Greek Salad

Classic refreshing Greek salad perfect for meal prep

My favorite Greek salad recipe! Simple mix of fresh vegetables, olives, and feta cheese. Great for spring and summer, no leafy greens to wilt.

15Min

4Servings

180Cal

EasyLevel

VegetarianGluten freeKid friendlyvegetarian

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Equipment

Knife

Cutting board

Mixing bowl

Measuring cup

Ingredients

Salad Ingredients

Cucumber (diced)

1 piece

Grape tomatoes (halved)

280 g

Green bell pepper (diced)

1 piece

Red onion (thinly sliced)

75 g

Kalamata olives (halved)

120 g

Feta cheese (crumbled)

113 g

Salt

1 pinch

Black pepper

1 pinch

Instructions

Prepare vegetables

Dice the cucumber and green bell pepper. Halve the grape tomatoes. Thinly slice half of the red onion.

8 min

Cut vegetables into uniform pieces for even mixing

Prepare olives and feta

Halve the Kalamata olives and crumble the feta cheese.

2 min

Use pitted olives if available

Mix the salad

In a large bowl, combine all prepared vegetables, olives, and feta cheese. Season with salt and pepper to taste. Toss gently to combine.

3 min

Toss gently to avoid crushing the tomatoes

Serve

Serve immediately or chill for meal prep. Pairs well with Greek dressing, hummus, or grilled protein.

2 min

For meal prep, store dressing separately

Original recipe

WebsiteDownshiftology Greek Salad Recipe InstagramRecipe by @downshiftology

Storage

Fridge: 3 days

Reheat: No reheating needed - serve cold

Store in airtight container. Dressing should be added just before serving to prevent sogginess. Best consumed within 3 days.

Notes

• For extra protein, add grilled chicken, chickpeas, or shrimp.

• Traditional Greek dressing: olive oil, red wine vinegar, oregano, garlic, lemon juice.

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