A Mediterranean Salad That’s Pure Sunshine!

Get ready to fall in love with this vibrant and healthy Greek salad!

It’s packed with crisp lettuce, juicy tomatoes, crunchy cucumbers, sweet bell peppers, tangy feta, and a mix of your favorite Greek olives — all drizzled with an oregano-infused olive oil dressing.

Every bite is a burst of Mediterranean sunshine, perfect for a light lunch or as a fresh side dish.

Wholesome, easy to make, and oh-so-delicious — this salad is a reminder that eating healthy can be a true celebration of flavor!

Save this recipe and try it today — your taste buds will thank you!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

A few large handfuls of crisp lettuce, torn into bite-sized pieces

2 large tomatoes, cut into wedges

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

1 green bell pepper, sliced thinly (optional)

1 cucumber, sliced into half-moons

1 cup mixed Greek olives (such as Kalamata, Amfissa, and green olives), pitted if preferred

200 g (about 7 oz) feta cheese, cut into small cubes

Greek Salad Dressing

1 teaspoon dried oregano

¼ teaspoon salt

Freshly ground black pepper, to taste

1 teaspoon red wine vinegar

6 tablespoons Greek extra virgin olive oil

Directions

In a small jar, combine the oregano, salt, black pepper, red wine vinegar, and olive oil. Shake well to emulsify and let it sit for 10 minutes.

Cut the regular tomatoes into wedges.Halve the cherry tomatoes.

Slice the cucumber, red onion, and bell pepper.3. Place the torn lettuce in a large salad bowl.

Add the regular tomatoes, cherry tomatoes, cucumber, onion, bell pepper, feta cheese, and mixed olives.

Pour the dressing over the salad and toss gently to combine.

Serve immediately for the freshest, most vibrant taste.