Mediterranean Greek Salad Recipe

Introduction

This Mediterranean Greek salad is a refreshing and vibrant dish perfect for warm days or as a light meal. Combining crisp vegetables, tangy olives, and creamy feta, it’s dressed with a simple yet flavorful homemade dressing. Easy to prepare and full of bright flavors, it’s a classic that never fails to impress.

Ingredients

• 1 large head Romaine lettuce
• 4 medium ripe tomatoes, cut into bite-sized chunks
• 1 large English cucumber
• 1 medium green bell pepper
• 1 small red onion
• 1/2 cup of pitted Kalamata olives
• 8 ounces of authentic Greek feta cheese
• 3 tablespoons of fresh dill or mint, roughly chopped
• 1/2 cup of high-quality extra virgin olive oil
• 1/2 cup of red wine vinegar
• 1 teaspoon of dried Greek oregano
• 1 small garlic clove, minced
• 1/2 teaspoon of Dijon mustard
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper

Instructions

1. Step 1: Rinse all the fresh produce under cold water to clean them thoroughly.
2. Step 2: Thinly slice the red onion and place it in a small bowl. Pour in enough cold water to fully submerge the slices. Add a splash of red wine vinegar if desired. Let it soak for 10 to 15 minutes to mellow the sharpness, then drain before use.
3. Step 3: Slice the tomatoes into generous bite-sized chunks. Roughly chop the cucumber into ¾-inch chunks or slice into half-moons. Core and cut the green bell pepper into ¾-inch chunks. Tear or chop the Romaine lettuce into bite-sized pieces.
4. Step 4: Dice the feta cheese into neat ¾-inch cubes. Drain the Kalamata olives and leave them whole or halve them according to preference. Roughly chop the fresh dill or mint and set aside.
5. Step 5: In a medium bowl, combine red wine vinegar, minced garlic, dried oregano, sea salt, black pepper, and Dijon mustard. Whisk together, then slowly drizzle in the olive oil while continuing to whisk until the dressing is smooth and slightly thickened. Taste and adjust seasoning if needed.
6. Step 6: In a large serving bowl, combine the chopped lettuce, tomatoes, cucumbers, bell pepper, and drained red onion. Add the Kalamata olives on top.
7. Step 7: Pour about two-thirds of the dressing over the salad. Gently add the feta cubes on top, then lightly toss the salad using tongs or clean hands to coat evenly without breaking the feta or bruising the lettuce.
8. Step 8: Season with additional salt or pepper if needed, then serve immediately.

Tips & Variations

• Soaking the red onion in cold water softens its bite and adds a milder sweetness to the salad.
• Try substituting fresh oregano for dried if you have it on hand for a brighter herbal note.
• For added texture, sprinkle toasted pine nuts or walnuts over the salad before serving.
• Use fresh lemon juice instead of red wine vinegar for a different citrus tang.

Storage

Store the salad components separately in airtight containers for up to 2 days to maintain freshness. Keep the dressing refrigerated. Assemble and toss just before serving to prevent the lettuce from wilting. Leftover salad is best eaten within a day. If necessary, re-toss with extra dressing and serve cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing and salad ingredients separate until ready to serve. This helps keep the lettuce crisp and the salad fresh.

What can I use if I don’t have Kalamata olives?

You can substitute with other dark olives such as black olives or Gaeta olives, but Kalamata olives provide the signature salty, fruity flavor typical of this salad.

Mediterranean Greek Salad Recipe

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4.9 from 318 reviews

This Mediterranean Greek Salad is a refreshing and vibrant mix of crisp Romaine lettuce, ripe tomatoes, crunchy cucumbers, and tangy Kalamata olives, all tossed in a flavorful homemade Greek dressing made from olive oil, red wine vinegar, garlic, and oregano. Topped with authentic Greek feta cheese and fresh dill or mint, this salad is perfect for light lunches, side dishes, or summer gatherings.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean, Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 1 large head Romaine lettuce
• 4 medium ripe tomatoes, cut into bite-sized chunks
• 1 large English cucumber
• 1 medium green bell pepper
• 1 small red onion
• 3 tablespoons fresh dill or mint, roughly chopped
• 1 small garlic clove, minced

Pantry

• 1/2 cup pitted Kalamata olives
• 1/2 cup high-quality extra virgin olive oil
• 1/2 cup red wine vinegar
• 1 teaspoon dried Greek oregano
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Dairy

• 8 ounces authentic Greek feta cheese

Instructions

1. Prep the Veggies: Rinse all fresh produce thoroughly under cold water to remove any dirt or impurities.
2. Soak the Onion: Thinly slice the red onion and place the slices in a small bowl. Cover with enough cold water to fully submerge. For added flavor, optionally add a splash of red wine vinegar. Let the onions soak for 10 to 15 minutes to mellow their sharpness and then drain just before assembling the salad.
3. Chop the Veggies: Cut the ripe tomatoes into generous bite-sized chunks. Roughly chop or slice the English cucumber into ¾-inch pieces or half-moons. Core and chop the green bell pepper into ¾-inch chunks. Tear or roughly chop the Romaine lettuce into bite-sized pieces. Dice the feta cheese into neat ¾-inch cubes. Drain the Kalamata olives and decide whether to leave whole or halve them. Roughly chop the fresh dill or mint and set aside.
4. Make the Greek Salad Dressing: In a medium bowl, combine red wine vinegar, minced garlic, dried oregano (crushed to release flavor), sea salt, and freshly ground black pepper. Stir in the Dijon mustard for depth. While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing until smooth and slightly thickened. Taste and adjust seasoning if necessary.
5. Dress & Toss: In a large serving bowl, combine the chopped lettuce, tomatoes, cucumbers, bell pepper, and the drained red onion slices. Add the Kalamata olives on top. Pour approximately two-thirds of the dressing over the salad. Gently add the feta cubes without breaking them too much. Using salad tongs or clean hands, gently toss the salad to coat all ingredients lightly without bruising the lettuce or crumbling the feta excessively.
6. Season & Serve: Taste the salad and add any remaining dressing or seasoning according to preference. Serve immediately to enjoy the fresh and vibrant flavors.

Notes

• Soaking red onions in cold water mellows their sharpness and retains crispness.
• Using authentic Greek feta cheese significantly improves flavor authenticity.
• Crushing dried oregano before adding intensifies its aroma.
• Adjust the amount of dressing to personal taste to avoid soggy lettuce.
• Fresh dill or mint can be used according to preference for a herbal note.

Keywords: Mediterranean Greek Salad, Greek Salad, Feta Salad, Healthy Salad, No-Cook Salad, Vegetarian Salad, Fresh Vegetable Salad