Garden Fresh Greek Salad with Lemon, Dill & Mint

This Greek salad is one of those recipes that disappears quickly whenever I bring it to a gathering. Crisp cucumbers, sweet peppers, juicy tomatoes, briny olives, creamy feta, and fresh herbs come together in a simple lemon dressing that lets every ingredient shine.

Unlike heavily dressed versions, this salad stays bright and refreshing. The fresh dill and mint add an extra layer of flavor that makes it feel special enough for holidays, church suppers, barbecues, and family gatherings.

Simple ingredients. Big flavor. Always a crowd-pleaser.

Ingredients

Salad

• 2 large cucumbers, peeled, halved lengthwise, and sliced
• 1 yellow or orange bell pepper, seeded and cut into bite-sized pieces
• 1 red bell pepper, seeded and cut into bite-sized pieces
• 2 cups mixed baby tomatoes, halved
• 1 red onion, halved and thinly sliced
• 8 oz (225 g) feta cheese, diced or coarsely crumbled
• 1 cup Kalamata olives, pitted
• ¼ cup fresh mint leaves, thinly sliced
• ¼ cup fresh dill, chopped

Dressing

• Juice of 1 large lemon
• Zest of 1 large lemon
• 3–4 tbsp extra virgin olive oil
• 1 tsp white wine vinegar (optional)
• 1 tsp honey (optional)
• Salt and freshly cracked black pepper, to taste

Instructions

Step 1: Prepare the Vegetables

Wash and prepare all vegetables.

Place the cucumbers, bell peppers, tomatoes, red onion, and olives into a large mixing bowl.

Step 2: Add the Herbs

Add the chopped dill and sliced mint.

Gently toss to distribute the herbs throughout the salad.

Step 3: Make the Dressing

In a small bowl, whisk together:

• Lemon juice
• Lemon zest
• Olive oil
• White wine vinegar (if using)
• Honey (if using)

Season with salt and pepper to taste.

Step 4: Dress the Salad

Pour the dressing over the vegetables and toss gently until evenly coated.

Step 5: Add the Feta

Sprinkle the feta over the salad and fold gently to avoid breaking it up too much.

Taste and adjust seasoning if needed.

Step 6: Chill and Serve

Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to mingle.

Why This Recipe Works

Traditional Greek salad relies on simple, high-quality ingredients. The combination of crunchy cucumbers, sweet peppers, juicy tomatoes, salty feta, and briny olives creates a balance of flavors and textures in every bite.

Fresh dill adds an earthy brightness, while mint brings a cooling freshness that complements the lemon beautifully. The light dressing enhances the vegetables without overpowering them.

Tips

• Use English cucumbers if you prefer fewer seeds.
• For the best flavor, use feta packed in brine rather than pre-crumbled feta.
• The honey softens the sharpness of the lemon without making the salad sweet.
• Allowing the salad to rest for 20–30 minutes before serving helps the flavors meld together.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Because of the tomatoes and cucumbers, the salad will release liquid as it sits. Simply stir before serving.

Gut-Friendly Notes

• Peeling the cucumbers makes them easier for some people to digest.
• The olive oil helps balance the acidity of the lemon.
• If raw onion is difficult to tolerate, soak the slices in cold water for 10 minutes before adding to the salad.
• Fresh herbs provide flavor without relying on heavy dressings.

LARS-Friendly Notes

Everyone's tolerance is different, but these adjustments may help:

• Finely slice the onion to reduce harsh bites.
• Start with a smaller serving if raw vegetables are a trigger for you.
• Pair with a buffering food such as bread, rice, potatoes, or grilled chicken.
• Reduce the amount of raw onion or omit it entirely during sensitive periods.
• Chew thoroughly, especially the peppers and cucumber pieces.

For many people, serving this salad alongside a starch can make it easier to tolerate than eating a large bowl on its own.