Greek Salad Recipe with Lettuce

Greek salad has been my go-to order at restaurants for as long as I can remember, so when I finally set out to make my own version at home, I knew I wanted to get it just right. I played around with the recipe quite a bit before landing on this one, and the two things that really make it are the romaine and the dressing. Traditional Greek salads don’t include lettuce, but I love the extra crunch and volume that crisp romaine adds, so I built my version around it.

The dressing was the part I obsessed over most, because as with any salad, the dressing really does make or break the whole thing. My final go-to combines red wine vinegar with fresh lemon juice and a teaspoon of dijon mustard for a bright, tangy, slightly creamy vinaigrette that clings to every bite. Toss it all together with juicy cherry tomatoes, crunchy cucumber, red onion, briny kalamata olives and salty feta, and you’ve got the most refreshing, flavor-packed salad in 15 minutes flat.

What You’ll Love About this Recipe for Greek Salad

• No cooking required: Just chop, toss and drizzle. It is one of the most effortless salads you can make and it looks and tastes like you put in way more effort than you actually did.
• Kalamata olives are non-negotiable: That briny salty bite is what gives this salad its authentic Greek flavor. Do not swap them out for regular olives.
• It gets better as it sits: Let it rest for a few minutes after dressing and the flavors meld together beautifully. Even better the next day straight from the fridge.
• Pairs with everything: This salad goes alongside my easy tzatziki and warm pita for a full Greek spread that feels like something from your favorite Mediterranean restaurant.

Best Greek Salad Recipe Ingredients

If you’ve ever ordered a Greek salad, you know how good it tastes. It’s so fresh tasting and the combo of flavors from all the fresh ingredients is hard to beat.

• romaine lettuce – the base of this salad. Traditional Greek salad does not include lettuce but romaine adds a wonderful crunch and volume that makes this so much more satisfying as a side or meal.
• red onion – adds a sharp bite and beautiful color.
• grape or cherry tomatoes – sweet juicy and the perfect size. Halve them right before serving so they stay fresh.
• English cucumber – adds a cool refreshing crunch that pairs beautifully with the briny olives and tangy feta. English cucumber is my preference since the skin is thin and the seeds are small.
• feta cheese – the creamy salty element that ties everything together. Fresh feta cubes have the best texture but crumbled works great too.
• kalamata olives – classic in any Greek salad and absolutely essential. Their briny salty flavor adds so much depth. Make sure they are pitted before adding them to the bowl.
• dressing – the ingredient that makes or breaks this salad. My homemade Greek salad dressing is tangy herby and ready in two minutes. Highly recommend making it from scratch.

How to Make the Best Greek Salad

Step 1: Make the salad dressing by blending all the dressing ingredients together except the olive oil then slowly streaming it in while blending on low. Set aside.

Step 2: Rinse, chop and dry the romaine lettuce and transfer to a large salad bowl.

Step 3: Add the red onion, tomatoes, cucumber, olives and feta to the bowl and toss to combine.

Step 4: Drizzle half the dressing over the salad and toss. Taste and add more dressing as needed. Serve immediately.

Best Greek Salad Recipe Variations

• Add a protein: Toss in some shredded grilled chicken, crispy roasted chickpeas or grilled shrimp to turn this into a hearty main dish.
• Make it a Mediterranean spread: Serve alongside warm pita and a big bowl of my creamy hummus for a full mezze-style meal.
• Switch up the veggies: Bell peppers, artichoke hearts and pepperoncini are all classic Greek salad additions worth trying.
• Try a different cheese: Crumbled goat cheese instead of feta gives the salad a creamier, tangier vibe.
• Add fresh herbs: A sprinkle of chopped mint, dill or parsley adds a fresh layer of flavor.
• Use heirloom tomatoes: Swap the cherry tomatoes for sliced heirloom tomatoes when they’re in season.

Greek Cucumber Salad Storage Tips

Greek salad is best enjoyed fresh, but with a few tricks it can hold up beautifully for meal prep or make-ahead entertaining. Here’s how to keep it from getting soggy:

• Prep in advance, dress before serving. You can chop all the veggies and store them in an airtight container in the fridge for up to 2 days. Just wait to toss with the dressing until right before serving to prevent the vegetables from releasing too much water.
• Salt the tomatoes and cucumbers separately. If you’re prepping ahead, lightly salt the sliced tomatoes and cucumbers and let them drain on paper towels for 15 to 20 minutes. Pat dry before combining with the rest of the salad.
• Store leftovers properly. Any leftover salad (already dressed) will keep in an airtight container in the fridge for up to 2 days, but the veggies will soften over time and the salad will get progressively wetter. Give it a good stir and drain any excess liquid before eating.

How to Serve Greek Tomato Cucumber Salad

As you can tell, the base recipe is basically just for greens and veggies. You can serve it as a side or amp it up with a few ingredients to make it a full sized salad!

• As a side dish: This is the classic move. Serve it alongside anything coming off the grill at your next cookout and it will be one of the first things to disappear from the table.
• As a wrap: Stuff it into a warm pita with a drizzle of dressing for a quick and satisfying lunch. My Greek chicken wrap is a great template if you want to take it further.
• As a light lunch: Serve a generous portion on its own with some crusty bread on the side to soak up all that extra dressing. Simple and so satisfying.
• With added protein: Top it with your favorite protein to turn this into a complete meal. My baked Greek chicken, pesto salmon or Greek turkey meatballs are all incredible options alongside this salad.

How to Store

Greek salad is best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 2–3 days.

The vegetables will release some liquid as they sit, so give the salad a good toss before serving. If you’re making this ahead of time, I recommend storing the dressing separately and adding the feta just before serving for the freshest texture.

Greek Tomato Cucumber Salad FAQs