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Greek Salad

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Greek salad recipe consist of tomatoes, cucumber, onion, olives, feta, oregano and gets a crunchy boost from romaine lettuce.

This classic Greek salad recipe consist of tomatoes, cucumber, onion, olives, feta, oregano and gets a crunchy boost from romaine lettuce. Try it with some braised lamb, grilled chicken strips, or beets as a starter for your next Greek meal. This Greek Salad and dressing is one of the best I have eaten. My family loves all the fixings but I prefer just feta and beets. All your salad lovers will love how versatile this salad can be. To go along with a Greek Salad choose, White Chocolate Raspberry Truffle Cheesecake, or Cookies and Cream Cheesecake

For more salads see my 3 Color Pasta Salad or my Mediterranean Chopped Salad.

5 from 7 votes
Greek salad recipe consist of tomatoes, cucumber, onion, olives, feta, oregano and gets a crunchy boost from romaine lettuce.
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Greek Salad
Prep Time
45 mins
Total Time
45 mins
 

Try it with some braised lamb, grilled chicken strips, or beets as a starter for your next Greek meal.

Course: Lunch
Cuisine: Greek
Keyword: beets, feta, salad
Method: NoBake
Skill Level: Basic
Servings: 6 Servings
Calories: 134 kcal
Author: Marilyn
Ingredients
  • 1 medium head romaine lettuce torn into bite-size pieces, washed, and dried
  • 2 medium tomatoes cored, seeded, and large dice
  • 1 medium English cucumber large dice
  • 1 cup kalamata olives pitted and halved
  • 1/2 medium red onion thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice from 1 medium lemon, plus more as needed
  • 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt plus more as needed
  • Freshly ground black pepper
  • 1/2 cup crumbled feta cheese about 2 1/2 ounces
  • add choice of meat I like grilled chicken strips or braised lamb 
  • add fresh or jars of beets I use pickled beets and save the juice for another day to taste.
Instructions
  1. Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside.
  2. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small, nonreactive bowl and whisk to combine.
  3. Pour over the salad and toss to combine. Taste and season with additional lemon juice, salt, or pepper as needed.
  4. Sprinkle with the feta. Top with your choice of meat or beets to taste. 
Recipe Notes
  • My choice of add-ons is grilled chicken strips and pickled beets from a jar. I keep the juice for future use to flavor other dishes and reduce the water needed.

©MARILYN'S TREATS. All images are copyright protected.

 

Nutrition Facts
Greek Salad
Amount Per Serving (1 cup)
Calories 134 Calories from Fat 107
% Daily Value*
Total Fat 11.91g 18%
Saturated Fat 3.07g 15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10.51mg 4%
Sodium 347mg 14%
Potassium 0mg 0%
Total Carbohydrates 10.4g 3%
Dietary Fiber 4.04g 16%
Sugars 4.16g
Protein 4.03g 8%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Marilyn, your Greek Salad looks amazing, and I love the idea of dressing it up with lamb! Thank you so much for sharing this tasty, wholesome recipe with us at Hearth and Soul. Sharing around, including on the Hearth and Soul Facebook page. Hope to see you at the Hearth and Soul Link Party when we return from summer break this coming Monday August 7th!

    Reply

  2. When I saw your first photo I thought “She puts beets in her Greek salad too!” I never did until I married my Michigan man and that’s how his family makes it too. This is pretty much exactly how I make it! Thanks for linking this yummy recipe at The Gathering Place!

    Reply

    • I truly think it is an East Coast/Michigan thing. I took it for granted that Greek salad meant lettuce, feta, and beets!! Glad to hear I am not the only surprised person. (Even though the surprise is on the other foot.) Have a blessed day.

      Reply

    • Thank you Kathleen. I am sure you will enjoy this one. Thanks for the feature, I look forward to seeing them all. Have a wonderful and blessed week!

      Reply

  5. We are beet lovers here and even grow our own beets. This is a salad we will just love for some of our fresh garden beets! I sure appreciate you sharing with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply

    • Fresh beets sound so wonderful! My son put them in the garden last year. This year he didn’t plant any root veggies because they just had too many varmints in the garden. How wonderful to have them in your garden! Enjoy a wonderful week!

      Reply

      • I agree that this looks delicious but the picture and your comment both have beets and there is no mention of them in the recipe. Do you drain them , use pickled or plain or what? It’s a novel idea to me (not from Michigan so perhaps that is why.

        Reply

        • I apologize Andrea. When I am in a hurry to finish a post I getr distracted and sometimes forget to add all my changes. I meant to fix this twice now! Call it a senior moment. In any event. I have now fixed it. I actually left out the entire paragraph I normally add before even the recipe! Please come back to see it!

          Reply

  9. Looks delicious! I’m eating more and more salads these days to stay healthy. I love salad as my main meal of the day during the summer. To think I didn’t even like salads when I was a child, and now I practically live on them.

    Reply

    • I agree with you Barbara. I never ate more than. A few leaves of lettuce covered in French dressing. Now I east everything and add shdimp or whatever at times also. Asnd I dslike French dressing and prefer more different options. Have a great day!

      Reply

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