Summer is here, and it’s time to refresh your palate with some delicious and light Greek salads! When it comes to salads, Greece has a rich tradition that combines fresh vegetables, tangy feta cheese, and a drizzle of extra virgin olive oil. From classic combinations to innovative twists, we’ve gathered 18 refreshing Greek salad recipes that are sure to beat the summer heat.
In this article, we’ll take you on a culinary journey through Greece’s most iconic salads, each with its own unique blend of flavors and textures. Whether you’re in the mood for something traditional or adventurous, our collection has got you covered. So sit back, relax, and get ready to indulge in the taste of Greece!
Classic Greek Salad with Feta and Kalamata Olives
Experience the vibrant flavors of Greece with this timeless salad recipe, featuring crumbled feta cheese, Kalamata olives, and a medley of crisp vegetables.
Ingredients:
– 4-6 cups mixed greens (lettuce, arugula, spinach)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tbsp extra-virgin olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and red onion.
2. Drizzle with olive oil and red wine vinegar; season with salt and pepper to taste.
3. Toss gently to combine.
4. Serve immediately, garnished with additional feta cheese if desired.
Cooking Time: 10 minutes
Greek Salad with Grilled Chicken
This classic Greek salad gets a protein boost from juicy grilled chicken, perfect for a quick and satisfying meal or as a side dish for any occasion. With its medley of fresh vegetables, tangy feta cheese, and rich olive oil, this salad is sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large heads of romaine lettuce, chopped
– 1 large red onion, thinly sliced
– 2 large tomatoes, diced
– 8 oz feta cheese, crumbled
– 1/4 cup Kalamata olives, pitted
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine lettuce, onion, tomatoes, feta cheese, and olives.
3. Drizzle olive oil and red wine vinegar over the salad and toss to coat.
4. Slice grilled chicken into strips and add on top of the salad.
Cooking Time: 15-20 minutes
Greek Pasta Salad with Lemon-Herb Dressing
This refreshing pasta salad combines the flavors of Greece with a tangy and herby dressing, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz. pasta (such as penne or bowtie)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp. lemon juice
– 1 tbsp. olive oil
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
3. In a small bowl, whisk together lemon juice and olive oil to make the dressing.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15-20 minutes
Greek Quinoa Salad with Cucumber and Tomatoes
This refreshing salad combines the nutty flavor of quinoa with the sweetness of tomatoes, crunch of cucumber, and tanginess of feta cheese. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 large tomatoes, diced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine cooked quinoa, diced tomatoes, and thinly sliced cucumber.
2. Crumbling feta cheese over the top of the salad.
3. Drizzle olive oil and lemon juice over the salad, then season with salt and pepper to taste.
4. Garnish with fresh parsley or dill, if desired.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Greek Salad Stuffed Avocados
Take the flavors of a traditional Greek salad and turn them into a creamy, crunchy, and nutritious snack by stuffing them inside ripe avocados.
Ingredients:
– 4 ripe avocados
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 1/4 cup chopped cucumber
– 2 tbsp. extra-virgin olive oil
– 1 tsp. lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a bowl, mix together olives, feta cheese, red onion, and cucumber.
3. Drizzle olive oil and lemon juice over the mixture; season with salt and pepper to taste.
4. Stuff each avocado half with the Greek salad mixture, mounding it slightly.
5. Garnish with chopped parsley, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Greek Orzo Salad with Red Wine Vinaigrette
Experience the flavors of Greece with this refreshing orzo salad, featuring a tangy red wine vinaigrette and a medley of Mediterranean ingredients.
Ingredients:
– 1 cup cooked orzo
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp red wine vinegar
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, and parsley.
3. In a small bowl, whisk together red wine vinegar and olive oil.
4. Add the cooked orzo to the salad and toss with the vinaigrette until well combined.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10-12 minutes (including cooking time for orzo)
Greek Salad Skewers with Tzatziki Dip
Elevate your salad game with these colorful skewers and refreshing tzatziki dip, perfect for a quick and easy snack or appetizer.
Ingredients:
For the Skewers:
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 small onion, cut into 1-inch pieces
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 10-12 bamboo skewers
For the Tzatziki Dip:
– 1 large cucumber, peeled and grated
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread bell peppers, onion, cherry tomatoes, and feta cheese onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt and pepper. Grill for 10-12 minutes, turning occasionally.
4. Meanwhile, combine grated cucumber, yogurt, lemon juice, garlic, salt, and pepper in a bowl. Stir until smooth.
5. Serve skewers warm with tzatziki dip on the side. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Greek Chickpea Salad with Lemon-Olive Oil Dressing
This refreshing salad combines the creamy texture of chickpeas with the bright, citrusy flavor of lemon and the richness of olive oil. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 can chickpeas (15 ounces), drained and rinsed
– 1/2 cup chopped red onion
– 1/2 cup chopped cucumber
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, red onion, cucumber, and parsley.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the chickpea mixture and toss to combine.
4. Add garlic and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None
Greek Farro Salad with Feta and Mint
This refreshing salad combines the nutty flavor of farro with the tanginess of feta cheese, the brightness of mint, and a hint of Mediterranean flair.
Ingredients:
– 1 cup cooked farro
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– 1 tablespoon chopped red onion (optional)
Instructions:
1. In a large bowl, combine cooked farro, crumbled feta cheese, and chopped mint leaves.
2. In a small bowl, whisk together olive oil and white wine vinegar.
3. Pour the dressing over the farro mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped red onion, if desired.
6. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Greek Salad with Grilled Halloumi Cheese
A classic Greek salad gets a creamy twist with the addition of grilled halloumi cheese, perfect for a quick and satisfying meal or as a side dish. This recipe combines the tangy flavors of feta cheese, juicy tomatoes, and crunchy cucumbers with the richness of grilled halloumi.
Ingredients:
– 1 block of halloumi cheese
– 4-6 cups mixed greens (arugula, spinach, lettuce)
– 2 large tomatoes, diced
– 1/2 cucumber, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup red wine vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the halloumi cheese with olive oil and season with salt and pepper.
3. Grill the halloumi for 2-3 minutes per side, until golden brown and slightly charred.
4. In a large bowl, combine mixed greens, diced tomatoes, sliced cucumber, and crumbled feta cheese.
5. Drizzle red wine vinegar over the salad and toss to combine.
6. Slice the grilled halloumi into thick strips and place on top of the salad.
7. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Greek Lentil Salad with Herbs and Olives
This hearty salad combines the comforting warmth of lentils with the bright flavors of Greece, perfect for a quick and satisfying meal or as a side dish. With its mix of textures and bold herbs, it’s sure to become a favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 1/4 cup pitted Kalamata olives, sliced
– Salt and pepper to taste
– 2 tablespoons red wine vinegar (optional)
Instructions:
1. Rinse the lentils and place them in a medium saucepan with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. In a large bowl, whisk together olive oil, garlic, parsley, oregano, salt, and pepper.
3. Add the cooked lentils to the bowl and stir to combine.
4. Stir in the sliced olives and red wine vinegar (if using).
5. Serve warm or at room temperature.
Cooking Time: 25 minutes
Greek Couscous Salad with Roasted Vegetables
A flavorful and refreshing twist on traditional couscous salad, this Greek-inspired dish combines roasted vegetables with fluffy couscous, tangy feta cheese, and a drizzle of olive oil.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small zucchini, chopped
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss bell peppers and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender.
3. Cook couscous according to package instructions using water or broth.
4. In a large bowl, combine cooked couscous, roasted vegetables, crumbled feta cheese, and chopped parsley.
5. Squeeze lemon juice over the salad and toss to combine.
6. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Greek Salad Wraps with Hummus
Combine the flavors of Greece with the convenience of a wrap, and you’ll have a delicious and healthy meal. This recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 package of large flour tortillas
– 1 head of lettuce, chopped
– 1 cup of cherry tomatoes, halved
– 1/2 cup of cucumber slices
– 1/4 cup of crumbled feta cheese
– 1/4 cup of Kalamata olives, pitted
– 1/4 cup of red onion, thinly sliced
– 1/2 cup of hummus
– Salt and pepper to taste
Instructions:
1. Lay a tortilla flat on a surface.
2. Arrange the chopped lettuce, cherry tomatoes, cucumber slices, feta cheese, olives, and red onion in the center of the tortilla.
3. Drizzle 1-2 tablespoons of hummus over the filling.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the wrap to form a tight cylinder.
5. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: None required!
Greek Watermelon and Feta Salad
This refreshing summer salad combines the sweetness of watermelon with the tanginess of feta cheese, all tied together with a drizzle of olive oil and a sprinkle of mint. A perfect side dish or light lunch for warm weather.
Ingredients:
– 4 cups diced watermelon (seedless)
– 1 block crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons extra virgin olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped fresh mint leaves over the top of the salad.
3. Drizzle the olive oil over the salad, then season with salt and pepper to taste.
4. Serve immediately, or cover and refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is best served chilled, so feel free to prepare it ahead of time if needed.
Greek Barley Salad with Cucumber and Dill
This Greek-inspired salad combines the nutty flavor of barley with the freshness of cucumber, dill, and feta cheese. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup pearl barley
– 2 cups water
– 1 large cucumber, peeled and diced
– 1/4 cup chopped fresh dill
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook the barley according to package instructions using 2 cups of water.
2. Allow the barley to cool.
3. In a large bowl, combine cooled barley, diced cucumber, chopped dill, crumbled feta cheese.
4. In a small bowl, whisk together olive oil and white wine vinegar.
5. Pour the dressing over the barley mixture and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Greek Salad Pizza on Flatbread
A flavorful twist on traditional pizza, this Greek-inspired flatbread combines the freshness of a salad with the comfort of a warm crust.
Ingredients:
– 1 pre-baked or homemade flatbread
– 8 oz feta cheese, crumbled
– 1 cup mixed greens (arugula, spinach, lettuce)
– 1/2 cup sliced Kalamata olives
– 1/4 cup chopped red onion
– 1/4 cup cherry tomatoes, halved
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or oregano for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Top flatbread with crumbled feta cheese.
3. Arrange mixed greens, olives, red onion, and cherry tomatoes on top of the feta.
4. Drizzle olive oil over the salad.
5. Season with salt and pepper to taste.
6. Bake in preheated oven for 10-12 minutes or until flatbread is crispy.
7. Garnish with fresh parsley or oregano, if desired.
Cooking Time: 10-12 minutes
Greek Spinach Salad with Lemon-Garlic Dressing
A refreshing twist on the classic spinach salad, this Greek-inspired version combines the tanginess of feta cheese and kalamata olives with the brightness of lemon and garlic. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup crumbled feta cheese
– 1/2 cup pitted and sliced kalamata olives
– 1/4 cup red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves, feta cheese, olives, and red onion.
2. In a small bowl, whisk together lemon juice and garlic until well combined.
3. Add olive oil to the lemon-garlic mixture and stir to combine.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Greek Roasted Beet and Feta Salad
This refreshing salad combines the earthy sweetness of roasted beets with the tanginess of crumbled feta cheese, all tied together with a drizzle of extra-virgin olive oil and a sprinkle of fresh parsley.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1 block of feta cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tablespoons red wine vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the roasted beets, crumbled feta cheese, and chopped parsley.
5. Drizzle with olive oil and red wine vinegar, and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Summary
Stay cool this summer with these refreshing Greek salad recipes! From classic combinations to innovative twists, there’s something for everyone. Enjoy traditional flavors like feta and kalamata olives, or try new pairings like grilled chicken and lemon-herb dressing. Or go Mediterranean-style with quinoa, cucumbers, and tomatoes. We’ve even got salads in a bowl – think stuffed avocados and skewers with tzatziki dip! Whatever your taste, these 18 recipes will transport you to the Greek isles and keep you feeling cool and refreshed all summer long.
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