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Close-up of a fresh Greek salad with tomatoes, cucumbers, red onions, olives, feta cheese, and lettuce, mixed with a wooden spoon.
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Greek Salad Recipe

This Greek salad recipe is tossed to evenly distribute the flavors, and since everything’s cut into bite-sized pieces, it’s easier to eat than the classic version!
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: Greek
Diet: Vegetarian
Servings: 8
Author: Rachel Gurk

Ingredients

For the Salad:

  • 1 head romaine lettuce (see note #1)
  • ½ red onion, very thinly sliced (see note #3)
  • 1 pint cherry or grape tomatoes, halved
  • 1 greenhouse cucumber, chopped
  • 1 green bell pepper, chopped
  • ½ cup Kalamata olives, pitted and halved
  • 4 ounces feta cheese, cut into cubes (buy a block of feta)

For the dressing:

Instructions

  • In a small bowl or measuring cup, whisk together dressing ingredients until well-combined (emulsified).
    ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 garlic clove, minced or pressed, ½ teaspoon dried oregano, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, ⅛ teaspoon coarse ground black pepper, more to taste
  • Rinse the romaine lettuce; dry as much as possible. Chop into bite-sized pieces. If the lettuce still seems wet, spin it in a salad spinner to remove any excess water.
    1 head romaine lettuce
  • Add the lettuce, onion, tomatoes, cucumber, green bell pepper, and olives to a large salad bowl or mixing bowl. Toss gently to mix. Add the feta and toss again gently.
    1 pint cherry or grape tomatoes, halved, 1 greenhouse cucumber, chopped, 1 green bell pepper, chopped, ½ cup Kalamata olives, pitted and halved, 4 ounces feta cheese, cut into cubes, ½ red onion, very thinly sliced
  • Add the dressing to the salad immediately before serving; toss until well-coated with dressing (see note #4).

Video

Notes

  1. Romaine: I use a whole head of romaine. If you use romaine lettuce hearts, you’ll need a package of 3 hearts, because they are smaller.
  2. Feta cheese: A block of feta cheese works better than feta crumbles which tend to disintegrate and disappear once the salad is mixed.
  3. Onions: To reduce the strong flavor of the onions, try this pro trick. Marinate the sliced onions in the dressing while you prep the rest of the salad. This will take the bite out of the flavor.
  4. Make ahead: If you don’t plan to serve this salad immediately, refrigerate the dressing and salad separately. Dress the salad immediately prior to serving.

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 381mg | Potassium: 453mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7519IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 1mg

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