Juicy and hearty Greek Salad Recipe. It is my go-to in summer, for entertaining and quick dinner with pita and hummus. Just like cucumber and tomato salad and lettuce salad, I serve this Greek salad with anything.
Also be sure to check out my other 30 healthy salad recipes. You will not be disappointed!
Greek salad is your easy answer to dinner in a hurry. My easy Greek salad recipe is quick and easy to assemble and loaded with flavour!
No time to cook tonight? No worries. Chop. Toss. Drizzle. Dinner’s ready! Serve it with whole wheat pita bread and hummus and you’ve got a nutritious meal in minutes.
Kids love the bright colours in Greek salad. Everyone loves getting a bite of its juicy tomatoes, crunchy cucumbers, salty feta and olives popping with bright greens, peppers and onions with its tangy dressing.
What is in a Greek salad?
- Romaine lettuce
- Bell peppers
- Red onion
- Kalamata olives
- Feta cheese
- Olive oil
- Lemon juice
- Salt & pepper
When locally grown tomatoes are not in season, I prefer the colour and flavour of tomatoes-on-the-vine, compared to those tasteless, watery winter tomatoes. The extra cost is worth it to me.
Kalamata olives are traditional in Greek feta salad. Be sure to buy pitted ones.
Choose feta cheese in a block. Crumbled feta has anti-caking agents to prevent lumps, and who needs food additives.
Greek Salad Dressing
Time saving tip. No need to prepare Greek salad dressing in a separate bowl. Just add its simple ingredients to a salad bowl with other ingredients and toss at serving time.
Extra Virgin olive oil makes the best Greek salad. It comes from the first press of olives, retains valuable antioxidants and has no additives. Olive oil is rich in healthy monounsaturated fats and anti-inflammatory properties. Here are 11 proven benefits. Only the best for our families!
I add fresh lemon juice or white vinegar and/or a bit of juice from the jar of olives, for the acidity that’s such a great compliment to all the Greek salad dressing ingredients.
Tips for Romaine Lettuce
Serve chopped Greek salad as a side dish or main course.
Stretch your salad with chunky romaine hearts. Faster and easier to prepare than lettuce leaves. Romaine hearts remain closed while growing, so just need a quick rinse under cold running water. Always buy organically grown, to be sure they haven’t been sprayed in the field.
What to Serve with Greek Salad?
Whole wheat pita bread and hummus make tasty accompaniments. I like both for my kids’ quick snacks, so I always have some on hand.
Does It Get Soggy?
Greek cucumber tomato salad is a great make-ahead dish that keeps well in the fridge, even overnight. It travels well to picnics, potlucks and in school lunches.
Make Ahead Tip: Add homemade dressing ingredients in your serving bowl. Then add salad ingredients on top but don’t toss until serving time. Everything stays crisp.
Travel Tip: Pack olive oil in a separate container (or bring entire bottle with you) to toss later.
Serving Tip: Adding romaine chunks just before serving keeps it crunchy.
More Giant Salad RecipesPrint
Greek Salad Recipe
Juicy and hearty Greek salad is my go-to in summer, entertaining and quick dinner with pita and hummus. So easy, fresh and healthy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Greek
- 1 Romaine heart, chopped
- 6 small tomatoes, chopped
- 1 long English cucumber, sliced in half moons
- 2 large bell peppers, chopped
- Red onion, sliced and amount to taste
- 1 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 3 tbsp olive oil, extra virgin
- 2 tbsp olive juice from the jar or 1 tbsp vinegar (lemon juice)
- 1 tbsp oregano, dried
- 1/4 tsp salt
- Ground black pepper, to taste
- In a large bowl, add romaine, tomatoes, cucumber, bell peppers, onion, olives and feta cheese.
- Drizzle with olive oil and olive jar juice; then sprinkle with oregano, salt and pepper.
- Toss gently and slowly to distribute spices evenly and keep this large amazing salad in a bowl.
- Serve within 1 hour of combining all ingredients.
Store: Refrigerate leftovers for up to 12 hours. Salad stays crispy for the evening, after – less. Don’t add lettuce for crispy salad leftovers the next day. Skip or add tomorrow.
Make Ahead: Assemble salad and do not stir. Refrigerate covered for up to 24 hours. Dress and toss before serving.
I prefer tomatoes on the vine as they taste good even in winter months.
Crumbled feta has caking agents, so it’s best to buy a chunk and crumble yourself.
Did you make this recipe? Please give it a star rating in the comments.