I make this Mediterranean Greek Salad when I want something fresh, colorful, and full of bright flavor. I toss crisp romaine, juicy tomatoes, crunchy cucumber, briny Kalamata olives, and creamy feta together with a simple olive oil and lemon dressing for a salad that feels light but still satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large head Romaine lettuce, chopped
4 medium ripe tomatoes, cut into bite-sized chunks
1 large English cucumber, chopped or sliced into half-moons
1 medium green bell pepper, chopped
1 small red onion, thinly sliced
1/2 cup pitted Kalamata olives
8 ounces Greek feta cheese, cut into cubes
3 tablespoons fresh dill or mint, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
Directions
I wash and prepare all the vegetables first. I chop the romaine lettuce, tomatoes, cucumber, and bell pepper into bite-sized pieces.
I thinly slice the red onion, and I can soak it in cold water for a few minutes if I want to soften its sharp flavor.
I place the lettuce, tomatoes, cucumber, bell pepper, and red onion into a large salad bowl.
I add the Kalamata olives and gently mix the vegetables together.
In a small bowl, I whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
I pour the dressing over the salad and toss gently until everything is evenly coated.
I add the cubed feta cheese and fresh dill or mint on top.
I toss the salad lightly again and serve it right away for the best flavor and texture.
Servings and timing
I prepare this salad in 15 minutes, and since there is no cooking involved, the total time also stays at 15 minutes. This recipe makes 6 servings, and each serving has about 210 calories.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 210 kcal per serving
Variations
I can easily change this salad depending on what I have in the kitchen or what I want to serve with it. I sometimes add grilled chicken or chickpeas to make it more filling. I also like to include sliced avocado for extra creaminess or a few pepperoncini for a more tangy flavor. When I want even more Mediterranean character, I add artichoke hearts or a sprinkle of parsley along with the dill or mint. I can also swap the romaine for mixed greens if I want a softer base.
Storage/Reheating
I prefer to enjoy this salad right after making it because the vegetables stay crisp and the feta keeps its best texture. If I need to store leftovers, I place them in an airtight container in the refrigerator for up to 1 day. For the freshest result, I like to store the dressing separately and toss the salad just before serving. Since this is a fresh salad, I do not reheat it. I simply give it a gentle toss before serving again.
FAQs
Can I make this salad ahead of time?
I can prepare the vegetables and dressing a few hours ahead, but I like to keep them separate until serving so the salad stays crisp and fresh.
What can I use instead of feta cheese?
I can use goat cheese for a tangy twist or even leave the cheese out entirely if I want a dairy-free version.
Is this Greek salad traditional?
I see this recipe as a Mediterranean-inspired Greek salad with romaine added for extra crunch. Traditional Greek salad often skips lettuce, but I like this version for its freshness and volume.
Can I use bottled lemon juice?
I can use bottled lemon juice in a pinch, but I prefer fresh lemon juice because it gives the dressing a brighter and cleaner flavor.
What should I serve with this salad?
I like to serve it with grilled chicken, fish, pita bread, or simple rice dishes. I also enjoy it as a side for a larger Mediterranean spread.
Conclusion
I love how easy, fresh, and flavorful this Mediterranean Greek Salad is. It brings together simple ingredients in a way that feels vibrant and satisfying, and I can serve it for lunch, dinner, or any warm-weather gathering. When I want a reliable salad that looks beautiful and tastes even better, this is one of my favorite recipes to make.
📖 Recipe:
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Mediterranean Greek Salad
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Mediterranean Greek Salad is a fresh and colorful mix of crisp romaine, juicy tomatoes, cucumber, olives, and creamy feta tossed with a bright lemon and olive oil dressing. It’s a quick, vibrant dish perfect as a light meal or a flavorful side.
Ingredients
1 large head Romaine lettuce, chopped
4 medium ripe tomatoes, cut into bite-sized chunks
1 large English cucumber, chopped or sliced into half-moons
1 medium green bell pepper, chopped
1 small red onion, thinly sliced
1/2 cup pitted Kalamata olives
8 ounces Greek feta cheese, cut into cubes
3 tablespoons fresh dill or mint, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
Instructions
- Wash and prepare all the vegetables. Chop the romaine lettuce, tomatoes, cucumber, and bell pepper into bite-sized pieces.
- Thinly slice the red onion. For a milder flavor, soak the onion slices in cold water for a few minutes, then drain.
- Place the lettuce, tomatoes, cucumber, bell pepper, and red onion into a large salad bowl.
- Add the Kalamata olives and gently mix the vegetables together.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Add the cubed feta cheese and chopped dill or mint on top.
- Toss lightly once more and serve immediately for the best flavor and texture.
Notes
Add grilled chicken or chickpeas to make the salad more filling.
Sliced avocado or pepperoncini can be added for extra creaminess or tangy flavor.
Artichoke hearts or fresh parsley work well for additional Mediterranean flavor.
You can substitute romaine with mixed greens if you prefer a softer salad base.
For best texture, serve immediately after tossing with the dressing.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
If preparing ahead, keep the dressing separate and toss just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
