Well known for its simple, fresh ingredients and much loved not only in Greece but all over the world, the classic Greek salad adds colour to any meal, be it a formal dinner or a picnic basket. Traditionally consisting of torn lettuce leaves, chunks of ripe tomato, crumbled feta cheese, kalamata olives and sliced red onion, it is almost a meal by itself. Though it usually makes a good accompaniment to most main courses, my favorite way to serve this salad is with strips of grilled chicken wrapped in whole wheat pita bread. This Greek salad recipe, from DamnDelicious, uses light olive oil based vinaigrette with a huge burst of lemon flavor to be drizzled over generously right before serving.



For the Greek Salad

5 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 English cucumber, thinly sliced

1/2 cup cherry tomatoes, halved

1/4 cup sliced Kalamata olives

1/4 cup crumbled goat cheese

Freshly ground black pepper

For the Lemon Vinaigrette

1/4 cup pure olive oil

1/4 cup apple cider vinegar

Zest of one medium fresh lemon

3 tablespoons fresh lemon juice

1 tablespoon granulated sugar


  • To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar.

  • Place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese.

  • Add freshly ground pepper to taste. Pour dressing on top of the salad and gently toss to combine.

  • Serve immediately or keep chilled in the refrigerator until serving time. Makes 2 regular helpings.

Classic Greek Salad