Greek salads are more than just a side dish—they’re a celebration of bold Mediterranean flavors and fresh, wholesome ingredients.
From the classic combination of tomatoes, cucumbers, olives, and feta, to creative variations using grains, legumes, and grilled proteins, Greek salad recipes offer something for every taste and occasion.
Whether you’re preparing a light summer lunch, planning a party menu, or looking for healthy meal prep ideas, this collection of 25+ Greek salad recipes delivers delicious options that are satisfying, colorful, and nutrient-packed.
Dive into these vibrant dishes and bring a taste of Greece to your kitchen table.
25+ Fresh and Flavorful Greek Salad Recipes to Savor
With these 25+ Greek salad recipes, you’ve got a full range of options to suit every season, preference, and dietary need.
From zoodle and quinoa-based salads to hearty versions with shrimp or chicken, these recipes showcase just how versatile and delicious Greek-inspired salads can be.
They’re simple to prepare, packed with nutrients, and always bursting with flavor.
Try one today—or mix and match your favorite ingredients to create your own take on a Greek classic.
Classic Greek Salad
A timeless favorite, this Classic Greek Salad brings together juicy tomatoes, crisp cucumbers, briny olives, and creamy feta cheese with a vibrant olive oil and oregano dressing.
It’s simple, refreshing, and perfect as a side or light main course.
Ingredients
- Cherry tomatoes, halved
- English cucumber, sliced into half moons
- Red onion, thinly sliced
- Kalamata olives, pitted
- Block of feta cheese, cut into cubes
- Extra virgin olive oil
- Red wine vinegar
- Dried oregano
- Sea salt and freshly cracked pepper
Instructions
- In a large bowl, combine the tomatoes, cucumber, and red onion.
- Add the olives and toss everything together gently.
- Top with feta cubes.
- In a small jar, mix olive oil, red wine vinegar, oregano, salt, and pepper. Shake well.
- Drizzle the dressing over the salad and serve immediately.
This salad is all about freshness and balance. The salty feta and olives contrast beautifully with the crisp vegetables, and the oregano dressing ties everything together with a taste of the Mediterranean.
Greek Orzo Salad
Greek Orzo Salad is a flavorful twist on the traditional version, adding tender orzo pasta to soak up the tangy vinaigrette.
It’s ideal for meal prep, potlucks, or as a chilled summer dish.
Ingredients
- Cooked orzo, cooled
- Cherry tomatoes, halved
- Diced cucumber
- Kalamata olives, sliced
- Feta cheese, crumbled
- Chopped red onion
- Fresh parsley, chopped
- Lemon juice
- Olive oil
- Garlic, minced
- Dried oregano, salt, and pepper
Instructions
- In a large bowl, mix the orzo, tomatoes, cucumber, olives, red onion, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Add crumbled feta just before serving.
This orzo salad offers a hearty, satisfying take on Greek flavors.
It travels well and gets even tastier as the ingredients marinate in the dressing, making it a go-to for make-ahead meals.
Grilled Chicken Greek Salad
Adding grilled chicken to a traditional Greek salad makes it a protein-packed, complete meal that’s both nutritious and delicious.
It’s light yet filling, and the grilled flavor takes the classic salad to the next level.
Ingredients
- Boneless skinless chicken breasts
- Olive oil, garlic, lemon juice, oregano for marinade
- Chopped romaine lettuce
- Cherry tomatoes, halved
- Sliced cucumber
- Kalamata olives
- Red onion, thinly sliced
- Feta cheese, crumbled
- Red wine vinegar
- Extra virgin olive oil
- Salt and pepper
Instructions
- Marinate the chicken in olive oil, garlic, lemon juice, oregano, salt, and pepper for at least 30 minutes.
- Grill the chicken until cooked through, then slice thinly.
- In a bowl, combine the lettuce, tomatoes, cucumber, olives, and onion.
- Top with grilled chicken slices and feta.
- Drizzle with red wine vinegar and olive oil. Toss and serve.
This version of Greek salad adds satisfying substance without sacrificing freshness.
The grilled chicken adds a smoky depth and makes it a complete and nourishing meal you can enjoy any time of day.
Watermelon Greek Salad
This refreshing twist on the classic Greek salad features sweet watermelon chunks paired with salty feta and crisp cucumbers.
It’s an ideal summer dish that combines hydrating ingredients with bold Mediterranean flavors.
Ingredients
- Seedless watermelon, cubed
- English cucumber, thinly sliced
- Feta cheese, crumbled
- Fresh mint leaves, torn
- Kalamata olives, pitted and halved
- Red onion, thinly sliced
- Extra virgin olive oil
- Fresh lime juice
- Salt and black pepper
Instructions
- In a large bowl, combine watermelon cubes, cucumber, olives, red onion, and mint.
- Sprinkle crumbled feta over the top.
- Drizzle with olive oil and lime juice.
- Gently toss and season with salt and pepper to taste.
This salad offers a sweet-savory balance that’s light, vibrant, and cooling. It’s perfect for picnics, BBQs, or anytime you need a crisp dish to beat the heat.
Greek Quinoa Salad
Greek Quinoa Salad is a protein-packed, gluten-free option that blends the flavors of a traditional Greek salad with the heartiness of quinoa.
It’s perfect for meal prepping and is equally delicious warm or cold.
Ingredients
- Cooked and cooled quinoa
- Diced cucumber
- Cherry tomatoes, halved
- Crumbled feta cheese
- Kalamata olives, sliced
- Red onion, finely diced
- Fresh parsley or dill
- Lemon juice
- Olive oil
- Garlic, minced
- Salt and black pepper
Instructions
- In a mixing bowl, add quinoa, cucumber, tomatoes, red onion, and olives.
- Stir in chopped herbs and crumbled feta.
- In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
- Pour dressing over the salad and mix well.
This wholesome salad makes a complete meal or a satisfying side.
The quinoa soaks up the tangy dressing and balances the bright and salty flavors beautifully.
Greek Chickpea Salad
Greek Chickpea Salad adds a hearty, plant-based twist to the traditional recipe.
With its fiber-rich base and classic Mediterranean elements, this salad is both filling and fresh.
Ingredients
- Canned chickpeas, rinsed and drained
- Diced red bell pepper
- Sliced cucumber
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Crumbled feta cheese
- Chopped parsley
- Olive oil
- Red wine vinegar
- Dijon mustard
- Oregano, salt, and pepper
Instructions
- In a large bowl, combine chickpeas, bell pepper, cucumber, tomatoes, onion, and parsley.
- Add crumbled feta on top.
- In a jar, shake together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
- Pour over the salad and mix well.
This salad is a powerhouse of plant-based protein and flavor.
It’s easy to make in advance and ideal for lunchboxes, potlucks, or as a quick weeknight dinner.
Greek Pasta Salad
Greek Pasta Salad brings together tender pasta with all the vibrant ingredients of a traditional Greek salad.
It’s a crowd-pleaser that’s perfect for cookouts, picnics, and potlucks.
Ingredients
- Rotini or penne pasta, cooked and cooled
- Cherry tomatoes, halved
- Sliced cucumber
- Red onion, thinly sliced
- Kalamata olives
- Crumbled feta cheese
- Chopped bell peppers
- Olive oil
- Red wine vinegar
- Dried oregano
- Garlic, minced
- Salt and pepper
Instructions
- Combine the pasta, tomatoes, cucumber, onion, olives, and bell peppers in a large bowl.
- Sprinkle with feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
- Pour dressing over the salad and toss to coat. Chill before serving.
This pasta salad is both comforting and refreshing.
The tangy dressing clings to every bite of pasta and veggie, making it a flavorful and filling side or main dish.
Greek Couscous Salad
Greek Couscous Salad is a light, fluffy, and satisfying dish that mixes tender couscous with fresh vegetables, olives, and feta.
It’s ideal as a quick lunch or a side to grilled meats.
Ingredients
- Cooked and fluffed couscous
- Diced cucumber
- Cherry tomatoes, halved
- Sliced red onion
- Kalamata olives
- Crumbled feta cheese
- Chopped fresh mint or parsley
- Lemon juice
- Olive oil
- Garlic, minced
- Salt and pepper
Instructions
- In a bowl, mix couscous, cucumber, tomatoes, onion, olives, and herbs.
- Add feta on top.
- Whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
This couscous salad delivers fluffy texture with a bright and savory bite. It’s quick to prepare and makes a great meal-prep or picnic option with Greek flair.
Greek Lentil Salad
Greek Lentil Salad offers a hearty, nutritious spin on classic Greek flavors by using earthy lentils as the base.
It’s high in protein and fiber, and pairs beautifully with a citrusy vinaigrette.
Ingredients
- Cooked brown or green lentils, cooled
- Diced cucumber
- Cherry tomatoes, halved
- Diced red bell pepper
- Red onion, finely chopped
- Kalamata olives
- Crumbled feta cheese
- Chopped fresh parsley
- Lemon juice
- Olive oil
- Dijon mustard
- Oregano, salt, and pepper
Instructions
- In a large bowl, combine lentils, cucumber, tomatoes, bell pepper, onion, olives, and parsley.
- Top with feta cheese.
- Mix lemon juice, olive oil, mustard, oregano, salt, and pepper in a small bowl.
- Drizzle dressing over the salad and toss well.
This protein-rich salad is both filling and zesty.
The lentils absorb the dressing beautifully, giving every bite a depth of flavor while keeping things fresh and vibrant.
Mediterranean Greek Salad
Mediterranean Greek Salad takes the traditional recipe up a notch with the addition of artichoke hearts and roasted red peppers, giving it a richer, more robust flavor profile that feels straight from a seaside café.
Ingredients
- Cherry tomatoes, halved
- Sliced cucumber
- Kalamata olives
- Marinated artichoke hearts, quartered
- Roasted red peppers, sliced
- Crumbled feta cheese
- Red onion, thinly sliced
- Fresh basil or oregano leaves
- Olive oil
- Red wine vinegar
- Garlic, minced
- Salt and freshly cracked pepper
Instructions
- In a large salad bowl, combine tomatoes, cucumber, olives, artichokes, roasted peppers, and onion.
- Sprinkle with fresh herbs and crumbled feta.
- In a small bowl, whisk together olive oil, vinegar, garlic, salt, and pepper.
- Pour dressing over the salad, toss gently, and serve chilled or at room temperature.
This salad is an elevated take on the Greek classic, loaded with extra Mediterranean goodness.
The artichokes and roasted peppers add richness and tang that complement the traditional ingredients perfectly.
Greek Salad with Avocado
Greek Salad with Avocado introduces creamy, buttery texture to the crisp, tangy original.
It’s a wholesome and satisfying variation that still maintains its light, refreshing character.
Ingredients
- Diced avocado
- Cherry tomatoes, halved
- Sliced cucumber
- Red onion, thinly sliced
- Kalamata olives
- Crumbled feta cheese
- Fresh dill or parsley
- Olive oil
- Lemon juice
- Salt and black pepper
Instructions
- Combine avocado, tomatoes, cucumber, olives, onion, and herbs in a mixing bowl.
- Add crumbled feta over the top.
- Whisk olive oil and lemon juice with salt and pepper, then drizzle over salad.
- Gently toss to combine and serve immediately.
This creamy, herbaceous version is perfect for avocado lovers.
The combination of rich avocado with sharp feta and zesty lemon makes for a flavor-packed, feel-good salad.
Greek Cabbage Salad
Greek Cabbage Salad (also called “Lahanosalata”) is a crunchy, vibrant slaw-style salad with a lemony dressing that highlights the freshness of the ingredients.
It’s a great alternative to heavier coleslaws and complements grilled meats beautifully.
Ingredients
- Shredded green cabbage
- Shredded carrot (optional)
- Sliced green onions or red onion
- Chopped parsley
- Crumbled feta cheese
- Olive oil
- Fresh lemon juice
- Dijon mustard
- Garlic, minced
- Salt and pepper
Instructions
- In a large bowl, mix cabbage, carrot (if using), onion, and parsley.
- Add crumbled feta on top.
- In a small bowl, whisk olive oil, lemon juice, mustard, garlic, salt, and pepper.
- Toss salad with dressing until evenly coated.
This cabbage-based salad is crisp, zesty, and loaded with Mediterranean flavor.
It keeps well in the fridge, making it perfect for prepping ahead or enjoying throughout the week.
Greek Salad with Pita Chips
Greek Salad with Pita Chips is a crunchy, satisfying twist on the traditional dish, combining classic Mediterranean ingredients with crispy pita for added texture and flavor.
It’s reminiscent of a Greek-style fattoush and works well as a light lunch or appetizer.
Ingredients
- Cherry tomatoes, halved
- Diced cucumber
- Kalamata olives
- Red onion, thinly sliced
- Crumbled feta cheese
- Fresh parsley or dill
- Toasted pita chips, broken into bite-sized pieces
- Olive oil
- Red wine vinegar
- Garlic, minced
- Dried oregano
- Salt and black pepper
Instructions
- In a large bowl, combine tomatoes, cucumber, onion, olives, and herbs.
- Toss with feta and pita chips.
- Whisk olive oil, vinegar, garlic, oregano, salt, and pepper in a small bowl.
- Drizzle dressing over salad and toss gently just before serving.
This salad is bold and refreshing with added crunch from the pita chips, making it fun and different without losing the heart of traditional Greek salad flavors.
Greek Zoodle Salad
Greek Zoodle Salad replaces traditional cucumbers or pasta with zucchini noodles for a low-carb, nutrient-packed alternative.
It’s light, hydrating, and perfect for summer meals or anyone following a gluten-free or keto lifestyle.
Ingredients
- Spiralized zucchini (zoodles)
- Halved cherry tomatoes
- Sliced red onion
- Kalamata olives
- Crumbled feta cheese
- Chopped fresh mint or parsley
- Olive oil
- Lemon juice
- Garlic, minced
- Oregano, salt, and pepper
Instructions
- Place zoodles in a bowl and gently pat dry to remove excess moisture.
- Add tomatoes, olives, onion, herbs, and feta.
- Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a jar and shake well.
- Drizzle dressing over the salad and toss gently before serving.
This dish offers all the Greek flavors you love, but with a fresh, veggie-forward twist. It’s crisp, bright, and a beautiful way to enjoy zucchini.
Warm Greek Salad with Roasted Vegetables
Warm Greek Salad with Roasted Vegetables combines the earthiness of oven-roasted vegetables with the bright acidity of a classic Greek dressing and feta.
It’s cozy yet refreshing—perfect for transitioning into cooler months.
Ingredients
- Chopped zucchini
- Red bell peppers, sliced
- Red onion, thickly sliced
- Cherry tomatoes
- Kalamata olives
- Crumbled feta cheese
- Olive oil
- Red wine vinegar
- Garlic, minced
- Oregano, salt, and pepper
Instructions
- Roast zucchini, peppers, onions, and tomatoes on a baking sheet with olive oil, salt, pepper, and oregano at 400°F until tender and slightly charred.
- Transfer warm vegetables to a bowl and toss with olives and crumbled feta.
- Drizzle with a dressing made of olive oil, vinegar, garlic, and more oregano.
- Serve immediately while warm.
This hearty, warm version of Greek salad brings depth and comfort while staying true to Mediterranean flavors.
It’s ideal as a vegetarian main or a colorful side dish.
Greek Tabbouleh Salad
Greek Tabbouleh Salad blends the herby freshness of traditional tabbouleh with Greek ingredients like feta, olives, and cucumber.
It’s a vibrant, wholesome dish that’s perfect for lunch, light dinners, or as a side to grilled meats.
Ingredients
- Cooked bulgur wheat, cooled
- Diced cucumber
- Cherry tomatoes, chopped
- Chopped parsley and mint
- Kalamata olives, sliced
- Crumbled feta cheese
- Lemon juice
- Olive oil
- Garlic, minced
- Salt and pepper
Instructions
- In a large bowl, combine bulgur, cucumber, tomatoes, parsley, mint, and olives.
- Add crumbled feta on top.
- In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
This salad is fresh, zesty, and packed with bold flavors.
The bulgur adds a nutty chewiness that complements the juicy vegetables and creamy feta beautifully.
Greek Rice Salad
Greek Rice Salad is a hearty and satisfying dish featuring fluffy rice, colorful vegetables, and a lemon-oregano vinaigrette.
It’s a great make-ahead option for picnics, lunchboxes, or light dinners.
Ingredients
- Cooked and cooled white or brown rice
- Diced cucumber
- Chopped red bell pepper
- Cherry tomatoes, halved
- Red onion, diced
- Kalamata olives
- Crumbled feta cheese
- Olive oil
- Lemon juice
- Oregano, salt, and pepper
Instructions
- In a large bowl, combine rice, cucumber, peppers, tomatoes, onion, and olives.
- Sprinkle with feta cheese.
- Whisk olive oil, lemon juice, oregano, salt, and pepper in a bowl.
- Pour dressing over the rice mixture and stir gently to combine.
This salad is perfect for batch cooking and offers the comfort of rice with the zing of a Greek dressing.
It’s versatile and pairs well with grilled fish, chicken, or tofu.
Greek Beet Salad
Greek Beet Salad is a beautiful and earthy variation that incorporates roasted beets with classic Greek elements.
The sweet beets, salty feta, and tangy vinaigrette create a balanced, nutritious dish with bold color and flavor.
Ingredients
- Roasted or boiled beets, sliced or cubed
- Crumbled feta cheese
- Diced cucumber
- Red onion, thinly sliced
- Chopped fresh dill
- Olive oil
- Red wine vinegar
- Garlic, minced
- Salt and pepper
Instructions
- In a bowl, combine beets, cucumber, onion, and dill.
- Add feta over the top.
- Mix olive oil, vinegar, garlic, salt, and pepper for the dressing.
- Drizzle over the salad and toss gently.
This salad is earthy, tangy, and full of texture.
The beets add sweetness and a vibrant color contrast, making it an eye-catching and delicious part of any meal.
Greek Tuna Salad
Greek Tuna Salad is a protein-packed variation of the traditional recipe, perfect for a quick lunch or light dinner. The tuna adds heartiness while keeping the dish fresh and Mediterranean-inspired.
Ingredients
- Canned tuna in olive oil, drained
- Cherry tomatoes, halved
- Sliced cucumber
- Red onion, thinly sliced
- Kalamata olives
- Crumbled feta cheese
- Fresh parsley or dill
- Olive oil
- Lemon juice
- Salt and pepper
Instructions
- In a bowl, combine tuna, tomatoes, cucumber, onion, olives, and herbs.
- Gently fold in the feta cheese.
- Whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Drizzle dressing over the salad and mix gently.
This salad is a flavorful, satisfying option that’s easy to prepare and doesn’t require any cooking.
It’s a great go-to meal when you want something healthy and filling in minutes.
Greek Salad Skewers
Greek Salad Skewers are a fun and portable twist, perfect for parties, picnics, or appetizers.
All the classic Greek ingredients are served on skewers for a fresh, colorful bite-sized experience.
Ingredients
- Cherry tomatoes
- Cucumber slices
- Kalamata olives
- Feta cheese cubes
- Red onion squares
- Fresh oregano or basil (optional)
- Olive oil
- Lemon juice
- Dried oregano
- Salt and pepper
Instructions
- Thread tomatoes, cucumber, olives, feta, and onion onto small skewers or toothpicks.
- Arrange on a serving platter.
- In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Drizzle dressing over skewers before serving.
These skewers are visually appealing and bursting with flavor.
They offer a unique and interactive way to enjoy Greek salad—ideal for entertaining or on-the-go snacks.
Greek Farro Salad
Greek Farro Salad is a hearty, fiber-rich variation made with nutty farro grains.
It combines traditional Greek flavors with a chewy, wholesome base that’s perfect for meal prep or as a main dish.
Ingredients
- Cooked and cooled farro
- Diced cucumber
- Cherry tomatoes, halved
- Sliced red onion
- Kalamata olives
- Crumbled feta cheese
- Chopped parsley or mint
- Olive oil
- Lemon juice
- Garlic, minced
- Oregano, salt, and pepper
Instructions
- In a large bowl, mix farro with tomatoes, cucumber, onion, olives, and herbs.
- Add crumbled feta on top.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over salad and toss well.
This version is both filling and nutritious, with the farro offering a chewy texture that soaks up the zesty dressing. It’s excellent served warm or cold and makes a balanced, delicious meal.
Greek Shrimp Salad
Greek Shrimp Salad brings together tender, juicy shrimp with all the vibrant flavors of a classic Greek salad.
It’s protein-rich, refreshing, and ideal for warm weather meals or elegant lunch servings.
Ingredients
- Cooked shrimp, peeled and deveined
- Cherry tomatoes, halved
- Sliced cucumber
- Kalamata olives
- Red onion, thinly sliced
- Crumbled feta cheese
- Fresh dill or parsley
- Olive oil
- Lemon juice
- Garlic, minced
- Oregano, salt, and pepper
Instructions
- In a bowl, combine shrimp, tomatoes, cucumber, onion, olives, and herbs.
- Add crumbled feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Drizzle dressing over the salad and toss gently before serving.
This salad is light, flavorful, and full of Mediterranean zest.
The shrimp add a sweet, savory element that pairs perfectly with the salty feta and zesty lemon dressing.
Greek Egg Salad
Greek Egg Salad is a Mediterranean twist on the classic, featuring chopped boiled eggs paired with traditional Greek ingredients like cucumber, olives, and feta.
It’s creamy, tangy, and perfect for a light lunch or sandwich filling.
Ingredients
- Hard-boiled eggs, chopped
- Diced cucumber
- Cherry tomatoes, halved
- Kalamata olives, sliced
- Crumbled feta cheese
- Chopped parsley
- Olive oil
- Greek yogurt or a touch of mayonnaise
- Lemon juice
- Salt and pepper
Instructions
- In a bowl, mix chopped eggs, cucumber, tomatoes, olives, and parsley.
- Add feta cheese and gently mix.
- In a separate bowl, combine Greek yogurt, lemon juice, olive oil, salt, and pepper.
- Stir dressing into the salad and mix until well combined.
This version of egg salad is creamy yet bright, with the feta and lemon adding sharpness and the veggies keeping it light.
It’s great served on toast, in wraps, or on its own.
Greek Sweet Potato Salad
Greek Sweet Potato Salad mixes roasted sweet potatoes with traditional Greek salad components for a dish that’s warm, colorful, and full of contrasting textures and flavors.
Ingredients
- Roasted sweet potato cubes
- Diced cucumber
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Kalamata olives
- Crumbled feta cheese
- Chopped fresh mint or parsley
- Olive oil
- Red wine vinegar
- Garlic, minced
- Oregano, salt, and pepper
Instructions
- Roast sweet potatoes in olive oil, salt, and oregano until golden and tender. Let cool slightly.
- In a bowl, combine sweet potatoes, cucumber, tomatoes, onion, and olives.
- Add feta and fresh herbs.
- Whisk together vinegar, olive oil, garlic, salt, and pepper, then drizzle over salad and toss.
This salad combines sweet, salty, and tangy elements in a hearty yet refreshing way.
It’s perfect as a main or side, and especially good for make-ahead lunches.
Conclusion
Bringing Greek salads into your regular meal rotation isn’t just tasty—it’s also a step toward a healthier lifestyle rooted in the principles of the Mediterranean diet. These 25+ recipes highlight the perfect balance of fresh vegetables, healthy fats, lean proteins, and herbs that define Greek cuisine. Whether you enjoy them as a side dish or a standalone meal, Greek salads are a flavorful, easy way to eat well and feel great.
