I haven’t shared a lot of Greek cuisine here on BlogChef, so I wanted to start with something classic, fresh, and satisfying. This Greek salad is packed with crisp romaine lettuce, briny Kalamata olives, creamy feta cheese, and sharp red onion. These are simple ingredients that come together in a big way.
The magic, though, is in the dressing. A good Greek dressing is bright, balanced, and bold enough to stand up to the olives and cheese. This one delivers after some time to rest in the refrigerator. That chill time allows the flavors to mingle and soften. It might seem like a small detail, but it makes a noticeable difference.
This salad works beautifully as a side dish for grilled meats, seafood, or warm pita bread. For an upgraded meal at home, try it with baked calamari. Or turn it into a full meal by adding sliced, grilled chicken.
To try this salad is to love it. It’s fresh, colorful, and flavorful. Enjoy.
Greek salad recipe
- Prep Time: 25 minutes
- Chill time: 2 hours
- Total Time: 2 hours, 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Greek
Description
A crisp and refreshing Greek salad loaded with romaine, juicy tomatoes, cucumber, olives, feta, and a bold homemade dressing that gets even better after chilling.
Ingredients
- 3/4 cup extra-virgin olive oil
- 2–3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 3 teaspoons dried oregano
- 1 teaspoon dried basil
- 3 teaspoon fresh garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sugar
- 1 head romaine lettuce, torn, with outer leaves removed
- 2 large Roma tomatoes, chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 medium red onion, sliced
- 1 green bell pepper, seeded, and chopped
- 1/2 lb crumbled feta cheese
- 1 cup Kalamata olives
Instructions
- Do your prep. Remove the outer leaves of the Romaine. Separate the remaining leaves and wash and dry them. Tear them by hand. Wash and chop the Roma tomatoes. Peel the cucumber and slice it in half lengthwise. Run a small spoon down the center of each half to remove the seeds. Chop the seedless halves. Peel and thinly slice the red onion. Wash, seed, and chop the bell pepper.
- Make the dressing. In a blender, add olive oil, lemon juice, vinegar, oregano, basil, garlic, salt, black pepper, and sugar. Blend until smooth. Pour into a dressing bottle and refrigerate for at least 2 hours.
- Combine salad ingredients. In a large bowl, combine lettuce, tomatoes, cucumber, red onion, green pepper, feta cheese, and olives. Pour the dressing over the salad and toss to combine.
Nutrition
- Serving Size:
- Calories: 409
- Sugar: 5.5 g
- Sodium: 716.5 mg
- Fat: 38.9 g
- Carbohydrates: 12.2 g
- Protein: 7.6 g
- Cholesterol: 33.6 mg
