Greek Salad Recipe

This Greek Salad Recipe is a fresh and crisp salad, which is made with tangy feta cheese and salty Kalamata olives. It’s an ideal side dish, ready in about 20 minutes.

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Greek Salad Ingredients

1 head romaine lettuce, torn into bite-size pieces
1 pint cherry tomatoes or grape tomatoes, halved
8 ounces feta cheese, broken into large pieces or crumbled
½ red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
½ cup Kalamata olives, pitted
3 tablespoons olive oil
3 tablespoons red-wine vinegar
1 teaspoon minced garlic
½ teaspoon dried oregano
Coarse salt and freshly ground pepper

How To Make Greek Salad

Combine salad ingredients: In a large serving bowl, combine the torn romaine lettuce, halved cherry tomatoes, feta cheese, thinly sliced red onion, cucumber, and Kalamata olives.
Make the dressing: In a small jar with a lid, combine the olive oil, red-wine vinegar, minced garlic, and dried oregano. Season with a pinch of coarse salt and freshly ground pepper. Screw the lid on tightly and shake vigorously until the dressing is well combined.
Dress and serve: Just before serving, pour the dressing over the salad and toss gently to coat all the ingredients. Serve immediately.

Recipe Tips

How to prevent a soggy salad? The key is to add the dressing right before you plan to serve it. If you dress it too early, the salt in the dressing will draw moisture out of the vegetables and make the lettuce wilt.
Can I make this ahead of time? Yes. You can chop all the vegetables and make the dressing in advance. Store the vegetables in an airtight container in the refrigerator and the dressing in its jar. Combine and toss just before serving.
What kind of feta is best? For the most authentic and creamy flavor, buy a block of feta cheese that is packed in brine, rather than the pre-crumbled variety.
Can I add other ingredients? Absolutely. Chopped green or red bell peppers are a common addition for extra crunch. A can of drained and rinsed chickpeas can also be added to make it a more substantial meal.

What To Serve With Greek Salad

This versatile salad can be a light lunch on its own or a perfect side dish to a main course.

Grilled chicken or lamb skewers
Simple grilled fish fillets
Warm pita bread for dipping
Lemony roasted potatoes

How To Store Greek Salad

Refrigerate: This salad is best enjoyed fresh after it’s been tossed. If you have leftovers, store them in an airtight container in the refrigerator for up to one day, but be aware that the lettuce will become less crisp. It’s always best to store the dressing and salad components separately.

Greek Salad Nutrition Facts

Serving Size: 1 serving
Calories: 280 kcal
Fat: 24g
Carbohydrates: 12g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is a traditional Greek salad made with lettuce?

In Greece, a classic “Horiatiki” salad is typically made without lettuce. This version with romaine lettuce is a very popular American-style adaptation that is common in restaurants.

Can I use a different kind of olive?

Yes, while Kalamata olives are traditional, you can use any good-quality black or green olive that you enjoy.

What’s the best way to slice the onion for a salad?

For the mildest flavor, slice the red onion as thinly as possible. If you find raw onion too strong, you can soak the thin slices in a bowl of ice water for about 10 minutes, then drain them well before adding them to the salad.

Try More Recipes:

Author: Nell Cooking Method:No-Cook Cuisine:American Courses:Salads Recipe Keys: G Greek Salad Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: minutesRest time: minutesTotal time: 20 minutesServings:6 servingsCalories:280 kcal Best Season:Suitable throughout the year

Description

A crisp, refreshing, and classic American-style Greek salad with romaine lettuce, fresh vegetables, feta cheese, and a simple red-wine vinaigrette.

Ingredients

1 head romaine lettuce
1 pint cherry tomatoes
8 oz feta cheese
½ red onion
1 large cucumber
½ cup Kalamata olives
Dressing: 3 tbsp olive oil, 3 tbsp red-wine vinegar, 1 tsp minced garlic, ½ tsp dried oregano, salt, pepper

Instructions

In a large bowl, combine the torn lettuce, halved tomatoes, crumbled feta, sliced onion, sliced cucumber, and olives.
In a jar, shake together the olive oil, red-wine vinegar, garlic, oregano, salt, and pepper.
Pour the dressing over the salad just before serving and toss to combine.

Notes

For the best flavor, use a block of feta cheese packed in brine.
The dressing can be made up to a week in advance and stored in the refrigerator.
To make this a main course, top the salad with grilled chicken or chickpeas.
Don’t dress the salad until you are ready to serve it to keep the lettuce crisp.

Keywords:Greek Salad Recipe