Tossed Greek Salad
A vibrant Greek salad featuring fresh greens, tomatoes, cucumbers, and tangy feta, dressed with a zesty lemon-olive oil vinaigrette, perfect for light, healthy meals or gatherings.
Ingredients
- 1 large head lettuce, broken
- 1/2 bunch endive, broken ⓘ
- 3 large tomatoes, sliced ⓘ
- 1 cucumber, sliced ⓘ
- 1 bunch scallions, chopped ⓘ
- 1/4 lb. Feta cheese, crumbled ⓘ
- 1 small can red beets, sliced ⓘ
- kalamata olives (as desired) ⓘ
- 3/4 cup olive oil ⓘ
- 1/4 cup wine vinegar ⓘ
- 1/8 cup cold water ⓘ
- salt and pepper to taste ⓘ
- oregano and dill to taste
- 2 to 3 squirts lemon juice ⓘ
- 1 crushed garlic clove ⓘ
Instructions
- Combine greens and cut-up vegetables in a large bowl.
- In a dressing shaker, mix olive oil, wine vinegar, water, salt, pepper, oregano, dill, lemon juice, and crushed garlic.
- Pour the dressing over the salad and toss to coat evenly.
- Garnish with crumbled feta cheese, sliced beets, and kalamata olives.
- Refrigerate any extra dressing for future use if desired.
Tips & Substitutions
For a more robust flavor, let your salad sit for about 10 minutes after tossing to allow the dressing to penetrate the greens. If you prefer a creamier texture, consider substituting the Feta cheese with crumbled goat cheese. You can also add bell peppers or radishes for extra crunch. If you're looking for a heartier meal, serve this salad alongside Baked Sliced Eggplant or Rolled Stuffed Eggplant.
Serving Suggestions
This Tossed Greek Salad makes a refreshing main dish or a vibrant side. Pair it with grilled chicken or fish for a complete meal. It also complements Mediterranean recipes beautifully, enhancing flavors of dishes like Non-Fried Frittata or Baked Zucchini Halves. Serve it with crusty bread to soak up any remaining dressing for a satisfying experience.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the extra dressing in a separate container to maintain the salad's freshness. When ready to eat, toss the salad again with the dressing to revive the flavors. Avoid reheating the salad, as it is best served cold and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Tossed Greek Salad contains roughly 668 calories, with 8g protein, 41g carbohydrates, and 57g fat. It is an excellent source of iron (110% of the Daily Value), dietary fiber (82% of the Daily Value), and calcium (70% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2088mg per serving (91% 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 the dressing a few hours in advance. Just keep them separate until you're ready to serve to prevent the greens from wilting. This allows the flavors to meld without compromising the texture.
What can I use instead of kalamata olives?
If you don't have kalamata olives, green olives or black olives can work as substitutes. Each type will alter the flavor slightly, but they'll still provide a nice briny contrast to the salad. Choose based on your taste preference.
How can I make this salad vegetarian?
This salad is already vegetarian as it includes fresh vegetables and Feta cheese. To make it vegan, simply omit the cheese or use a plant-based feta alternative. You can add chickpeas for extra protein while keeping it nutritious and satisfying.
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).