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.
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.
Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
To make a Greek salad for one, you will need:
- salad greens
- cherry tomatoes
- sliced banana peppers
- kalamata olives
- red onions
- feta cheese
Pro Tip: If you would like to add other vegetables to your Greek salad, use about 1/8 to 1/4 cup chopped of each.
Scroll down to see ways to use up any leftover ingredients.
How To Make Greek Salad Dressing
I make a basic vinaigrette for this greek salad recipe. 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 A Greek Salad
Place the lettuce in a bowl and top with the chopped and sliced vegetables and cheese. Drizzle the dressing over the top and toss.
Variations
- 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.
What To Serve With Greek Salad
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:
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.
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Recipe
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
- 1/8 teaspoon dried oregano
- pinch to 1/8 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.
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.
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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.