek salad with plenty of fresh veggies and a tangy dressing
Salad season is here and I couldn’t be more excited!
Obviously, here in Minnesota, it’s a bit early for many fresh veggies, but I’m making the best out of what I can find in our local grocery for now.
Today’s recipe has become one of my favorites because it is super easy to whip together, and so versatile that you can basically put everything but the kitchen sink in and it will be amazing!
I’m using both English cucumbers and these mini cucumbers to start with. I love English cucumbers (or better known as hothouse) because they have a mild flavor and they don’t need to be peeled. The mini cucumbers also don’t have to be peeled and they have a bit of a sweet taste to them. I LOVE the combination. I’m also adding in red onion for a little zip, Roma tomatoes, black olives (you can use any kind), Feta cheese and my homemade Italian dressing.
This salad is perfect for a quick lunch or as a side to go with chicken or fish for dinner!
And like I said, it’s SUPER easy once you have all your ingredients gathered together.
Just start by filling up a big bowl with the thinly sliced cucumbers, olives, and red onion and then I just chop up the tomatoes in big chunks.
Then pour some of the Italian dressing over top (I start with 1/2 cup-you can always use more if you like) and stir everything so it gets completely coated. Last but not least sprinkle a little salt and pepper and of course Feta Cheese over top.
You could definitely serve this salad right away, but I like to let it marinate for a few hours or even overnight so it can soak up all that yummy dressing.
As I mentioned there are so many variations to this salad. You could add in pasta, zucchini, peppers, and even lettuce! And once the fresh herbs are available, I like to add in fresh oregano and some basil too!
Here is my base recipe! Enjoy!
Easy Greek Salad
Ingredients
- 1 English cucumber sliced thinly
- 3 mini cucumbers peeled and thinly sliced
- 3 medium Roma tomatoes cut in quarters
- 6 oz can black olives sliced thinly
- 1/2 a whole red onion sliced thinly
- 1/2 cup Feta Cheese
- 1/2-2/3 cup Italian dressing
Instructions
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Combine cucumbers, tomatoes, olives, and red onion in a large bowl. Pour dressing over top and coat all well. Sprinkle with feta cheese. Cover and place in a refrigerator for at least 2-3 hours.
Recipe Notes
You can find more of my salad recipes here.
What are some of your favorite early summer salads?
Here are a few more of our favorites!
Thanks for stopping by!
This looks so good and I’m beyond ready for fresh veggies from the garden but I’m beginning to question what that will look like because our weather is just bonkers. So, I’ve been on a high protein kick and thinking this would be a great side for grilled fahita steak slices. I think my taste buds may also be returning… Great recipe!
Thank you, Carole! I feel so bad for you folks down south. You all really got hit with some wicked weather this year so far! I hope things dry out soon! We are actually getting a good bit of rain here today, and we sure don’t need it with all the flooding we’ve already had! This recipe would be perfect with your grilled steak and I’m so glad you’re feeling better! Hope the rest of your week is awesome! Thanks as always, for stopping by!