There’s something undeniably satisfying about a bowl of Greek salad. The bright crunch of fresh cucumbers and tomatoes, the briny bite of black olives, the creamy richness of feta cheese, and that tangy homemade dressing—all tossed together to create a vibrant, healthy dish that instantly transports you to the Mediterranean coast. It’s the kind of salad that doesn’t feel like a compromise. In fact, it’s something you’ll crave.
Greek salad has been a favorite in our household for as long as I can remember. I discovered it during a family trip to a cozy coastal town with a small Greek restaurant tucked away on a cobbled street. It was simple, colorful, and full of flavor—and I knew I had to recreate it at home. Since then, this salad has become a go-to for busy weeknights, weekend potlucks, and even lazy lunches. What makes it even better is how easily it comes together with ingredients you probably already have on hand.
In this recipe, we’re keeping things classic but also making it incredibly easy and customizable. The homemade dressing pulls it all together with a tangy, garlicky punch that’ll make you want to drizzle it on everything. Whether you’re looking for a healthy lunch, a flavorful side dish, or a light dinner, this Greek salad fits the bill.
Why You’ll Love This Recipe
If you’re looking for a no-fuss, flavor-packed salad that’s as satisfying as it is easy, this is the one for you. Here’s why this Greek salad deserves a spot in your regular recipe rotation:
First, it’s quick. You can go from start to finish in just about 10 minutes, which makes it ideal for busy evenings or last-minute meal prep. No fancy equipment needed—just a knife, a cutting board, and a bowl.
Second, it’s incredibly refreshing. The combination of juicy cherry tomatoes, crunchy cucumbers, crisp lettuce, and tangy onions gives every bite a burst of freshness. Pair that with the creamy, salty feta cheese and you’ve got a delicious contrast of textures and flavors.
Third, the homemade dressing is the game-changer here. With a mix of olive oil, lemon juice, garlic, Dijon mustard, and herbs, it’s zingy, rich, and so much better than anything store-bought. And because you control the ingredients, it’s healthier and free of preservatives.
Finally, it’s super customizable. You can make it a meal by adding grilled chicken, chickpeas, or quinoa. Or keep it simple and serve it as a side dish with your favorite protein. It’s perfect for meal prep and stays fresh if you store the components separately.
Health Benefits
Beyond its amazing taste, this Greek salad packs a nutritious punch. Loaded with fiber, antioxidants, and healthy fats, it’s a great choice whether you’re watching your carbs, eating more veggies, or simply aiming for a more balanced diet.
Cucumbers and tomatoes are high in water content, which helps keep you hydrated. Red onions offer antioxidants like quercetin, which may reduce inflammation. Black olives provide heart-healthy fats, while feta cheese adds calcium and protein in moderate amounts.
The olive oil-based dressing is rich in monounsaturated fats and vitamin E, supporting heart health and reducing oxidative stress. Plus, using lemon juice and vinegar as acidic components helps improve digestion and nutrient absorption.
This salad is naturally gluten-free and low-carb. And if you’re aiming for a low-calorie dish, it fits the bill while still being filling and flavorful. It’s proof that eating well doesn’t mean sacrificing taste.
Preparation Time, Servings, and Nutritional Information
Preparation Time: 10 minutes
Servings: 4 side salad portions
Calories per Serving: 210
Protein: 5g
Carbohydrates: 8g
Fat: 18g
Fiber: 3g
Sugar: 4g
Ingredients List
For the Salad:
- 1 head romaine lettuce, chopped
- ½ red onion, thinly sliced
- ⅓ cup black olives, halved
- 3 mini cucumbers, sliced
- 1 cup cherry tomatoes, halved
- ⅓ cup crumbled feta cheese
For the Homemade Dressing:
- ¼ cup olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon mayonnaise (adds creaminess)
- 1 tablespoon white vinegar (or red wine vinegar)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Step-By-Step Cooking Instructions
1. Prepare the Vegetables:
Start by washing all your produce thoroughly. Pat them dry with a paper towel or clean cloth to avoid a watery salad.
Chop the romaine lettuce into bite-sized pieces. Thinly slice the red onion. Halve the black olives and cherry tomatoes. Slice the mini cucumbers into thin rounds.
2. Make the Dressing:
In a small bowl or mason jar, combine olive oil, lemon juice, garlic, Dijon mustard, mayonnaise, vinegar, salt, Italian seasoning, and black pepper.
Whisk together until emulsified, or shake well if using a jar. Taste and adjust salt or acidity if needed.
3. Assemble the Salad:
Place all the prepped vegetables into a large salad bowl. Add the crumbled feta cheese.
4. Add the Dressing:
Drizzle your homemade dressing over the top. Start with half the dressing—you can always add more to taste.
5. Toss and Serve:
Using salad tongs or clean hands, gently toss everything together until well coated. Serve immediately for the freshest taste and texture.
How to Serve
- Serve alongside grilled chicken, beef kebabs, or baked salmon for a well-balanced dinner.
- Add warm pita bread or soft flatbread to turn this into a satisfying light meal.
- Scoop it into lettuce wraps or pita pockets for an easy on-the-go lunch.
- Serve at your next BBQ or picnic as a vibrant side dish.
Pairing Suggestions
Protein Pairings:
- Grilled chicken breasts or thighs
- Turkey kofta skewers
- Herb-marinated tofu for a vegetarian option
Side Dishes:
- Garlic hummus with fresh pita
- Lemon rice or quinoa
- Roasted sweet potatoes or baked falafel
Drinks:
- Sparkling water with lemon
- Mint-infused iced tea
- Freshly squeezed citrus juice
Storage, Freezing & Reheating Instructions
Storing:
To keep the salad fresh, store the salad ingredients and dressing separately. Use airtight containers and refrigerate. The veggies will stay crisp for up to 3 days.
Freezing:
Freezing is not recommended for this salad, as the fresh vegetables will lose their texture and become mushy.
Reheating:
Since this is a fresh salad, there’s no need to reheat. If you’ve added protein like chicken, you can gently reheat it before serving over the chilled salad.
Common Mistakes to Avoid
- Overdressing the Salad: Too much dressing can make your salad soggy. Always start with less and add more if needed.
- Skipping the Draining Step: If your lettuce or tomatoes are too wet, it can dilute the flavor and texture.
- Using Low-Quality Olive Oil: The dressing is where the flavor really shines, so use a good-quality extra virgin olive oil.
- Chopping Vegetables Too Far in Advance: Pre-chopped cucumbers and tomatoes can become watery if left sitting too long.
- Not Tasting the Dressing Before Serving: Always taste and adjust your dressing to match your flavor preferences.
Pro Tips
- Soak Red Onions in Water: If you find raw onions too strong, soak the sliced red onions in cold water for 10 minutes to mellow their flavor.
- Use a Salad Spinner: This helps remove excess water from lettuce and keeps your salad crisp.
- Chill the Salad Bowl: Serving the salad in a chilled bowl keeps everything fresh and crisp longer.
- Add Dressing Right Before Serving: To avoid sogginess, toss the salad with dressing just before you serve it.
- Make Dressing in Bulk: Store extra homemade dressing in the fridge for up to a week—it also works great on grilled veggies and pasta salads.
Frequently Asked Questions (FAQs)
Can I use store-bought dressing instead of homemade?
Yes, but homemade dressing offers a fresher taste and more control over ingredients. If using store-bought, choose a high-quality Greek or vinaigrette-style option.
Is this salad low in calories?
Absolutely. It’s nutrient-dense yet light, with around 210 calories per serving, making it perfect for healthy eating goals.
Can I add protein to make it a full meal?
Yes, adding grilled chicken, turkey, chickpeas, or quinoa turns this salad into a satisfying main course.
What kind of feta should I use?
Opt for block feta and crumble it yourself. It tends to have better flavor and texture than pre-crumbled versions.
Can I prepare this ahead of time?
Yes, just keep the dressing and salad separate until you’re ready to eat. Combine and toss just before serving.
What’s a good substitute for romaine lettuce?
You can use spring mix, butter lettuce, or even chopped kale if you prefer a heartier green.
How do I make this salad vegan?
Omit the feta cheese and mayonnaise in the dressing. You can use a vegan feta substitute or add avocado for creaminess.
Are olives necessary?
Not at all. If you’re not a fan of olives, feel free to leave them out or swap in something like capers or sun-dried tomatoes.
Can I use dried herbs instead of Italian seasoning?
Yes, mix equal parts of dried oregano, basil, thyme, and rosemary if you don’t have pre-mixed Italian seasoning.
How long does the dressing last?
The dressing keeps well in the fridge for up to a week when stored in an airtight container.
Conclusion & Call to Action
This Greek salad recipe with homemade dressing is a vibrant, healthy, and delicious way to bring a touch of the Mediterranean into your kitchen. It’s easy to prepare, endlessly versatile, and packed with flavor—whether you serve it as a side or enjoy it as a light main dish.
Now that you’ve got all the steps, tips, and variations, it’s time to get chopping. Make this Greek salad your own, share it with your family, or bring it to your next gathering. I’d love to hear how it turned out for you—leave a comment, rate the recipe, or tag your creation on social media. Enjoy every fresh, crunchy bite!
Print
Greek Salad with Homemade Dressing
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This classic Greek salad is full of fresh vegetables, crumbled feta, and a flavorful homemade dressing. It’s perfect as a healthy side or a light main dish and comes together in just 10 minutes.
Ingredients
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1 head romaine lettuce, chopped
-
½ red onion, thinly sliced
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⅓ cup black olives, halved
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3 mini cucumbers, sliced
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1 cup cherry tomatoes, halved
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⅓ cup crumbled feta cheese
For the Dressing: -
¼ cup olive oil
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1 clove garlic, minced
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1 tbsp fresh lemon juice
-
1 tsp Dijon mustard
-
1 tsp mayonnaise
-
1 tbsp white vinegar
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½ tsp salt
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½ tsp Italian seasoning
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¼ tsp black pepper
Instructions
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Wash and chop all vegetables.
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Combine lettuce, onion, olives, cucumbers, tomatoes, and feta in a large bowl.
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In a small jar or bowl, whisk all dressing ingredients together.
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Drizzle dressing over salad.
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Toss gently to combine.
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Serve immediately for best texture.
Notes
- Store veggies and dressing separately to keep it fresh.
- Soak onions in cold water to reduce sharpness.
- Add grilled chicken, quinoa, or chickpeas to make it a full meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek/Mediterranean
