Easy Greek Salad With Creamy Oregano Dressing – Fresh, Flavorful, and Weeknight-Friendly

This Greek salad brings bright crunch, creamy dressing, and big Mediterranean flavor without any fuss. It’s the kind of recipe you can throw together after work and still feel like you made something special. The dressing is tangy, herby, and smooth, and it clings to every bite.

You’ll get juicy tomatoes, crisp cucumbers, briny olives, and salty feta in every forkful. It’s simple, satisfying, and endlessly adaptable.

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Easy Greek Salad With Creamy Oregano Dressing – Fresh, Flavorful, and Weeknight-Friendly

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Ingredients

• For the salad:
• 2 cups cherry tomatoes, halved
• 1 large English cucumber, quartered lengthwise and sliced
• 1 small red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 6 oz feta cheese, cut into small cubes or crumbled
• 1/4 cup fresh parsley, chopped
• For the creamy oregano dressing:
• 1/2 cup plain Greek yogurt (whole milk for creamier texture)
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1–1 1/2 tsp dried oregano (to taste)
• 1 small garlic clove, finely grated or minced
• 1/2 tsp honey or maple syrup (optional, for balance)
• 1/4–1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2–3 tbsp cold water, as needed to thin
• Optional: zest of 1/2 lemon for brightness

Instructions

• Prep the vegetables. Halve the tomatoes, slice the cucumber, onion, and bell pepper, and chop the parsley.Pat the olives and feta dry with a paper towel to reduce extra moisture.
• Make the dressing base. In a small bowl, whisk the Greek yogurt, olive oil, red wine vinegar, and Dijon until smooth and glossy.
• Add flavor. Stir in dried oregano, garlic, honey (if using), salt, pepper, and lemon zest. Whisk well. Add cold water 1 tablespoon at a time until the dressing is pourable but still thick enough to cling.
• Taste and adjust. Add a pinch more salt, vinegar, or oregano to suit your palate.The dressing should be tangy, savory, and herb-forward.
• Assemble the salad. In a large bowl, combine tomatoes, cucumber, onion, bell pepper, olives, and parsley. Add the feta on top.
• Dress and toss. Spoon about two-thirds of the dressing over the salad. Toss gently to coat without crushing the vegetables.Add more dressing as needed.
• Rest briefly. Let the salad sit for 5–10 minutes so the flavors meld. This short rest helps the dressing soak in and taste more cohesive.
• Serve. Finish with a drizzle of olive oil and a pinch of oregano or cracked pepper. Enjoy as is or pair with grilled chicken, shrimp, or warm pita.

What Makes This Special

This version keeps all the classic Greek salad vibes but adds a silky, yogurt-based oregano dressing that feels indulgent without being heavy. The dressing coats the vegetables instead of sliding off, so every bite tastes balanced.

It’s quick, budget-friendly, and great for meal prep. You can serve it as a side, a light lunch, or bulk it up with protein. It also travels well for potlucks and picnics.

Ingredients

• For the salad:
• 2 cups cherry tomatoes, halved
• 1 large English cucumber, quartered lengthwise and sliced
• 1 small red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 6 oz feta cheese, cut into small cubes or crumbled
• 1/4 cup fresh parsley, chopped
• For the creamy oregano dressing:
• 1/2 cup plain Greek yogurt (whole milk for creamier texture)
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1–1 1/2 tsp dried oregano (to taste)
• 1 small garlic clove, finely grated or minced
• 1/2 tsp honey or maple syrup (optional, for balance)
• 1/4–1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2–3 tbsp cold water, as needed to thin
• Optional: zest of 1/2 lemon for brightness

Step-by-Step Instructions

1. Prep the vegetables. Halve the tomatoes, slice the cucumber, onion, and bell pepper, and chop the parsley.

   Pat the olives and feta dry with a paper towel to reduce extra moisture.

2. Make the dressing base. In a small bowl, whisk the Greek yogurt, olive oil, red wine vinegar, and Dijon until smooth and glossy.
3. Add flavor. Stir in dried oregano, garlic, honey (if using), salt, pepper, and lemon zest. Whisk well. Add cold water 1 tablespoon at a time until the dressing is pourable but still thick enough to cling.
4. Taste and adjust. Add a pinch more salt, vinegar, or oregano to suit your palate.

   The dressing should be tangy, savory, and herb-forward.

5. Assemble the salad. In a large bowl, combine tomatoes, cucumber, onion, bell pepper, olives, and parsley. Add the feta on top.
6. Dress and toss. Spoon about two-thirds of the dressing over the salad. Toss gently to coat without crushing the vegetables.

   Add more dressing as needed.

7. Rest briefly. Let the salad sit for 5–10 minutes so the flavors meld. This short rest helps the dressing soak in and taste more cohesive.
8. Serve. Finish with a drizzle of olive oil and a pinch of oregano or cracked pepper. Enjoy as is or pair with grilled chicken, shrimp, or warm pita.

Storage Instructions

• Salad: Store dressed salad in an airtight container for up to 1 day.

  For best texture, keep the vegetables and dressing separate and combine just before serving. Undressed salad stays crisp for 2–3 days.

• Dressing: Refrigerate in a jar for 4–5 days. It may thicken in the fridge.

  Thin with a splash of water or olive oil and whisk before using.

• Meal prep tip: Pack vegetables, feta, and olives in one container and bring the dressing separately. Toss right before lunch to keep everything crunchy.

Health Benefits

• Protein and calcium from Greek yogurt and feta. These support muscle health, satiety, and bone strength.
• Heart-healthy fats from olive oil and olives. These fats can help support healthy cholesterol levels.
• Antioxidants from colorful vegetables. Tomatoes, peppers, and onions deliver vitamins, minerals, and polyphenols.
• Fiber for digestion. Cucumbers, peppers, and tomatoes add fiber to keep you feeling full and steady your energy.
• Lower-sugar dressing. The creamy texture comes from yogurt, not heavy mayo, keeping the sauce lighter and more nutrient-dense.

Pitfalls to Watch Out For

• Watery salad. Very ripe tomatoes and wet feta add moisture. Pat ingredients dry and don’t overdress the salad.
• Bland dressing. Under-salting leads to a flat flavor.

  Taste and adjust salt, vinegar, and oregano before tossing.

• Overpowering raw onion. If your onion tastes sharp, soak the slices in cold water for 10 minutes, then drain.
• Too thick dressing. Add cold water gradually until the texture coats a spoon but still clings to veggies.
• Using old dried oregano. Stale herbs taste dull. Crush dried oregano between your fingers to release aroma, and replace if it smells weak.

Variations You Can Try

• Lemon-Herb Twist: Swap red wine vinegar for lemon juice and add chopped fresh dill or mint.
• Hearty Grain Bowl: Toss with cooked farro, quinoa, or orzo to make it a full meal.
• Protein Boost: Add grilled chicken, shrimp, chickpeas, or canned tuna.
• Extra Creamy: Stir 1–2 tablespoons of crumbled feta into the dressing for a richer, tangier sauce.
• Spicy Kick: Add a pinch of red pepper flakes to the dressing or sliced pepperoncini to the salad.
• Dairy-Free: Use a thick dairy-free yogurt and replace feta with dairy-free feta or extra olives and capers.
• Roasted Veg Option: Roast the bell pepper and add it cooled for a smoky layer of flavor.

FAQ

Can I make the dressing ahead?

Yes. The dressing holds well for 4–5 days in the fridge.

It may thicken as it chills, so whisk in a splash of water or olive oil before serving.

What type of cucumber works best?

English cucumbers have thin skin and fewer seeds, so they stay crisp and mild. Persian cucumbers also work well. If using regular cucumbers, peel and scoop out the seeds to avoid excess water.

Do I have to use Kalamata olives?

No.

Kalamatas are classic for their briny, fruity flavor, but you can use any firm, flavorful olive you like. Castelvetrano olives add a buttery note if you prefer something milder.

How can I make this gluten-free?

The salad and dressing are naturally gluten-free. Just check labels on mustard and yogurt to be safe, and avoid adding grains with gluten if you turn it into a bowl.

Can I use fresh oregano instead of dried?

Yes, but use more.

Dried oregano is potent. If using fresh, start with 1 tablespoon finely chopped and adjust to taste. Fresh oregano brings a greener, softer flavor.

How do I keep the feta from crumbling too much?

Buy a block of feta packed in brine and cut it into small cubes.

Pat it dry and add it last. Toss gently to keep the pieces intact.

What can I serve with this salad?

Grilled chicken or salmon, lamb skewers, pita and hummus, or a simple bowl of lemon rice all pair beautifully. It also works as a topping for toasted sourdough.

Can I make it vegan?

Yes.

Use a thick plant-based yogurt for the dressing and swap feta for a dairy-free version or extra olives and capers for salty bite.

Wrapping Up

This Easy Greek Salad with Creamy Oregano Dressing gives you crisp veggies, bold herbs, and a tangy, velvety finish. It’s quick to make, easy to customize, and perfect for busy nights or casual gatherings. Keep the dressing on hand, toss with fresh produce, and you’re set for a bright, satisfying meal any day of the week.