Greek Salad with Simple Red Wine Vinaigrette
A crunchy, nutrient-dense Greek salad with a simple red wine vinaigrette — one bowl, stays fresh for days, perfect for summer’s best produce.
This is my go-to salad, and there’s a reason it stays in rotation almost weekly, even through winter. I make it without feta most of the time, since that’s what lets it hold up in the fridge for days — I only add feta when I’m having people over. It’s genuinely a make-once, eat-for-days kind of salad, which is exactly why I keep coming back to it.
Right now, with everything at the farmers market looking this good, it felt like the right time to share it. One bowl, a handful of chopped vegetables and olives, a simple red wine vinaigrette — that’s the whole thing.
Why You’ll Love This Recipe
- One bowl, minimal chopping, no cooking required
- Stays fresh in the fridge for days, so one batch covers multiple meals
- Nutrient-dense, crunchy, and genuinely refreshing in the summer heat
- Easy to scale up for a crowd, or keep simple for just yourself
- Naturally vegan and gluten-free, with feta as an easy optional add-in
Why Greek Salad, Now?
Summer produce is at its peak right now, and this salad is the simplest way to let it shine — no cooking, no fuss, just fresh vegetables doing the work. It also fits right into where 2026 food trends are heading: hydration-focused foods like cucumber and tomato are having a real moment as people look for something lighter in the summer heat, and whole, minimally processed ingredients are exactly what’s resonating over anything with a long ingredient list.
Which diet is this Greek Salad with Simple Red Wine Vinaigrette suitable for?
Vegan – Yes without feta cheese.
Gluten-free – Yes
Dairy-free – Yes without feta cheese
Egg-free – Yes
Nut-free – Yes
Vegetarian – Yes.
Paleo and Keto friendly – Yes without feta cheese.
Quick to make!
ENJOY!
Ingredient Notes
Feta cheese, cut into cubes, is optional — I skip it for the everyday version since it keeps longer in the fridge without it, and add it in only when I’m serving guests. Use whatever color bell or sweet pepper looks best at the market; farmers market peppers tend to be smaller and more flavorful than store-bought.
Step-by-Step Instructions (with Full Recipe below)
- Halve the tomatoes and add them to a large bowl.
- Chop the cucumber and add it in.
- Slice the red onion and add it to the bowl.
- Halve the olives and add them in.
- Chop the pepper(s) and add them to the bowl.
- In a small separate jar or glass, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Pour the dressing over the salad and toss well to combine.
- If serving a crowd, add feta cheese cut into blocks on top.
- Serve immediately, or refrigerate — this salad holds well for several days.
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Greek Salad follow with Healthy Treats:
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- Raspberry Banana Coconut Nice Cream (no dairy ice cream)
- Banana Pecan Ice Cream – vegan, gluten-free and dairy-free!
- For more Healthy Treats ideas!
FAQ
Q. How long does this salad keep in the fridge?
A. Several days — this is exactly why I make a big batch and eat off it over time. Skipping the feta helps it hold up even longer.
Q. Can I add feta from the start instead of on top later?
A. Yes, though if you’re planning to store leftovers for several days, adding feta only to the portion you’re serving right away helps the rest keep better.
Q. Is this keto-friendly?
A. Yes — it’s low in carbs and naturally fits a keto approach, with or without feta.
Q. Can I make this ahead for a party?
A. Yes — prep everything except the feta a day ahead, then dress store in fridge, and add feta right before serving.
A Holistic Nutrition Tip
A salad like this — mostly raw vegetables tossed in olive oil and vinegar — is about as nutrient-dense as a dish gets without much effort. The olive oil also helps your body absorb the fat-soluble vitamins in the vegetables, so the dressing isn’t just for flavor, it’s doing real work.
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RECIPE
Greek Salad with Simple Red Wine Vinaigrette
Ingredients
- 1 container cherry or grape tomatoes halved
- 1 english cucumber chopped
- 1/2 red onion sliced
- 3/4 cup olives halved
- 1-2 sweet peppers chopped
- feta cheese (optional) cut into blocks
Red Wine Vinaigrette
- 2 tbsp olive oil
- 1 tbsp red wine vinegar add another tbsp for more tang
- 2 pinches sea salt or himalayan salt
- 1/4 tsp black pepper
Instructions
- Add tomatoes, cucumber, red onion, olives, and pepper to a large bowl.
- Whisk together olive oil, red wine vinegar, salt, and black pepper.
- Pour dressing over the salad and toss well.
- Top with feta cheese blocks, if using. I don't use feta if we are not eating it all within two days.
- Serve immediately or refrigerate.
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