This traditional Greek salad is made with crisp romaine, juicy tomatoes, creamy feta, Kalamata olives, and a simple lemon-oregano vinaigrette. Ideal for using any salad ingredients you have on hand, this recipe is great with grilled chicken, lamb, or fish.
Growing up just three hours away from Chicago, we would visit the Windy City frequently. One of my favorite memories of Chicago which has remained a tradition to this day is eating authentic Greek food in Greektown. From Greek Souvlaki Beef to Avgolemono (Greek Egg Lemon Soup) to Greek Village Salad and more, I love the bright, fresh flavors of Greek food so much! I love to whip up this Traditional Greek Salad for dinner about once a week.
Regardless of what else everyone orders, one thing remains the same every visit: we always get a large Greek salad for the table. Starting a meal with a salad is not only a great way to fuel your body with nutrients but it’s a great way to fill up on a low-calorie item.
Ingredients
- Lettuce: Chopped romaine or green leaf lettuce makes the perfect base for this salad.
- Cucumber: English cucumbers has a thinner skin, and are naturally “seedless” making them my go-to for salads.
- Olives: I love the fruity and intense flavor of Kalamata olives, but you could use black olives as well.
- Feta: Block or crumbled feta both work but I love using large blocks of feta cheese which is customary in Greece.
- Lemon juice: Fresh lemon juice pairs with olive oil, red wine vinegar, and seasoning to make a delicious vinaigrette dressing.
How to Make a Traditional Greek Salad
Step 1. Make your dressing by adding the fresh lemon juice, red wine vinegar, and olive oil to a medium sized bowl.
Step 2. Using a microplane, grate in the garlic, then add the oregano, salt, and pepper.
Step 3. Add the dill, then whisk until fully combined. Set aside.
Step 4. Next make your salad by washing and chopping your fresh produce.
Step 5. Mince your fresh dill to sprinkle on top as a finishing touch.
Step 6. Add all of the ingredients to a large bowl, and drizzle with the vinaigrette. Toss until evenly coated.
Top with the additional fresh dill, serve, and enjoy your Traditional Greek Salad!
Frequently Asked Questions
Traditionally you will find chopped romaine, cucumbers, tomatoes, onions, feta cheese, and kalamata olives. Sliced, canned beets are commonly added, too. If you have fresh herbs like parsley or dill, I suggest those as well.
If the salad base is made of lettuce I don’t recommend dressing the salad more than 5 minutes before you plan to serve. If you dress the salad too far in advance you’ll end up wilting the greens. To save time, you can prep the vinaigrette up to 3 days in advance and simply toss with the greens right before serving. If you’re dressing a cabbage-based salad or a village salad that doesn’t have lettuce you can dress it a bit more ahead of time.
You’ll put feta cheese on a Greek salad, as that is what you’ll usually find in Greece.
More Salad Recipes
- Lebanese Tabbouleh Salad
- Smoked Salmon Nicoise Salad
- Grilled Watermelon and Feta Salad
- Caprese Quinoa Salad
- Kale Caesar Salad
Eat It, Like It, Share It!
Did you try this salad recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your drink.
What are your favorite Greek specialties? Are there any you’d like me to make? Let me know!
Your fork is waiting.
Traditional Greek Salad
Ingredients
Instructions
- Assemble the salad in a large serving bowl by layering the lettuce with all remaining ingredients.
- Whisk the Greek vinaigrette in a small bowl and drizzle on the salad right before serving. Divide between bowls to serve.
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