17 Traditional Greek Salads to Enjoy

The Best Chickpea Salad

This refreshing and vibrant Mediterranean Chickpea Salad is a perfect blend of flavors and textures, offering a healthy and satisfying dish for any occasion.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

2. In a small bowl, whisk together the olive oil and lemon juice. Season the dressing with salt and pepper to taste.

3. Pour the dressing over the salad and toss gently until all ingredients are well combined and evenly coated.

4. Let the salad sit for at least 10 minutes to allow flavors to meld together, then serve and enjoy.

This salad can be stored in the refrigerator for up to three days, making it a convenient option for meal prep.

Traditional Greek Horiatiki

Horiatiki is the quintessential Greek village salad, bursting with Mediterranean flavors and nutrition.

Ingredients:

• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1 green bell pepper, sliced
• ½ red onion, thinly sliced
• 100g feta cheese, cubed
• 10 Kalamata olives
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt to taste

Cooking method:

1. In a large bowl, combine the tomatoes, cucumber, bell pepper, and red onion.
2. Add the feta cheese and olives to the mixture.
3. Drizzle with olive oil and sprinkle with oregano.
4. Season with salt and gently toss everything together.
5. Serve immediately for a fresh, crisp salad experience.

Cretan Dakos Salad

Cretan Dakos Salad, or “Koukouvagia,” is a rustic and hearty Greek salad that features barley rusks soaked in olive oil and topped with juicy tomatoes and feta.

Ingredients:

• 4 barley rusks
• 2 large tomatoes, finely chopped
• 100g mizithra or feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp capers
• Fresh basil leaves for garnish

Cooking method:

1. Lightly soak the barley rusks in water, just enough to soften them without making them soggy.
2. Arrange the softened rusks on a serving platter.
3. Top each rusk with chopped tomatoes and crumbled cheese.
4. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
5. Garnish with capers and fresh basil leaves before serving.

Greek Lentil Salad

Packed with protein, the Greek Lentil Salad is a wholesome dish that combines earthy lentils with fresh vegetables and feta cheese.

Ingredients:

• 1 cup green lentils
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 100g feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking method:

1. Cook the lentils in a pot of boiling water until tender, about 20 minutes. Drain and let cool.
2. In a large bowl, combine the cooked lentils, cucumber, bell pepper, red onion, and feta cheese.
3. Drizzle with olive oil and vinegar, then season with salt and pepper.
4. Toss everything together and garnish with fresh parsley before serving.

Watermelon and Feta Salad

This refreshing Watermelon and Feta Salad offers a sweet and savory contrast that’s perfect for hot summer days.

Ingredients:

• 4 cups watermelon, cubed
• 100g feta cheese, crumbled
• 1 small red onion, thinly sliced
• 10 mint leaves, torn
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze

Cooking method:

1. In a large bowl, combine the watermelon, feta cheese, and red onion.
2. Add torn mint leaves and drizzle with olive oil.
3. Gently toss to mix the ingredients.
4. Finish with a drizzle of balsamic glaze before serving.

Marouli Salad

Marouli Salad, or Greek lettuce salad, is a simple and refreshing dish that relies on the crisp texture of romaine lettuce.

Ingredients:

• 1 head romaine lettuce, shredded
• 2 spring onions, thinly sliced
• 1 small cucumber, peeled and sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Cooking method:

1. In a large salad bowl, combine the shredded lettuce, spring onions, cucumber, and dill.
2. Drizzle with olive oil and vinegar.
3. Season with salt and pepper, then toss to coat the ingredients evenly.
4. Serve immediately for a crisp and refreshing salad.

Chickpea and Spinach Salad

For a nutrient-dense option, the Chickpea and Spinach Salad provides a perfect mix of protein, fiber, and greens.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups baby spinach
• 1 red bell pepper, diced
• 100g feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large salad bowl, combine the chickpeas, spinach, and diced bell pepper.
2. Add crumbled feta cheese to the bowl.
3. Drizzle with olive oil and lemon juice.
4. Season with salt and pepper, then toss well to combine.

Greek Beetroot Salad

The Greek Beetroot Salad is a vibrant and earthy dish that combines roasted beets with garlic and yogurt.

Ingredients:

• 4 medium beetroots, roasted and chopped
• 1 clove garlic, minced
• 200g Greek yogurt
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh dill for garnish

Cooking method:

1. In a bowl, mix the roasted beets with minced garlic.
2. In a separate bowl, combine yogurt, olive oil, and vinegar.
3. Season the yogurt mixture with salt and pepper.
4. Pour the yogurt mixture over the beets and stir to coat.
5. Garnish with fresh dill before serving.

Greek Green Bean Salad

This salad highlights the simplicity and natural flavors of fresh green beans paired with tomatoes and feta cheese.

Ingredients:

• 500g green beans, trimmed
• 2 large tomatoes, chopped
• 100g feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking method:

1. Blanch the green beans in boiling water for 3-4 minutes until tender-crisp. Drain and cool.
2. In a large bowl, combine the green beans, tomatoes, and feta cheese.
3. Drizzle with olive oil and lemon juice.
4. Season with salt and pepper, then toss to combine the flavors.

Greek Quinoa Salad

The Greek Quinoa Salad is a modern twist that incorporates protein-rich quinoa with classic Greek salad ingredients.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1 cucumber, diced
• 1 red bell pepper, chopped
• ½ red onion, thinly sliced
• 100g feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking method:

1. In a large bowl, combine the cooked quinoa, cucumber, bell pepper, and red onion.
2. Add the crumbled feta cheese to the mixture.
3. Drizzle with olive oil and lemon juice.
4. Season with salt and pepper, then toss to mix well.
5. Garnish with fresh parsley before serving.

Greek Pasta Salad

Adding a touch of carbs, the Greek Pasta Salad is a hearty and satisfying dish that blends the flavors of Greece with al dente pasta.

Ingredients:

• 250g pasta (penne or fusilli)
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 10 cherry tomatoes, halved
• 100g feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh oregano leaves for garnish

Cooking method:

1. Cook the pasta according to package instructions, then drain and let it cool.
2. In a large bowl, combine the cooled pasta with cucumber, red onion, cherry tomatoes, and feta cheese.
3. Drizzle with olive oil and vinegar.
4. Season with salt and pepper, then toss to ensure all ingredients are well coated.
5. Garnish with fresh oregano leaves before serving.

Classic Greek Salad

This traditional Greek salad is a timeless dish that combines fresh, vibrant ingredients for a refreshing culinary experience.

Ingredients:

• 2 cups chopped romaine lettuce
• 1 large cucumber, sliced
• 2 large tomatoes, chopped
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup Kalamata olives
• 200g feta cheese, cubed
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine the romaine lettuce, cucumber, tomatoes, red onion, bell pepper, and olives.
2. Add the feta cheese on top of the salad.
3. Sprinkle the oregano over the ingredients.
4. In a small bowl, whisk together the olive oil and vinegar, then pour over the salad.
5. Toss gently to combine and season with salt and pepper before serving.

Zucchini and Olive Salad

This light and refreshing zucchini salad features briny olives and is perfect for a quick and healthy meal.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1 tablespoon fresh dill, chopped
• 2 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine the zucchini slices, olives, feta, and dill.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Season with salt and pepper before serving.

Roasted Red Pepper and Orzo Salad

This salad is packed with Mediterranean flavors, incorporating roasted red peppers and orzo pasta with traditional Greek ingredients.

Ingredients:

• 1 cup orzo pasta
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1/2 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking method:

1. Cook the orzo pasta according to package instructions; drain and rinse with cold water.
2. In a large bowl, combine the cooked orzo, roasted red peppers, tomatoes, olives, feta, and basil.
3. In a small bowl, whisk together the olive oil and red wine vinegar.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper before serving.

Spinach and Orange Salad

This spinach salad provides a vibrant twist with the inclusion of juicy oranges and a light vinaigrette.

Ingredients:

• 4 cups fresh spinach leaves
• 2 oranges, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 1/3 cup feta cheese, crumbled
• 3 tablespoons orange juice
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine the spinach, orange segments, red onion, walnuts, and feta.
2. In a small bowl, whisk together the orange juice and olive oil.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Season with salt and pepper before serving.

Artichoke and Spinach Greek Salad

This hearty salad uses flavorful artichokes and spinach to create a satisfying and nutritious meal.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and quartered
• 4 cups spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/3 cup Kalamata olives, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine the artichoke hearts, spinach, cherry tomatoes, feta, olives, and red onion.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the salad and toss gently to combine.
4. Season with salt and pepper before serving.

Cucumber Yogurt Salad

This cool cucumber yogurt salad features a creamy dressing that complements the fresh and crisp ingredients.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 cup plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine the cucumbers, yogurt, dill, garlic, and lemon juice.
2. Mix until the cucumbers are well coated with the yogurt dressing.
3. Season with salt and pepper before serving.

Quinoa Greek Salad

This nutritious Greek salad adds a modern twist with the inclusion of quinoa, making it a protein-rich choice.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. In a saucepan, bring the water to a boil and add the quinoa. Reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Let it cool.
2. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, onion, feta, olives, and parsley.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper before serving.