This Mediterranean salad is fresh, crunchy, and full of bold, Greek-style flavors. Made with crisp veggies, feta, herbs, and a zesty, lemony vinaigrette!
If there was a salad recipe I would make every day, it’s this one! I still remember the first time I ordered a classic Greek salad on a trip to Greece with Alex. The combination of crisp veggies with salty feta and olives was one of the most refreshing things I’d ever tasted.
Here’s a green salad that’s based on those flavors! This Mediterranean salad recipe is a fresh green salad with Greek-style flavors (with romaine lettuce, not pasta or grain-based), with crunchy vegetables, briny olives, salty feta, and a bright lemony vinaigrette. It’s perfect as a light lunch or side dish that takes just 20 minutes: or, you can top it with chicken, salmon, shrimp, or tofu for a satisfying dinner idea!
Why You’ll Love This Recipe
Here are a few reasons I think you’ll love this recipe:
- Bold flavors: The homemade Greek vinaigrette with the salty feta cheese, briny olives, and fresh herbs make delicious layers of flavor
- Quick prep time: With a prep time of just 20 minutes and no cooking required, it’s a fast and easy option
- Customizable: Serve it as a side green salad, or top it with protein to make it into dinner!
Ingredients You’ll Need
There are many ways to make a Mediterranean salad, and here’s my spin! It’s one of my favorite Mediterranean diet recipes that pairs with almost any meal. Here’s what you’ll need:
- Romaine lettuce: I like the crunch of romaine. If you have to substitute, use butter lettuce.
- Cucumber, onion, and tomato: These vegetables also star in the famous Greek salad.
- Kalamata olives: Kalamata olives are key, but you can swap in other varieties like Castelvetrano.
- Feta cheese: Feta is key here for the briny salty flavor, and it’s evocative of a Greek salad. You can omit it for vegan diets (or use vegan feta, purchased or homemade).
- Fresh Herbs: I’m obsessed with fresh dill in this salad: it adds this bright, slightly sweet flavor. Fresh parsley, basil, or cilantro all work too.
- Dressing: I love this salad with our Greek salad dressing, but you can also use Italian dressing or tahini sauce.
How to Make a Mediterranean Salad
This Mediterranean salad recipe takes about 20 minutes to make. Here are the basic steps (or jump to the recipe):
Step 1: Chop the vegetables into bite-sized pieces. I like to keep everything roughly similar in size so you get a bit of everything in each forkful.
Step 2: In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon mustard, oregano, optional garlic, and salt in a medium sized bowl. Gradually whisk in the olive oil.
Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.
Pro Tip: The key to avoiding a soggy salad is all about timing. Add the salad dressing just before you’re ready to eat, not before. If you dress it too early, the lettuce will wilt and release water.
Variations & Substitutions
How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:
- Chickpeas or white beans: To add vegan protein, add drained and rinsed chickpeas or white beans
- Veggie swaps: Add fresh chopped red or green bell pepper or even sliced roasted bell peppers. Chopped artichokes add a tangy flair. You can also mix in a bit of raw broccoli florets, or even steamed cauliflower.
- Grains: Adding cooked quinoa makes a heartier salad.
- Dressing: Try Tahini Sauce, Italian Dressing, our basic Vinaigrette Recipe, or Lemon Vinaigrette instead.
Protein Add-Ins
This Mediterranean salad pairs well with lean proteins to make it into a healthy dinner idea: the bright, acidic vinaigrette and fresh veggies completement a protein perfectly. Here’s how I typically add protein to make it a complete meal:
- Chicken: Consider topping with grilled chicken or pan seared chicken
- Salmon: Try baked salmon or seared salmon.
- Shrimp: Go for sauteed shrimp, grilled shrimp, or shrimp kabobs.
- Tofu: Make baked tofu or crispy tofu. I love tofu on a salad: if you salt it enough it almost tastes like feta!
- Canned Tuna: For a quick lunch, add some canned tuna to turn this into a Mediterranean tuna salad.
Serving Ideas
This Mediterranean-style salad is very versatile. Here’s when and how I serve it:
- As a Side Dish: This is a great salad to serve with lasagna or any pasta dish. It’s also fantastic alongside grilled chicken, grilled salmon or grilled shrimp at summer barbecues.
- For Weeknight Dinners: I make this often as an easy side for simple proteins. It pairs with baked chicken thighs, baked tilapia, or even a frittata.
- At Potlucks and Parties: This is great for bringing to a party! Serve it alongside hummus and warm pita bread.
- With Wine or Non-Alcoholic Pairings: A crisp white wine like Sauvignon Blanc or a dry rosé is perfect here! Or pair with sparkling water with lemon or iced green tea.
Storage & Make-Ahead Tips
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (dressed salads do become soggy over time).
Dietary Notes
This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.
Frequently Asked Questions
A traditional Greek salad (or Horiatiki) doesn’t include lettuce: it’s just chunky tomatoes, cucumbers, red onion, olives, and a large slab of feta cheese with olive oil and oregano.
A Mediterranean salad, on the other hand, usually starts with a lettuce base (often romaine) and includes similar veggies but in a chopped format. It’s more of an Americanized interpretation of Greek and Mediterranean flavors.
Yes! This Mediterranean salad recipe is packed with nutrient-dense ingredients. The veggies provide fiber, vitamins, and minerals. The extra virgin olive oil is rich in heart-healthy fat (see Olive Oil vs Vegetable Oil). The main things to watch are sodium from the olives and feta, and you can control that by adjusting amounts.
The biggest mistake is adding the dressing too early, which makes everything soggy. Always dress right before serving. Also, don’t skip the fresh herbs! Dried just doesn’t give you that same bright, vibrant flavor. Finally, make sure your lettuce is completely dry after washing: excess water makes everything soggy.
The classic choice is a lemon vinaigrette made with red wine vinegar, lemon juice, olive oil, and dried oregano (like the one in this recipe).
Other great options include a tahini-based dressing for creaminess, a Greek yogurt dressing with lemon and garlic powder, or a simple Italian dressing. I’ve even used my Greek salad dressing interchangeably.
Mediterranean Salad
Pin RecipeThis Mediterranean salad is fresh, crunchy, and full of bold, Greek-style flavors. Made with crisp veggies, feta, herbs, and a zesty, lemony vinaigrette!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad
- Method: Raw
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
- 8 cups lettuce, chopped into bite sized pieces
- ⅓ cup olives, sliced in half
- 1/2 English cucumber, chopped
- 2 small tomatoes or 1 cup cherry tomatoes
- ½ cup feta cheese
- ¼ cup sliced red onion
- 1 handful chopped or torn fresh herbs (dill, basil, cilantro or parsley)
- 1 recipe Greek Salad Dressing:
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano or za’atar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 tablespoons olive oil
Instructions
- Chop the fresh vegetables as noted above.
- In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, oregano, kosher salt and black pepper. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). The dressing may separate after sitting which is okay; simply whisk again before serving.
- To serve, place the greens on a plate. Top with the vegetables, then feta crumbles and herbs. Drizzle with the desired amount of dressing and serve.
Notes
Substitutions: Add drained, rinsed chickpeas or white beans for extra protein. Chopped bell peppers, roasted red peppers, or artichoke hearts all work beautifully. For a grain-based version, add cooked quinoa. You can substitute the lemon vinaigrette with Tahini Sauce or Italian dressing.
Protein Add-Ins: Top with grilled chicken, baked salmon, sautéed shrimp, or crispy tofu to make this a complete meal.
Make-Ahead Tips: Store the chopped vegetables and dressing separately in airtight containers for up to 5 days. Wait to chop the tomatoes and add the dressing until right before serving to maintain the best texture and avoid sogginess.
Vegan Option: Omit the feta cheese or use a vegan feta alternative.
More Salad Recipes to Try
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