Easy Traditional Greek Salad Recipe Spice Cravings

It’s a simple and elegant salad recipe that’s great for a light, low-carb lunch or as part of a beautiful Mediterranean meal! Whenever I go to a Mediterranean restaurant, I always order is a Greek salad. It’s simple, refreshing and balanced, just like any salad should be. And since it is so easy to make at home, it’s on routine in my home.

This traditional Greek Salad recipe is the type you would find on the cobblestone streets of Greece, and in just about most Mediterranean restaurants. It’s crunchy, creamy and tossed in an easy lemon vinaigrette - with plenty of kalamata olives, of course. I love this salad since it requires easily available ingredients. All it takes is a few minutes of chopping and slicing the veggies, a quick mix of the dressing and you have an authentic Greek salad ready in 10 minutes! I enjoy it as a weekday lunch, or pair it with grilled proteins for a quick and easy weeknight dinner!

What is Greek Salad?

Greek Salad is a vegetarian and gluten-free salad which is also known as Horiatiki Salad. Horiatiki, (which means village in Greek), or Greek Village salad, is served in Greece from early spring to early fall to showcase the seasons’ best produce - cucumbers, tomatoes, onions. Greek Kalamata olives are always included and sheep’s milk Feta is the crowning glory - literally. In a traditional salad, the cheese is never crumbled but served in a large block on top of the salad. A drizzle of good olive oil and splash of lemon juice (or vinegar) is the finishing touch. Is Greek Salad Healthy? Yes it is! It is rich in fiber and antioxidants thanks to the tomatoes and red onion, full of healthy fats from extra virgin olive oil and provides a necessary amount of protein from the Feta cheese.

Ingredients- Notes & Substitutions

I divided the Greek salad ingredients into two categories- Salad and Greek salad dressing:

Salad

Cucumbers: Use half of an English cucumber or two Persian cucumbers. If using a regular cucumber, peel away the waxy skin and scoop out the large seeds with a spoon.Tomatoes: Although larger tomatoes are used in Greece, grape tomatoes and cherry tomatoes work equally well.Onions: To take the bite off of the onion, soak in water for 10 minutes while you prep the rest of the ingredients.Olives: Use pitted, halved Kalamata olives for authenticity and the best flavor. Look for them at the olive bar of your grocery store. I would not use California-style black canned olives as they have a completely different flavor.Feta: I prefer to purchase Feta cheese in the whole block, then cube or crumble it. Look for it in the cheese section of most grocery stores. Alternatively, crumbled feta is the next best option.Fresh Herbs: Mint or dill are my preferred herbs for this salad, but fresh parsley can be used as well.

Greek Salad Dressing

Greek salad dressing typically contains vinegar, lemon, fresh herbs and good-quality olive oil. The vinegar is added due to the cucumber and adds an extra hint of tang to balance the saltiness of the feta.

Red Wine Vinegar: For added tang and acidity. Feel free to use white wine vinegar if that is all you have on hand.Lemon Juice: Make sure to use freshly squeezed lemon juice and not the pre-bottled variety.Extra Virgin Olive Oil: Any cold-pressed, single-origin extra virgin olive oil will do. Good-quality olive oil will taste fruity, with a somewhat peppery finish.

Optional Add-Ons

Feel free to also add one or all common additions, such as:

Thinly Sliced Green or Red Bell Peppers, or Roasted Red PeppersShaved Fennel or Diced AvocadoPickled Pepperoncini or Caper Berries

How To Make The Best Greek Salad

This delicious Greek salad is easily prepared after a bit of chopping, whisking and tossing. It’s a simple salad ready in 10 minutes!

Chop, slice and assemble all the salad ingredients in a large mixing bowl. Refrigerate until ready to eat.

Add vinegar, lemon juice, salt and pepper to a small mixing bowl and drizzle in olive oil while whisking. Alternatively, add all the ingredients for the dressing to a small mason jar, and tightly secure the lid. Shake the jar vigorously for a few seconds until the dressing is fully mixed.

When ready to eat, pour the dressing over the salad and toss with tongs or salad spoons until well mixed.

What To Serve With Greek Salad

Greek salad is a balanced meal in itself - crunchy vegetables, healthy fats, protein from the cheese. I pair it with warm pita for a light lunch. Sometimes I add Roasted Chickpeas for added crunch and protein. It also makes a great accompaniment to the following grilled proteins: Tandoori Chicken, Chicken Shawarma, Fish Tikka and Mediterranean Chicken. To make a mediterranean meal, serve it alongside:

Meditteranean Chicken, Chicken Shawarma or Grilled Lamb ChopsSaffron Rice or Quinoa TabboulehTzatziki and Hummus

Make Ahead & Store

This crunchy salad is a great make-ahead recipe for a summer BBQ, party or potluck. Prep the ingredients a few hours (and up to one day) ahead of time. Note: The recipe written below is enough for 4 people, but will be enough for 6 at a party since there will be other dishes as well. To prep ahead of time without losing the integrity of the vegetables, simply:

Dice and slice the vegetables, then store in an airtight container in the fridge. Crumble or cube the feta cheese and store it in a separate container in the fridge. Assemble the dressing and keep it aside in a mason jar.When ready to serve, assemble the prepped veggies and crumbled cheese in a large bowl. Give the dressing a good shake, then drizzle over the salad and toss. Enjoy!

Recipe Tips

Purchase in-season produce and authentic Greek ingredients. Crisp, crunchy vegetables and Greek staples including Kalamata olives, Feta cheese and extra virgin olive oil will offer the best textures and flavor.Soak the sliced onions in water for 10 minutes. This helps take the bite off the raw onions.Add oregano or honey to the salad dressing. One teaspoon dried oregano highlights the Mediterranean flavors. For a touch of sweetness, add ½ - 1 teaspoon honey as well.Add dressing and seasonings to taste just before serving. You can even do it right at the table.Store leftovers in an airtight container in the fridge. The salad will last up to 2 days.