Greek salad is one of my favorite summer meals and is constantly on repeat. It is light, healthy, requires no actual cooking, and it comes together in under 15 minutes. Plus it is a great way to use summer’s wonderful bounty!
While I am providing a recipe, you should think of it as more of a template to build your own Greek salad. You can easily add and subtract ingredients based on what is in season and suits your taste. Use summer lettuce or skip the lettuce like the Greeks do and make it with just the “good stuff” – sweet cucumbers, juicy tomatoes, crisp pepper, red onion, olives, and feta! For added protein, try it with quinoa or chickpeas.
The real key to a good Greek salad is the dressing. For our Greek salad dressing we use an equal ratio of olive oil and red wine vinegar, salt, garlic, and oregano. It is delicious!
What’s your favorite summer meal?
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves of garlic, minced
- 1 tsp oregano
- Salt, to taste
- 1 small head of lettuce (optional)
- 1-2 cucumbers
- 1 bell pepper or ½ cup roasted red peppers
- ½ small red onion
- ½ cup kalamata olives
- 1 pint cherry or grape tomatoes
- 4-6 grape leaves (optional)
- 4 ounces feta (optional)
- Whisk together the olive oil, red wine vinegar, garlic, oregano, and salt. Set dressing aside.
- Wash and chop the lettuce, cucumbers, bell pepper, and red onion, and place in a large bowl.
- Add the olives, tomatoes, and dressing to the bowl and gently toss everything together.
- Divide the salad among serving bowls/plates and top with grape leaves and crumbled feta.