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Big Greek Salad

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Did you know that a traditional Greek Salad does not contain lettuce? My Big Greek Salad follows the guidelines of the original horiatiki or village salad that contains tomatoes, cucumber, red onion, olives and feta cheese. Bell pepper and capers are common additions, and a vinaigrette made with olive oil  and red wine vinegar or lemon juice is a must as well.

A close-up of tomato wedges, onion, cucumber and bell pepper slices topped with a light vinaigrette and feta cheese in a large white serving platter.

Doesn’t that just scream summer? This is the perfect crowd-pleasing salad to serve when you want something lighter than your regular potato or pasta salad.

Ingredients you will need to make this recipe:

  • Tomatoes
  • Cucumber – I used English
  • Red Bell Pepper
  • Green Bell Pepper
  • Red Onion
  • Kalamata Olives – pitted
  • Feta Cheese
  • Olive Oil
  • Red Wine Vinegar
  • Lemon Juice
  • Fresh Oregano
  • Fresh Parsley
  • Garlic
  • Sea Salt and Black Pepper

Looking down on a serving platter filled with tomato wedges, onion, bell pepper and cucumber slices sprinkled with feta cheese.

How to make a Big Greek Salad

Cut the tomatoes into wedges.

A collage with 4 tomatoes on the left and 8 tomato wedges on the right.

Slice the cucumber in half lengthwise, then into half-moons.

A picture collage with a cucumber sliced in half on the left and cut into half moons on the right.

Core and seed one red and one green bell pepper. Cut into thick slices.

Slice onion into thin rings, then slice them in half.

Add all of the vegetables to a large bowl. Top with the olives.

Tomato wedges, bell pepper sticks, red onion slices and kalmata olives in a large glass bowl.

Whisk the vinaigrette ingredients together.

Chopped garlic, parsley, oregano, lemon juice, olive oil and vinegar in a small glass measuring cup.

Pour over the top of the vegetables.

Vinaigrette poured over the top of the tomatoes, bell peppers, onions and olives in a large glass bowl.

Toss to combine.

Tomato wedges, cucumber moons, bell pepper and onion slices tossed with vinaigrette in a large glass bowl with dark wooden spoons.

Pour onto a serving platter and sprinkle with feta cheese. 

A Big Greek Salad consisting of tomatoes, cucumbers, bell pepper, onions, olives and feta cheese on a white serving platter.

Serve with fresh bread to scoop up all of the delicious juices and flavors!

Recipe Notes:

  • I deviated from the traditional recipe by tossing the dressing with the vegetables ahead of time, and by using crumbled feta cheese. You would normally serve the dressing on the side and place large slices of feta cheese on top, but I like to shake things up.
  • Feel free to add 6 Tablespoons of drained capers to your salad for some added saltiness.
  • I sliced my vegetables, but you could also chop them if you prefer.
  • Add two cups of cooked, drained and rinsed garbanzo beans to create a complete meal.
  • Pitted olives in a jar tend to be mushy and lose their flavor and color. Purchase unpitted olives and remove the pit yourself if that is a concern.

Can I make my Greek salad the day before?

It is best to chop up all of your salad ingredients and store them separately in the refrigerator until ready to serve. You can however make your salad up to 3 days ahead of time, but I would not add the feta cheese until ready to serve. Allow your salad to rest on the counter for a few minutes to bring out all of the flavors.

More delicious Greek recipes:

Enjoy!!

A close-up of tomato wedges, onion, cucumber and bell pepper slices topped with a light vinaigrette and feta cheese in a large white serving platter.

Big Greek Salad

My Big Greek Salad features fresh tomatoes, cucumber, bell peppers, Kalmata olives and Feta cheese tossed together with a light vinaigrette that the whole family will love
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Print Rate
Course: Salad
Cuisine: Greek
Keyword: summer salad recipe, tomato and cucumber salad
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 215kcal
Author: Lisa Johnson

Ingredients

Salad Ingredients

  • 4 medium ripe tomatoes cut into wedges
  • 1 English cucumber sliced into half moons
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 6 ounce jar kalamat olives pitted
  • ¾ cup crumbled feta cheese

Dressing Ingredients

  • ¼ cup extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 1 Tablespoon red wine vinegar
  • 3 cloves garlic pressed or finely chopped
  • 1 teaspoon Italian parsley chopped
  • 1 teaspoon fresh oregano or 1/2 teaspoon dried
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper

Instructions

Salad

  • Cut the tomatoes into wedges.
  • Slice the cucumber in half lengthwise, then into half-moons.
  • Core and seed one red and one green bell pepper. Cut into thick slices.
  • Slice onion into thin rings, then slice them in half.
  • Add all of the vegetables to a large bowl. Top with the olives.
  • Whisk the oil, lemon juice, vinegar, parsley, oregano salt and pepper together in a small bowl.
  • Pour over the top of the vegetables, and toss to combine.
  • Pour salad onto a serving platter or bowl and sprinkle with feta cheese. 
  • Serve with fresh bread to scoop up all of the delicious juices and flavors!

Notes

  • I deviated from the traditional recipe by tossing the dressing with the vegetables ahead of time, and by using crumbled feta cheese. You would normally serve the dressing on the side and place large slices of feta cheese on top, but I like to shake things up.
  • Feel free to add 6 Tablespoons of drained capers to your salad for some added saltiness.
  • I sliced my vegetables, but you could also chop them if you prefer.
  • Add two cups of cooked, drained and rinsed garbanzo beans to create a complete meal.
  • Pitted olives in a jar tend to be mushy and lose their flavor and color. Purchase unpitted olives and remove the pit yourself if that is a concern.

Nutrition

Calories: 215kcal | Carbohydrates: 12g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 852mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1620IU | Vitamin C: 58mg | Calcium: 138mg | Iron: 1mg

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