Are you tired of the same old boring salads? Look no further! This collection of 18 Greek salad recipes will take your taste buds on a Mediterranean journey. From classic combinations to innovative twists, these dishes are sure to satisfy your cravings and inspire new ideas for your next potluck or family gathering.
From traditional Greek staples like kalamata olives and feta cheese to international flavors like quinoa and avocado, we’ve got you covered with our refreshing Greek salad recipes. Whether you’re a vegetarian, meat-lover, or just looking for a healthy meal option, there’s something on this list for everyone.
So go ahead, grab your fork, and take a trip to the Mediterranean without leaving your kitchen!
Classic Greek Salad with Kalamata Olives and Feta
A refreshing and flavorful salad that’s perfect for any occasion, this classic Greek salad combines the tanginess of feta cheese with the brininess of kalamata olives.
Ingredients:
– 4-6 cups mixed greens (lettuce, spinach, arugula)
– 1 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup cucumber, sliced
– 2 tbsp. extra-virgin olive oil
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, olives, feta cheese, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together olive oil and red wine vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Greek Quinoa Salad with Lemon-Herb Dressing
This refreshing salad combines quinoa with a medley of Mediterranean flavors and aromas, perfect for a light and satisfying meal or as a side dish. The tangy lemon-herb dressing brings all the ingredients together in harmony.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 1/4 cup pitted Kalamata olives, sliced
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. olive oil
– 1 tsp. dried oregano
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, feta cheese, red onion, and olives.
2. In a small bowl, whisk together lemon juice, olive oil, and dried oregano.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes (cooking quinoa), 5 minutes (assembling and dressing)
Mediterranean Chickpea Greek Salad
A refreshing twist on the classic Greek salad, this Mediterranean-inspired recipe adds protein-rich chickpeas and a tangy vinaigrette for a flavorful and healthy side dish or light lunch.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, sliced
– 1/4 cup red onion, thinly sliced
– 2 tbsp. extra virgin olive oil
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine mixed greens, chickpeas, cherry tomatoes, feta cheese, olives, and red onion.
2. In a small bowl, whisk together olive oil and red wine vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or dill, if desired.
Cooking Time: 10 minutes
Greek Pasta Salad with Cucumber and Tomatoes
A refreshing twist on traditional pasta salad, this Greek-inspired dish combines the tanginess of feta cheese with the coolness of cucumber and tomatoes. Perfect for a light lunch or dinner, this salad is sure to satisfy your cravings.
Ingredients:
– 8 oz. pasta (such as penne or bow-tie)
– 1 large cucumber, sliced
– 2 large tomatoes, diced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tbsp. olive oil
– 1 tsp. lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large bowl, combine cucumber, tomatoes, olives, feta cheese, and red onion.
3. In a small bowl, whisk together olive oil and lemon juice; pour over the salad ingredients.
4. Add cooked pasta to the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Avocado Greek Salad with Creamy Tzatziki Dressing
Elevate your salad game with this refreshing and creamy Avocado Greek Salad, topped with a zesty Tzatziki dressing.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 ripe avocado, diced
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 1/4 cup Kalamata olives, pitted
– 1/2 cup Creamy Tzatziki Dressing (recipe below)
Creamy Tzatziki Dressing:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, avocado, cherry tomatoes, feta cheese, red onion, and olives.
2. Drizzle with Creamy Tzatziki Dressing and toss gently.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Assemble and serve.
Grilled Chicken Greek Salad with Red Wine Vinaigrette
This refreshing salad combines the flavors of grilled chicken, crisp greens, and tangy feta cheese, all tied together with a rich red wine vinaigrette.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup red wine vinaigrette (see below for recipe)
– Salt and pepper to taste
Red Wine Vinaigrette:
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-7 minutes per side, or until cooked through.
3. In a large bowl, combine mixed greens, cherry tomatoes, and crumbled feta cheese.
4. Slice grilled chicken into strips and add to the salad.
5. Drizzle red wine vinaigrette over the salad and toss to coat.
6. Serve immediately.
Cooking Time: 15-20 minutes
Greek Orzo Salad with Spinach and Feta
This refreshing salad combines the nutty flavor of orzo pasta with the tanginess of feta cheese, all wrapped up in a bed of baby spinach leaves. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1 cup fresh baby spinach leaves
– 1/2 cup crumbled feta cheese
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions. Drain and set aside.
2. In a large bowl, whisk together olive oil, salt, and pepper.
3. Add sliced red onion and cook for 5 minutes over medium heat until softened.
4. Add cooked orzo pasta, baby spinach leaves, and crumbled feta cheese to the bowl.
5. Drizzle with white wine vinegar and toss to combine.
6. Serve immediately.
Cooking Time: 20-25 minutes
Watermelon Greek Salad with Mint and Feta
This refreshing salad combines the sweetness of watermelon with the tanginess of feta, minty freshness, and a hint of Mediterranean flavors. Perfect for hot summer days!
Ingredients:
– 2 cups diced seedless watermelon
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup Kalamata olives, pitted
– 1 tablespoon olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine watermelon, feta cheese, mint leaves, and mixed greens.
2. Drizzle with olive oil and sprinkle with salt and pepper to taste.
3. Top with olives.
4. Squeeze the juice of 1 lime over the salad (optional).
5. Serve immediately.
Cooking Time: None! This salad is ready in minutes!
Greek Lentil Salad with Lemon-Garlic Dressing
This refreshing salad combines tender lentils with the bright flavors of Greece, perfect for a light and satisfying meal or side dish. The tangy lemon-garlic dressing brings everything together in harmony.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1/4 cup chopped red onion
– 1/4 cup chopped cucumber
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish
Instructions:
1. Cook the lentils according to package instructions with 2 cups of water.
2. In a large bowl, combine the cooked lentils, red onion, cucumber, and feta cheese (if using).
3. In a small bowl, whisk together the garlic, lemon juice, and olive oil.
4. Pour the dressing over the lentil mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or oregano leaves.
Cooking Time: 20-25 minutes (including cooking time for lentils)
Roasted Vegetable Greek Salad with Balsamic Glaze
Roasted Vegetable Greek Salad with Balsamic Glaze Recipe
A vibrant and flavorful salad that combines the natural sweetness of roasted vegetables with the tanginess of a balsamic glaze, all wrapped up in a classic Greek-inspired package.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2 large red bell peppers, seeded and sliced into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together eggplant, zucchini, and red bell peppers with olive oil, garlic, salt, and pepper until vegetables are evenly coated.
3. Spread the vegetable mixture in a single layer on a baking sheet and roast for 30-40 minutes, or until tender and lightly caramelized.
4. In a small bowl, whisk together balsamic vinegar and honey until well combined.
5. In a large serving bowl, combine roasted vegetables, mixed greens, feta cheese, and parsley.
6. Drizzle the balsamic glaze over the salad and toss to coat.
Cooking Time: 30-40 minutes
Greek Farro Salad with Cherry Tomatoes and Basil
This refreshing salad combines the nutty flavor of farro with the sweetness of cherry tomatoes, the brightness of basil, and a tangy dressing. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked farro
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook farro according to package instructions.
2. In a large bowl, combine mixed greens, cherry tomatoes, basil, and cooked farro.
3. Drizzle with olive oil and white wine vinegar, then season with salt and pepper.
4. Top with crumbled feta cheese (if using).
5. Serve immediately.
Cooking Time: 15 minutes
Spicy Greek Salad with Pepperoncini and Olives
This recipe combines the classic flavors of a Greek salad with the bold heat of pepperoncini, making it a perfect twist for those who like a little spice. With its refreshing mix of crunchy veggies, tangy feta, and savory olives, this spicy Greek salad is sure to become a new favorite.
Ingredients:
– 4-6 cups mixed greens (Romaine, arugula, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/2 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2-3 pepperoncini, sliced
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
2. Top with crumbled feta cheese and sliced olives.
3. Add sliced pepperoncini for an extra kick of heat.
4. Drizzle olive oil and red wine vinegar over the salad.
5. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Greek Salad Stuffed Pita Pockets
A flavorful twist on traditional Greek salad, these pita pockets are perfect for a quick lunch or snack.
Ingredients:
– 4 large pitas
– 1 cup cooked and chilled chickpeas
– 1/2 cup crumbled feta cheese
– 1/2 cup chopped cucumber
– 1/4 cup sliced Kalamata olives
– 1/4 cup chopped red bell pepper
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice the pitas in half lengthwise and hollow out the inside, leaving a shell.
3. In a bowl, mix together chickpeas, feta cheese, cucumber, olives, and red bell pepper.
4. Stuff each pita pocket with about 1/4 cup of the Greek salad mixture.
5. Drizzle olive oil over the filling and season with salt and pepper to taste.
6. Serve warm or at room temperature, garnished with fresh parsley leaves if desired.
Cooking Time: 10-12 minutes
Beet and Feta Greek Salad with Walnuts
Experience the vibrant flavors of Greece with this refreshing salad that combines the sweetness of roasted beets, the tanginess of crumbled feta cheese, and the crunch of toasted walnuts.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese
– 1/2 cup chopped walnuts
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and dice into 1-inch pieces.
3. In a large bowl, whisk together olive oil, garlic, parsley, feta cheese, walnuts, and red wine vinegar.
4. Add the roasted beet pieces to the bowl and toss to combine. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 1 hour
Greek Couscous Salad with Cucumber and Dill
A refreshing summer salad that combines the flavors of Greece with the coolness of cucumber and the brightness of dill.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth, warmed
– 1 large cucumber, peeled, seeded, and thinly sliced
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Cook the couscous according to package instructions using warmed water or broth.
2. In a large bowl, combine the cooked couscous, sliced cucumber, chopped dill, and crumbled feta cheese (if using).
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve warm or at room temperature, with lemon wedges on the side if desired.
Cooking Time: 15-20 minutes
Shrimp and Avocado Greek Salad
This refreshing salad combines succulent shrimp, creamy avocado, and tangy feta cheese with a hint of Mediterranean flavor.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Marinate shrimp in olive oil, salt, and pepper for at least 30 minutes.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. In a large bowl, combine mixed greens, diced avocado, crumbled feta cheese, red onion, and Kalamata olives.
5. Slice grilled shrimp into bite-sized pieces and add to the salad.
6. Drizzle with red wine vinegar and toss to combine.
Cooking Time: 20-25 minutes
Greek Salad with Grilled Halloumi Cheese
Experience the bold flavors of Greece with this refreshing salad featuring grilled halloumi cheese, juicy tomatoes, and crunchy cucumbers.
Ingredients:
– 1 block of halloumi cheese
– 4-6 cherry tomatoes, halved
– 2 large cucumbers, sliced
– 1/2 red onion, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the halloumi cheese with olive oil and season with salt and pepper.
3. Grill the halloumi for 2-3 minutes per side, until golden brown and slightly charred.
4. In a large bowl, combine the grilled halloumi, cherry tomatoes, cucumbers, and red onion.
5. Drizzle the salad with olive oil and vinegar; season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Herbed Greek Potato Salad with Lemon Dressing
This refreshing potato salad combines the flavors of Greece with a bright and tangy lemon dressing, perfect for summer gatherings or a light lunch. The addition of fresh herbs adds a burst of freshness to each bite.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, Dijon mustard, oregano, salt, and pepper.
3. Add the cooled potatoes, parsley, and dill to the bowl; toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 20-25 minutes (including boiling time)
Summary
Get ready to twist up your salad game! This article features 18 refreshing Greek salad recipes that put a creative spin on the classic. From quinoa and pasta salads to orzo and couscous bowls, these recipes showcase the best of Mediterranean cuisine with feta, olives, cucumbers, tomatoes, and more. Whether you’re looking for vegetarian, seafood, or grilled options, there’s something for everyone in this collection of flavorful and refreshing Greek salad recipes.
