Easy Greek Tossed Green Salad

Easy Greek Tossed Green Salad is a great way to incorporate the flavors of the Mediterranean in one healthy dish. This simple salad goes together in a pinch and tastes amazing with a smooth and tasty 6-ingredient homemade dressing!

Easy Greek Tossed Green Salad side dish recipe | lecremedelacrumb.com

Mediterranean dishes are one of my favorite go-tos for when I want something easy yet tasty. While you might think a fancy-named dish means fancy ingredients, quite the opposite is true. In fact, you probably have all the ingredients you need in your pantry and fridge right now. And, if you don’t, they are easy enough to find at the grocery and store the leftovers for another dish. Kalamata olives and feta hold up quite well in the fridge and work in many other dishes as well. 

While my Best Simple Tossed Green Salad is easy to adapt to any tastes (or contents of your vegetable crisper), I do think there are components of this salad that make it specifically Greek. The cucumbers, tomatoes, red onion, olives, and feta cheese (plus the tangy, lemony dressing) just make my mouth water. Plus, when I eat forkful after forkful, I can almost imagine I’ve been whisked to a Greek island, walking on a beach, wind in my hair, overlooking the sea, not a care in the world. And that, my friends, is worth the (little bit) of time it takes to make this salad. What I’m saying is, this dish is basically a time machine. 

Easy Greek Tossed Green Salad side dish recipe | lecremedelacrumb.com

WHAT’S IN A TRADITIONAL GREEK SALAD?

A traditional Greek salad only has tomatoes, cucumbers, red onions, Kalamata olives, feta, and green peppers. No lettuce is used at all. The dressing is just dried oregano and salt, extra virgin olive oil, and some red wine vinegar. 

While I’ve made the traditional Greek salad many times, you all know how I like to take my foods up a notch. I find that adding lettuce makes it more of a “salad” to me, and I can’t get enough lemon in my salad dressings. The green peppers I left out because I don’t feel like they add much to the salad in terms of flavor but if they’re your thing, by all means, add them in. 

 

HOW DO I MAKE THIS INTO A GREEK PASTA SALAD?

Let me tell you the easiest way to make this salad into a pasta salad: Swap the lettuce for pasta. Really! That’s it! Make the pasta ahead of time (about half a box will do or double the recipe for a whole box). I prefer a littler pasta — rotini or bowties, shells even — and then add the veggies and feta, dressing, and toss. You could even put the whole pasta salad on top of a bed of lettuce or salad greens for a real mind-blowing, filling meal. 

If you’re looking for something a little fancier with some added protein, you could try my recipe for Greek Pasta Salad, which includes the ingredients below (minus the lettuce, plus spinach), chickpeas, sun dried tomatoes, parmesan instead of feta, and a mixture of spices, olive oil, and lemon juice for the dressing. 

You can combine the best of both worlds, too — using the dressing from this salad with the ingredients for the pasta salad, or vice-versa. It’s really up to you and the mood that you are in. 

Easy Greek Tossed Green Salad side dish recipe | lecremedelacrumb.com

HOW CAN I CUSTOMIZE THIS EASY TOSSED GREEK SALAD? 

If adding pasta or eliminating lettuce is on the right path, but not quite what you were thinking, try these other ideas for kicking this Greek Salad up a(nother) notch: 

  • Add red pepper flakes to the dressing to add just a little kick to your salad. 
  • Try adding whole or sliced pepperoncinis to the salad. Warning: They are addictive! 
  • Add in a white bean like a chickpea or navy bean to up the protein content of your salad. 
  • Try adding thinly sliced grilled or baked chicken or steak after it’s been tossed (this is a great way to use up any leftover meat). 
  • Try tofu crumbles or grilled tofu pieces spread right on top for a great source of plant protein. 
  • Feeling fishy? This salad is the perfect base for a nice grilled piece of salmon, tuna steak, or other hearty fish.  
  • If you love olives as much as I do, you might consider adding a tablespoon or two of pre-made olive tapenade to the dressing mix before serving. 
  • If you’re not a fan of mustard or don’t like Dijon, you can skip it all together or try another mustard variation, seed, or powder you do enjoy. 
  • A sprinkle of dill or mint in the dressing also goes well with this taste of the Mediterranean. 

Easy Greek Tossed Green Salad side dish recipe | lecremedelacrumb.com

Easy Greek Tossed Green Salad side dish recipe | lecremedelacrumb.com
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5 from 1 vote

Easy Tossed Greek Salad

Prep Time 15 minutes
Servings 6 servings
Author Tiffany

Ingredients

  • 6-8 cups chopped romaine lettuce or mixed greens
  • 1 cucumber peeled and sliced
  • 1/3 cup kalamata olives sliced
  • 1/2 cup cherry tomatoes halved
  • 1/2 small red onion thinly sliced
  • 1/3 cup crumbled feta cheese

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar or balsamic vinegar
  • 1 teaspoon minced garlic or 1/2 teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano flakes
  • 1 tablespoon fresh squeezed lemon juice
  • salt and pepper to taste

Instructions

  • In a large bowl combine lettuce, cucumber, olives, tomatoes, red onion, and cheese. 
  • Combine all dressing ingredients in a jar, cover and shake well. Pour over salad and toss to combine just before serving. 

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Comments

5 stars
Hi Tiffany: This recipe was in my in-box yesterday morning, and it couldn’t have arrived at a better time. It’s been incredibly hot & humid here, so we like to have meals which don’t involve the oven, or even cooking on the stovetop. Since I had everything in order to make this lovely salad, I had my DH fire up the outdoor grill early in the afternoon, and grill up some chicken, which we let cool, and refrigerated until dinner time. I made this lovely “Greek Tossed Green Salad” to go with our cold chicken dinner, and I must say that it was pure perfection….I wouldn’t change a thing! Much like yourself, I too love lettuce in my salads, even though it’s not traditionally in a Greek Salad. I used my favorite, Baby Romaine lettuce. I also liked the many ‘options’ which you listed….something for everyone. The dressing as spot-on, and can be used on others salads as well I just wanted you to know how much We enjoyed the salad, and we’ll definitely make it often. WE LOVE Mediterranean Food, so this salad was right up our alley. Thanks :-0

    I am glad to hear that you enjoyed this salad so much, Angelina! The dressing is to die for, isn’t it? I keep it on hand in my fridge for other salads! Thanks for your feedback!

I don’t see an icon for printing the recipe. Please advise. thanks!

    Hi Carol! There is a little rectangle shaped print button where each recipe is (at the bottom of the post) … right by the picture! Hope this helps!

      Thanks! I’ve never had a problem printing before but this time I couldn’t find the print icon. Just another senior moment, I guess.

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