Greek Salad with Lemon and Basil

Greek Salad

Some nights, I really don't feel like cooking but I hate ordering a greasy pizza or loading everyone up to run through the drive-thru.  Luckily, we almost always have everything we need for a Greek Salad on hand.  One of our favorite versions uses lemon juice & olive oil instead of dressing.  If we are using it as a main dish, I'll make it over a bed of spinach or romaine, otherwise it's a lettuce-free salad.

I'm pretty sure my favorite part is that it takes less than ten minutes, from washing the veggies to setting the table!  Nothing better than a quick, healthy dinner on a hectic night when you're counting down until your children go to sleep!

Greek Salad with Lemon and Basil
Recipe type: Salad
Cuisine: Vegetarian
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, halved & sliced
  • 1 bell pepper, chopped
  • ½ red onion, thinly sliced
  • ½ cup black olives
  • juice from ½ of a lemon
  • 2 to 3 ounces feta, thickly sliced or cubed
  • 2 tablespoons olive oil, or more to taste
  • Salt and freshly ground black pepper
  • 2 sprigs basil, roughly chopped
  1. Combine cucumbers, tomatoes, pepper, onion, and olives is a serving bowl. Squeeze juice from ½ a lemon over the top.
  2. Add feta cubes/slices, as neat or messily as your helpers allow.
  3. Drizzle olive oil over the top.
  4. Sprinkle with basil, salt, and pepper.
  5. Serve!
* If you aren't a fan of raw onion, squeezing lemon juice on the sliced onion and letting it rest for a bit will help soften the flavor.

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