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 1x
- 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
Amanda | Chew Town says
Keeping the vinaigrette separate so that this salad lasts longer is a great idea. I fear I might be having greek salad lunches at work for the rest of the week. This looks delicious.
Sam | Ahead of Thyme says
Hahha, I am having this greek salad for lunch right now as I type... 🙂
Dee says
I absolutely love the flavors here. I'm crazy about Greek salad -- especially the olives. I could practically eat those olives like candy!
Sam | Ahead of Thyme says
Me too!! I eat olives... out of the container... with a spoon...
Mark, Compass & Fork says
You can't beat a Greek salad. There's no one I know that doesn't like it. Great salad.
Sam | Ahead of Thyme says
I know, right? 🙂
Emi says
Hi Sam,
One of my favorite I would just omit the oregano and add some hot peppers 🙂
It's a beautiful salad. The very first time that I had some was about 23 years ago in
Germany from my Greek friend. Thank you for sharing!
Sam | Ahead of Thyme says
Yum! My mouth probably couldn't handle the hot peppers but I could definitely add some green peppers! Thanks for the tip! 🙂
Kanuj says
Thats some great stuff, I must say!
Sam | Ahead of Thyme says
Haha, thanks Kanuj!
Jillian says
I love Greek Salad, but I've never made my own dressing. I can't wait to try your recipe!
Sam | Ahead of Thyme says
The dressing is super easy 🙂 You will love it!