Greek Marinated Salad — Make-Ahead & Portable
If you love a Greek salad but want something more versatile, make-ahead, and flavor-packed, this Greek Marinated Salad is the move. Instead of building everything all at once, this recipe creates a bold, herby Greek marinade loaded with veggies and feta that you can spoon over anything — potatoes, chickpeas, greens, pasta, or even turn into a dip.It’s bright, tangy, salty, garlicky, and somehow gets better the longer it sits. This is one of those recipes that feels like kitchen chemistry in the best way.The real magic? You make it once, and it becomes three (or more) different dishes.
Equipment
Ingredients
For the Marinated Salad Base
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced small (cut into quarters, then small pieces)
- 1 small red onion thinly sliced into rounds
- ½ cup Kalamata olives pitted
- ¾ cup feta cheese crumbled
- ¼ cup green bell pepper diced small
For the Dressing
- 1 cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- ¼ cup red wine vinegar
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1½ teaspoons dried oregano
- 2 –3 garlic cloves finely minced
- ½ teaspoon sugar
Instructions
Step 1: Make the Dressing
- In a large container with a tight-fitting lid (about 32 oz), add the olive oil, lemon juice, red wine vinegar, salt, pepper, oregano, garlic, and sugar. Secure the lid and shake well until fully emulsified.
Step 2: Add the Salad Ingredients
- Add the tomatoes, cucumber, red onion, olives, green pepper, and feta directly into the container. Seal and gently shake or toss to coat everything evenly in the dressing.
Step 3: Marinate
Tried this recipe?Let us know how it was!