A delicious traditional Greek salad with homemade Greek dressing that is fresh and crisp – it is the perfect addition to any meal, or can be enjoyed on it’s own!
When I was pregnant I craved authentic Greek salad as part of my daily meal routine…it was a good problem to have, I mean I could’ve been craving chocolate or fried foods. It did mean that I had to have ALL of the salad ingredients on hand at all times, but it is such an easy salad to make so I didn’t mind.
- Iceberg lettuce (head lettuce)
- Red onion
- Kalmata olives – or black olives
- Feta cheese
- Bell peppers
- Homemade Greek Salad Dressing
Frequently asked questions
While making a classic Greek salad is as easy as can be, there are still a few things people have asked.
Besides what goes into the salad itself, the dressing you use is the next important addition! You can make my homemade Greek salad dressing which only needs a handful of pantry ingredients to whip up. Or, you can choose to use a store-bought version that you love instead if that’s easier.
As with any salad, you want to dress it right before serving in order to prevent it from getting soggy. The longer the dressing sits on the lettuce and vegetables, the more wilted it will become. This is also why leftovers are not a good idea – unless the lettuce is undressed.
You want to cut the onion into thin slices that are then halved. There is nothing worse than biting into a giant chunk of onion with your salad. Alternatively, you can do a smaller dice of the red onion.
Yes! I love a grilled chicken breast with this salad when having it as my main meal. You can also add grilled salmon or even lamb kebab for a delicious dinner idea.
Dishes that pair well with a Greek salad
- Mediterranean Tuna Melts
- Spinach and Cheese Lasagna Roll-Ups
- Stuffed Peppers
- Easy Lemon Chicken Piccata
- Greek Chicken Souvlaki
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 1 head iceberg lettuce
- ½ large English cucumber
- ½ large red onion
- 2 tomatoes on the vine (can use cherry or grape tomatoes instead)
- 1 cup pitted Kalamata olives
- ⅓ cup feta cheese
Thoroughly wash and dry lettuce - I prefer to use a salad spinner but you can also lay it out on paper towels. Rough chop the iceberg lettuce and put half into a large bowl,
Cut tomatoes into 1/2" pieces, cut cucumber into half moon slices and thinly slice red onions.
Roughly chop the black olives.
Add half of the tomatoes, cucumber, onions and olives on top of the chopped lettuce and drizzle with salad dressing. Gently toss. Then add remaining lettuce, tomatoes, cucumber, onions and olives to the bowl. Drizzle with more dressing and toss to combine.
Crumble feta cheese over top of the prepared salad and serve.
By mixing the salad in layers you ensure that the toppings and dressing are mixed evenly throughout.
Serving Size:2 cups
Amount Per Serving: Calories: 137Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 336mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 4g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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