Sun-Drenched Bites: Greek Salad With Homemade Vinaigrette

Under the fierce Greek sun, lunch on Santorini tastes like summer itself—cool cucumber, briny olives, and juicy tomatoes bathed in a golden vinaigrette. We remember the whitewashed views of Thira, the crisp sea breeze, and this vibrant bowl that refreshed us like no other.

Simple, honest, and full of Mediterranean character, this Greek salad —it’s a postcard from paradise.

“To eat is to remember. Some flavors never fade.”

Why You’ll Love This Recipe

This classic Greek salad with a tangy homemade vinaigrette brings the Mediterranean home. It’s a breeze to make and perfect for warm weather lunches.

• Bright, bold flavors in every bite
• No lettuce needed—just real, rustic ingredients
• Quick and refreshing for hot summer days
• Homemade vinaigrette elevates it above store-bought versions
• Perfect for casual meals, picnics, or light dinners

“Cooking is love made visible.”

Ingredients: A Sun-Kissed Mix for Authentic Greek Salad

Makes 4 servings

For the Salad

• 2 cups cherry tomatoes, halved
• 1 large cucumber, peeled and chopped
• 1/2 red onion, thinly sliced
• 1 green bell pepper, sliced into rings
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, cut into cubes or crumbled

For the Homemade Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Large mixing bowl
• Small jar or bowl for vinaigrette
• Sharp knife
• Cutting board
• Measuring spoons and cups

Step-by-Step Guide to Fresh and Flavorful Greek Salad

Step 1: Prep the Vegetables

Wash and slice the cherry tomatoes, cucumber, red onion, and green bell pepper.

Tip: Use a mandoline for even slices and faster prep—especially helpful when it’s too hot to linger in the kitchen.

Step 2: Mix the Salad

In a large mixing bowl, combine the tomatoes, cucumber, onion, bell pepper, and olives.

Tip: Add the onions to cold water for 5 minutes before mixing to mellow their bite while keeping the crunch.

Step 3: Make the Vinaigrette

In a small jar, combine olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.

Tip: Make a double batch and keep it chilled—it pairs wonderfully with grilled meats and roasted veggies too.

Step 4: Dress the Salad

Pour the vinaigrette over the salad and toss gently to coat.

Tip: Let the salad sit for 5–10 minutes before serving. The flavors deepen beautifully as they mingle.

Step 5: Finish With Feta

Top with cubes or crumbles of feta cheese just before serving.

Tip: If using block feta, briefly rinse to remove excess brine—this softens the saltiness and balances the dish.

“Every dish has a memory. This one tastes like Thira at noon.” – Imagine Living

Time Needed

• Prep Time: 10 minutes
• No Cooking Required
• Total Time: 10 minutes

Perfect for when the heat rises and your appetite craves something light yet full of flavor.

Pro Tips for the Best Greek Salad With Vinaigrette

• Use ripe cherry tomatoes for the sweetest flavor—sun-ripened if possible.
• Choose high-quality olive oil; its richness is the backbone of the vinaigrette.
• Keep feta in block form and crumble it yourself for a fresher taste.
• Lightly chill your salad before serving to make it extra refreshing on hot days.
• Add fresh oregano leaves if you have them—just a sprinkle brightens everything.
• Always slice onions thin—thicker cuts can overpower the dish.
• Don’t skip the mustard in the vinaigrette—it’s the secret to a creamy texture.
• Imagine the breeze off the Aegean as you toss—this is meant to be rustic, not perfect.
• Use a wooden bowl if you have one—it absorbs flavors and feels beautifully Mediterranean.
• Serve immediately after assembling to maintain the crunch of every ingredient.

Creative Variations: Make This Greek Salad Your Own

Add Grilled Chicken

Turn it into a protein-packed main.

Tip: Use lemon-herb marinated chicken to keep the flavor profile Mediterranean.

Try Heirloom Tomatoes

For a colorful twist with extra sweetness.

Tip: Mix red, yellow, and green varieties for a sunset-on-a-plate effect.

Swap Olives

Not a fan of Kalamata? Try green olives stuffed with garlic or lemon.

Tip: Chop them if you prefer a milder olive presence in each bite.

Go Vegan

Omit the feta or use a plant-based version.

Tip: Add avocado slices for creamy richness to replace the feta’s texture.

Add Capers

For an extra briny pop.

Tip: Rinse them first to remove excess salt and let the floral notes come through.

Include Fresh Herbs

Try basil or mint for a summery lift.

Tip: Add at the last minute to preserve their vibrant color and flavor.

Make It a Pasta Salad

Add cooked, chilled orzo or penne for a heartier dish.

Tip: Use a little extra vinaigrette to coat the pasta thoroughly.

“Variation is the spice of joy—one salad, endless expressions.” – Imagine Living

Serving Suggestions

Here’s how to complete your meal with Mediterranean flair:

• Serve with warm pita bread or grilled flatbread
• Pair with grilled lamb skewers or lemon-herb chicken
• Enjoy alongside a chilled glass of Assyrtiko or Sauvignon Blanc
• Add dolmas and hummus for a full mezze experience
• Top on a bed of arugula for a peppery green twist

Storage and Reheating

Greek salad is best enjoyed fresh, but here’s how to manage leftovers.

• Refrigerate any leftovers in an airtight container for up to 2 days.
• Keep feta and dressing separate if storing in advance to preserve texture.
• Avoid freezing—the fresh veggies don’t hold up well once thawed.
• Refresh before serving with a splash of vinaigrette or a pinch of salt.

Common Mistakes to Avoid

Overdressing the Salad

Too much vinaigrette can drown the fresh flavors.

Tip: Start with half the vinaigrette, then add more to taste just before serving.

Using Pre-Crumbled Feta

Pre-crumbled varieties tend to be dry and overly salty.

Tip: Buy feta in blocks for better texture and flavor—crumble just before serving.

Chopping Vegetables Too Small

Tiny pieces get soggy and lose their texture.

Tip: Keep chunks generous and rustic—it’s the Greek way.

Skipping the Resting Time

The salad needs time to meld.

Tip: Let it sit for 5–10 minutes after tossing for maximum flavor harmony.

Forgetting to Taste the Dressing

Every olive oil and vinegar combo varies.

Tip: Always taste and adjust the vinaigrette before adding to the salad.

Serving Too Cold

Over-chilling dulls the vibrant flavors.

Tip: Let the salad come slightly closer to room temp before serving.

FAQs

Can I Make This Greek Salad Ahead of Time?

Yes, but keep the vinaigrette and feta separate until just before serving.

Tip: Store chopped veggies in a sealed container for up to 24 hours.

What Can I Use Instead of Red Wine Vinegar?

Lemon juice or white wine vinegar both work well.

Tip: Add a pinch of sugar if the substitute tastes too sharp.

How Do I Make It Heartier Without Meat?

Add chickpeas, cooked quinoa, or orzo pasta.

Tip: Toss these extras with vinaigrette separately first, then combine.

Is This Salad Gluten-Free?

Yes, as long as your mustard is certified gluten-free.

Tip: Always double-check condiment labels for hidden gluten sources.

What’s the Best Olive Oil to Use?

Extra virgin Greek or Italian olive oil with low acidity is ideal.

Tip: Look for a harvest date on the label for freshness.

Can I Use a Blender for the Vinaigrette?

Yes, especially for a creamier texture.

Tip: Blend on low to avoid over-emulsifying and losing the olive oil’s character.

The Heartwarming Simplicity of Greek Salad

Every forkful of this Greek salad brings back sunlit afternoons in Thira—simple pleasures, vibrant colors, and the joy of eating well under an open sky. It’s fresh, honest, and made to be shared.

We hope this bowl brings a bit of Santorini to your table, wherever you are.