Classic Greek Salad with Homemade Dressing

Greek salad with romaine lettuce in a bowl with a fork and knife.

5 from 1 review

Classic Greek Salad with Homemade Dressing

This classic Greek salad features feta cheese, Kalamata olives, crisp cucumbers, and ripe tomatoes tossed in a homemade Greek vinaigrette. Add chopped romaine if you like, or keep it traditional and lettuce-free. Light, fresh, and naturally gluten-free.

Prep15

Cook0

Total15

Course: Dinner, Lunch, Salad

Cuisine: Greek

Diet: Gluten Free, Vegetarian

Keyword: chef-tested salad, elevated salad recipe, greek cucumber salad, greek vinaigrette, restaurant-worthy recipe

Servings: servings

Calories: 373kcal

Author: Ari Laing

Equipment

Large mixing bowl

Tongs

Ingredients

For the Salad

8 oz feta, cut into ½-inch pieces, divided (set aside 2 Tbsp for dressing)
2 large heirloom tomatoes, cut into ½-inch pieces or 1 pint cherry or grape tomatoes
1 large English cucumber, cut into ½-inch 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 ½ cup olive oil, ¼ cup red wine vinegar, 2 Tbsp lemon juice, 2 Tbsp feta, 2 chopped garlic cloves, ½ tsp dried oregano, ½ tsp sugar, ½ tsp salt, and ¼ tsp pepper in a mason jar, then seal tightly. Shake vigorously to combine, then serve on the side or pour over salad and toss.

Notes

Tomatoes: If prepping ahead, use grape or cherry tomatoes—they hold their shape better.
Herbs: Dried herbs are more potent. If using fresh oregano, double the amount and chop finely.

Nutrition

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