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It’s all Greek Salad to me, and I couldn’t be more pleased with the translation! Crunchy, chunky, vibrant veggies and creamy feta come to life in a light, herby Mediterranean dressing.

Easy Greek salad with lettuce and feta

Traditional Greek salad consists of raw veggies like juicy tomatoes, crisp cucumber, bell pepper, and red onions tossed in an herby vinaigrette with feta cheese and olives.

The pieces are left large and no other ingredients are added; traditional Greek salad does not contain lettuce.

Of course, if you’ve ever seen it on a restaurant menu (haven’t we all?), you know there are many types of Greek salads and the definition is subject to interpretation.

  • I’ve seen all manners of Mediterranean-inspired additions like greens, artichokes, crushed-up pita chips, and even pimento peppers.
  • Proteins like chicken and chickpeas are other popular additions (just like in Mediterranean Chickpea Salad).
A bowl of Greek Salad with feta

How to Make Greek Salad

Today’s easy Greek salad recipe is my favorite version.

It has the best Greek salad dressing and heaps of colorful veggies.

The simple Greek salad ingredients are *mostly* traditional, with two deviations:

  • Romaine. I like my Greek salad ingredients with lettuce, there I said it. Call it “Mediterranean Greek salad” instead if you must.
  • Capers. While optional, their brininess gives the salad an additional dimension of depth.

Cut vegetables on a cutting board

The Ingredients

  • Romaine. While this ingredient is not an element in traditional Greek salad, I love adding some romaine lettuce. It helps make it a little more satisfying, adds crunch, and gives the dressing something to cling to. Plus, romaine is packed with vitamins, fiber, and calcium.
  • Red Onion. Adds a bite to the salad. Soak it in water first to take away a little of the harshness.
  • Cucumber. Refreshing, crunchy, and hydrating.
  • Tomatoes. Cherry or grape tomatoes add little bursts of sweetness that are essential to this Greek salad.
  • Green Bell Pepper. Another fresh, crunchy element. Bell peppers are also a great source of vitamin C and iron.
  • Kalamata Olives. A huge flavor component in Greek salad. Kalamata olives are deliciously salty and richly flavored.
  • Capers. Another non-traditional addition that I love. Capers are salty, tangy, and have a slight lemon flavor.
  • Feta. Large chunks of feta is the creamy addition that takes this salad to the next level and makes it the best Greek salad recipe.


Use feta in brine, not the pre-crumbled feta. The crumbled type is much drier and doesn’t have as much flavor.

  • Greek Salad Dressing. This Mediterranean dressing is made of classic ingredients like olive oil, a splash of red wine vinegar (or fresh lemon juice if you prefer), and garlic star in this simple, light dressing. This traditional Greek salad dressing complements the other ingredients without overpowering them.

The Directions

Red onions soaking in water
  1. Soak the red onion in water.
Salad dressing in a measuring cup
  1. Whisk the Greek salad dressing ingredients together.
Romaine lettuce in a glass bowl
  1. Toss the lettuce and part of the dressing in a large bowl.
Cut vegetables in a glass bowl
  1. Toss all the vegetables together, finishing the salad with part of the feta, salt, and pepper. ENJOY!
A bowl of Greek salad with lettuce

Storage Tips

  • To Store. Refrigerate leftovers in an airtight container. Greek salad will last in the refrigerator for up to 2 days. 

Meal Prep Tip

Chop all the salad ingredients as directed. Mix the dressing together as directed and store in a jar. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the steps for Greek salad.

Healthy Greek salad in a bowl

What to Serve with Greek Salad

Greek salad, whether as a main or side dish, you are speaking my language!

Frequently Asked Questions

What Can I Do with Leftover Greek Salad?

Leftover salad can become a scrumptious sandwich. Tuck the leftovers into a wrap or pita bread. Another great way to use leftovers is to turn them into a Greek pasta salad. Toss the leftover salad with cooked and cooled short pasta noodles (see this Chicken Caesar Pasta Salad for inspo). Orzo would be delicious.

What Can I Swap for the Feta?

If you can’t find feta (or don’t enjoy the taste), you could try swapping it for Grilled Halloumi or pile the salad on top of creamy ricotta.

Can I Omit the Romaine?

While we love the addition of romaine lettuce, you can certainly make the salad without it. Note that the salad won’t be as hearty.

Is Greek Salad Actually Greek?

Yes, Greek salad is actually a common dish (sometimes called “Horiatiki”) in Greek cuisine. While this specific recipe is a variation of the ingredients in a true, traditional Greek salad, it follows the same concept.

Is Greek Salad Healthy?

Yes, this Greek salad is very healthy. A large amount of nutrient-rich veggies and a light dressing are why this Greek salad is healthy.

Greek Salad

4.60 from 15 votes
Traditional Greek salad is simple and vibrant. Fresh tomatoes, cucumber, red onion, olive and feta, tossed in an herby salad dressing.

Prep: 20 minutes
Cook: 0 minutes
Total: 20 minutes

Servings: 6 servings


For the Salad:

  • 1/2 cup thinly sliced and halved red onion
  • 1 head romaine lettuce tough ends trimmed and roughly chopped into 1-inch pieces
  • 1 English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
  • 1 pint grape or cherry tomatoes halved
  • 1 green bell pepper cored and cut into 1-inch cubes
  • 2/3 cup Kalamata olives pitted (leave whole)
  • 1 tablespoon capers drained (optional)
  • 8 ounces feta cheese cut into 1/2-inch cubes (for best results, use feta in brine), divided
  • Fresh herbs (while not necessary, any extra dill or parsley you have on hand would taste great)

For the Dressing:


  • Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
  • In a small bowl or liquid measuring cup, stir together the dressing: olive oil, red wine vinegar, garlic, salt, oregano, and black pepper.
  • Place the romaine in a large bowl and drizzle lightly with the dressing. Toss to coat.
  • Add the cucumber, cherry tomatoes, bell pepper, black olives, capers, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
  • Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.



  • TO STORE: Refrigerate leftover salad in an airtight storage container for up to 2 days. 


Serving: 1(of 6)Calories: 236kcalCarbohydrates: 13gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 34mgPotassium: 596mgFiber: 4gSugar: 5gVitamin A: 9823IUVitamin C: 41mgCalcium: 255mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I ALSO like romaine in my Greek salads, so this was a winner for me! I have been craving VEGETABLES after many a holiday treat. Although seasonally, Winter may not be the best time for all these vibrant veggies, it felt like such a treat to bite into something crunchy, delicious, and healthy. My husband also loved it, regarding it as “Wow. This is just SO FRESH!” Win-win in our household. We ate it alongside our homemade gyros15 stars