Save My neighbor Maria handed me a bowl of this salad through the fence one summer evening, still cool from her fridge, and said nothing except "Eat." I stood there in the backyard with a fork, and by the third bite I understood why she didn't need to explain. The sharpness of the feta against the sweetness of the tomatoes, the way the oregano clung to the olive oil, it was less a salad and more a lesson in how few ingredients you really need when they're the right ones. I've been making my own version ever since, and every time I taste it, I think of her standing there with that bowl, smiling like she'd just shared a secret.
I brought this to a potluck once, convinced it was too simple to impress, and watched three people go back for seconds before the main course even arrived. One of them asked if I'd made the dressing from scratch, as if that was some kind of wizardry. I realized then that the magic isn't in complexity, it's in the balance, the way the vinegar cuts through the richness, the way the onion bites back just enough. It became my go to whenever I needed to feed people without overthinking it.
Ingredients
- Romaine lettuce: It holds up to the dressing without wilting into sad green ribbons, and the crunch is half the point of this salad.
- Cherry tomatoes: Halve them so every bite gets that burst of juice, and try to find the ripest ones you can, they make all the difference.
- Cucumber: I slice mine thin because I like how they tangle with the lettuce, but thick coins work too if you want more crunch.
- Red onion: Slice it as thin as you can manage, the sharpness mellows once it's tossed, but thick slices can be overwhelming.
- Feta cheese: Crumble it yourself from a block, the pre crumbled stuff is drier and doesn't have that creamy give.
- Kalamata olives: Their briny funk is essential, don't swap them for canned black olives unless you want to lose the whole vibe.
- Extra virgin olive oil: Use something you'd actually want to taste, this isn't the time for the bottom shelf bottle.
- Red wine vinegar: It's got the right tang without being too sharp, and it plays well with the oregano.
- Dried oregano: A little goes a long way, it should smell like sunshine and hillsides when you open the jar.
- Garlic: Mince it fine so it disperses through the dressing, you want the flavor everywhere, not in one aggressive bite.
- Dijon mustard: This is what holds the dressing together and gives it body, don't skip it.
- Salt and black pepper: Taste as you go, every batch of feta and olives brings its own saltiness.
Instructions
- Build the base:
- Toss the romaine, tomatoes, cucumber, and red onion into a large bowl, spreading them out so every ingredient gets its moment. Don't pack it down, let it stay loose and ready to catch the dressing.
- Add the bold stuff:
- Scatter the feta and olives over the top, resisting the urge to mix just yet. You want to see all the colors sitting there before you bring it together.
- Whisk the vinaigrette:
- Combine the olive oil, vinegar, oregano, garlic, mustard, salt, and pepper in a small bowl or jar, whisking hard until it thickens and clings to the whisk. If you're using a jar, just shake it like you're trying to wake it up.
- Dress and toss:
- Drizzle the vinaigrette over everything just before you're ready to serve, then toss gently with your hands or tongs. You want every leaf coated but not drowned.
- Serve immediately:
- This salad is at its best in the first ten minutes, while the lettuce is still crisp and the dressing is still clinging. After that it's still good, but it loses some of its snap.
Save I once made this for my sister after a long day, and she sat at the counter eating it straight from the bowl, not bothering with a plate. She didn't say much, just kept going back for more, and when she finally looked up she said it tasted like vacation. That's when I realized this salad doesn't just feed you, it transports you, even if only for a few bites.
How to Pick the Best Ingredients
The vegetables should feel firm and smell fresh, not like they've been sitting in the back of the bin for a week. Look for tomatoes that give just a little when you press them, cucumbers that are dark green and heavy, and romaine heads that are tightly packed with no brown edges. The feta should be stored in brine if you can find it, it stays creamier that way, and the olives should look plump and glossy, not shriveled or dull.
What to Serve It With
I've eaten this alongside grilled lamb, tucked next to roasted chicken, and piled on top of warm pita with hummus. It works as a starter, a side, or the main event if you add some chickpeas or grilled shrimp. The vinaigrette is sharp enough to cut through rich dishes, but light enough that it won't weigh you down on a hot day.
Make Ahead and Storage Tips
You can chop all the vegetables and store them in separate containers in the fridge for up to two days, keeping the lettuce in a damp paper towel so it stays crisp. Make the dressing and keep it in a jar, shaking it up again before you use it. Just don't combine everything until you're ready to serve, or you'll end up with a wilted mess instead of a salad.
- Store any leftover undressed salad in an airtight container for up to one day.
- Keep the vinaigrette in the fridge for up to a week and use it on other greens or roasted vegetables.
- If you must dress the whole bowl, eat it within an hour before the lettuce gives up.
Save This salad has saved me more times than I can count, on busy weeknights, at last minute gatherings, and on days when I just needed something that tasted like sunshine. Keep the ingredients on hand and you'll never be more than fifteen minutes away from something this good.
Recipe Guide
- → How long does Greek salad stay fresh?
Greek salad tastes best when served immediately, but dressed leftovers will keep refrigerated for up to 1 day. For meal prep, store the vegetables and dressing separately, then combine just before eating to maintain the crisp texture.
- → Can I make this dairy-free?
Yes, simply substitute the feta cheese with a vegan feta alternative or omit it entirely. The salad remains delicious with the olives, fresh vegetables, and tangy vinaigrette providing plenty of flavor.
- → What vegetables work well in this bowl?
Beyond the classic romaine, tomatoes, cucumber, and red onion, you can add bell peppers, radishes, or avocado. Fresh herbs like dill, parsley, or mint also complement the Mediterranean flavors beautifully.
- → Is traditional Greek salad different?
Authentic Greek horiatiki salad typically doesn't include lettuce—it's made with tomatoes, cucumber, red onion, olives, and a large block of feta. This romaine-based version offers a heartier, more filling bowl while keeping those signature Greek flavors.
- → What pairs well with this salad?
Serve with warm pita bread, grilled chicken, or lamb for a complete meal. The salad also complements other Mediterranean dishes like hummus, tzatziki, or roasted vegetables perfectly.