Greek Salad made with crisp romaine, onions, olives, peppers, tomatoes, cucumbers, feta cheese, oregano and the homemade dressing is the best salad recipe!
Some of my favorite Greek recipes satisfy all of my comfort food cravings, but tend to be a little bit on the heavy side.
This salad is not only light and fresh, but it is tangy and packed full of flavor. It reminds me a lot of my Marinated Tomato Cucumber Salad, but this recipe includes a bunch more ingredients.
Unlike so many Greek salads that I've gotten at restaurants that are filled with huge chunks of ingredients and saturated in dressing, this salad has all of the ingredients thinly sliced with just the right amount of Greek dressing.
This salad is delicious for two reasons: the salad components along with the homemade dressing.
Sure you can buy a bottle of dressing, but I stopped doing that long ago because of all the ingredients that get added, even with organic dressings, in order to preserve it. Dressings are so easy to make!
This Greek salad dressing is made from a few simple ingredients:
- the acid comes from juice from one lemon along with some red wine vinegar
- you need to add some sugar and salt to balance out the tart
- and olive oil
That's it! Simply whisk all of the ingredients together without the olive oil, then pour it in using a thin, steady stream while whisking continuously. Couldn't be easier! As always, give the salad dressing a taste and adjust any of the ingredients as needed.
I tend to like a lot of variety when I make salads. This recipe is sure to pack a ton of flavor into each bite. Be sure to slice all of the vegetables thin!
- crisp Romaine lettuce
- red onion - hint: you can soak it in cold water first to tame the strong flavor
- Kalamata olives - be sure to buy the kind that don't have pits
- red bell pepper
- tomatoes - be sure to scoops out the seeds
- cucumber - remove those seeds
- crumbled feta cheese
- freshly minced oregano
Make ahead directions:
Whether you want to make this ahead of time is completely a matter of preference. I prefer my salads to be completely crisp and fresh which is why I rarely eat leftover salad.
My husband and kids, however, love leftover salad. They don't mind when it gets soggy.
If you want to make my Greek salad ahead of time, there are a few things you can do:
- You can chop all of the ingredients and store them separately. Likewise, you can mix up the dressing and keep everything refrigerated until ready to use. Then, all you'd need to do is toss everything together just before serving. This is your best option if you want to do the work ahead of time but still enjoy a fresh, crisp Greek salad.
- You can mix the salad ingredients together but wait to add the dressing until you're ready to serve. Keep in mind that the vegetables will release moisture and might make your salad a bit soggy.
RECIPE VIDEO WILL AUTOPLAY
- 1 head romaine lettuce (sliced into thin strips)
- 1 medium red onion (thinly sliced)
- 6 ounce can kalamata olives (drained)
- 1 red bell pepper (thinly sliced)
- 2 large tomatoes (seeds removed, sliced)
- 1 cucumber (halved lengthwise, seeds removed, sliced)
- 1 cup feta cheese (crumbled)
- 1 teaspoon oregano (fresh, minced)
- 1 lemon (juiced)
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons olive oil
- Combine all of the salad ingredients in large bowl. Toss to combine.
- To make the dressing, whisk together all of the ingredients except the olive oil. Pour the olive oil in a slow, steady stream while whisking constantly. Continue to whisk once all the olive oil has been added until the dressing has emulsified.
- Add dressing to salad and toss to combine. Serve immediately. If making ahead, keep the dressing and the salad separate until ready to serve.