When it comes to meal prep and weekday lunches, I often find myself turning to salads. This simple, classic Greek salad recipe comes together in minutes, but also holds up well when prepped for later in the week.
Pro tip: marinate black kalamata olives and sheep’s milk feta in homemade Greek vinaigrette. The longer they sit, the more intense the flavor!
For more great summer salads, be sure to try our Panzanella Salad or this simple, flavorful Tomato Mozzarella Salad!
Ingredients For Greek Salad
For the salad
- Greek feta, cut into cubes
- an English cucumber
- pitted Kalamata olives
- tomatoes
- a small shallot, minced or thinly sliced
- romaine lettuce, optional
For the greek vinaigrette: Red wine vinegar, lemon juice, lemon zest, garlic, dried oregano, crumbled feta, Kosher salt, black pepper, and extra virgin olive oil.
Making this greek vinaigrette is as simple as combining everything in a mason jar, sealing, and shaking! No need to emulsify or stream the oil in slowly. Super quick!
How To Make A Greek Salad
If serving right away: Combine all ingredients in a large bowl, then toss to mix well.
If prepping in advance: this is where the Zwilling Fresh & Save is crucial!
Place cubed feta, olives, and shallots in a large container, then pour vinaigrette on top. Use the vacuum sealer to tightly seal. Vacuum sealing your food keeps it fresher up to 5x longer! In separate containers, place cucumbers, tomatoes (see note below), and chopped Romaine, if using. When ready to serve, combine all ingredients together and toss with Greek vinaigrette.
Tips For The Best Greek Salad
- If chopping ingredients more than a couple days in advance, we recommend using cherry or grape tomatoes, as they hold their shape better.
- Cut all vegetables into bite-size pieces of comparable sizes.
- Dried herbs are generally more potent than fresh, which is why you use them in smaller quantities. If making the Greek vinaigrette with fresh herbs, double the oregano and chop it finely.
- If you’ve got Greek extra virgin olive oil available, use that in the Greek vinaigrette!
For a fun side dish, considering serving this with our Loaded Greek Fries!
A classic, and for a very good reason, this simple Greek salad is healthy, light, flavorful, and immensely loved by all!
Looking for more Greek recipes? We are obsessed with this horiatiki panzanella salad and also this tsoureki (Greek Pascha bread) — you’ve got to try them!
If you make this Greek Salad recipe, please let us know by leaving a review and rating below.
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For more salad recipes, check out the following:
- Lentil Salad
- Shredded Brussel Sprouts Salad
- White Bean Salad with Tuna
- Avocado Tomato Salad
- Charred Radicchio Salad
Greek Salad Recipe
Ingredients
For the salad
- 8 oz feta cut into ½" pieces, divided (set aside 2 Tbsp for dressing)
- 2 large heirloom tomatoes cut into ½" pieces or 1 pint cherry or grape tomatoes
- 1 large English cucumber cut into ½" pieces
- 1 cup Kalamata olives pitted
- 1 medium shallot thinly sliced
- 3 heads Romaine lettuce thinly sliced
For the Greek vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tbsp lemon juice about 1 lemon
- 2 Tbsp feta crumbled (from above)
- 2 small garlic cloves finely chopped
- ½ tsp dried oregano
- ½ tsp sugar
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- If serving right away: Combine all ingredients in a large bowl, then toss to mix well.
- If prepping in advance: Place cubed feta, olives, and shallots in a large container, then pour vinaigrette on top and seal. In separate containers, place cucumbers, tomatoes (see note below), and chopped Romaine, if using. When ready to serve, combine all ingredients together and toss with Greek vinaigrette.
- Make the vinagirette. Combine all dressing ingredients in a mason jar, then seal tightly. Shake vigorously to combine, then serve on the side or pour over salad and toss.
Notes
- If making earlier in the week, we recommend using grape or cherry tomatoes, as they maintain their shape more.
- Dried herbs are generally more potent than fresh, which is why you use them in smaller quantities. If making the Greek vinaigrette with fresh herbs, double the oregano and chop it finely.
Let us know your thoughts!