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Fresh Greek Salad Recipe with Easy Zesty Oregano Vinaigrette Dressing

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A quick and easy fresh Greek salad featuring crisp cucumbers, juicy tomatoes, Kalamata olives, and creamy feta, all tossed in a zesty oregano vinaigrette that brings authentic Mediterranean flavor.

Ingredients

  • Ripe tomatoes, chopped (preferably vine-ripened Roma or heirloom)
  • English cucumber, peeled and sliced (seedless if available)
  • Red onion, thinly sliced (soaked briefly in cold water to mellow sharpness)
  • Kalamata olives, pitted and halved
  • Feta cheese, crumbled (about 4 ounces or 115 grams)
  • Fresh oregano leaves (or dried oregano, use half the amount)
  • Fresh parsley, chopped (optional)
  • Extra virgin olive oil, 1/4 cup (60 ml)
  • Red wine vinegar, 2 tablespoons (30 ml)
  • Fresh oregano, finely chopped, 1 tablespoon (3 grams)
  • Garlic, 1 clove minced
  • Dijon mustard, 1 teaspoon (5 ml)
  • Honey or maple syrup, 1 teaspoon (5 ml)
  • Sea salt, 1/2 teaspoon
  • Freshly cracked black pepper, 1/4 teaspoon

Instructions

  1. Rinse the tomatoes and cucumbers under cold water. Chop the tomatoes into bite-sized pieces (about 1-inch chunks). Peel and slice the cucumber into thin rounds or half-moons if the cucumber is large.
  2. Thinly slice the red onion and soak it in cold water for about 5 minutes to reduce sharpness, then drain well.
  3. In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, and 1 tablespoon finely chopped fresh oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper. Whisk or shake vigorously until the mixture thickens and emulsifies slightly (about 1 minute).
  4. In a large mixing bowl, combine the chopped tomatoes, cucumbers, drained red onion, and 1/3 cup (50 grams) pitted Kalamata olives.
  5. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
  6. Add crumbled feta cheese and fold it in carefully to keep some chunks intact.
  7. Sprinkle chopped fresh parsley and a few extra oregano leaves on top for color and herbal brightness.
  8. Taste and adjust seasoning if needed. Serve immediately for best freshness.

Notes

Soak red onion in cold water for 5 minutes to mellow sharpness. Use a sharp knife to avoid crushing tomatoes and cucumbers. Whisk vinaigrette vigorously to emulsify. Keep dressing separate if making ahead to avoid sogginess. For dairy-free option, omit feta or use vegan cheese alternative.

Nutrition

Keywords: Greek salad, fresh salad, oregano vinaigrette, Mediterranean, healthy salad, easy salad recipe, feta cheese, cucumber salad, tomato salad

Find it online: https://flurpchef.com/fresh-greek-salad-recipe-with-easy-zesty-oregano-vinaigrette-dressing/