Refresh your lunchtime with a simple yet flavorful Greek Salad.
I’ve had a lot of salads in my life—especially when I followed a vegetarian diet for three years—but there’s one that I’ve had more than the rest. Maybe it’s because of my family’s fondness for Greek food or because I grew up around a lot of Mediterranean restaurants, but Greek salad has been a favorite dish in my diet for as long as I can remember.
With a classic blend of crunchy, juicy veggies, plus savory feta cheese and a honey-red wine vinaigrette, this salad goes beautifully with all kinds of dishes—not just Greek. My family often makes it as an appetizer to pasta or a side dish at picnics. It’s easy to toss together and customize as you see fit. For example, when I was a kid, my mom would make it without olives to satisfy our picky preferences. So, if you need a flexible recipe that can brighten a table and refresh your taste buds, this is the one for you.
Adding more protein
Want your Greek salad to be a bit heartier and more filling? I’ve tried a few different protein combos but I fell especially in love with tender pieces of rosemary chicken. To make it a Mediterranean masterpiece, add some gyro meat instead. But if you’d prefer to stay with plant protein, feel free to try sliced almonds, legumes such as chickpeas, or grilled tofu.
How do I store leftovers?
Ideally, leftover Greek salad should be stored without the dressing in an airtight container in the fridge for up to 3 days. If it has been tossed with the dressing already, that’s fine, but I recommend eating it within 24 hours so it doesn’t get soggy. The fresher you enjoy it, the better.
Similar recipes to try
While Greek salad is iconic, this Healthy Chopped Salad is a great alternative if you want a different mix of veggies but with a similar red wine vinaigrette. Want something with a hint of sweetness and more tang? Try Shaved Brussels Sprouts Salad. But if you’re craving crunchy greens with a creamy dressing, whip up Keto Broccoli Salad, which goes great with burgers or steak.
Greek Salad
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey plus more, to taste
- 2 garlic cloves minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 English cucumber seeded and sliced into half-moons
- 1 green bell pepper chopped into bite-sized pieces
- 2 cups cherry tomatoes halved
- 1/2 cup thinly sliced red onion
- 1/2 cup pitted kalamata olives
- 6 ounces feta cheese cubed
Instructions
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, minced garlic, and dried oregano. Season with salt and pepper to taste. Adjust seasonings and honey as needed.
- In a large bowl, combine the cucumber, green bell pepper, cherry tomatoes, red onion, olives, and feta cheese. Drizzle with the dressing and gently toss to combine.
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