This Greek salad is everything the classic should be: crisp romaine, cool cucumber, juicy Roma tomatoes, thin-sliced red onion, and kalamata olives under a garlicky oregano vinaigrette. No feta required - the dressing does the heavy lifting. Toss it just before eating so every leaf stays crunchy.
Greek Salad
FOR THE DRESSING:
2 cloves garlic, peeled, crushed and minced
2 tablespoons (30 ml) red wine vinegar
1 tablespoon (15 ml) freshly squeezed lemon juice
1 teaspoon (5 ml) dried oregano
½ teaspoon Dijon mustard
½ teaspoon dried basil
½ cup olive oil
FOR THE SALAD:
1 large head romaine lettuce, chopped or leaves torn into pieces
1 large English cucumber, halved and cut into ¼-inch slices
4 to 5 Roma tomatoes, cut into wedges
1 small red onion, peeled and sliced very thin
1 cup (240 ml) pitted kalamata or other black olives
- Combine all the dressing ingredients except the olive oil in a small bowl and whisk. Whisk in the olive oil, mixing thoroughly. Alternatively, you could use a blender or a Magic Bullet to make the dressing. Set aside.
- Combine all the salad ingredients in a large bowl and toss with the dressing. Feel free to use less dressing, if desired. Serve immediately.
VARIATIONS: Feta cheese is something you’ll find in most restaurant-style Greek salads. If dairy is something you tolerate well, feel free to add some feta to your salad. Many restaurants serve Greek salad with peperoncini or bell peppers. If those appeal to you, definitely add some to your salad. To make this a meal, simply add some grilled protein of your choice and off you go!
Pro Tips for Success
- Whisk all the dressing ingredients except the olive oil first, then stream in the oil while whisking - or blend the whole dressing in a blender for a proper emulsion.
- Slice the red onion very thin. Thick slices overwhelm the salad, while slivers melt into the dressing.
- Toss the salad with the dressing at the last second. Romaine wilts quickly once dressed, and you can always use less dressing than the recipe makes.
- Crush and mince the garlic finely so it disperses through the vinaigrette instead of landing in sharp raw bites.
- To turn the salad into a meal, top it with grilled protein of your choice - or keep it classic as a side.
Frequently Asked Questions
Is Greek salad paleo without feta?
It is. This version is vegetables, olives, and an oil-and-vinegar dressing. If you tolerate dairy, feta is the traditional restaurant-style addition.
Can I make the dressing ahead of time?
Yes - it keeps in the fridge for up to a week. The olive oil may thicken slightly, so let the jar sit out and shake it before using.
What else can I add to Greek salad?
Peperoncini or bell peppers are classic restaurant additions. Grilled chicken, shrimp, or steak on top turns the salad into a full meal.
How do I keep leftovers from getting soggy?
Store the undressed vegetables and the dressing separately and toss only what you will eat. Dressed greens do not hold up overnight.
Recipe Card
Ingredients
Method
- Combine all the dressing ingredients except the olive oil in a small bowl and whisk.
- Whisk in the olive oil, mixing thoroughly. Alternatively, you could use a blender or a Magic Bullet to make the dressing.
- Set aside.
- Combine all the salad ingredients in a large bowl and toss with the dressing. Feel free to use less dressing, if desired.
- Serve immediately.
