This is my go-to Greek Salad Recipe with Feta recipe. Perfect in the summer when garden tomatoes are plentiful or just substitute grape or cherry tomatoes the rest of the year!

A refreshing Mediterranean is a fabulous addition to any menu, and the simple Greek Salad Dressing is a breeze to prepare.

Greek Salad with Feta in a white serving bowl over a green and white checked napkin.

Why You Must Make

  • This is an easy, refreshing salad.
  • It’s a delicious way to serve your garden tomatoes.
  • You can add or take out any of the vegetables. My husband won’t touch the artichoke hearts!
  • This salad is perfect with my Chicken Feta Kabobs, but a great side with any grilled entree and more. Add a slice of classic baklava and you’ll have a Greek feast!

Recipe Notes

  • Kitchen Staples – Salt, Ground Black Pepper, Sugar
  • Iceberg Lettuce – Chopped in cubes. Look for a dense head.
  • Ripe Garden Tomatoes – Chopped with seeds removed if desired. May use grape or cherry tomatoes, cut in half, during the off-season.
  • English Cucumber – Cubed. May slice mini Persian cucumbers if available.
  • Jar or Can of Artichoke Hearts – drained and each cut in half.
  • Feta Cheese – Look for a block of cheese to cube.
  • Extra Virgin Olive Oil
  • Good Quality Red Wine Vinegar – Locally, I purchase from Artisano’s.
  • Freshly Squeezed Lemon Juice – Never use bottled juice as it’s inferior.
Greek Salad with Feta in a serving bowl with salad serving utensils and a jar of vinaigrette.

How to Make

Yeah, yeah, French feta may not make this an authentic chopped Greek Salad, but this recipe is easy, light, and perfect for the dog days of summer, especially if you have a garden full of ripe, juicy tomatoes. I could eat this Greek salad recipe every single day!

  1. Make the vinaigrette by whisking together vinegar, lemon juice, salt, sugar, and pepper.
  2. Drizzle in olive oil, whisking to emulsify. Set aside.
  3. Cube the feta and chop all the vegetables.
  4. Layer lettuce on the bottom of a serving bowl.
  5. Arrange vegetables and cheese over the lettuce.
  6. Toss with dressing immediately before serving.
Greek Salad with Feta in a white salad bowl with silver serving spoon and fork.

Recipe Tips

Since the ingredients are minimal, it’s imperative that the best quality products are used in this chopped Greek salad.

  • Winter grocery store tomatoes are typically flavorless. Use cherry or grape tomatoes for this salad during the off-season.
  • Do not purchase crumbled Feta in those plastic containers. Buying a chunk of your favorite Feta and cubing or crumbling lets you use a higher quality cheese.
  • Use an English cucumber if available. They have smaller seeds, less bitter skin, and a slightly sweeter taste. Mini Persian cucumbers are a lovely alternative, too!
  • Buy good quality red wine vinegar. Grocery store brands are often harsher in flavor, especially the inexpensive versions.
  • To make the Greek salad dressing, whisk together all ingredients except the olive oil. Slowly drizzle in the olive oil while whisking constantly. This helps to emulsify the dressing.
  • This recipe is from my friend, Linda, who is of Lebanese descent. So it is Middle Eastern, but maybe not the most traditional Greek salad.

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A white bowl of Greek Salad topped with feta cubes

Greek Salad with Feta Recipe

Prep Time 20 minutes
Total Time 20 minutes
Yield 4 servings

A healthy, tasty Greek salad packed with vegetables and feta cheese!

Ingredients

  • Half a head of iceberg lettuce, chopped in cubes (may use full head if needed)
  • 1-2 ripe garden tomatoes, chopped with seeds removed if desired
  • 1/2 English cucumber, cubed
  • 14 ounce can artichoke hearts, drained and cut in halves
  • 1 red bell pepper, cut into cubes
  • 1/2 cup Feta cheese, cubed (I prefer a French Feta)

Dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon sugar
  • Freshly ground black pepper, to taste

Instructions

  1. Whisk together vinegar, lemon juice, salt, sugar, and pepper.
  2. Drizzle in olive oil, whisking to emulsify. Set aside.
  3. Layer lettuce on the bottom of a serving bowl.
  4. Arrange vegetables and cheese over lettuce.
  5. Toss with dressing immediately before serving.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 571mgCarbohydrates: 20gFiber: 8gSugar: 7gProtein: 5g

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