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Oval platter with a greek salad. Salad tongs and lemon wedges are beside the platter.
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3.72 from 7 votes

Greek Salad

This easy Greek salad features cherry tomatoes, cucumber, onion, feta, olives and a herby Greek dressing. It's the perfect summer salad.
Prep Time15 mins
Course: Salad
Cuisine: Greek
Keyword: Greek salad
Servings: 4
Calories: 265kcal


  • 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


  • 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.


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