Frequently asked questions
This salad is so satisfying, starring crunchy veggies like cucumber and onion, salty pops of feta cheese and Kalamata olives, and handfuls of fresh herbs. We are dill fiends, so we love it with herbaceous fresh dill. Top it off with our Greek Salad Dressing and it’s the perfect side dish. Or, you can top it with chicken, salmon, shrimp, or tofu for a satisfying dinner idea!
Romaine lettuce: We 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). Dressing: We love this salad with our Greek salad dressing, but you can also use Italian dressing or tahini sauce.
Chickpeas or white beans: To add vegan protein, add drained and rinsed chickpeas or white beans Bell peppers: Add fresh chopped red or green bell pepper or even sliced roasted bell peppers. Canned artichoke hearts: Chopped artichokes add a tangy flair. Broccoli: Mix in a bit of raw broccoli florets, or even steamed cauliflower. Quinoa: A bit of cooked quinoa also makes a heartier salad. Dressing: Try Tahini Sauce, Italian Dressing, our basic Vinaigrette Recipe, or Lemon Vinaigrette instead.
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 (we love tofu on a salad: if you salt it enough it almost tastes like feta!).
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
Try our 20 Green Salad Recipes or 60 Best Salad Recipes Go for a Caesar Salad or our famous Chopped Salad Try Kale Salad or the simplest Arugula Salad Make a Romaine Salad or Butter Lettuce Salad
No reviews Variations: Add drained rinsed chickpeas or chopped red or green bell pepper. Protein adders: Consider topping with grilled chicken, pan seared chicken, baked salmon, seared salmon, sauteed shrimp, grilled shrimp kabobs, or baked tofu. 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 (salads do become soggy over time).
