This Greek salad is a healthy week night alternative to take out when you need to get dinner on the table fast!
You’ll fall in love with the dressing and it’s simple ingredients, most of which you already have on hand. It’s better than your local Mediterranean restaurant!
About Greek Salad
Now that the weather is getting warmer, we’ve started to make more salads again. I like simple salads with ingredients that we can easily find. And this salad definitely falls under this category. It’s great as a side dish but can perfectly hold it’s own for lunch or even dinner.
It’s incredibly satisfying and very simple to make. Delicious sweet, tart, salty, and garlicky notes from the cream dressing compliment this simple chopped salad. Perfect for an easy home-made dinner after a long day.
Now that Spring has sprung, I’ve been busy making a classic salad recipes like this Classic Pea Salad. It’s been a while since I’ve made a chopped salad. And Greek chopped salad seem to just fit the bill. There’s something satisfying about gathering and chopping these fresh ingredients.
And dunking some freshly toasted bread into the salad dressing tastes heavenly.
Greek Salad Ingredients
- green pepper
- red onion
- feta cheese
- Kalamata olives
- Romaine Lettuce
Ingredients to make Greek Salad Dressing
- Sour Cream
- Plain Yogurt
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Lemon Juice
- (Lemon) Pepper
How To Make Greek Salad
Begin this authentic Greek Salad recipe by chopping the red onion, green pepper, and tomatoes, and dill. I also prefer to chop the lettuce because I like to have all those flavors and textures together in each forkful. Set everything aside.
Cut the feta cheese into bite-sized cubes. Next peel the garlic cloves. I always remove the center of the garlic. It can taste a little bitter.
No matter if you remove it or not, mince the garlic. There are many great garlic presses out there. But I have always thought that this garlic rocker from Jospeh Joseph is ingenious. Set the minced garlic aside.
Chopped Greek Salad
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How to make the creamy greek salad dressing
You’ll be surprised to see that it takes only a couple of minutes to whip up a homemade dressing. The advantage is that not only tastes delicious but it’s free of additives and preservatives. And if you don’t like to use sugar you can easily substitute your favorite sweetener.
Combine the sour cream and yogurt in a large bowl. Add olive oil, red wine vinegar, lemon juice, fresh dill, and minced garlic. You can use garlic powder, but using fresh garlic will take your salad dressing from good to exceptional.
Add lemon pepper (or regular pepper), sugar, and salt.
Add the chopped ingredients and combine well.
Take a handful of chopped Romaine lettuce and put it in a shallow salad bowl. Add the chopped salad and spoon some extra dressing on top.
If you would like to dress up the serving plate, reserve some whole leaves and frame the salad on a bed of lettuce.
I strongly recommend to toast some good (gluten-free) bread. Nothing better than dunking in some toast and enjoying every little bit of the creamy salad dressing.
Can You Make Greek Salad in Advance?
Chopped Greek Salad is perfect to make ahead of time. While the salad is perfectly delicious after you prep it, it’s even more delicious after the flavors have marinated for a bit.
Just remember to mix in the salad greens (in this case the Romaine lettuce) just before serving. Otherwise the lettuce will loose it’s crunch and the leftover salad will have a wilted texture and taste.
More Tasty Salads
- Broccoli Cauliflower Salad – simple and tasty
- Turkey Meatballs – gluten-free
- Tuna Pasta Salad – perfect for summer lunches
- Grape Salad – yummy dessert salad
- Authentic German Cucumber Salad – perfect for summer
Tips to Make the Perfect Greek Salad
- Cut your veggies into different sizes: For instance cut one half of the green bell pepper into small chunks and the other half into bigger pieces. This will give you some variation in texture.
- Dressing Tip: If you want your sauce to be less diluted, be sure to leave out the fleshy parts of the tomato and the cucumber.
- This salad SCREAMS for a side of (gluten free) pita bread. Scooping up the delicious dressing is half the fun.
- Red Onion Tip: The flavor of red onion can be quite pungent. If you prefer a milder flavor, soak the onion in a bowl of very cold water for about 10 minutes.
- Storing the Greek Salad. You can easily store the salad for 1-2 days.
- BREAD!!! What does a Greek Salad have in common with Scallop Scampi? Both recipes NEED a side of great bread. The most delicious part is to soak up those juices with some (gluten free) toast. I like to brush our bread with a spot of olive oil.
- Extra Protein. If you’re missing protein, you can add roasted salmon or grilled chicken.
- Serving a crowd. You can easily scale this salad. Use the custom slider in the recipe box to help adjust the amounts.
- 3 cups cucumber
- 1 green pepper
- 2 medium tomatoes
- 1 cup Red Onion
- 1/3 cup Kalamata Olives
- 4 ounces Feta Cheese
- 16 ounces Romaine Lettuce chopped
- Combine sour cream, yogurt, olive oil, lemon juice, and red wine vinegar. Add chopped dill weed and fresh minced garlic. Season with sugar, (lemon) pepper, and salt.
- Chop cucumber, green bell pepper, tomatoes. and red onion. Dice feta cheese and cut olives in halves. Add the chopped vegetables, olives, and cheese to the dressing and combine well.
- Use a handful of Romaine lettuce in each serving bowl. Top with the Greek Salad. Serve and enjoy.