This traditional Greek Salad with a homemade garlicky salad dressing is a game changer! It’s crisp, satisfying and overflowing with fresh Greek-inspired flavours. Perfect as a side for a summer BBQ gathering or paired with any protein for a complete meal.
I love all types of salads but a simple Greek salad with lettuce is my favourite of all time. There’s something about the briny olives, salty feta cheese and fresh crisp salad ingredients drizzled with a Greek dressing that I just can’t resist. If you love Greek flavours then you’ll love this salad recipe too!
I’ve been making this Greek salad recipe for years and I’m so excited to share it with you. It’s my signature salad, always the first choice for my family and a coveted item at any summer BBQ gathering or potluck. There’s no doubt your taste buds will enjoy the bold Mediterranean flavours in this superior salad!
This restaurant style Greek salad comes together quickly with romaine lettuce, crisp cucumbers, red bell peppers, ripe juicy tomatoes and red onion. All that fresh goodness is topped with kalamata olives, feta cheese and finished with an exceptional salad dressing. It makes a perfect summer salad and is truly the only Greek salad recipe you’ll ever need!
The Salad Dressing
The Greek salad dressing recipe is amazing! Simple ingredients like freshly pressed garlic, lemon juice, oregano and of course extra virgin olive oil create a bright flavourful dressing that takes the salad over the top. It whisks up in minutes and honestly tastes better than any store-bought dressing. It’s garlicky and lemony and absolutely irresistible. My family is obsessed with this dressing and enjoy it drizzled on many other types of salads too. It’s a must try!
This simple best Greek salad is so versatile. Not only is it great for summertime and gatherings, it’s also fabulous paired with chicken, shrimp, fish or falafel for a light weeknight meal at any time of the year. You can even bulk up the salad by adding quinoa, farro, barley, chickpeas or white beans.
Ingredients and Tips for Greek Salad
- Garlic – Gives the dressing a lot of zip but be sure and crush it fine so it blends well into the dressing.
- Lemon, red wine vinegar (or balsamic vinegar) – Freshly squeezed lemon juice is a must combined with red wine vinegar or balsamic vinegar which all give the dressing a zesty fresh flavour.
- Honey – Just a touch is needed to sweeten the dressing and balance the flavours.
- Salt, pepper, dried oregano – These are the essential seasonings for the dressing.
- Extra virgin olive oil – Use the best quality you can since it’s the main ingredient in the salad dressing and is paramount to the flavour of the dressing.
- Romaine lettuce – Not always a traditional ingredient in Greek Salad but I like to add fresh crisp greens to the salad; be sure and tear up the greens rather than cut them.
- Cucumber, red bell pepper, red onion – These fresh vegetables add a nice crunch and colour to the salad – the red onions add a little edge so add as much as you like to your taste.
- Cherry or grape tomatoes – Ripe juicy tomatoes are must for a Greek salad, you can leave them whole or cut them in half if they are large.
- Feta Cheese – Use a good quality tangy feta made from sheep’s milk or goat’s milk feta cheese that’s sold in brine, and cube the feta cheese instead of crumbling it for the perfect texture.
- Kalamata olives – Use whole olives with the pits, they are the best olives for this salad as their briny flavour and meaty texture adds a lot to the salad.
How to Make Greek Salad Dressing
Assemble the Greek salad dressing ingredients in a medium bowl: garlic, lemon juice, red wine vinegar (or balsamic vinegar), honey, salt, pepper, oregano and olive oil. Whisk the dressing ingredients well and set it aside for the flavours to meld. The dressing makes approximately ¾ cup which is enough for about 8 servings.
How to assemble Greek Salad
In a large shallow bowl or a large platter, layer the salad ingredients: romaine lettuce, cucumber, red bell pepper, cherry tomatoes, red onion and kalamata olives. Top with feta cheese and lemon slices. Just before serving whisk the salad dressing again, drizzle it over the salad and toss lightly.
Frequently Asked Questions
Can I Make Greek Salad Dressing Ahead?
The salad dressing can be made early in the day and left at room temperature. It can also be made days ahead and stored in a sealed jar or container for up to 5 - 7 days in the refrigerator. The olive oil in the dressing will solidify when refrigerated so bring it to room temperature for about 30 minutes to 1 hour then shake or whisk it well before using.
How Far Ahead Can I Assemble Greek Salad Ingredients?
Assemble the fresh salad ingredients up to one hour before needing to serve it - but wait to drizzle the dressing on the salad until just before you are ready to serve. For the best flavour the salad should be served at a cool temperature and not a cold refrigerated temperature.
What Can I Use Extra Dressing For?
Any remaining salad dressing can be refrigerated in a sealed jar or container for up to 5 – 7 days. It can be used for other salads during the week. It’s also amazing to use as a marinade for chicken, pork or fish.
How to Portion the Salad
This recipe makes one large salad to serve eight. If you’re not serving a crowd you could also use the ingredients to make individual salads all week long. To make separate salads during the week, have the salad ingredients on hand in the refrigerator, make the dressing ahead and refrigerate it separately from the salad. This way you’ll be ready for quick assembly of Greek salads for lunch or dinner throughout the week!
Variations for Greek Salad
- Replace romaine lettuce with other types of crisp mixed greens.
- For a more subtle flavour, black olives are a great substitute for kalamata olives.
- Bulk up the salad and amp up the protein by adding any of: quinoa, farro, barley, chickpeas, white beans, falafel or cooked chicken.
- Make the salad vegan by replacing the honey in the dressing with maple syrup and eliminating the feta cheese.
For a complete Greek inspired meal try pairing this salad with:
Recipe
Greek Salad
A fresh Greek Salad filled with romaine lettuce, cucumbers, red bell peppers, cherry tomatoes, red onion, kalamata olives and feta cheese tossed in an exceptional Greek salad dressing. It’s the perfect summer salad.
Ingredients
Greek Salad Dressing
- 2 garlic cloves crushed
- ¼ cup lemon juice freshly squeezed
- 1 tablespoon red wine vinegar or balsamic vinegar
- 1 teaspoon liquid honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ½ cup extra virgin olive oil
Salad Ingredients
- 8 cups torn romaine lettuce pieces
- 1 English cucumber or 4 Persian cucumbers sliced
- 1 red bell pepper diced
- 1 ½ cups cherry or grape tomatoes whole or halved, as desired
- ½ red onion thinly sliced
- 1 cup kalamata olives
- 1 cup cubed Greek feta cheese
- Lemon slices for garnish
Instructions
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Make the Greek salad dressing: In a medium bowl, add garlic, lemon juice, red wine vinegar (or balsamic vinegar), honey, salt, pepper, oregano and olive oil. Whisk the ingredients well. Set aside for 15 - 30 minutes at room temperature to allow the flavours to meld.
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If making ahead, dressing can be stored in refrigerator in a sealed jar; in this instance, bring dressing to room temperature for thirty minutes to one hour before using.
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Assemble and garnish the salad: In a large shallow bowl or a large platter, layer romaine lettuce, cucumbers, red bell peppers, cherry tomatoes, red onion, kalamata olives, feta cheese. Give the dressing another whisk and pour desired amount of dressing over the salad. Toss gently to combine and garnish with lemon slices. Serve immediately. Reserve any remaining dressing in refrigerator.
Recipe Notes
- For best results use the best quality olive oil for the dressing as the flavour is paramount
- Other types of mixed greens work well too, choose what you like best
- Store any leftover salad dressing in the refrigerator for up to 5 - 7 days
- To bulk up the salad and amp up the protein, add any of: quinoa, farro, barley, chickpeas, white beans, falafel or cooked chicken pieces
Susan McDonald says
We all make Greek salad on an occasional basis, but this one appealed to me from its ingredients but mostly the salad dressing as I love homemade dressings better.....it was delicious!!
Rita Jakobschuk says
So glad you liked it! It's been a favourite in our family for years. I love all kinds of salads but always have a soft spot for Greek Salad.