Greek Salad with Homemade Dressing for Fresh and Easy Meals

There’s something about a crisp, colorful Greek salad that just feels like pure sunshine on a plate. Every bite is a refreshing mix of crunch, tang, and juiciness, from the snap of fresh cucumbers to the briny hit of black olives and the creamy richness of feta cheese. I can’t even count how many times this Greek Salad recipe has saved the day for me—whether I needed a quick lunch, a side for a gathering, or a light, vibrant dinner after a busy day.

The real beauty of this recipe lies not just in its incredible flavor but also in its ease. With simple, fresh ingredients and a homemade dressing that whips up in minutes, you can bring this beautiful dish to life without stress. It is perfect for busy weeknights when you want something healthy but also crave something delicious. Plus, it’s naturally halal-friendly, vegetarian, and packed with good-for-you ingredients.

The homemade Greek dressing is a game-changer here. It’s tangy, herby, and just a little garlicky, and it clings beautifully to every crunchy vegetable. Once you try it, you’ll never go back to bottled dressing again. Whether you are hosting friends, meal prepping for the week, or simply making dinner for your family, this Greek Salad is bound to become a favorite.

Why You’ll Love This Recipe

First and foremost, this Greek Salad is incredibly easy to prepare. You can have everything chopped, mixed, and ready in under 20 minutes, which makes it a dream for weeknight dinners or last-minute potluck contributions.

Secondly, it is loaded with flavor. Between the sharpness of the red onions, the saltiness of the olives and feta, and the juicy sweetness of cherry tomatoes, every bite is lively and satisfying. The homemade dressing ties it all together, adding layers of herby, tangy goodness that you simply can’t achieve with store-bought versions.

Additionally, this recipe is versatile. You can add grilled chicken or chickpeas for extra protein, toss in cooked pasta for a heartier Greek pasta salad, or even swap ingredients based on what you have on hand. It is family-friendly too—kids love the colorful, crunchy textures, and adults appreciate the fresh, bold flavors. Plus, it is naturally gluten-free, making it accessible for a wide range of dietary needs.

Health Benefits

Not only is this Greek Salad incredibly delicious, but it also comes packed with nutrients. Thanks to the variety of fresh vegetables, it is rich in vitamins A, C, and K, along with fiber that supports digestive health. The olives and olive oil provide heart-healthy fats, while feta cheese adds a dose of calcium and protein.

Choosing homemade dressing over bottled options significantly reduces unnecessary preservatives, sugars, and unhealthy fats. By preparing this salad yourself, you are making a wholesome choice that nourishes your body while satisfying your taste buds.

Furthermore, this salad is naturally low in calories yet filling, making it a great option if you are watching your weight or simply trying to eat more clean, unprocessed foods. With every colorful forkful, you are doing something good for yourself.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6 servings

Nutritional Information (per serving):
Calories: 107 kcal
Carbohydrates: 13g
Protein: 5g
Fat: 5g

Ingredients List

• For the Greek Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
• For the Salad:
  • 1 large head romaine lettuce, chopped
  • ½ red onion, thinly sliced
  • 1 cup canned black olives, drained and halved
  • 2 mini cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ¾ cup feta cheese, crumbled into large chunks

Ingredient Highlights

Extra Virgin Olive Oil: Adds richness and brings the dressing together.
Red Wine Vinegar: Brings a sharp, bright flavor that balances the salad.
Dried Oregano: A classic herb that brings an earthy, slightly peppery taste.
Romaine Lettuce: Provides crunch and freshness.
Feta Cheese: Adds creamy, salty notes that elevate every bite.

Step-By-Step Cooking Instructions

1. Prepare the Dressing:
   In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic, salt, and pepper until emulsified. Set aside.
2. Prep the Vegetables:
   Wash and chop the romaine lettuce into bite-sized pieces. Thinly slice the red onion and cucumbers. Halve the cherry tomatoes and olives.
3. Assemble the Salad:
   In a large salad bowl, add the chopped lettuce, sliced red onions, olives, cucumbers, tomatoes, and crumbled feta.
4. Dress and Toss:
   Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all the ingredients without bruising them.
5. Taste and Adjust:
   Give the salad a taste. Add an extra sprinkle of salt, pepper, or more dressing if desired.

How to Serve

This Greek Salad is incredibly versatile when it comes to serving. Here are some ideas to get you started:

• Serve as a fresh, crunchy side dish alongside grilled shawarma chicken or baked salmon.
• Add some grilled chicken breast or chickpeas on top to make it a hearty main dish.
• Spoon it into pita bread pockets with a smear of hummus for a delicious lunch wrap.
• Serve it with fluffy rice and a dollop of tzatziki for a Mediterranean-inspired meal.

Pairing Suggestions

• Side Dishes: Homemade hummus and warm pita bread, creamy mashed potatoes, or even crockpot beef tips for a hearty meal.
• Beverages: A chilled mint lemonade or iced hibiscus tea would complement the bright flavors beautifully.
• Additional Toppings: Add kalamata olives for deeper flavor, or sprinkle with toasted pine nuts for extra crunch.

Storage, Freezing & Reheating Instructions

Since Greek Salad is all about crisp, fresh textures, it is best enjoyed immediately after tossing with dressing. However, if you need to store leftovers:

• Storage: Place undressed salad in an airtight container and refrigerate for up to 3 days. Store dressing separately.
• Freezing: This salad is not suitable for freezing, as the vegetables will become soggy once thawed.
• Reheating: No reheating needed. Simply toss chilled salad gently before serving.

Common Mistakes to Avoid

• Adding Dressing Too Early: If you dress the salad too far in advance, it will become soggy. Always add the dressing right before serving.
• Overloading with Dressing: Greek Salad should be lightly coated, not swimming in dressing. Start with less and add more if needed.
• Skipping the Freshness Check: Make sure all your vegetables are fresh and crisp for the best flavor and texture.
• Using Low-Quality Olive Oil: Since the dressing is simple, the quality of your olive oil really matters. Choose a good extra virgin olive oil.

Pro Tips

• Double the Dressing: Make a double batch of the dressing and store it in the fridge. It keeps well for up to a week and is fantastic on other salads too.
• Chill the Salad Ingredients: Cold, crisp vegetables make for a more refreshing salad. Keep everything chilled until you are ready to assemble.
• Use a Salad Spinner: Dry lettuce holds the dressing better and keeps the salad from becoming watery.
• Marinate the Onions: If you find raw onions too sharp, soak them in cold water for 10 minutes to mellow their flavor.
• Customize It: Add artichoke hearts, roasted red peppers, or even some avocado for a fun twist.

Frequently Asked Questions (FAQs)

Can I make this salad without feta cheese?
Yes, you can leave out the feta or substitute it with crumbled goat cheese for a different flavor profile.

Is Greek salad considered healthy?
Absolutely. It is packed with vegetables, healthy fats, and lean protein if you add extras like chicken or chickpeas.

Can I use iceberg lettuce instead of romaine?
Yes, although romaine is traditional and offers more flavor and nutrients, iceberg provides a satisfying crunch.

How long does the homemade dressing last?
Stored in an airtight container in the fridge, the dressing will stay fresh for up to one week.

What can I substitute for red wine vinegar?
You can use white wine vinegar or even lemon juice if you prefer a slightly different tang.

Can I add more protein to this salad?
Definitely. Grilled chicken, chickpeas, or even slices of halal turkey breast would be delicious additions.

Should I rinse canned olives?
Rinsing them can help remove some of the saltiness, so feel free to give them a quick rinse if you prefer a milder flavor.

How do I keep my salad from getting soggy if prepping in advance?
Store the components separately and toss with dressing just before serving.

Can I make a pasta version of this salad?
Yes, simply toss cooked and cooled pasta into the mix to create a hearty Greek pasta salad.

What if I don’t have Dijon mustard for the dressing?
You can use a little regular mustard or skip it altogether. It just adds a bit of depth but is not essential.

Conclusion & Call to Action

There you have it—a simple, vibrant, and absolutely delicious Greek Salad with Homemade Dressing that you can whip up anytime. Whether you are planning a big family dinner, prepping for a picnic, or just trying to add a little more freshness to your meals, this salad is a go-to recipe that delivers every time.

I hope you give this Greek Salad a try and fall in love with its crunchy, tangy, colorful goodness just like I have. If you do make it, I would love to hear about your experience. Leave a comment below or tag me on social media with a photo of your beautiful creation. Your kitchen deserves a little Greek sunshine today!

Would you also like me to create a printable recipe card to go along with it?

Greek Salad

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• Author: Clara Walker
• Total Time: 15 minutes
• Yield: 4-6 servings 1x
• Diet: Vegetarian

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Description

A refreshing, vibrant Greek salad made with crisp lettuce, juicy tomatoes, crunchy cucumbers, salty olives, and creamy feta, tossed in a tangy homemade dressing.

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Ingredients

Scale 1x2x3x

• ¼ cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon dried oregano

• 1 teaspoon Dijon mustard

• 1 small garlic clove, minced

• Salt and pepper, to taste

• 1 large head romaine lettuce, chopped

• ½ red onion, thinly sliced

• 1 cup canned black olives, halved

• 2 mini cucumbers, thinly sliced

• 1 cup cherry tomatoes, halved

• ¾ cup feta cheese, crumbled

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Instructions

• Whisk olive oil, vinegar, oregano, mustard, garlic, salt, and pepper to make the dressing.

• Chop lettuce, slice onions and cucumbers, halve olives and tomatoes.

• Combine vegetables and feta in a large bowl.

• Drizzle with dressing and gently toss before serving.

Notes

• Dress the salad just before serving to keep it fresh and crisp.
• Marinate the onions in water to reduce their sharpness.
• Customize by adding chickpeas, grilled chicken, or pasta.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean