Greek Salad Recipe For One! A flavorful tossed greek salad filled with plenty of fresh vegetables, feta cheese, and topped with an easy to make vinaigrette. Healthy, hearty and incredibly delicious.
One of my favorite salads is a Greek salad. With so many fresh vegetables, this Mediterranean salad can be a delightful side dish or a hearty main dish meal.
Why I Love This Recipe
Traditionally, a Greek salad is made with vegetables only - no lettuce or salad greens. However, today I'm sharing one of my favorite versions of this salad. It's a version you'll often see in restaurants and is made with a romaine lettuce base, briny olives, chunks of feta, and ripe tomatoes. I love these types of tossed cool, crisp salads. They're fresh and hearty with so much flavor in every bite.
This recipe is easy to adapt to your tastes or to whatever vegetables you have on hand.
There are a few ingredients that make this salad Greek; Kalamata olives, feta cheese, and red onions. Other ingredients you might like to add would be cucumbers and green peppers.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Salad greens: I love using romaine lettuce in my chopped Greek salad recipe. Feel free to use arugula or your favorite salad greens.
- Cherry tomatoes: I use 6 cherry tomatoes. You may use a medium Roma tomato instead.
- Sliced banana peppers: You can find jars of pickled banana peppers in the pickles aisle of most grocery stores.
- Kalamata olives, red onions, and feta cheese: These are traditional ingredients found in Greek salads. If you would like to use different vegetables, use about ⅛ to ¼ cup chopped of each.
How To Make Greek Salad Dressing
I make a basic vinaigrette to use on my salad. You will need:
- olive oil
- red wine vinegar
- salt and pepper
- dried oregano
You will see that this Greek salad dressing is a very simple version. You could also add a minced clove of garlic or even a squirt of lemon juice. Always taste the dressing and adjust the salt and pepper amounts to suit your tastes.
Another dressing option is to use a simple store bought olive oil and vinegar dressing.
How To Make This Recipe
Place the lettuce in a bowl and top with the chopped and sliced vegetables and cheese. Drizzle the dressing over the top and toss.
Expert Tips
- Make a Greek salad with chicken: add grilled chicken to the salad to make a heartier version.
- Use fresh baby spinach or shaved brussels sprouts instead of lettuce.
- Mix the vegetables with cooked quinoa or pasta instead of lettuce and toss with salad dressing.
- Top with homemade croutons.
Frequently Asked Questions
You can assemble the salad ahead of time but I don't recommend dressing the salad more than a few minutes before you plan to eat it. If you add the dressing too far in advance, you'll end up wilting the greens.
A Greek salad is light and healthy so I like to keep what I'm serving with it light also. You might like to consider any of these easy single serving recipes:
Pork Tenderloin
Baked Chicken Wings
Baked Salmon
What To Do With Leftover Ingredients
If you have any ingredients left over from this Greek salad recipe, you might like to use them in these recipes:
- Kalamata Olives: Spinach and Orzo Salad For One, Skillet Chicken with Artichokes, Mediterranean Pasta and Shrimp For One.
- Red Onions: Guacamole For One, Antipasto Salad For One, Baked Chicken Caprese For One.
- Cherry Tomatoes: Shrimp and Prosciutto Pasta For One, Chicken Margherita For One
- Feta Cheese: Avocado Salad with Berries, Pasta Salad For One.
- Cucumber (if using): Cucumber Salad, Cucumber Salsa.
If you would like information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this Greek salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Greek Salad For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Ingredients
- 2 cups romaine lettuce , cut into small pieces
- 6 cherry tomatoes , cut in half
- 8 Kalamata olives , sliced
- 8 slices pickled and jarred 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 extra: 1 minced or grated garlic clove.
Instructions
- In a large bowl, combine lettuce, tomatoes, olives, banana peppers, red onions, and cheese.
- Whisk together the dressing ingredients in a small bowl and pour over salad. Toss to combine before eating.
Notes
- Make a Greek salad with chicken: add grilled chicken to the salad to make a heartier version.
- Use fresh baby spinach or shaved brussels sprouts instead of lettuce.
- Mix the vegetables with cooked quinoa or pasta instead of lettuce and toss with salad dressing.
- Top with homemade croutons.
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.
Katherine says
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.
Antoinette Zographos says
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.