Pin My neighbor Maria handed me a wooden bowl full of this salad on a sweltering July afternoon, insisting I needed real food, not just iced coffee. The feta was still cold, the cucumbers snapped when I bit into them, and the oregano in the dressing smelled like her garden. I ate it standing at the counter, and by the time I finished, I'd forgotten I was too tired to cook.
I started making this every Sunday after farmers market trips when my fridge was full of vegetables I actually wanted to eat. My kids would steal the olives straight from the bowl while I chopped, and my husband would hover near the counter pretending he wasn't waiting for me to finish. It became one of those meals where everyone just stands around the kitchen eating, talking, and not sitting down at all.
Ingredients
- Romaine lettuce: It holds up to the vinaigrette without wilting into sad mush like softer greens, and the crunch is half the point here.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing, and they're sweeter and more consistent than larger tomatoes.
- Cucumber: English cucumbers have fewer seeds and thinner skin, so you can skip peeling and just slice them into thick coins.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it sits with the other ingredients.
- Feta cheese: Buy a block and crumble it yourself, the pre-crumbled stuff is drier and coated in powder that keeps it from clumping.
- Kalamata olives: Their briny, fruity flavor is worth seeking out, and pitting them yourself means they taste fresher.
- Extra-virgin olive oil: Use something you'd dip bread into, the flavor comes through loud and clear in a simple vinaigrette.
- Red wine vinegar: It has the right tangy punch without tasting too sharp or sweet, and it's traditional for Greek dressing.
- Dried oregano: The dried version is actually better here than fresh, it has a concentrated, earthy warmth that defines Greek flavor.
- Garlic: One clove is enough to add depth without making the dressing aggressive, and mincing it finely keeps it from overpowering.
- Dijon mustard: It helps emulsify the vinaigrette so the oil and vinegar stay blended instead of separating immediately.
- Salt and black pepper: Taste the dressing before you pour it, every batch of feta and olives has a different saltiness.
Instructions
- Build the salad base:
- Toss the chopped romaine, halved cherry tomatoes, sliced cucumber, and thin red onion rings into a large bowl. Let everything sit together while you make the dressing so the onion starts to mellow.
- Add the feta and olives:
- Scatter the crumbled feta and halved Kalamata olives over the top of the vegetables. Don't toss yet, you want to dress it at the last second so nothing gets soggy.
- Make the vinaigrette:
- Whisk together the olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and pepper in a small bowl until it looks smooth and slightly thickened. If you have a jar with a lid, shake it instead, it's faster and more fun.
- Dress and toss:
- Drizzle the vinaigrette over the salad just before you're ready to eat, then toss gently with your hands or tongs. You want everything lightly coated, not drowning.
- Serve immediately:
- Plate it right away while the lettuce is still crisp and the feta is cold. This salad doesn't wait well once dressed, so make it when you're ready to eat.
Pin I brought this salad to a potluck once, and someone asked if I'd ordered it from a restaurant. I didn't admit how easy it was, I just smiled and said I'd been making it for years. When I got home, the bowl was scraped clean, and there was a note tucked inside asking for the recipe.
Make-Ahead Strategy
You can chop all the vegetables, crumble the feta, pit the olives, and make the vinaigrette up to a day ahead. Store everything separately in the fridge, then assemble and dress the salad right before serving. The dressing can be made three days in advance and will actually taste better as the garlic mellows.
Customizing Your Bowl
Add sliced bell peppers for sweetness, chickpeas for protein, or a handful of fresh dill if you have it growing. Grilled chicken, shrimp, or even leftover rotisserie chicken turns this into a full meal. If you want it dairy-free, swap in vegan feta or just skip the cheese entirely and let the olives carry the salty, creamy notes.
Serving Suggestions
This salad is perfect alongside grilled lamb, roasted chicken, or a simple piece of fish. I love serving it with warm pita bread and hummus for a light Mediterranean spread. On its own with some crusty bread, it's a weeknight dinner that feels like you actually cooked.
- Pair it with a crisp white wine or sparkling water with lemon.
- Double the recipe if you're feeding a crowd, it disappears faster than you'd think.
- Keep extra vinaigrette in the fridge and use it on roasted vegetables or grain bowls.
Pin This salad taught me that simple food doesn't need to apologize for being simple. When the ingredients are good and the flavors are bright, that's enough.
Recipe Questions
- → Can I make Greek salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Store chopped vegetables in an airtight container and keep the vinaigrette in a sealed jar. Combine just before serving to maintain crisp textures.
- → What vegetables work best in this bowl?
Romaine lettuce provides the ideal crunch, while cherry tomatoes, cucumber, and red onion offer complementary flavors and textures. You can also add bell peppers, radishes, or avocado for variety.
- → How do I store leftover feta?
Keep unused feta in brine in an airtight container in the refrigerator. Properly stored, it lasts up to two weeks. For this bowl, crumble fresh feta just before serving for the best texture and flavor.
- → Can I substitute the vinaigrette?
While the homemade Greek vinaigrette is traditional, you can use store-bought Greek dressing in a pinch. Look for options with olive oil and red wine vinegar as the primary ingredients for authentic flavor.
- → Is this suitable for meal prep?
Absolutely. Portion the vegetables and feta into separate containers, and store the vinaigrette in small jars or dressing cups. When ready to eat, simply combine and toss for a fresh, satisfying meal.
- → What protein additions work well?
Grilled chicken, chickpeas, or quinoa make excellent protein additions. Simply slice cooked chicken breast or add a cup of rinsed chickpeas to transform this into a complete, filling meal.