This Easy Greek Salad recipe is made with just 7 fresh ingredients and is topped with a delicious homemade dressing for a healthy summer side dish everyone will enjoy! The recipe is SCD, gluten free, grain free, soy free, and has no added sugar.
Chopped Greek salad is such a light and refreshing side dish, this recipe has been a staple in my house since my trip to Greece 14 years ago!
I love the simplicity of the salad and the fact that the fresh veggies, which are at their peak during the summer, are truly the star of the dish!
While traditional Greek salad uses a simple dressing of olive oil, I decided to switch things up with the addition of red wine vinegar, herbs and spices.
The combination of the crisp vegetables, juicy tomatoes, salty olives, soft creamy cheese, and flavorful dressing is just mouthwatering!
Ingredients
Tomatoes - I like using Roma tomatoes since they tend to have less seeds, but feel free to use your favorite kind.
Kalamata Olives - Be sure to grab pitted Kalamata olives.
Feta Cheese - Don't use the crumbled cheese sold in stores, they have anti-caking agents added to them, instead buy a block of feta and cube or crumble it yourself.
NOTE: If following the SCD diet, feta cheese is considered an advanced food and should only be used once symptoms have subsided and healing has occurred. Feel free to omit from the recipe.
Directions
Chop the tomatoes into 1 to 2-inch pieces (photo 1).
I suggest you deseed the cucumber. To do this, cut off and discard the top and bottom. Slice the cucumber in half lengthwise so you can see the flesh. Use a small spoon to scoop out the seeds, then slice the cucumbers into ¼-inch thick slices (photo 2).
Slice the green bell pepper into ¼-inch sticks (photo 3).
Thinly slice the red onion into half moons, making sure to separate them from each other (photo 4).
Add all the vegetables to a large bowl.
Drain the kalamata olives and add them to the bowl (photo 5).
Take the block of feta cheese and either cut it into 1-inch cubes or crumble it directly into the bowl.
In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, salt, pepper, and dried oregano (photo 6).
Pour the dressing on the salad, then gently mix everything together!
This chopped Greek salad is a great recipe to have on hand once the summer heat kicks in.
Storage tips
Leftovers can be kept in an airtight container in the refrigerator for about 2 days, any longer and the salad becomes a bit too watery.
What to serve with this easy Greek salad
This chopped salad is perfect alongside some fresh fish, burgers, or grilled meat.
My Oregano Lemon Chicken recipe also goes wonderfully with this salad!
Here are more easy summer recipes you'll love!
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Easy Greek Salad
Ingredients
- 1 ½ pounds Roma tomatoes, chopped (about 6 tomatoes)
- 1 medium cucumber, deseeded and chopped into ¼-inch halves
- 1 medium green bell pepper, slice into ¼-inch sticks
- 1 small red onion, thinly sliced into half moons
- 8 ounces pitted Kalamata olives, drained
- 8 ounce block of feta cheese
- ½ cup olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 teaspoons dried oregano
Instructions
- Place the tomatoes, cucumbers, bell peppers, red onion, and drained olives in a large bowl.
- Cut the feta cheese into cubes or crumble into the salad.
- In a separate bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and oregano.
- Pour the dressing over the salad and then gently toss until all of the veggies are covered in the dressing.
- Serve and enjoy!
Notes
- This salad is best served soon after making.
- Leftovers can be stored in an airtight container in the refrigerator for about 2 days.
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