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This Greek Salad is fresh, vibrant, and tossed with a simple homemade vinaigrette. It’s bold, satisfying, and ready in minutes!
Table of Contents
Why You’ll Love This Recipe
- Fast: Ready in about 10 minutes.
- Fresh and Healthy: Made with crisp vegetables and heart-healthy fats.
- Flexible: Easy to adjust based on what you have.
- Great Flavor: Salty, tangy, and freshness in every bite.
What I love most about this Greek salad is how it wakes up my taste buds with every bite—crisp lettuce, juicy tomatoes, briny olives, tangy banana peppers, and creamy feta all tossed in a zesty vinaigrette. It’s fresh, colorful, and so satisfying, I find myself making it again and again.
Looking for more single serving salads? Try our Spinach Orzo Salad, Italian Chopped Salad, Broccoli Salad, or Cobb Salad.
Ingredients
If you have any ingredients leftover from this single serving Greek salad recipe, check out our Leftover Ingredients Recipe Finder.
- Salad Greens: Romaine is my go-to, but arugula or any leafy greens work well. Extra lettuce? Use it in a Caesar Salad or Taco Salad.
- Cherry Tomatoes: Use 6 cherry tomatoes or 1 medium Roma tomato. Leftovers are great in a Southwest Wrap or Caprese Chicken Salad.
- Sliced Banana Peppers: Use jarred pickled banana peppers.
- Kalamata Olives, Red Onions, Feta Cheese: Classic Greek salad additions. Use about 1/8 to 1/4 cup of each, chopped. Also great in a Mediterranean Quinoa Salad or a Greek Chicken Bowl.
Greek Salad Dressing
Ingredients:
- Olive oil
- Red wine vinegar
- Salt and pepper
- Dried oregano
Optional Add-ins:
- Minced garlic
- A squeeze of lemon juice
Taste and adjust the seasoning as needed. A store-bought olive oil and vinegar dressing works too if you’re short on time.
Recipe Variations
Try these simple ways to change up your Greek salad:
- Herbed: Add chopped fresh herbs like dill, oregano, or parsley.
- Mediterranean: Mix in artichoke hearts and sun-dried tomatoes.
- Spicy: Toss in sliced jalapeños or a pinch of red pepper flakes.
- Protein-Packed: Add cooked chicken (like baked chicken thighs), chickpeas, or easy baked shrimp.
- Greek Pasta Salad: Swap the greens for cooked, cooled pasta for a heartier version.
How To Make A Greek Salad
See the recipe box below for ingredient amounts and full recipe instructions.
To make this single serving Greek salad, start by adding the chopped romaine lettuce, cherry tomatoes, kalamata olives, sliced banana peppers, thinly sliced red onions, and crumbled feta cheese to a large bowl. These ingredients give the salad a wonderful mix of textures and flavors—crisp lettuce, juicy tomatoes, briny olives, tangy banana peppers, sharp red onions, and creamy feta.
Next, make the simple Greek salad dressing. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. You can also add a little minced garlic or a squeeze of fresh lemon juice for extra flavor. Pour the dressing over the salad and gently toss everything together so the vegetables are evenly coated. This salad comes together quickly and delivers bold, fresh flavor in every bite.
Expert Tips
- Keep Ingredients Cold: Chill the veggies until ready to use for the freshest flavor.
- Toss Well: Mix thoroughly so the dressing coats every bite.
- Serve Right Away: Enjoy immediately to keep the greens crisp.
Serving Suggestions
Turn your Greek salad into a more satisfying meal with these simple additions:
Frequently Asked Questions
Yes, but wait to add the dressing until just before serving to keep the greens crisp.
Once dressed, the salad is best eaten right away. Undressed salad can be stored in the fridge for up to a day.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Greek Salad For One
Ingredients
For the Salad
- 2 cups chopped romaine lettuce
- 6 cherry tomatoes -cut in half
- 8 kalamata olives -sliced
- 8 slices pickled banana peppers
- 2 tablespoons chopped red onions
- 3 tablespoons crumbled feta cheese
For the Greek Dressing
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ⅛ teaspoon dried oregano
- pinch to ⅛ teaspoon salt
- Optional: 1 minced or grated garlic clove.
Instructions
- Add the lettuce, tomatoes, olives, banana peppers, red onions, and cheese to a large bowl.
- In a small bowl, whisk together the dressing ingredients, then pour over the salad and toss to combine.
Notes
- Keep Ingredients Cold: Chill the veggies until ready to use for the freshest flavor.
- Toss Well: Mix thoroughly so the dressing coats every bite.
- Serve Right Away: Enjoy immediately to keep the greens crisp.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I like to let all the ingredients, EXCEPT the lettuce, marinate in the dressing. I add a small amount of lettuce before serving and toss.
I have a Suggestion regarding the salad dressing.
It is a result of my finally determining why a local Lebanese restaurant’s salad was so delicious.
Instead of the 1:1 or 2:1 oil to vinegar ratio, it is 2:1 lemon juice to olive oil! As for your dressing, the other ingredients are spot on!
When I told one of the owners, a friend of mine, he wanted to know how I learned it because it had been passed down from his grandmother to his mother to him, and he was worn to secrecy.