Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
If there was a green salad we make all the time, it’s this one! After 14 years of writing this food blog, I’m not sure how we haven’t shared this until now. Meet our perfect Mediterranean salad!
Why we love this recipe: This one is so satisfying, full of crunchy veggies like cucumber and onion, salty pops of feta and Kalamata olives, and hints of fresh herbs. We are dill fiends, so we love it with hints of herbaceous fresh dill. Top it off with our Greek Salad Dressing and it’s a perfect side dish, or top it with protein for a filling and healthy dinner!
PS If you love these flavors, see our top Mediterranean Diet Recipes!
Ingredients in Mediterranean salad
There are many ways to make a Mediterranean salad, and here’s our spin! It’s designed as a side salad, but as I mentioned above there are loads of ways to add protein to make it a main dish (my favorite thing to order when I’m out to eat).
Here’s what you’ll need:
- 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.
How to make Mediterranean salad (basic steps)
This Mediterranean salad recipe uses our favorite homemade Greek salad recipe, but it still only takes about 20 minutes to make. Here are the basic steps (or jump to the recipe):
Step 1: Chop the fresh ingredients.
Step 2: In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon mustard, oregano, optional garlic, and salt in a medium sized bowl. Gradually whisk in the olive oil.
Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.
Variations and additions
How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:
- 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.
Protein adders
Our other favorite thing to do with Mediterranean salad is to make it into a healthy dinner idea! Often we’ll do this when we’re ordering at a restaurant, since many have this option. It’s a great way to make this salad into a gluten free dinner. Some ideas for adding protein are:
- 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!).
Storing leftovers and make ahead notes
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).
More salad recipes
Before you get to the recipe, here area a few more favorite green salad recipes we love! Hope you enjoy this one and let us know in the comments below what you think.
- 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
Dietary notes
This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.
Frequently asked questions
Kalamata olives are a classic choice for Mediterranean salad, but you can also use other varieties like black olives, green olives, or a mix.
Yes, you can prepare the vinaigrette in advance and store it in the refrigerator for up to a week. Just bring it to room temperature shake it well before using to re-emulsify the dressing.
Dill is a common herb in Mediterranean cuisine, but you can also try parsley, mint, oregano, or a combination of your favorite herbs.
To avoid a soggy salad, wait to dress the salad until right before serving. You can also pat the vegetables dry after washing them to remove excess moisture.
Mediterranean Salad
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Prep Time: 20 minutes -
Cook Time: 0 minutes
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Total Time: 20 minutes
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Yield: 4
Print RecipeDescription
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
Ingredients
- 8 cups lettuce, chopped into bite sized pieces
- ⅓ cup olives, sliced in half
- 1/2 English cucumber, chopped
- 2 small tomatoes or 1 cup cherry tomatoes
- ½ cup feta cheese
- ¼ cup sliced red onion
- 1 handful chopped or torn fresh herbs (dill, basil, cilantro or parsley)
- 1 recipe Greek Salad Dressing:
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano or za’atar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 tablespoons olive oil
Instructions
- Chop the fresh vegetables as noted above.
- In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, oregano, kosher salt and black pepper. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). The dressing may separate after sitting which is okay; simply whisk again before serving.
- To serve, place the greens on a plate. Top with the vegetables, then feta crumbles and herbs. Drizzle with the desired amount of dressing and serve.
Notes
As an alterative, substitute Tahini Sauce for the Greek Salad Dressing.
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).
Category: Salad
Method: Raw
Cuisine: Salad
Diet: Vegetarian