Lately my son’s unexplained love of olives has me craving Greek salads.  I just love the salty, vinegary, fresh flavors that are so dominant in this salad.  I also think it is a great way to get a wonderful meal on the table in about 15 minutes, only a few minutes if you are not doing a protein topping that requires cooking.

Greek SaladI usually use an organic 50/50 blend of lettuce (half spinach, half spring mix) then I top with my ingredients of choice.  This almost always includes the following: feta, tomatoes, olives (I use both green and kalamata), red onions and  fresh cucumber.
A couple of nights ago this was our dinner and we topped with pan grilled shrimp.  I seasoned the shrimp with salt, pepper, a touch of oregano and quickly seared them in a pan lightly coated with oil.  Once they cooked through, I topped them with a generous squeeze of fresh lemon juice.  Other times, I may add chicken or for a vegetarian option about half a cup of garbanzo beans.
I usually dress this salad with my basic red wine vinaigrette dressing, but any favorite dressing will work.

Greek Salad
Recipe type: salad
Prep time: 
Total time: 
Serves: 2 large salads
Refreshing, delicious and crunchy take on a Greek salad.
  • 4-5 cups of tender salad greens, recommended 50/50 blend
  • 1 cup cherry tomatoes
  • ½ cup feta crumbles or chuck of feta crumbled up
  • ¼ cup red onion sliced or diced
  • 1 small pickling cucumber, sliced into half moons
  • 8 olives
  • salt and pepper to taste
  • shake of dried oregano
  • 4-5 T red wine vinaigrette
  • Optional top with grilled chicken or shrimp.
  1. Evenly divide lettuce between two large bowls. Top with each salad bowl with half of tomatoes, feta, onion, cucumber and olives. Drizzle with dressing and enjoy.