This easy Greek Salad recipe is layered with romaine lettuce, bell pepper, red onion, cherry tomatoes, cucumber, chickpeas, olives, and feta cheese, and tossed with a simple Greek salad dressing. It’s fresh, healthy, crunchy, and naturally gluten-free.
I really enjoy a fresh and flavorful salad – kale salad, caesar salad, and romaine lettuce salad are some of my go-to favorites. They are healthy, light, easy to make, and just perfect when all of the produce is in season.
Traditional Greek salad is made without any lettuce, but I just love using nice crunchy romaine for the base of this recipe. You will find yourself coming back to this recipe all summer long – it’s perfect for BBQs, picnics, cookouts, and easy weeknight dinners.
What is in a Greek Salad?
A Greek salad is a traditional classic for a reason, so I don’t stray too far from the basics. Here’s what you’ll need:
- Veggies – This dish is packed full of fresh vegetables including romaine lettuce, bell pepper, red onion, cherry or grape tomatoes, and cucumber.
- Garbanzo beans – Often called chickpeas, they add a satisfying plant-based protein to this salad.
- Feta cheese – Creamy, tangy feta cheese is a must when making this salad! Look for feta sold in a block so you can crumble it yourself. The flavor is superior to pre-crumbled feta!
- Kalamata olives – Salty, briny, buttery olives take the flavor to the next level.
- Salad Dressing – A simple mix of garlic, oregano, lemon juice, red wine vinegar, olive oil, dijon mustard, sea salt, and pepper.
Greek Salad Dressing
No salad is complete without a really good dressing and my homemade Greek salad dressing is about as easy and delicious as it gets. You just need a handful of ingredients that you probably already have in your kitchen; garlic, oregano, lemon juice, red wine vinegar, olive oil, dijon mustard, sea salt, and pepper.
You can make the dressing ahead of time and pop it into an airtight container – it will happily last up to a week when stored in the fridge. Just be sure to take it out 30 minutes before serving so the oil comes to room temperature and the dressing blends well.
Customize this salad
- Delicious additions. This salad is perfect just the way it is but if you want to bulk up the toppings a few of my favorites include, avocado, sun-dried tomatoes, marinated mushrooms, and/or artichoke hearts.
- Dietary restrictions. Easily serve this a vegan dish by omitting the feta cheese.
- In a pinch? The homemade vinaigrette is super easy to make but if you’re short on time you can lea non your favorite bottled vinaigrette.
This salad is super versatile and pairs well with so many types of meals. I especially love to serve this with my cast iron salmon or this simply grilled chicken breast. It’s also perfect right alongside my Greek-style turkey burgers.
And don’t forget. If you want to keep things super lite – this salad can easily hold up as a meal all on its own.
Easy Greek Salad with Lettuce
- 2 hearts of romaine chopped
- 1 bell pepper chopped (1 cup)
- 1/4 cup red onion thinly sliced
- 1 cup cherry tomatoes sliced in half
- 1 cup cucumber chopped
- 1 cup garbanzo beans (chickpeas) drained and rinsed
- 1/2 cup kalamata olives sliced in half
- 1/2 cup feta cheese crumbled
Greek Salad Dressing
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Place romaine in a large bowl and layer the veggies, chickepeas, olives and feta cheese over the top.
- Combine your garlic, oregano, lemon juice and red wine vinegar in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper.
- When ready to eat, drizzle the dressing over the top* and enjoy.