Listen, I know this is probably weird, but if I had to pick one last meal, it would be salad, 100%! No steak, burgers or fried chicken…a crisp, fresh, clean salad and this easy Greek salad is at the top of my list! Feta cheese, grape tomatoes, kalamata olives and romaine lettuce drizzled in a highly addictive Greek dressing that just takes me minutes to make This is the perfect budget-friendly (high-yield!) meal prep recipe, and you can customize it with any protein you like. Or do as I do and enjoy it—as is!
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What is Greek Salad?
A traditional Greek salad, known as horiatiki or 'Greek village salad', is usually made with fresh, sumptuous ingredients found in Greek cuisine. It typically includes feta cheese, tomatoes, cucumbers, red onions, olives, and oregano, dressed in a simple combination of olive oil, herbs, and sometimes vinegar (or lemon juice). In Greece this salad rarely includes lettuce (depending on the region), but in the American variation, romaine lettuce is often added. My recipe is similar to the salad we find in Greek restaurants in America, as I love the crunch and texture the romaine lettuce adds to this dish!
Here's what you need to make this recipe for Greek Salad:
- Romaine Lettuce: The perfect filler ingredient to make this salad even stretchier and more substantial on a budget (which we are here at Budget Bites!).
- Feta Cheese: Adds a salty, tangy, creamy flavor that brings everything together. I crumble it so each bite has a bit of cheese and I add some to the dressing for extra flavor.
- Pitted Kalamata Olives: Another signature ingredient in Greek salad – these olives have a distinct flavor and add a bit more saltiness. Shop for great prices on it! A Mediterranean blend like I use in mine Marinated Olives RecipeA pinch will also work.
- Grape tomatoes: These juicy tomatoes add color and texture. I love grape tomatoes, but you can substitute them with cherry tomatoes if they're a good price at the store.
- Cucumber: Adds a crisp, cool crunch that balances the saltiness from the feta and olives. I peeled half of it off, leaving some skin to create a striped pattern for both aesthetics and texture!
- Red Onion: I thinly slice half a red onion for a punch of flavor.
- Greek Dressing: I use my homemade dressing to make red wine vinegar, olive oil, honey, salt, pepper, fresh oregano, olive brine (from Kalamata olives), Dijon mustard, garlic, and crumbled feta cheese. It's sweet, tangy and perfectly balanced – while highlighting the Greek flavors in the salad.
What else can I add?
I'm all about making what you have! So, feel free to add some extra ingredients to this Greek salad recipe. Here are some ideas:
- If you don't like the raw bite, give the onion a nudge. And no, I don't mean to scare you! You can 'shock' the onion by placing the slices in a bowl of cold water for 10-15 minutes. This will reduce the pungency and make it more palatable for those who are sensitive to raw onions.
- Use fresh oregano, not dried. Oregano in any form is an anti-inflammatory, anti-bacterial and antioxidant powerhouse. But in this recipe, you should use fresh oregano because it adds a bright, herbaceous flavor to the dressing that's hard to replicate with dried oregano. Dried herbs are best preserved for long-cooking dishes like stews, soups, and roasts, where they have a chance to rehydrate and release their flavors. I always recommend using any type of herb, and in this case, it's fresh oregano!
- Your dressing Will Different, and that's okay. Because this homemade dressing does not contain emulsifiers or stabilizers like store-bought dressings, it will separate naturally. I just give it a good shake or stir before using again.
SERVICING INSTRUCTIONS
No matter what you serve this salad with, it needs some kind of bread to soak up the delicious dressing. I usually go Pita bread Because it's traditional and delicious, but any crusty bread will do. It pairs well with grilled meats, roasted vegetables, or any of the mix-ins I mentioned above. However, if you want to create a full Greek-inspired meal, I recommend serving with us Greek Chicken Wrap Or Sheet Pan Greek Chicken and Vegetables!
How to cook a Greek salad
This salad is perfect for meal prep… but only when stored properly. No one wants a wild, sad Greek salad! I recommend keeping the dressing separate from the rest of the ingredients until ready to serve. The dressing is good for up to 1 week when stored in an airtight container in the refrigerator.
Wash your veggies and dry them completely. Chop and crumble them ahead of time, but store them in a separate airtight container. Add a paper towel to each container of veggies to absorb as much moisture as possible and keep them fresh. When ready to serve, toss everything together and enjoy! you can do Store the salad pre-mixed (without dressing), but lettuce can be prepared quickly this way.
Greek salad recipe
This easy Greek salad recipe is full of fresh flavors and includes the most delicious homemade Greek dressing! A simple side dish for any meal.
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Dressing material
- ⅓ Cup Red wine vinegar ($0.53)
- 1 TBSP Honey ($0.15)
- ½ TSP salt ($0.01)
- ½ TSP Fresh cracked black pepper ($0.10)
- 2 TSP Fresh oregano ($0.22)
- 2 TBSP Olive brine ($0.00)
- 1 TSP Dijon mustard ($0.02)
- 1 TBSP Feta cheese, crumble ($0.27)
- 4 cloves Garlic, minced ($0.24)
- ½ Cup Olive oil ($1.55)
Salad ingredients
- 3 Heads romaine, rinsed and chopped into bite-sized pieces* ($3.42)
- ⅓ Feta cheese + 1 tablespoon block, about 3 ounces, crumbled and divided ** ($1.35)
- ⅓ Cup Pitted Kalamata olives, chopped ($1.44)
- 1 Cup Grape tomatoes, half ($ 0.82)
- 1 Cucumber, peeled and peeled ($ 0.72)
- ½ Red onion, thinly sliced ($0.53)
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Gather the dressing ingredients (red wine vinegar, honey, salt, black pepper, fresh oregano, olive brine, Dijon mustard, grated feta cheese, and minced garlic).
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Whisk all the dressing ingredients together, slowly drizzle in the oil and set aside. ***
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Gather the salad ingredients; Rinse and chop romaine, crumble feta, chop kalamata olives, half a tomato, peel and dice cucumber and julienne (slice thinly) red onion.
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Toss all ingredients together with a drizzle of salad dressing until dressed to your liking. Store any leftover dressing in the refrigerator for up to a week.
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**Reserve 1 tbsp feta cheese for the dressing
*** This dressing is a “temporary emulsion”, so you'll want to give it a good shake before adding your salad dressing (or if you make it in a jar).
Services: 1serving (2 cups)Calories: 219KclCarbohydrates: 13GProtein: 5GFat: 18GSodium: 502mgFiber: 6G
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How to make Greek salad – step by step photos
⅓ cup red wine vinegar, 1 tablespoon honey, ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons fresh oregano, 2 tablespoons olive brine, 1 teaspoon Dijon mustard, 1 tablespoon crumbled feta cheese, and 4 cloves minced garlic dressing.
Combine all dressing ingredients until combined. While still sizzling, slowly stream in the olive oil and set aside.
Gather your salad ingredients; Wash and chop 3 heads of romaine, a block of feta, chop ⅓ cup of Kalamata olives, slice grape tomatoes in half, peel and dice 1 cucumber, and julienne (slice finely) – a red onion.
Add all the salad ingredients to a bowl and add a drizzle of the homemade dressing. Start with a small amount, as you can always add more to taste.
Toss the salad with the dressing, adding more dressing as needed, until it is dressed to your liking.
Store any leftover dressing in the refrigerator for up to a week. Serve your delicious Greek tomato salad and enjoy!
