Go Back

Lemon Greek Salad

A bright, crisp Lemon Greek Salad that celebrates fresh vegetables, briny olives, creamy feta, and a zesty lemon‑herb dressing. This timeless Mediterranean favorite is perfect as a refreshing side, light lunch, or vibrant base for grilled protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method

Ingredients
  

For the Salad:
  • 4 cups crisp romaine lettuce or mixed greens
  • 1 large English cucumber diced
  • 3 –4 ripe tomatoes chopped or cut into wedges
  • ½ red onion thinly sliced
  • 1 small bell pepper green or red, sliced
  • ½ cup Kalamata olives pitted
  • ½ cup crumbled feta cheese
  • Optional: ¼ cup pepperoncini or banana peppers
For the Lemon Vinaigrette:
  • ¼ cup extra‑virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 garlic clove minced
  • 1 teaspoon dried oregano or fresh if available
  • ½ teaspoon Dijon mustard optional for richness
  • Salt and freshly ground black pepper to taste

Equipment

  • Large salad bowl
  • Whisk or fork
  • Small bowl or jar with lid
  • Knife and cutting board

Method
 

  1. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, Dijon (if using), salt, and pepper until well combined. Set aside to let the flavors meld.
  2. In a large salad bowl, combine romaine or mixed greens, diced cucumber, tomatoes, sliced red onion, and bell pepper.
  3. Add the Kalamata olives and crumbled feta cheese over the top.
  4. Drizzle the lemon vinaigrette over the salad and toss gently until everything is evenly coated with dressing.
  5. Serve immediately so the crisp vegetables stay fresh and crunchy.