Simple, Easy Greek Salad

Ingredients

• 150 gCos lettuce, chopped into large chunks
• 150 gcucumber, roughly diced
• 30 gred onion, thinly sliced
• 150 gcherry tomatoes, halved
• 100 gcapsicum, sliced
• 20Kalamata olives
• 100 gcreamy feta, torn into large chunks
• 1 tspdried oregano
• to tastesalt and pepper
• 1/2 largefresh lemon
• 2 tspolive oil

Instructions

1. 1

   Layer the salad

   In a large bowl, layer the lettuce, cucumber, onion, tomatoes, capsicum and olives, then place the feta on top.

2. 2

   Season and dress

   Sprinkle with dried oregano, salt and pepper. If serving straight away, drizzle over the olive oil and squeeze over the fresh lemon juice; if preparing ahead, add the oil and lemon just before serving.

3. 3

   Serve the salad

   Serve as a side dish or make it a larger portion for a hearty lunch.

What is Greek salad?

Greek salad is a combination of fresh vegetables, olives, feta and a simple olive oil dressing, with oregano often providing its distinctive savoury note. This version adds crunchy Cos lettuce to the cucumber, tomatoes, capsicum and red onion.

The ingredients are layered rather than tossed, keeping the larger pieces of feta intact and making the salad quick to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 136 calories, 5g protein, 9g carbs, 10g fat.

The tomatoes, cucumber, capsicum and lettuce provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Feta and olives add some protein, though this salad is primarily vegetable-based; serve it with a protein-rich main or another filling accompaniment to balance the plate.

Choose crisp vegetables

Lettuce: Cos gives the salad a crisp base, so chop it into generous pieces rather than finely shredding it.

Tomatoes and cucumber: Halve the cherry tomatoes and roughly dice the cucumber for pieces that are easy to pick up with the other ingredients.

Keep the feta chunky

Feta: Tear it into large chunks and arrange it on top. This preserves its creamy texture and makes it less likely to crumble through the vegetables.

Olives: Kalamata olives bring a salty, savoury contrast to the fresh produce. Taste before adding much salt, as the olives and feta already contribute saltiness.

Dress just before serving

Timing: The salad takes about 15 minutes to put together. If you are preparing it ahead, keep the lemon juice and olive oil off the vegetables until serving time.

Mixing: Layer the ingredients in a large bowl and drizzle over the dressing at the end. A gentle toss is optional, but may break up the feta.

Check the seasoning

Oregano: Sprinkle it over the assembled salad so its aroma reaches the vegetables and feta.

Lemon and oil: Squeeze over the lemon and drizzle on the olive oil, then taste and adjust the salt and pepper if needed.

Make it a meal

Serve this salad as a side alongside grilled food, or have a larger portion for lunch. Its fresh, crisp vegetables pair well with warm dishes and simple savoury mains.

For a more substantial plate, serve it with bread or another filling accompaniment.

Recipe notes & tips

• Dry the lettuce well after washing so the dressing clings instead of becoming diluted.
• Slice the onion thinly so its flavour is spread evenly through the salad.
• Keep the feta in large chunks for a creamy bite in each portion.
• Taste before adding salt because both feta and Kalamata olives are salty.
• Add the lemon and olive oil just before serving if making the salad ahead.

Variations

• Add fresh herbs: Scatter over chopped parsley for an extra fresh note.
• Use a different lettuce: Swap Cos for another crisp lettuce if that is what you have.
• Add more crunch: Include sliced radishes alongside the other vegetables.
• Make it more filling: Serve with bread or add a substantial accompaniment.
• Adjust the dressing: Use a little more lemon or olive oil to suit your taste.

Common mistakes to avoid

• Dressing too early: The vegetables can release liquid; add the lemon and oil just before serving.
• Over-salting: Feta and olives are already salty; taste the dressed salad before adding more.
• Crumbled feta: Small pieces can disappear among the vegetables; tear it into large chunks.
• Soggy lettuce: Excess washing water dilutes the dressing; dry the leaves thoroughly.
• Tossing too firmly: The feta may break apart; mix gently or leave the salad layered.

How to store

For the best texture, serve the salad freshly dressed. If preparing ahead, refrigerate the undressed vegetables and feta in a covered container and add the oil and lemon just before serving; leftovers are best eaten within a day. This salad is not suited to reheating.

Frequently asked questions