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greek salad with herb dressing

Greek Salad With Homemade Herb Dressing

This traditional Greek salad combines fresh vegetables, tangy feta cheese, and a vibrant homemade herb dressing for an authentic Mediterranean experience. Simple yet extraordinary, this naturally healthy dish captures the essence of Greek cuisine with quality ingredients that shine on their own.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Salad
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup high-quality olive oil
  • 1 cup feta cheese crumbled, not cubed
  • 1/2 cup black olives preferably Kalamata
  • 1/2 cup cucumber sliced
  • 1/2 head lettuce torn into bite-sized pieces
  • 1 red onion sliced into rings
  • 1 green pepper cut into rings
  • 2 ripe tomatoes cut into wedges
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove minced (or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon salt for dressing
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon tarragon or oregano dried
  • 1/4 teaspoon salt for salad
  • 1/8 teaspoon pepper
  • 1 dash oregano for garnish

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk

Method
 

  1. Prepare all vegetables: tear lettuce into bite-sized pieces, slice red onion into rings, cut tomatoes into wedges, slice cucumber, and cut green pepper into rings.
  2. Place all prepared vegetables and black olives in a large salad bowl.
  3. In a separate bowl, make the dressing by combining olive oil, fresh lemon juice, minced garlic, salt, dried parsley, dried chives, and tarragon or oregano. Whisk until well blended.
  4. Add crumbled feta cheese to the vegetable mixture.
  5. Sprinkle the salad with salt and pepper.
  6. Pour the herb dressing over the salad and toss gently to coat all ingredients.
  7. Finish with a dash of oregano sprinkled over the top.
  8. Chill the salad for about an hour before serving to allow flavors to meld together.

Notes

For the most authentic experience, use vine-ripened tomatoes and genuine Greek feta made from sheep's milk if available. The quality of olive oil makes a significant difference in this recipe, so use the best extra virgin olive oil you can afford.
This salad can be prepared up to 2 hours ahead, but add the dressing just before serving to maintain the vegetables' crispness. Leftovers will keep in the refrigerator for up to 2 days, though the vegetables may soften slightly.
Serve with warm pita bread, grilled souvlaki, tzatziki, or hummus for a complete Mediterranean meal.