Greek Village Salad with Oregano Vinaigrette and Feta

Why You’ll Love This Recipe

• Classic Greek village salad flavor—juicy tomatoes, briny olives, and creamy feta—with no lettuce to wilt.
• Fast: ready in 15 minutes, yet hearty enough for dinner (add grilled chicken to make it a meal).
• Balanced and bright: oregano–red wine vinaigrette that lightly coats without overpowering.
• Easy to scale and perfect for potlucks, picnics, or weeknight dinners.

Grocery List

• Produce: Ripe tomatoes, English cucumber, green bell pepper, red onion, garlic, lemon (optional for chicken)
• Dairy: Feta cheese (block preferred)
• Pantry: Kalamata olives (pitted), extra-virgin olive oil, red wine vinegar, dried oregano, Dijon mustard (optional), salt, black pepper

Full Ingredients

For the Salad

• 1.5 lb (680 g) ripe tomatoes, cut into chunky wedges
• 1 large English cucumber (about 12 oz/340 g), halved lengthwise and thickly sliced
• 1 medium green bell pepper, seeds removed, cut into 1/4-inch rings
• 1/2 medium red onion, very thinly sliced (about 3/4 cup)
• 2/3 cup (100 g) pitted Kalamata olives
• 8 oz (225 g) feta cheese, preferably in a block (slab or large cubes)
• 1/2 tsp dried oregano (for finishing)

Oregano–Red Wine Vinaigrette

• 1/3 cup (80 ml) extra-virgin olive oil
• 3 tbsp (45 ml) red wine vinegar
• 2 tsp dried oregano (1.5 tsp for dressing + 1/2 tsp for finishing)
• 1 small garlic clove, finely grated or mashed to a paste
• 1/2 tsp Dijon mustard (optional, for a slightly creamier emulsion)
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Optional Grilled Chicken

• 1 lb (450 g) boneless skinless chicken breasts
• 1 tbsp extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder (or 1 small garlic clove, minced)
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Make the vinaigrette

In a small bowl or jar, whisk together the olive oil, red wine vinegar, 1.5 teaspoons dried oregano, garlic, Dijon (if using), salt, and pepper until slightly thickened. Taste and adjust salt or vinegar as needed; it should be bright and well seasoned. Set aside.

Step 2: Prep the vegetables

Cut the tomatoes into generous wedges so they hold their shape. Halve the cucumber lengthwise and slice into thick half-moons. Remove seeds and ribs from the green pepper and slice into 1/4-inch rings. Thinly slice the red onion; if you prefer a milder bite, soak the onion slices in icy water for 5–10 minutes, then drain and pat dry.

Step 3: Toss the salad base

In a large mixing bowl, combine tomatoes, cucumber, green pepper, red onion, and Kalamata olives. Drizzle with about half the vinaigrette and toss gently with your hands or a wide spoon until the vegetables are lightly coated but not drenched.

Step 4: Add feta and finish

Transfer the salad to a wide serving bowl or platter. Place the feta on top as a slab (classic) or scatter large cubes. Spoon the remaining vinaigrette over the feta and salad. Sprinkle the remaining 1/2 teaspoon oregano across the top. Taste and add a pinch more salt or pepper if needed.

Step 5: Optional—grill the chicken

Pound chicken to even thickness (about 1/2–3/4 inch) for quick, even cooking. In a bowl, toss chicken with 1 tablespoon olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Marinate 15 minutes at room temperature (or up to 4 hours in the fridge). Preheat a grill or grill pan to medium-high (425–450°F/220–230°C). Grill 4–5 minutes per side, until nicely charred and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice across the grain.

Step 6: Plate and serve

Serve the salad at room temperature so the flavors pop. If using, fan the sliced chicken over the salad or portion the salad into bowls and top each with chicken. Finish with a final drizzle of olive oil and a pinch of flaky salt, if you like. Enjoy with crusty bread to capture the tomato-oregano juices.

Pro Tips

• Use the ripest, juiciest tomatoes you can find; this salad relies on their flavor. Heirlooms or vine-ripened tomatoes are great.
• Keep pieces chunky so they don’t collapse—especially the tomatoes and cucumber.
• Feta in brine tastes creamier and less chalky. A single slab on top is the traditional Greek presentation.
• Don’t overdress: start with half the vinaigrette and add more to taste.
• Serve at room temperature; chilling mutes the tomatoes and tightens the olive oil.

Variations

• With capers and herbs: Add 1–2 tablespoons brined capers and a handful of fresh oregano or parsley leaves.
• Greek-American style: Add crisp romaine ribbons and a few pepperoncini for crunch and heat.
• Seafood switch: Top with grilled shrimp (skewered, 2–3 minutes per side) instead of chicken.

Storage & Make-Ahead

This salad is best right after tossing. For make-ahead, prep the vegetables up to 8 hours in advance (store tomatoes at cool room temperature, other veg in the fridge), and keep the vinaigrette in a sealed jar in the fridge for up to 1 week. Do not dress the salad until just before serving. Leftover dressed salad will keep up to 24 hours in the fridge but will soften. Grilled chicken keeps 3–4 days refrigerated; reheat gently or serve chilled.

Nutrition (per serving)

Approximate for 4 servings, salad only: 410–430 kcal; Fat 35 g; Carbs 16–18 g; Fiber 4–5 g; Protein 9–11 g; Sodium varies with feta and olives. With 1 lb grilled chicken added: about 600–630 kcal; Fat 42–45 g; Carbs 16–18 g; Protein 40–46 g.