Greek Salad(Elliniki Salata)
A bright, crunchy Greek salad bursting with fresh vegetables, tangy feta, olives, and a zesty lemon-olive oil dressing—perfect for a quick, healthy lunch or side.
Ingredients
- 1/2 head lettuce
- 1 clove garlic, cut ⓘ
- 1 small cucumber ⓘ
- 2 tomatoes ⓘ
- 1 small onion or 3 green onions ⓘ
- 1 green pepper ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- 1 part lemon juice or wine vinegar
- 2 parts olive oil ⓘ
- 1/2 cup crumbled feta cheese
- Greek black olives ⓘ
- anchovies (optional) ⓘ
- fresh parsley, dill, fennel or mint ⓘ
Instructions
- Wash and dry the lettuce, then tear into bite‑sized pieces.
- Rub a large salad bowl with the cut garlic clove, then add the lettuce.
- Dice the cucumber, tomatoes, onion (or green onions), and green pepper; add them to the bowl.
- Season with salt and pepper to taste, tossing gently to combine.
- In a small bowl whisk together 1 part lemon juice or wine vinegar to 2 parts olive oil to make the dressing.
- Drizzle the dressing over the salad and toss again.
- Top with crumbled feta, Greek olives, and optional anchovies.
- Sprinkle fresh parsley, dill, fennel or mint and dried oregano before serving.
Tips & Substitutions
For a more vibrant salad, use a variety of colorful tomatoes and peppers. If fresh herbs are unavailable, dried versions can be a good substitute, although fresh parsley, dill, fennel, or mint really elevate the dish. You can also add a pinch of dried oregano for extra flavor. For a twist, consider adding ingredients from Mediterranean recipes, like artichokes or roasted peppers.
Serving Suggestions
Serve the Greek Salad as a refreshing side dish, especially alongside grilled meats or fish. It pairs beautifully with Broiled Eggplant or Chicken Souvlaki for a complete meal. For a lighter lunch, enjoy it on its own with crusty bread. Consider adding a scoop of Cucumber Salad With Yogurt for a creamy complement.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. The salad may become soggy due to the dressing, so it's best to keep the dressing separate until serving. If reheating, use a gentle method to avoid wilting the greens, although this salad is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Salad(Elliniki Salata) contains roughly 611 calories, with 8g protein, 27g carbohydrates, and 55g fat. It is an excellent source of vitamin C (44% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 738mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the chopped vegetables and store them in the refrigerator for a few hours before serving. However, it's best to add the dressing and feta just before serving to keep the salad fresh and crisp.
What can I substitute for feta cheese?
If you're not a fan of feta, try using crumbled goat cheese or even a vegan cheese option. For a creamier texture, you can also use ricotta, but it will change the flavor profile slightly.
Is this salad suitable for a vegetarian diet?
Absolutely! The Greek Salad is naturally vegetarian, and by omitting the anchovies, you can easily keep it plant-based. It's a great addition to any vegetarian recipes collection, offering fresh flavors and textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).