This easy Greek salad recipe includes all the ingredients you’d expect in a traditional Greek salad. Fresh crisp vegetables are combined with crumbled feta and balsamic vinaigrette to make the most refreshing summer salad.
I’ve become a bit of a salad-a-holic lately, especially where my favorite Greek salad is concerned. As in, if I had friends I actually saw on a regular basis and they knew how many leafy greens I was ingesting, I’m sure someone would stage an intervention. Fortunately, I don’t have a social life and with only like, two friends who I see maybe once or twice a year, my vices are allowed to run amuck unchecked. This also explains why my skin may be turning green shortly.
Today, I am showing you my quick and easy Greek salad recipe. Truly, I eat this two or three (or four or five) times a week. It’s the perfect salad to meal prep for the week ahead. Sometimes it is lunch, sometimes it is supper, sometimes it is a snack, and I’m not gonna lie, sometimes it is breakfast.
The ingredients are what you’d expect to find in an authentic Greek salad: leafy greens, cucumber, tomato, red onion, basil, and feta cheese. We simply toss all of the ingredients together and I drizzle a balsamic vinaigrette over the top. The combination of the tart onion and dressing, crisp cucumber, juicy tomato, and feta cheese is a match made in heaven.
Keep scrolling for suggestions on how to make this salad work for you. You can add veggies, subtract veggies, or switch up the salad dressing. The choice is all yours.
- Dark leafy greens
- Cucumber slices
- Sliced red onion
- Feta cheese
- Fresh basil leaves
- Tomato wedges
- Balsamic vinaigrette
How to Make My Easy Greek Salad Recipe
To make the salad, I tear up the basil leaves and mix them with my greens first.
Then I toss these together with all of my fresh vegetables (that are already prepped and sliced 😉).
Once they’re all nicely combined, it’s time to sprinkle the crumbled feta cheese on top.
I have experimented with all sorts of dressings and I find the best for my taste is simply balsamic vinaigrette.
The final touch is a drizzle of that vinaigrette.
Isn’t that a gorgeous salad?
Yeah. Now I’ve got to go eat this. I highly suggest you make your own and join me!
- The undressed salad will last in an airtight container in the fridge for up to 4 days.
- You can’t freeze fresh salad.
Here are some variations to make this Greek salad recipe work for you:
- Use baby spinach leaves or romaine lettuce instead of dark greens.
- Use cherry tomatoes instead of Roma tomatoes.
- Add a handful of chopped and pitted Kalamata olives or black olives.
- Swap the balsamic for a Greek vinaigrette. Combine a couple of tablespoons of extra virgin olive oil with a tablespoon of fresh lemon juice (or red wine vinegar) and 2 teaspoons of dried oregano.
- Do as Jamie Oliver does (see below), and swap the basil for other fresh herbs like fresh dill or fresh mint leaves.
- Add chopped green bell peppers.
- Add salt and black pepper to taste.
- Serve it with cut blocks of feta cheese instead of crumbled.
- For the cheese, I find that it’s usually cheaper to buy a block of it and crumble it myself. It crumbles easily so I just hold it over my salad and break it up with my hands.
- This is such an easy salad recipe to double or triple. Use the meal prep tips below.
Can you meal prep this salad recipe?
Absolutely! This salad is a great lunch idea to make ahead of time for meal prep. Personally, on the weekend I chop everything up and put all of the ingredients in separate containers in my fridge so I can throw this together in a flash.
To store my lettuce for the week, I put it in a large zipper seal plastic bag along with a paper towel. This absorbs excess moisture and keeps your lettuce fresh for at least two or three times longer than normal.
What is a traditional Greek salad made of?
Horiatiki or traditional Greek salad is made with vegetables like tomatoes, cucumbers, and red onion chopped into large chunks. It also includes a block of feta cheese and a homemade Greek salad dressing made with Greek oregano and olive oil.
How does Jamie Oliver make Greek salad?
Here’s Jamie Oliver’s salad recipe. But it includes tomato, red onion, cucumber, green bell pepper, fresh dill, fresh mint, black olives, red wine vinegar, extra virgin olive oil, feta cheese, and dried oregano.
Does Greek salad contain lettuce?
A traditional Greek salad doesn’t typically contain lettuce. However, American-style Greek salads regularly include lettuce or some sort of leafy green.
What ingredients are in Greek dressing?
Greek dressing is basically a Greek vinaigrette made with olive oil, red wine vinegar, fresh lemon juice, and dried oregano.
What do you serve with Greek salad?
There are so many ways to serve this salad:
- You can serve it as a main dish as is or with some grilled chicken tenders.
- Serve it as a side dish with a different main dish like Greek chicken and potatoes, salmon patties, lemon parmesan chicken, pork chops, or roast chicken.
You may also like these sensational salad recipes:
Tomato, Onion, and Cucumber Salad
Mediterranean Quinoa Salad With Roasted Vegetables
Caprese Salad With Chicken and Avocado
- dark greens of your choice
- chopped red onion
- cucumber slices
- fresh tomato slices
- crumbled feta cheese
- fresh basil leaves
- balsamic vinaigrette
- Tear the basil leaves and add to the greens along with all the other vegetables.dark greens of your choice, chopped red onion, cucumber slices, fresh tomato slices, fresh basil leaves
- Toss ingredients to combine.
- Sprinkle salad with crumbled feta cheese and drizzle with balsamic vinaigrette.crumbled feta cheese, balsamic vinaigrette
“Two things to remember in life: Take care of your thoughts when you’re alone and take care of your words when you’re with people.”
Submitted by Janet Taylor
That will be my lunch today and I cannot wait to have it! It’s also a perfect lunch for today as it’s going to be hot and humid.
Hi, being of Italian decent, among other nationalities, I use A bunch of Kalmata olives, and Italian olive oil that looks like Motor Oil! when My Nona ( made me scrambled eggs as a child, she used oil I hated the flavor., but as a Adult, my taste buds sing when I eat a salad, because I think of her. just once I tasted Caviar, I made a run for the bathroom, fish eggs are one of the nastiest things I have EVER EATEN. I live in New England and I love any kind of fish, but fish eggs, Bleck!
I don’t think Caviar would be something I would like either Mary!! But the olives…YUM!!
Y’all are very motivating! Is it too late to plant a garden in Colorado ? What types of tomato and lettuce ? I have rosemary,thyme,oregano and basil.
I bet you could still plant a few things Vickie!!
My super easy Go To Salad I eat bout everyday is simply chopped Romaine lettuce, English cukes, * hate those big seeds, feta cheese, green onions, a diced half of a yellow or red pepper if I have one around a handful of croutons. ..and the BEST PART….THE DRESSING….N SUPER EASY TOO. IN A LIL JAR WITH A LID I MIX …..Equal parts e.v.o.o and apple cider vinegar…a dask of garlic powder and pinch of kosher salt n fresh ground pepper …now here’s the part that gives the Bang to the dressing…. big ol’ pinch of Italian seasoning. …..now shake that jar like a Polaroid picture & pour that over that fresh salad and eat like a ravenous rabbit in garden patch 🙂 btw.mlove ya Christy n God Bless.
I love iceberg lettuce. I know it’s not cool, but some of those leaf lettuces just hit my mouth like razor blades.
So…chopped up iceberg lettuce, topped with diced cucumber, chopped celery and LOTS of shredded carrots. Then add diced cheddar cheese. I wouldn’t holler if you added some pecans, and I’ll kiss ya if you throw some Mandarin oranges on top.
Pour lite Catalina dressing on top….yuuuuuuuuummmmmmmm.
Yum indeed!!! No judgement here on what kind of lettuce you like Catherine!! Whatever cranks your tractor is my motto!!
my salad at this time all comes from my garden except for the cheese, bacon, and dressing. I use black seed simpson leaf lettuce, small crisp straight 8 cucumbers, yellow pear tomatoes, small purple onions with the green tops cut up too, fresh cut basil, fresh cilantro, then cacique a Mexican cheese that crumbles like feta but less expensive, a strip of crisp crumbled bacon and a sweet sour dressing I make by boiling 1 cup sugar, 1 cup vinegar, and 1 cup of canola oil along with 2 tablespoons of poppy seeds salt and pepper to taste, until the sugar is well dissolved then I cool it off and keep it in the fridge in a mason jar just shake it up when needed and drizzle a little over my salad. It doesn’t take much of this dressing to flavor a salad. YUMMY!!!
Oh YUMMMM is right!! Thanks for sharing Marsha!!
The salad looks Wonderful! I LOVE salads, too and I would so eat this. Breakfast for lunch or supper, and….salads for breakfast……fine with me!
🙂 My friend Jyl would about die to hear us talking this way Angela!!
Add a few olives and it’s perfect.