Zesty Lemon Greek Salad
A traditional, crisp Greek salad with red tomatoes, cucumbers, bell peppers, Kalamata olives, feta, and a bright lemon herb dressing.
In a nutshell: This authentic greek zesty lemon greek salad comes together in just 15 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A classic Greek salad (Horiatiki) that features plump tomatoes, crisp cucumbers, bell peppers, sharp red onion, Kalamata olives, and a solid block of feta cheese, dressed with simple lemon-oregano vinaigrette.
Key Equipment
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Chef's Pro-Tips
- Dry Greens Thoroughly: Use a salad spinner to remove every drop of water from the greens. Wet leaves repel vinaigrette and dilute the dressing's punch.
- Dress Just Before Serving: Toss with dressing within 5 minutes of sitting down to eat. Salt in vinaigrettes pulls moisture from crisp produce if left sitting too long.
- Season with Flaky Sea Salt: A finishing sprinkle of Maldon or coarse sea salt right over dressed greens elevates all the garden flavors instantly.
Ingredients
4
servings
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3 medium ripe tomatoes, cut into chunks
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1 large cucumber, sliced
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1 medium green bell pepper, sliced
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½ medium red onion, sliced into rings
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½ cup Kalamata olives, whole
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4 oz feta cheese, in a single slab or blocks
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¼ cup extra virgin olive oil, for dressing
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1 ½ tbsp lemon juice, freshly squeezed, for dressing
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1 tsp dried oregano, for dressing
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Step-by-Step Instructions
Assemble Vegetables
In a large salad bowl, combine the tomato chunks, sliced cucumber, green bell pepper strips, and red onion rings. Toss gently to mix.
Add Olives & Feta
Add the Kalamata olives to the bowl. Place the slab of feta cheese right on top of the salad (or cube it if you prefer smaller pieces).
Drizzle Dressing
In a small cup, whisk the extra virgin olive oil, fresh lemon juice, and dried oregano. Pour the dressing over the feta and salad.
Season and Serve
Sprinkle the entire salad with a pinch of sea salt and dried oregano. Serve with crusty bread to soak up the olive oil and lemon juices.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Traditional Greek salad uses a whole slab laid over the top — it looks beautiful and lets everyone break off what they want. Cubing works fine too if you prefer.
You can chop the vegetables a few hours ahead, but dress the salad just before serving so everything stays crisp. Add the feta at serving time too.
Any briny black olive works, but Kalamatas are classic for their rich, fruity flavor. Avoid canned black olives — they're too mild here.
The recipe uses fresh lemon juice for brightness, but red wine vinegar is the more traditional Greek choice — either is delicious.
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