Save My neighbor Dina stood at my kitchen counter one August afternoon, slicing cucumbers with the kind of confidence that comes from years of muscle memory. She was Greek, visiting family for the summer, and I had mentioned wanting to make something cool for lunch. Without a word, she opened my fridge, pulled out what I had, and started building this salad like she was arranging a small edible monument. The smell of oregano hit the air before I even saw her reach for the spice jar. That day, I learned that a Greek salad isn't just a recipe, it's a rhythm.
I made this salad for a backyard dinner the week after Dina left, and my friend Sarah asked if I'd been hiding a secret Mediterranean past. I laughed and told her the truth: I just paid attention. The key is not overdressing it. You want each vegetable to still taste like itself, with the vinaigrette acting like a whisper, not a shout. When you get that balance right, even the simplest ingredients feel like a small celebration.
Ingredients
- Romaine lettuce: Sturdy enough to hold up under the weight of the toppings and dressing without wilting into sad green ribbons within minutes.
- Cherry tomatoes: Halve them so their sweet juice mingles with the vinaigrette instead of rolling whole across your plate.
- Cucumber: English cucumbers work beautifully here because they're less watery and you don't have to peel or seed them.
- Red onion: Slice it thin, almost translucent, so it adds sharpness without overpowering the other flavors.
- Feta cheese: Buy a block and crumble it yourself, the pre-crumbled stuff is drier and lacks that creamy, tangy punch.
- Kalamata olives: Their briny, fruity depth is what makes this salad taste unmistakably Greek.
- Extra-virgin olive oil: Use the good stuff here, it's the backbone of the vinaigrette and you'll taste the difference.
- Red wine vinegar: Its sharpness cuts through the richness of the olive oil and balances the salty feta.
- Dried oregano: A non-negotiable, it brings that warm, earthy Mediterranean soul to the bowl.
- Garlic: One clove is enough to add a subtle bite without making the dressing harsh.
- Dijon mustard: It helps emulsify the vinaigrette so it clings to the vegetables instead of pooling at the bottom.
- Salt and black pepper: Season lightly, the feta and olives already bring plenty of saltiness.
Instructions
- Build the base:
- Toss the chopped romaine, halved cherry tomatoes, sliced cucumber, and thin red onion ribbons into a large bowl. Let them tumble together like old friends meeting at a farmer's market.
- Add the stars:
- Scatter the crumbled feta and halved Kalamata olives over the top. Don't stir yet, just let them sit there looking beautiful.
- Make the vinaigrette:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, salt, and pepper until it thickens slightly and looks glossy. If you're using a jar, just shake it hard for thirty seconds.
- Dress and toss:
- Drizzle the vinaigrette over the salad right before you're ready to serve, then toss gently with your hands or two spoons. You want everything lightly coated, not drowning.
- Serve immediately:
- This salad is best enjoyed fresh, while the lettuce is still crisp and the tomatoes haven't started weeping into the bowl. Serve it on wide, shallow plates if you have them.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I just smiled and said no, but the truth is, that question made me feel like I'd finally cracked some kind of code. Food doesn't have to be complicated to feel special. Sometimes all it takes is good ingredients, a little care, and the confidence to let them speak for themselves.
Choosing Your Vegetables
I've learned that the crispness of your vegetables makes or breaks this salad. If your lettuce is limp or your cucumbers are soft, no amount of good feta will save it. Buy what's freshest, wash and dry everything well, and if you're prepping ahead, store the cut vegetables separately in the fridge with a damp paper towel over them. They'll stay snappy and bright until you're ready to assemble.
Making It a Meal
On nights when I want something more filling, I'll add grilled chicken, crispy chickpeas, or even leftover roasted lamb on top. A few wedges of warm pita on the side turn it into something that feels like dinner instead of just a side dish. You can also bulk it up with cooked quinoa or orzo if you want more substance without losing that fresh, bright feeling.
Storing and Serving Tips
If you know you'll have leftovers, keep the vinaigrette separate and only dress what you plan to eat right away. The undressed components will hold up in the fridge for a day or two, and you can rebuild a fresh bowl whenever you want. I also like to serve this family style in a big wooden bowl so everyone can help themselves.
- Chill your salad bowl in the fridge for ten minutes before assembling for an extra-refreshing bite.
- Add a handful of fresh dill or parsley right before serving for a pop of color and herbaceousness.
- Double the vinaigrette recipe and keep the extra in a jar, it's a weeknight lifesaver.
Save This salad has become my go-to whenever I need something that feels like a reset, light and vibrant and full of life. I hope it does the same for you.
Recipe Guide
- → Can I make Greek salad bowl ahead of time?
You can prepare the vegetables and vinaigrette up to a day in advance, but toss everything together just before serving to keep the lettuce crisp and the vegetables fresh.
- → What's the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the lettuce may wilt slightly and the cucumbers will release some water, so it's best enjoyed fresh.
- → Can I use different types of olives?
Kalamata olives are traditional, but you can substitute with other brine-cured varieties like black olives, green olives, or a Mediterranean blend for different flavor profiles.
- → Is there a dairy-free option for the feta?
Yes, you can use vegan feta alternatives made from almonds or tofu, or simply increase the olives and add extra vegetables for a dairy-free version that still delivers Mediterranean flavors.
- → What proteins pair well with this salad?
Grilled chicken, shrimp, or lamb complement the Mediterranean flavors beautifully. For vegetarian options, add chickpeas, grilled halloumi, or a hard-boiled egg for extra protein.
- → Can I substitute the romaine lettuce?
While romaine provides the classic crunch, you can use mixed greens, spinach, arugula, or even kale for a different texture and nutritional profile.