Best Greek Salad with Fresh Herb Greek Dressing Recipe

There are some dishes that simply sing of summer, of sunshine, and of vibrant, fresh flavors. For me, Greek Salad is at the very top of that list. It’s a dish that has graced our family table countless times, evolving from simple weeknight side to weekend centerpiece. Honestly, I’ve made a lot of Greek salads in my day, and while they’re all good, this version, with its incredibly flavorful fresh herb Greek dressing, is truly something special. The first time I made it, my family devoured it – even my notoriously picky eater went back for seconds (and thirds!). It’s the perfect balance of crisp vegetables, salty feta, briny olives, and that herbaceous, tangy dressing that ties it all together. It’s not just a salad; it’s an experience, a taste of the Mediterranean right in your own kitchen. Prepare to be amazed by how something so simple can be so utterly delicious.

Ingredients: The Foundation of Flavor

A truly exceptional Greek Salad hinges on the quality and freshness of its ingredients. This isn’t a salad where you can skimp on quality and expect amazing results. Each component plays a vital role in creating the symphony of flavors and textures that make this dish so iconic. Let’s delve into each ingredient, exploring why it’s essential and how to select the best for your salad:

• Ripe Tomatoes (2 pounds): Ah, the humble tomato, the heart of so many summer dishes. For a Greek Salad, you want tomatoes that are bursting with flavor, sun-ripened and juicy. Think about heirloom varieties like Brandywine or Cherokee Purple for an extra layer of complexity, or go for classic beefsteak or Roma tomatoes if those are readily available and in season. The key is ripeness. Avoid pale, hard tomatoes; they will be bland and watery. Look for tomatoes that are vibrantly colored, slightly soft to the touch, and smell wonderfully fragrant. The sweetness and acidity of ripe tomatoes provide the foundational flavor of the salad, their juice mingling beautifully with the dressing. Cutting them into wedges or chunks allows them to hold their shape and release their juices without becoming mushy.
• English Cucumber (1 large or 2 medium): The cool, crisp crunch of cucumber is essential for textural contrast in a Greek Salad. English cucumbers, also known as seedless cucumbers, are ideal because they have thinner skins and fewer seeds, making them less bitter and easier to digest. Their mild flavor complements the bolder flavors of the tomatoes, feta, and olives without overpowering them. Peel the cucumber if you prefer, but leaving the skin on adds extra fiber and nutrients, as well as a vibrant green color. Slice the cucumber into half-moons or chunks, ensuring they are bite-sized and easy to eat. For an extra touch of freshness, you can lightly salt the cucumber slices and let them sit for a few minutes to draw out excess moisture before adding them to the salad – this will prevent the salad from becoming watery.
• Red Onion (1/2 medium): The sharp, pungent bite of red onion is a crucial element in a traditional Greek Salad. It provides a necessary counterpoint to the sweetness of the tomatoes and the richness of the feta. However, raw red onion can be quite intense, so it’s important to use it judiciously. Thinly slice the red onion, or even better, finely chop it. For a milder flavor, you can soak the sliced or chopped red onion in cold water for about 10 minutes before adding it to the salad. This process, known as “macerating” the onion, helps to reduce its harshness while still retaining its characteristic flavor. Don’t skip the red onion altogether; it adds a vital layer of complexity to the salad.
• Kalamata Olives (1 cup, pitted): No Greek Salad is complete without Kalamata olives. These distinctive olives, known for their deep purple-black color and almond shape, are briny, fruity, and slightly smoky. They bring a salty, savory depth to the salad that is simply irreplaceable. Make sure to use pitted Kalamata olives to save yourself the trouble of pitting them individually. You can leave them whole or halve them, depending on your preference. Look for Kalamata olives that are packed in brine, not oil, for the most authentic flavor. Avoid black olives; they lack the nuanced flavor of Kalamata olives and are not traditionally used in Greek Salad.
• Feta Cheese (8 ounces, block): Ah, feta – the salty, tangy star of the Greek Salad show! Authentic Greek feta cheese is made from sheep’s milk or a blend of sheep’s and goat’s milk. It has a crumbly texture and a wonderfully salty, slightly acidic flavor that is essential to the character of the salad. Avoid pre-crumbled feta if possible. Block feta, stored in brine, is far superior in flavor and texture. When you buy block feta, you can crumble it yourself into the desired size pieces. Don’t be shy with the feta; it’s a key element that provides richness and saltiness that balances the fresh vegetables and tangy dressing. If you are watching your sodium intake, you can rinse the feta briefly under cold water to remove some of the excess salt.
• Green Bell Pepper (1 medium): While not strictly traditional in every regional variation of Greek Salad in Greece, green bell pepper is a common and welcome addition. It adds a crisp, slightly sweet, and grassy flavor that complements the other vegetables beautifully. Green bell peppers provide another layer of textural contrast and visual appeal with their vibrant green color. Remove the seeds and membranes from the bell pepper and dice it into bite-sized pieces. You can also use other colors of bell pepper, such as yellow or orange, for a sweeter flavor and more colorful salad, but green bell pepper is the most classic choice.
• Fresh Parsley (1/2 cup, chopped): Fresh parsley is a cornerstone of the fresh herb Greek dressing, and it also adds a bright, herbaceous note to the salad itself. Flat-leaf parsley (Italian parsley) is preferred over curly parsley for its more robust flavor. Finely chop the parsley and add it to both the dressing and the salad for a double dose of fresh, green flavor. Parsley is not just a garnish; it’s an essential ingredient that contributes to the overall freshness and vibrancy of the salad.
• Fresh Oregano (2 tablespoons, chopped): Oregano is the quintessential Greek herb, and fresh oregano is a must for an authentic Greek Salad. It has a pungent, slightly peppery, and earthy flavor that is incredibly distinctive. Fresh oregano is far superior to dried oregano in this recipe, as it provides a much brighter and more aromatic flavor. Finely chop the fresh oregano and add it to the dressing. If you can find Greek oregano specifically, it will have a slightly more intense flavor than other varieties.
• Fresh Mint (2 tablespoons, chopped): Fresh mint might seem like an unexpected addition to a Greek Salad, but it adds a wonderful cooling and refreshing element that complements the other herbs and vegetables perfectly. Mint provides a subtle sweetness and a hint of coolness that is particularly welcome in a summer salad. Finely chop the fresh mint and add it to the dressing. Spearmint or peppermint both work well; choose whichever you prefer or have readily available.
• Extra Virgin Olive Oil (1/2 cup): High-quality extra virgin olive oil is absolutely crucial for the dressing and for drizzling over the salad. This is not the place to use a cheap, bland olive oil. Invest in a good quality extra virgin olive oil that is fruity, peppery, and flavorful. The olive oil not only provides richness and flavor but also helps to emulsify the dressing and coat the vegetables beautifully. Greek olive oil is, of course, the most authentic choice, but any good quality extra virgin olive oil will work well.
• Red Wine Vinegar (1/4 cup): Red wine vinegar provides the tangy acidity that is essential to the Greek dressing. It balances the richness of the olive oil and brightens the flavors of the herbs and vegetables. Use a good quality red wine vinegar that has a clean, bright flavor. You can adjust the amount of red wine vinegar to your taste; some people prefer a more acidic dressing, while others prefer a milder one.
• Lemon Juice (1 tablespoon, freshly squeezed): Freshly squeezed lemon juice adds another layer of bright acidity to the dressing, complementing the red wine vinegar and enhancing the overall freshness of the salad. The citrusy notes of lemon juice lift the flavors of the herbs and vegetables and add a touch of brightness. Always use freshly squeezed lemon juice for the best flavor; bottled lemon juice often lacks the vibrant, fresh taste of freshly squeezed.
• Garlic (2 cloves, minced): Garlic provides a pungent, aromatic base to the dressing. Minced garlic infuses the dressing with its characteristic flavor, adding depth and complexity. Use fresh garlic cloves and mince them finely. If you are sensitive to the strong flavor of raw garlic, you can lightly crush the garlic cloves and add them to the dressing whole, then remove them before serving. This will still impart a garlic flavor but will be less intense.
• Dried Oregano (1 teaspoon): While fresh oregano is essential, a touch of dried oregano in the dressing adds another layer of oregano flavor and depth. Dried oregano has a more concentrated and slightly different flavor profile than fresh oregano, and it complements the fresh oregano beautifully. Use good quality dried oregano for the best flavor.
• Salt and Freshly Ground Black Pepper: Salt and freshly ground black pepper are essential for seasoning both the dressing and the salad. Salt enhances the flavors of all the ingredients and brings them together. Freshly ground black pepper adds a subtle warmth and spice. Season generously to taste; the amount of salt you need will depend on the saltiness of your feta cheese and olives.

Instructions: Crafting the Perfect Greek Salad

Creating this Best Greek Salad is wonderfully straightforward, but following these steps will ensure you achieve that perfect balance of flavors and textures. The key is to prepare each component properly and then bring them together with the vibrant fresh herb Greek dressing.

1. Prepare the Vegetables: Begin by washing and drying all of your vegetables thoroughly. This is crucial for both hygiene and ensuring the dressing adheres properly. For the tomatoes, remove the cores and cut them into wedges or chunks, depending on your preference. Remember, larger pieces will hold their shape better. Next, prepare the cucumber. You can peel it if you desire, or leave the skin on for added nutrients and color. Slice it into half-moons or chunks, ensuring they are bite-sized. For the red onion, thinly slice or finely chop it. If you prefer a milder onion flavor, soak it in cold water for about 10 minutes, then drain and pat dry. Remove the seeds and membranes from the green bell pepper and dice it into bite-sized pieces.
2. Prepare the Fresh Herbs: Fresh herbs are the soul of the dressing, so handle them with care. Wash and thoroughly dry the fresh parsley, oregano, and mint. Excess moisture will dilute the dressing and prevent it from clinging to the salad ingredients. Finely chop the parsley, oregano, and mint. Set them aside, ready to be incorporated into the dressing.
3. Make the Fresh Herb Greek Dressing: In a medium-sized bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, minced garlic, dried oregano, chopped fresh parsley, chopped fresh oregano, and chopped fresh mint. Whisk vigorously until the dressing is well emulsified, meaning it appears slightly thickened and the oil and vinegar are fully combined. Season generously with salt and freshly ground black pepper to taste. Don’t be afraid to taste and adjust the seasoning as you go. The dressing should be bright, tangy, and herbaceous. Let the dressing sit for at least 10 minutes to allow the flavors to meld together. This resting period really enhances the overall flavor.
4. Assemble the Salad: In a large salad bowl, gently combine the prepared tomatoes, cucumber, red onion, green bell pepper, and Kalamata olives. Crumble the block of feta cheese over the vegetables. Don’t overmix at this stage; you want to keep the vegetables relatively intact.
5. Dress and Toss (Lightly): Just before serving, pour the fresh herb Greek dressing over the salad. Gently toss the salad to combine, ensuring that all the vegetables are lightly coated with the dressing. Be careful not to over-dress the salad; you want the dressing to enhance the natural flavors of the ingredients, not overwhelm them. A light coating is all that’s needed.
6. Final Touches and Serve: Taste the salad one last time and adjust seasoning if needed. You may want to add a pinch more salt or pepper, or a squeeze of lemon juice, depending on your preference. Serve immediately for the best flavor and texture. If you are not serving immediately, it is best to dress the salad just before serving to prevent the vegetables from becoming soggy. A light drizzle of extra virgin olive oil over the top just before serving is also a lovely finishing touch.

Nutrition Facts (per serving, estimated)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

• Servings: Approximately 6-8 servings (as a side salad)
• Calories per serving: Approximately 350-450 calories

Approximate Breakdown (per serving):

• Protein: 10-15g
• Fat: 25-35g (primarily healthy fats from olive oil and feta)
• Saturated Fat: 8-12g
• Cholesterol: 40-60mg
• Sodium: 600-800mg (can vary significantly depending on feta and olives)
• Carbohydrates: 15-20g
• Fiber: 4-6g
• Sugar: 8-10g

Key Nutritional Highlights:

• Rich in Healthy Fats: From extra virgin olive oil, beneficial for heart health.
• Good Source of Protein: From feta cheese.
• High in Fiber: From vegetables, promoting digestive health and satiety.
• Vitamins and Minerals: Excellent source of Vitamin C, Vitamin K, and antioxidants from fresh vegetables and herbs.
• Relatively Low in Carbohydrates: Suitable for various dietary approaches.

This Greek Salad is not only delicious but also a nutritious and satisfying meal or side dish, packed with fresh, whole ingredients. It’s a fantastic way to enjoy a healthy and flavorful meal, especially during warmer months.

Preparation Time: Quick and Easy

This Greek Salad is a breeze to prepare, making it perfect for busy weeknights or impromptu gatherings.

• Prep Time: 20-25 minutes (includes washing, chopping vegetables and herbs, making dressing)
• Total Time: 20-25 minutes

The beauty of this recipe is its simplicity and speed. Most of the time is spent on chopping the vegetables and herbs, which can be done efficiently with a sharp knife. The dressing comes together in minutes, and assembly is just a matter of combining everything in a bowl. This is a recipe that you can easily whip up in under 30 minutes, making it a go-to for healthy and delicious meals.

How to Serve: Versatile and Delicious

Greek Salad is incredibly versatile and can be served in numerous ways, making it a wonderful addition to any meal.

As a Side Dish:

• Classic BBQ Side: Perfect alongside grilled chicken, fish, steak, or burgers. The freshness of the salad cuts through the richness of grilled meats beautifully.
• Mediterranean Feast: Serve as part of a larger Mediterranean spread with hummus, pita bread, grilled halloumi, and falafel.
• Pasta Salad Companion: Pairs wonderfully with pasta dishes, especially those with Mediterranean flavors, like lemon pasta or pasta with pesto.
• Simple Lunch Side: Enjoy alongside a light soup or sandwich for a balanced and satisfying lunch.

As a Main Course (with additions):

• Grilled Protein Topper: Top the salad with grilled chicken, shrimp, fish, or tofu to make it a complete and protein-rich meal.
• Legume Boost: Add chickpeas, white beans, or lentils for extra protein and fiber, creating a hearty vegetarian or vegan main course.
• Grain Bowl Base: Serve the Greek Salad over a bed of cooked quinoa, couscous, or farro to create a filling and nutritious grain bowl.
• Stuffed Pita Pockets: Stuff pita pockets with Greek Salad and your choice of protein (grilled chicken, falafel, etc.) for a delicious and portable lunch or dinner.

Serving Suggestions:

• Serve Chilled: Greek Salad is best served chilled or at room temperature for maximum freshness.
• Dress Just Before Serving: To prevent the vegetables from becoming soggy, dress the salad just before you are ready to serve it.
• Garnish: A sprinkle of extra fresh oregano or parsley on top adds a final touch of freshness and visual appeal.
• Serve with Crusty Bread: Crusty bread, pita bread, or baguette slices are perfect for soaking up the delicious dressing at the bottom of the bowl.

Additional Tips for the BEST Greek Salad

Elevate your Greek Salad from good to extraordinary with these five essential tips:

1. Invest in Quality Ingredients: As mentioned earlier, the quality of ingredients is paramount. Seek out ripe, flavorful tomatoes, fresh, crisp cucumbers, and good quality feta cheese and olives. The better the ingredients, the better the salad will taste. Especially focus on high-quality extra virgin olive oil – it makes a huge difference in the dressing.
2. Don’t Over-Dress: A light hand with the dressing is key. You want the dressing to enhance the natural flavors of the vegetables, not drown them. Start with a smaller amount of dressing and add more to taste if needed. Over-dressing can make the salad soggy and mask the fresh flavors.
3. Prepare Ingredients Ahead, Assemble Later: You can prep all the vegetables and make the dressing ahead of time. Store the chopped vegetables and dressing separately in the refrigerator. When ready to serve, simply combine the vegetables, crumble the feta, and dress the salad. This is a great time-saving tip, especially when entertaining.
4. Let the Dressing Rest: Allowing the fresh herb Greek dressing to sit for at least 10-15 minutes after making it allows the flavors to meld and deepen. This simple step significantly improves the overall flavor of the dressing and, consequently, the salad.
5. Season Generously, But Taste as You Go: Don’t be shy with seasoning, especially salt and pepper. However, always taste as you go and adjust the seasoning to your liking. The saltiness of the feta and olives will influence how much additional salt you need. Taste the dressing before adding it to the salad, and then taste the assembled salad and adjust as needed.

FAQ: Your Greek Salad Questions Answered

Here are five frequently asked questions about making the best Greek Salad:

Q1: Can I make Greek Salad ahead of time?

A: While it’s best to dress Greek Salad just before serving to maintain the crispness of the vegetables, you can prepare the individual components ahead of time. Chop the vegetables and store them separately in airtight containers in the refrigerator for up to a day. Make the dressing and store it separately in the refrigerator as well. Assemble and dress the salad just before serving. Avoid dressing the salad too far in advance as the vegetables can become soggy.

Q2: Can I substitute ingredients in Greek Salad?

A: While this recipe aims for a classic and authentic Greek Salad, some substitutions are certainly possible depending on your preferences and dietary needs. For example, you can use yellow or orange bell pepper instead of green. If you don’t have Kalamata olives, you could use another type of brine-cured olive, although Kalamata olives are highly recommended for their unique flavor. For a vegan option, you can omit the feta cheese or use a vegan feta alternative. If you don’t have fresh herbs, dried herbs can be used in a pinch, but fresh herbs provide a much brighter and more vibrant flavor.

Q3: How long does Greek Salad last in the refrigerator?

A: Once dressed, Greek Salad is best eaten within a few hours for optimal texture and freshness. If you have leftover dressed salad, it can be stored in an airtight container in the refrigerator for up to a day, but the vegetables will soften, and the salad may become watery. For best results, store undressed salad components separately and dress individual servings as needed.

Q4: Can I add lettuce to Greek Salad?

A: Traditionally, authentic Greek Salad (Horiatiki salad) does not contain lettuce. It is a robust salad focused on the core ingredients of tomatoes, cucumbers, onions, peppers, olives, and feta. However, some modern variations may include lettuce. If you prefer to add lettuce, choose a crisp variety like romaine or butter lettuce and add it just before serving. Keep in mind that adding lettuce will change the traditional character of the salad.

Q5: What if I don’t have fresh herbs for the dressing?

A: Fresh herbs are highly recommended for the best flavor in the Greek dressing. However, if you don’t have fresh parsley and mint, you can use a bit more fresh oregano and increase the amount of dried oregano slightly. While dried parsley and mint can be used in a pinch, they will not provide the same bright, fresh flavor as their fresh counterparts. Try to prioritize fresh herbs for the most authentic and flavorful dressing.

Enjoy making and savoring this Best Greek Salad with Fresh Herb Greek Dressing! It’s a recipe that is sure to become a favorite for its simplicity, freshness, and incredible flavor.

Print