Classic Greek Salad

Name: Classic Greek Salad
Prep time: 20 min
Total time: 20 min
Ingredients: ½ cup extra-virgin olive oil; ⅓ cup red wine vinegar; 1 teaspoon dried oregano, (plus more for sprinkling); 1 teaspoon Dijon mustard; ½ teaspoon kosher salt (or to taste); ½ teaspoon finely minced garlic; ½ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes (optional); ½ seedless cucumber (or 2 Persian cucumbers); 8 cups sliced romaine lettuce hearts; 1 cup diced red onion; 1 cup halved cherry tomatoes; ⅓ pound feta cheese (cut into ⅓ -inch-thick slices); 1 teaspoon fresh oregano leaves ((optional))

By Katie Workman

5 from 4 votes

on Jun 11, 2021, Updated Dec 05, 2024

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A big bowl of Greek salad is one of the most satisfying lunches or dinners on the planet.

It’s a tough call to say who likes Greek Salad more, Jack or me. If I am at a diner for any meal other than breakfast, that’s what I am ordering. (And hoping like hell whoever I am eating with is ordering something that comes with fries so I don’t have to look like a person with no self-control whatsoever by ordering my own plate of fries on the side. Which I will do, in a pinch.)

Jack, however, will come home from school and make himself a Greek salad for a snack. If I have failed in my provider duty to lay in a full supply of feta, Greek olives, and romaine, he is not only disappointed but vaguely perplexed. Like I ran out of milk.

Greek Salad with Lettuce

Now it’s true that technically truly classic Greek salad has no lettuce. And I like to make it that way sometimes. But more often than not, I want lettuce, and Jack always wants lettuce (romaine hearts are the go-to for this salad and many, many other salads in our house).

Classic Greek Salad topped with feta, oregano, and cucumber slices.

Classic Greek Salad: A big bowl of Greek salad is one of the most satisfying lunches or dinners on the planet.

Feta Cheese

There are a number of countries that make great feta cheese, so if you can buy it at a cheese counter, ask to try a bit from each place (if you have a nice cheesemonger he or she will be only too happy to let you sample, and also to discuss the differences between the types). Greek, Bulgarian, and French feta are the types you’ll most likely come across. – see which you like best.

Oregano in Greek Salad

You do not have to sprinkle the salad with some fresh oregano leaves, and I would not go out of your way to buy them if they aren’t already in the fridge or in the garden unless you are making Greek salad for a special occasion. It’s a lovely touch, but this is one of the only salads where I think dried herbs (in this case, oregano) add that classic flavor to the dressing. So, in short, if you can use a bit of both fresh and dried (not too much), that is the optimal Greek Salad oregano experience.

How to Make Greek Salad

In a large mixing bowl, combine the lettuce, red onion, tomatoes, and cucumber.

White, oblong bowl of Classic Greek Salad.

Combine the olive oil, vinegar, 1 teaspoon dried oregano, mustard, salt, garlic, pepper, and red pepper flakes (if using). Shake well and pour about 2/3 of the dressing over the salad.

Greek dressing pouring over a bowl of Greek Salad.

Toss the salad.

Woman tossing Greek Salad with Greek dressing.

Place the slices of feta on top, and drizzle over a bit more of the dressing.

Greek Salad topped with Greek dressing in a bowl.

Sprinkle over a bit of dried oregano, and the fresh oregano leaves, if using.

Some people (me) love olives in their salads, others not so much (my husband). You should add about 1/2 to 3/4 cup of Greek or other olives if your family is made up of olive lovers.

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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.