What Ingredients Are in Greek Salad?
The best Greek salads are a showcase of Mediterranean flavors: the sweet heat of fresh red onion, cooling cucumber, and juicy tomatoes, combined with the briny one-two punch of feta cheese and kalamata olives. It’s all tossed in a bright vinaigrette made with lemon juice and red wine vinegar. A traditional Greek salad, known as a horiatiki in Greece, doesn’t feature lettuce like many of its American variations. Serve Greek salad alongside warm slices of pita, or as a complement to a larger meze spread.
4 Greek Salad Variations
Greek salad is versatile and can accommodate any number of additions or substitutions:
- Swap the romaine lettuce out for kale to make it more hearty.
- Add more veggies like diced avocado or green bell peppers.
- Give the salad more texture by topping it with crispy chickpeas.
- Up the pickled notes with pepperoncini or banana peppers.
Greek Salad Recipe
Prep Time10 min
Total Time10 min
- 1 small head of romaine lettuce, washed and chopped into bite-sized pieces
- ½ cup of cherry tomatoes (or grape tomatoes), sliced into halves or quarters
- ½ hothouse or English cucumber, halved lengthwise and sliced crosswise into 1-inch pieces
- ½ cup pitted Kalamata olives, roughly chopped
- 1 small red onion, halved, then sliced lengthwise into half-moons
- 3–4 tablespoons of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 2 tablespoons of fresh lemon juice, from about 1 lemon
- 1 large garlic clove, pressed or minced
- ½ teaspoon dried oregano
- Kosher salt and black pepper, to taste
- ¼ cup of sheep’s milk feta, crumbled or sliced into shards
- To make the vinaigrette, whisk together the red wine vinegar, lemon juice, garlic, and dried oregano. Add the olive oil, whisking to combine, and season with salt and pepper. Taste, and adjust acidity to preference.
- In a large bowl, combine the romaine, tomatoes, cucumber, olives, and onion. Gently toss with your hands to evenly disperse the ingredients.
- Drizzle salad dressing a few tablespoons at a time, tossing in between each addition. The romaine should be coated, but not weighed down by the vinaigrette.
- Transfer to individual salad bowls if preferred, and top with feta. Sprinkle with dried oregano and serve.
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