Greek Salad

This easy Greek salad features cherry tomatoes, cucumber, onion, feta, olives and a herby Greek dressing. It’s the perfect summer salad.

Have you noticed that I’ve gotten back into my salad groove? I’ll always be a salad lover through and through, but lately I’ve been all about the salad recipes! Can’t stop, won’t stop!

I was recently craving a big Greek salad and realized that I’ve never shared a classic Greek salad recipe here on EBF so I’m finally doing it!

Ingredients Needed

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 – traditional Greek salad doesn’t have lettuce, but I love the crunch and volume that romaine lettuce adds to this salad.
• red onion
• grape or cherry tomatoes
• English cucumber
• fresh feta cubes or crumbled feta – you can omit this to make the salad dairy-free or use a vegan feta.
• kalamata olives – make sure these are pitted so you don’t break any teeth eating this salad!
• Greek salad dressing – see the recipe below!
• optional additions: avocado, chopped bell pepper, pepperoncini peppers, chickpeas or grilled chicken.

Greek Salad Dressing

As with all salads… the dressing makes or breaks the salad! Here is a simple vinaigrette that pairs perfectly with this Greek salad. Here’s what you need to make it:

• garlic cloves
• dijon mustard
• dried oregano
• red wine vinegar
• lemon juice
• olive oil
• sea salt and black pepper

How to Make Greek Salad

Make dressing: Start by placing all of the ingredients except the olive oil in a blender. Blend and slowly add in the olive oil while blending on low. You can also use an immersion blender for this.

Clean lettuce: Rinse, chop and dry romaine lettuce – I like using my salad spinner to dry it. Transfer chopped lettuce to a large salad bowl. 

Combine ingredients: Add red onion, tomatoes, cucumber, olives and feta cheese to the large bowl with the lettuce and toss to combine.

Add dressing: Drizzle half of the dressing over the salad, toss and taste. Add more dressing, if needed.

How to Serve Greek 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!

Add protein – add roasted chickpeas or grilled chicken for added protein! My apple cider vinegar chicken would work great!

Add healthy fats – I love adding a chopped avocado to make this salad even more satisfying.

Serve with bread – you can’t go wrong with a side of whole grain or sourdough bread on the side! You could also place the salad into a large tortilla and make a wrap!

Serve as a side – serve this Greek salad as a side dish paired with pizza, a sandwich, soup… the options are endless!

More Greek Recipes to Try:

• Greek Quinoa Salad
• Easy Tzatziki (Greek Yogurt Cucumber Sauce)
• Falafel Bowls
• Easy Baked Falafel
• Greek Salad Dressing

If you make this Greek salad be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!

Greek Salad

5 from 3 votes

This easy Greek salad features cherry tomatoes, cucumber, onion, feta, olives and a herby Greek dressing. It's the perfect summer salad.

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Prep Time 15 minutes

Servings 4

Ingredients

• 1 head of romaine lettuce, chopped
• ½ cup red onion, halved and sliced
• 1 cup grape or cherry tomatoes, halved
• ½ English cucumber, thinly sliced and halved
• ½ cup chopped cubes of fresh feta or crumbled feta
• ¼ cup pitted kalamata olives, halved
• Optional additions: avocado, chopped bell pepper, pepperoncini peppers, chickpeas or grilled chicken

Greek Salad Dressing

• 2 small garlic cloves, minced
• 1 teaspoon dijon mustard
• 1 teaspoon dried oregano
• 2 Tablespoons red wine vinegar
• juice of 1 lemon, about 2-3 Tablespoons
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Make dressing: place all ingredients for the dressing except olive oil. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender. Set aside.
• Prep lettuce: Rinse, chop and dry romaine lettuce. I like using my salad spinner to dry it. Transfer chopped lettuce to a large salad bowl. 
• Add toppings: Add red onion, tomatoes, cucumber, olives and feta cheese. Add additional topping options, if desired. 
• Add dressing: Drizzle half of the dressing over the salad, toss and taste. Add more dressing, if needed.

Nutrition

Serving: 1salad with dressing Calories: 265kcal Carbohydrates: 13g Protein: 7g Fat: 21g Saturated Fat: 4g Polyunsaturated Fat: 13g Cholesterol: 16mg Sodium: 641mg Fiber: 5g Sugar: 4g

Author: Brittany Mullins

Course: Salad

Cuisine: Greek

Keyword: Greek salad

DID YOU MAKE THIS RECIPE?

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