Fresh tomatoes, crunchy cucumbers, crisp red onions, green peppers, romaine lettuce, savoury olives and crumbled feta cheese all tossed in a homemade lemony Greek salad dressing makes for the most perfect Greek salad. This refreshing classic salad takes just a few minutes to prep and toss together.
I love Greek food and I love salad... so it goes without saying that I love Greek salad. In fact, it is probably my favourite salad of all time. For starters, I could eat olives and feta cheese all day. I eat olives… out of the container… with a spoon… So, how can I say no to a salad that contains all of my favourites?
What is in Greek Salad?
- grape tomatoes - or cherry tomatoes.
- red onion
- cucumber
- green pepper
- Kalamata olives
- feta cheese
- romaine lettuce - lettuce is usually not in authentic and traditional Greek salad. I like to add a little to add some more body to the salad. Plus, I like the extra crunch.
- Greek dressing - Greek salad dressing is easy to make at home with olive oil, lemon juice, oregano, salt and pepper.
Add some protein and make a full meal out of this salad. One of my favourites is sliced up grilled souvlaki chicken skewers on top.
How to Make the Best Greek Salad
- Prep and combine the romaine lettuce, cherry tomatoes, red onion, cucumber, green peppers, olives and feta cheese in a large bowl.
- In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.
- Pour the dressing over the salad and toss to combine. Add more black pepper to taste.
Tips for Making Greek Salad
- Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.
- Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.
- How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.
More Greek-Inspired Recipes
- Easy Greek Chicken Souvlaki Skewers
- Souvlaki Beef Shish Kebabs
- Easy Tzatziki Sauce (Cucumber Yogurt Dip)
- Quick and Easy Pita Bread
- Easy Greek Chicken Gyros with Tzatziki
- Juicy Baked Chicken Breast with Greek Souvlaki Marinade
- Greek Lamb Souvlaki Skewers
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Recipe
The Perfect Greek Salad
- Total Time: 10 minutes
- Yield: 4 side salads
- Diet: Vegetarian
Description
The perfect Greek salad with fresh tomatoes, cucumbers, red onions, green peppers, romaine lettuce, olives and feta cheese tossed in Greek salad dressing.
Ingredients
- 3 cups romaine lettuce, chopped
- 1 cup grape tomatoes (or cherry tomatoes)
- 1 cup red onion, chopped (roughly 1 small red onion)
- 1 + ½ cups cucumber, sliced and chopped into quarters (roughly 1 medium cucumber)
- 1 medium green pepper, chopped
- ¼ cup whole Kalamata olives
- ¼ cup feta cheese, crumbled
Greek Salad Dressing
- 2 tablespoons extra virgin olive oil
- 1 + ½ tablespoons freshly squeezed lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper (or more to taste)
Instructions
- In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, olives and feta cheese.
- In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.
- Pour dressing over the salad and toss to combine. Add more black pepper to taste.
Notes
Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.
Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.
How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Greek
Maria Douros says
Loved it and my family loved it
Amy says
Best Greek salad I’ve had. Better than the Greek restaurants in town. Will make again…maybe even this week!
Cynthia says
There's a good recipe in here trying to get out, but there is too much red onion in proportion to the other ingredients; pepper is overkill when there is that much red onion; there is no need for salt because the olives and feta are already salty enough; and there is no need to dirty a second bowl whisking together the dressing when you can just pour the individual ingredients over the vegetables and then toss. Maybe it depends on what kind of kalamata olives you have, but we found whole olives too strong, and I'd cut them at least in two in the future before serving.
Stacy says
Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes. Thank you
Sam Hu | Ahead of Thyme says
Thank you so much Stacy! Glad everyone liked it!
Mike says
This recipe is so easy to follow and turned out amazing! It tasted like a salad I would have been served at a Greek restaurant.