• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » 4th of July

    Green and Greek Salad with Greek Salad Dressing

    Published: Sep 3, 2018 · Modified: Jul 6, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

    169 shares
    Jump to Recipe Print Recipe

    Here's the salad we've been eating all summer long, my leafy green Greek salad with Greek salad dressing. It's crunchy, cool, delicious and healthy. Leafy greens, ripe tomatoes, tangy feta, cool cucumbers, meaty Kalamata olives, all dressed with a simple Greek vinaigrette. While summer weather lingers, try this salad today.

    leafy green greek salad | afoodcentriclife.com

    Leafy, Colorful Greek Salad

    Greek salads are one of my favorite salads; a terrific combination of colors, flavors, textures, and ingredients. Traditionally, Greek salads don't have leafy greens. They are all vegetables, olives and feta. I prefer greens in my salad, so this recipe is how I do a Greek salad at home.

    Dressed with an easy, tasty Greek-inspired vinaigrette and you're good to go. Leafy green Greek salad makes a great lunch or dinner side salad. For a main course, just add chicken, shrimp, or your favorite protein. For a plant-based protein, add garbanzo beans or cooked lentils.

    Greek Salad Dressing

    Don't buy bottled dressing filled with questionable ingredients like preservatives, added sugars, high fructose corn syrup and artificial flavors. Fresh homemade dressing takes one minute! Add the ingredients to a jar, cap tightly and shake well. Make extra as it's a nice basic vinaigrette for any salad during the week. I use olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic and dried oregano. A nice add is a little chopped fresh mint.

    Greek Salad Ingredient Notes

    Feta cheese is a traditional component of a Greek salad. My favorite is the tangy, authentic blend of both sheep and goat milk made by the folks at Mt. Vikos. If you are dairy sensitive, you might find goat and sheep milk feta works for you, as these milks are more digestible than cow's milk.

    For cucumbers, I prefer the mini or Persian cucumbers for their crisp sweet taste and texture. If you cannot get them, use half of an English cucumber. For the greens, I use red lettuce. You'll need 1-2 heads depending on their size and if it is an entree or side salad. For convenience you can use pre-washed salad greens, 1-2 ounces per person. When buying olives, choose Greek, purplish-black Kalamata olives that are pitted.

    Leafy Green Greek Salad |afoodcentriclife.com

    A Good Reason To Get Your Leafy Greens

    A study recently published in the journal, Neurology, reports that eating leafy greens daily keeps your memory sharp and slows cognitive decline as we age. Good news and more reasons to eat your salads and other dark leafy greens. If you like Greek-inspired food. try this Greek Tzatziki dip for a healthy snack.

    Looking for another great salad? Try this California take in an Italian Panzanella or a homemade Caesar salad with homemade dressing too. For tips on how to build a better salad, read this post.

    Nutrition Facts
    Leafy Green Greek Salad
    Amount Per Serving
    Calories 257 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 7g44%
    Cholesterol 25mg8%
    Sodium 852mg37%
    Potassium 334mg10%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 6440IU129%
    Vitamin C 13mg16%
    Calcium 189mg19%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Leafy Green Greek Salad |afoodcentriclife.com

    Leafy Green Greek Salad

    Sally Cameron
    A Greek salad with the addition of leafy greens. Great as a main course lunch with your favorite protein added or as a side salad for dinner. Make extra of the easy vinaigrette to use all week long on any green salad. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Salad
    Cuisine Greek
    Servings 4
    Calories 257 kcal

    Ingredients
      

    Vinaigrette

    • ¼ cup extra virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon lemon juice
    • 1 large garlic clove finely chopped, smeared into a paste with your knife
    • ½ teaspoon Dijon mustard
    • ½ teaspoon dried oregano
    • 2 pinches sea salt
    • 2 pinches ground black pepper

    Salad

    • 1-2 heads red lettuce, depending on size or a box of packaged greens
    • 4 ounces Greek feta cheese cubed or crumbled
    • ¼ small red onion thinly sliced
    • 20 pitted Greek Kalamata olives
    • 12-16 cherry or grape tomatoes halved
    • 2-3 mini or Persian cucumbers or ½ an English chopped small

    Instructions
     

    • Make vinaigrette by placing all ingredients in a jar. Cap tightly and shake well until creamy and smooth. 
    • Tear clean lettuce leaves into bite-sized pieces and add to a large bowl. Add 2-3 tablespoons of vinaigrette to the bowl and toss gently to coat all leaves. Add all of the rest of the ingredients to the bowl and serve. Drizzle with more dressing if desired. 

    Nutrition

    Calories: 257kcalCarbohydrates: 8gProtein: 6gFat: 23gSaturated Fat: 7gCholesterol: 25mgSodium: 852mgPotassium: 334mgFiber: 2gSugar: 4gVitamin A: 6440IUVitamin C: 13mgCalcium: 189mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Salsa Verde (Tomatillo Salsa)
    Homemade Tzatziki Sauce Recipe »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Easter Recipes

    • Bark bites on a round display plate for serving.
      Chocolate Bark Recipe (bark bites)
    • pork tenderloin with blackberry sauce
      Pork Tenderloin with Blackberry Sauce
    • hard boiled eggs
      How to Make Perfect Hard Boiled Eggs (Easy Peel)
    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • crispy seared duck breast
      How to Cook Crispy Duck Breast
    • green beans almondine
      Green Beans Almondine with Lemon

    Popular Recipes

    • stamed salmon
      A Quick Lesson on How To Steam Salmon
    • Mushroom Duxelles
      Classic French Mushroom Duxelles
    • Chicken Marsala
      Chicken Marsala Recipe (without cream)
    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • white chicken chili
      Easy White Chicken Chili
    • easy chicken parmesan
      Easy Chicken Parmesan Recipe

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.