Best Greek Salad
This Greek salad is loaded with crunchy cucumbers, juicy tomatoes, salty olives and creamy feta, all tossed in a simple dressing that brings everything together. It’s fresh, super satisfying and one of those recipes you’ll keep coming back to because it just works every time.
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
- ¼ cup pitted kalamata olives halved
- ½ cup chopped cubes of fresh feta or crumbled feta
- 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
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Add garlic, dijon mustard, oregano, red wine vinegar, lemon juice, salt and pepper to a blender. Blend until combined. With the blender running on low, slowly drizzle in the olive oil until the dressing is smooth and emulsified. Set aside.2 small garlic cloves, 1 teaspoon dijon mustard, 1 teaspoon dried oregano, 2 Tablespoons red wine vinegar, juice of 1 lemon, ½ teaspoon salt, ½ teaspoon black pepper, ¼ cup olive oil
- Rinse, chop and dry romaine lettuce. I like using my salad spinner to dry it. Transfer chopped lettuce to a large salad bowl.1 head of romaine lettuce
- Add red onion, tomatoes, cucumber, olives and feta cheese. Add additional topping options, if desired.½ cup red onion, 1 cup grape or cherry tomatoes, ½ English cucumber, ¼ cup pitted kalamata olives, ½ cup chopped cubes of fresh feta or crumbled feta
- Drizzle half of the dressing over the salad, toss and taste. Add more dressing, if needed.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2–3 days. The veggies will release some liquid as they sit, so give everything a good toss before serving.
- Make-ahead tip: If you’re prepping this in advance, keep the dressing separate and add it just before serving for the best texture.
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