Classic Greek Salad

Fresh and simple summer salad perfect for meal prep

A classic Greek salad with diced cucumber, grape tomatoes, bell pepper, red onion, Kalamata olives, and feta cheese. Simple to make and great for spring and summer.

15Min

4Servings

180Cal

EasyLevel

VegetarianGluten freeKid friendlyvegetarian

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Equipment

Knife

Cutting Board

Mixing Bowl

Ingredients

Salad Ingredients

Cucumber

1 piece

Grape Tomatoes

280 g

Green Bell Pepper

1 piece

Red Onion

75 g

Kalamata Olives

100 g

Feta Cheese

113 g

Salt

5 g

Black Pepper

2 g

Instructions

Prepare the Vegetables

Wash and dice the cucumber and green bell pepper into bite-sized pieces. Halve the grape tomatoes. Thinly slice half the red onion. Halve the Kalamata olives.

10 min

Cut vegetables to uniform size for even mixing.

Assemble the Salad

In a large mixing bowl, combine the diced cucumber, halved tomatoes, diced bell pepper, sliced red onion, and halved olives. Crumble the feta cheese over the top. Season with salt and pepper to taste.

3 min

Toss gently to avoid crushing the vegetables.

Serve

Serve immediately or cover and refrigerate for meal prep. Pairs well with a simple vinaigrette dressing.

2 min

Drizzle with olive oil and lemon juice for authentic Greek flavor.

Original recipe

WebsiteDownshiftology Greek Salad Recipe InstagramRecipe by @downshiftology

Storage

Fridge: 3 days

Reheat: Not required

Store in airtight container. Best consumed within 3 days. No leafy greens so it holds up well for meal prep.

Notes

• Serve with a simple dressing of olive oil, lemon juice, oregano, and garlic for authentic flavor.

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