If you want a big, classic Greek salad, this recipe is for you! A bunch of Mediterranean veggies, olives, and feta tossed with lettuce and a simple lemony dressing, this Greek salad is a perfect side salad or full meal with a protein.
Although an authentic Horiatiki (aka Greek Village Salad) doesn’t include lettuce, sometimes you just want a Greek salad with an American flare…AKA a Greek salad with crunchy lettuce! Whether you’re looking for a delicious side salad or a big salad to have for lunch or dinner with a protein, you’ve found the recipe.
Are you loving simple Greek food? Try Greek Pizza on pitas!
Greek Salad Ingredients
- Romaine (or other crunchy lettuce like green leaf) – romaine lettuce is extra crunchy but usually requires washing and tearing/chopping leaves. Green leaf lettuce is a great substitute, typically requiring less work!
- Cherry or grape tomatoes – juicy tomatoes add bursts of tart sweetness.
- English cucumber – cucumbers add crunch. English cucumbers are extra crunchy.
- Small red onion – red onion adds crunch and flavor. I use a mandolin for extra thin slices.
- Kalamata olives – kalamata olives are traditional in Greek salad. You can buy pre-sliced olives to cut back on time slicing.
- Pepperoncini – pepperoncini are pickled Italian peppers that are a bit spicy.
- Feta – Greek salad and feta are synonymous!
- Extra virgin olive oil – olive oil adds flavor and helps create a dressing.
- Garlic – garlic…because garlic!
- Lemon – lemon creates the perfect simple Greek salad dressing.
- Dried oregano (optional) – oregano adds a touch of aromatics and is traditional in Greek salad. If you aren’t an oregano fan, you can leave it out!
Greek Salad Dressing
This Greek salad recipe includes a simple dressing made from 3 ingredients (and an optional fourth). All you need to do is whisk together extra virgin olive oil, fresh garlic, lemon, and dried oregano (optional).
It’s a light, easy, refreshing dressing that will bring your Greek salad to life!
How to Make Greek Salad
Full instructions in the recipe card; this is just an outline!
Add lettuce, then tomatoes, cucumber, red onion, olives, pepperoncini, and feta to a salad bowl.
In another bowl, whisk together olive oil, garlic, lemon, oregano, and salt and pepper.
Pour dressing into the salad. Toss.
Greek Salad Serving Suggestions
This Greek salad is a great side dish or main dish with the addition of a protein or other fun additions. Here are some ideas to turn this salad into a full meal. Add:
- Baked Chicken Breast
- Baked Chicken Thighs
- Parmesan Crusted Chicken
- Baked Salmon
- Simple Poached Salmon
- Salmon Salad (With Lemon & Dill)
- Drained and rinsed chickpeas, or Crispy Roasted Chickpeas
- Homemade [Garlic] Croutons
- Crostini (Best Ever!) on the side
- Spanakopita Bites on the side
- The Easiest Garlic Naan Bread Ever on the side
Frequently Asked Questions (FAQs)
Store leftover Greek salad (that’s dressed) in a covered container in the fridge for up to 24 hours. If your leftover salad is not dressed (recommended), store in the fridge for 3-4 days.
Yes, you can! Assemble Greek salad in a big salad bowl, cover, and store in the fridge for 3-4 days. Keep dressing in a separate bowl in the refrigerator. Dress salad right before serving.
An authentic Greek salad typically does not have lettuce. I like to call this Greek salad an American Greek salad since it includes lettuce!
This Greek salad recipe is healthy, with tons of veggies and a simple dressing using extra virgin olive oil. You can even use low-fat feta if preferred! Feel free to top with a lean protein for a complete, balanced meal. Of course, this Website is not intended as a source of nutritional advice.
Other Salad Recipes You’ll Love!
- Salmon Salad (With Lemon & Dill)
- How to Make AMAZING Egg Salad
- BEST Chicken Caesar Salad
- Southwest Salad (with Chili Lime Dressing)
- 12 ounces romaine or other crunchy lettuce like green leaf
- 12 ounces cherry or grape tomatoes halved
- 1 English cucumber cut into half moons
- 1 small red onion very thinly sliced
- 1 cup pitted kalamata olives drained and halved
- 1 cup sliced pepperoncini drained
- 6 ounces crumbled feta
- ½ cup extra virgin olive oil
- 2 large garlic cloves minced
- 1 juicy lemon juiced
- ½ tablespoon dried oregano optional
- Salt and pepper to taste
- In a large salad bowl, add lettuce, then tomatoes, cucumber, red onion, olives, pepperoncini, and feta.
- In a separate bowl, whisk together olive oil, garlic, lemon, oregano (optional), and salt and pepper to taste.
- Pour dressing into the salad and toss.
- Not every lemon is created equal, so adjust dressing for flavor as needed!
- For a complete meal, add a protein. Ideas in the blog post above.
- I use a mandolin for extra thin onion slices.