# Greek Salad Recipe
Canonical URL: https://thefoodthatshapedus.com/recipes/greek-salad
Publication state: published
Updated: 2026-08-02
Primary keyword: greek salad recipe
A practical, source-aware recipe for greek salad, with the history kept close to the method.
## Timing and Yield
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Yield: Makes about 4 1/2 cups Servings
## Ingredients
- 3/4 pound tomatoes, seeded, diced (about 2 cups)
- 2 cups diced seeded peeled cucumber (from about 1 large)
- 1 cup diced red bell pepper (from about 1 large)
- 1/4 cup pitted Kalamata olives or other brine-cured black olives, halved
- 1/4 cup diced red onion
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup crumbled feta cheese (about 2 ounces)
## Method
1. Step 1: Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/greek-salad-step-1.webp
   Image description: Step 1: Step 1 for Greek Salad.
## Storage
Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.
## History Context
This salad builds on the history of the cooling cucurbit that traveled from south asia into roman gardens, pickle barrels, sushi bars, and every summer salad bowl, linking the dish to cucumber’s longer story in food culture.
## Primary Image
- URL: https://thefoodthatshapedus.com/images/recipes/variants/greek-salad/greek-salad-og.webp
- Description: Greek Salad. Photo: John Perry from Hattiesburg, MS, USA / Wikimedia Commons (CC BY-SA 2.0).
- Status: editorial-placeholder
## Sources
1. Original Greek Salad recipe. Bon Appétit. https://www.bonappetit.com/recipe/greek-salad