Dad’s Greek Salad

Photography Credit: Elise Bauer

This Greek salad is a favorite of my father’s to make during the summer. We usually have plenty of tomatoes and cucumbers growing in the garden, and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad.

Dad's Greek Salad

Dad’s Greek Salad Recipe

  • Prep time: 15 minutes
  • Yield: Serves 6.

Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.


  • 6 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1/2 teaspoon fresh chopped garlic
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
  • Salt and freshly ground black pepper
  • 3 large plum tomatoes, seeded, coarsely chopped
  • 3/4 cucumber, peeled, seeded, coarsely chopped
  • 1/2 red onion, peeled, chopped
  • 1 bell pepper, seeded, coarsely chopped
  • 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
  • A heaping half cup crumbled feta cheese


1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

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Showing 4 of 29 Comments

  • Robert Andrews


    Best Greek salad I have ever had. Thank you for sharing your recipe. I used a bit less red onion. A little tip, I used low salt olives and added very little salt as the feta cheese provides the needed saltiness. Also, the fresh dill is a very nice and uncommon (?) touch.

  • Val

    Great salad! A keeper. Do you have any nutritional information for it (calories, etc)? Thanks!

  • Carol

    Well, it’s the second week of January and I just made this for lunch….how delightful! It was like a taste of summer. My taste buds are so happy right now. I did serve this on a couple of leaves of Romaine lettuce. I refrigerated half of the dressing to make a fresh plate for my DH this evening. Thank you for sharing such a scrumptious recipe!

  • Debbie Adams

    I just made this as a side for dinner. The only change I made were the tomatoes. Grape tomatoes were on sale so I quartered them and used the entire container. I also do not care for black olives, so I left them out.
    I seriously think that I could eat the entire bowl. So So delish!!!

  • Janine

    Was wondering if you use dried or fresh herbs? Cheers

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