Homemade Greek Salad Recipe

Homemade Greek Salad Dressing served in glass bowl.

4.75 from 4 votes

Homemade Greek Salad Dressing - The only recipe you will ever need! So easy you will kick yourself for purchasing the bottled stuff.

Prep Time10

Total Time10

Course: Salad, Side, vegetarian

Cuisine: Greek

Keyword: dressing, Greek, keto, low carb, salad

Servings:

Calories: 355kcal

Author: Leigh Harris

Ingredients

Dressing:

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with side of your knife then peeled
2 tsp. dried oregano leaves
1/2 tsp. kosher salt
1/4 tsp fresh ground black pepper

Salad:

1 large bunch romaine lettuce
4 oz grape tomatoes, halved
1 large cucumber
1/2 medium red onion
1/2 cup kalamata olives, halved
1/2 cup feta cheese, diced or crumbled
4 pepperoncini peppers

US Customary - Metric

Instructions

Greek Dressing

Combine all the ingredients in a small, air-tight jar and shake well to mix. Set aside.
1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 lemon, juiced, 2 cloves garlic, smashed with side of your knife then peeled, 2 tsp. dried oregano leaves, 1/2 tsp. kosher salt, 1/4 tsp fresh ground black pepper

Salad

Roughly chop the romaine lettuce and toss it into a large bowl. (I like to chill my bowl)
1 large bunch romaine lettuce
Slice the grape tomatoes in half and add it to the bowl with the lettuce, then half the cucumber and slice thinly, add to the bowl.
4 oz grape tomatoes, halved, 1 large cucumber
Slice the onion into thin rings, then quarter, separating the layers before adding to the rest of the salad.
1/2 medium red onion
Slice the olives in half, dice or crumble feta cheese, add to the salad.
1/2 cup kalamata olives, halved, 1/2 cup feta cheese, diced or crumbled
Pour the desired amount of the dressing over the salad and gently toss all the ingredients together. Add the peppers and serve immediately.
4 pepperoncini peppers

Notes

To Make Ahead - This salad should be assembled right before serving. But there are a few things you can do in advance. Make the dressing up to 2 days ahead and store it in a sealed jar or container. Remove it about 1 hour before using. Prep all the vegetables (except the tomatoes) and store each of them in a separate airtight container in the fridge up to 1 day ahead. Assemble the salad when ready to serve.

Storing Leftover Dressing - It’s best to keep the dressing in the refrigerator. But because of the olive oil, it will solidify. So remove it from the fridge and allow it to come to room temperature. Or if you didn’t remember to remove it soon enough, set the glass container in a bowl of warm water.

Nutrition