Greek Salad Recipe with Dressing

There are a handful of recipes I come back to all summer long, and this Greek salad with homemade dressing is always at the top of the list. It’s crisp, bright, and packed with everything you love—juicy tomatoes, crunchy cucumbers, briny kalamata olives, and salty feta, all tossed in a fresh, lemony dressing that brings it all together. Every time I bring it to a cookout or set it on the table, someone asks for the recipe.

Some of the salad recipes we eat on repeat are my favorite Asian Chicken Salad, BLT Salad and Southwest Pasta Salad. These are perfect for spring and summer cookouts, lunch or light dinners.

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Why You'll Love This Greek Salad Recipe!

This is one of those recipes that feels a little elevated without requiring any extra effort. It’s fresh, colorful, and full of those bright summer flavors you want all year long. Perfect as a light lunch or served alongside grilled fish or meat, it’s the kind of dish that quietly becomes a staple once you’ve made it once.

What I love most is how easy it is to make. Fifteen minutes, one bowl, and no cooking required. Whether you’re feeding the family on a busy weeknight or adding a fresh side to a Mediterranean-inspired meal, this is one of those go-to salads you’ll want to keep in regular rotation.

Here's why I think you'll love this Greek salad with dressing:

• It's quick and easy to make. Ready in 15 minutes with no cooking required.
• It's fresh and healthy, packed with crisp veggies and hearty olive oil.
• It has a healthy homemade lemon dressing that is far better than store-bought. You'll want to put it on everything!
• This salad is a crowd pleaser. It's perfect for cookouts, potlucks, and weeknight dinners.
• It's totally a meal prep-friendly recipe!

Equipment Needed

• Large serving bowl
• Cutting board and knife
• Salad spinner
• Small bowl or mason jar for the dressing
• Whisk
• Zester or microplane

Key Ingredients

For The Greek Salad

Romaine lettuce: It's perfect because it stays nice and crisp even after the dressing is added. Chop it into bite-sized pieces and give it a good spin using a salad spinner, if you have one.

Cucumber: It adds that classic fresh crunch.

Grape tomatoes: It's easy to cut in half, but cherry tomatoes work, too.

Green bell pepper: It adds a little crunch and a slightly peppery flavor. It is also a traditional ingredient in a classic Greek salad.

Shallot: It gives the oniony bite without overpowering the salad.

Kalamata olives: Adds the briny flavor we love in Mediterranean cuisine. Kalamata are the variety of olive most commonly used, but you can use black olives if you prefer.

For The Greek Dressing

Olive oil: Use a good extra virgin olive oil here. Since the dressing is simple, the flavor will really shine.

Lemon zest and lemon juice: Fresh lemon brightens the flavor and makes the dressing taste like summer.

Dijon mustard: Helps the dressing emulsify and adds a subtle depth of flavor.

Honey: It balances the acidity.

Garlic: Grate the garlic so it melts right into the dressing.

Fresh parsley and dill: These fresh herbs make the dressing taste good and unforgettable.

Dried oregano: It's a classic Mediterranean herb that makes it taste authentic.

Salt and Pepper: These enhance the overall flavor.

Step-By-Step Instructions

Make the Salad

If you're starting with whole heads of romaine, chop the lettuce into bite-sized pieces and wash it well. Use a salad spinner to get all the water off. Dry lettuce is key, so the dressing clings to the leaves. Add the romaine to a large serving bowl.

Wash thoroughly and chop the cucumber, tomatoes, bell pepper, and shallot. Add everything to the bowl with romaine, then top with the feta and kalamata olives.

Make the Dressing

Add all of the dressing ingredients to a small bowl. Use a microplane to zest the lemon and grate the garlic right into the bowl.

Whisk everything together until it looks smooth and well combined. Oil and vinegar separate quickly, so whisk the dressing one more time right before pouring it over the salad.

Drizzle the dressing over the salad and toss gently to coat everything. Serve right away for the freshest and crunchiest bite.

Serving Suggestions

The perfect Greek salad recipe pairs beautifully with so many dishes. Here are a few ways to serve it:

• Serve alongside grilled chicken, lemon oregano shrimp, or flaky baked salmon for a full Mediterranean-style dinner.
• Serve with a warm pita with a little hummus for an easy, satisfying lunch.
• Pairs perfectly with baked chicken thighs, meatballs, or a simple roast chicken.
• Set it out next to grilled lamb, kebabs, or burgers.
• Spoon on top of cooked quinoa, couscous, or orzo to turn it into a heavy grain bowl.

Make Ahead

This salad is great for making ahead. You can wash and chop all the veggies a day in advance and store them in separate airtight containers in the fridge. The dressing can be made 3 days in advance and kept in the fridge. Give it a good shake before using. When you're ready to serve, toss everything together with the feta and olives and dress right before serving.

Expert Tips

• Dry your lettuce well, because wet lettuce results in a watery, bland salad. The salad spinner is your best friend here.
• Crumble your own feta. Block feta has more flavor and a creamier texture than the pre-crumbled kind. It's worth the extra minute.
• Use a good-quality olive oil. Since the dressing has only a few ingredients, a high-quality extra virgin olive oil makes a difference.
• Use a microplane to turn the garlic into a paste so you don't bite into a big raw chunk.
• Dress right before serving to keep the veggies crisp and the lettuce from getting soggy.
• Before you toss, give the dressing a taste to adjust if needed.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!