A fresh, crisp Mediterranean Salad with Greek Dressing serves as a lunch or light dinner, or even to get a party started. As one of our easy Mediterranean recipes this versatile salad can be served standalone, with chickpeas, or tofu (or whatever you like!), to make it more of a meal – marinated in the dressing and cooked to perfection. The options are really endless. The ingredients make this visually appealing as well as delicious, come and give it a try!
A salad for any season
This Mediterranean salad can be made anytime of the year. Thanks to our good friends at the grocery store, there’s nothing that can’t be found in the produce section. Of course, we’ll all love to make this in the summer months when we can visit farm stands or harvest our own vegetables, like Samantha does. But knowing that this is yet another salad that we can enjoy anytime of year makes me really, really happy.
I went with a base of romaine (a perfect excuse to break out the salad spinner), colorful red bell peppers (though you could mix up the colors if you want), pops of cherry tomatoes (though again you could get a blend), red onion, English cucumber, kalamata olives, feta, and avocado. Viola, we have our Mediterranean salad ingredients.
That’s my largest salad bowl, and you could only see one tiny leaf of lettuce popping through! This salad has an overabundance of colorful and tasty vegetables that balance well with the lettuce as you crunch through this bountiful dish. What’s fun about this salad is that it may be a little bit different than the ones you are thinking about. Well, that’s a good thing; I like to be different. Hopefully, you enjoy it too.
To dress or not to dress
With this salad, I advocate dressing before serving. Whether you are plating individually or having people serve themselves, I do recommend you toss the salad in the dressing. This ensures you get to coat everything evenly in the delicious Greek dressing you’ve just made. It’s a separate recipe, but it goes so well with this salad that I strongly encourage you to make it, I promise it comes together quickly. In a pinch, I understand if you have to go with a store bought, just watch the labels for things like too much sodium or added sugar.
- If you’re interested in making this salad vegan simply omit the feta–you won’t miss it. I would increase the kalamata olives by a 1/4 cup if you are worried about the saltiness factor. But I assure you, the salad will still be delicious!
- If you are interested in additions to this salad to make it more filling, try chickpeas or tofu. You could marinade them in the Greek Dressing recipe to serve on top, or toss it in the salad to get dressed with the rest of the salad. The possibilities are really endless!
- If you are looking for additional veggies to add, you could go with arugula for a peppery burst, cut up broccoli florets, or shredded carrots. Though you’d be getting a little bit out of the realm of a Mediterranean salad and more just into the realm of a salad with veggies and Greek dressing. Then again, who am I to tell you what your Mediterranean salad should look like? Go forth and enjoy your veggies!
There are truly so many options for this salad that I am certain I missed some. That’s where you come in. Fill in the blanks in my brain by adding to the comments below. I’ll update this post as you educate me on how you’ve built your salad based on this Mediterranean Salad recipe.
I look forward to hearing from you and seeing your creations. Enjoy!
Mediterranean Salad with Greek Dressing
- 1 x recipe Greek Dressing or equal servings store bought
- 8 cups romaine washed and chopped
- 2 red peppers diced
- 1 pint cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 English cucumber quartered and 1/4" slices
- 3/4 cup kalamata olives halved/sliced
- 1 cup feta cheese crumbled
- 1 avocado pitted, peeled, and diced
- Make the dressing if you haven’t already; set aside.
- Assemble all of your salad ingredients in a large bowl: romaine, red peppers, cherry tomatoes, red onion, English cucumber, kalamata olives, feta cheese, and avocado, in a large bowl.
- Dress with salad dressing, toss well to coat evenly.
- Serve immediately, optional: alongside or topped with any number of suggested proteins or additions (see head notes for ideas!).
- If you are storing this salad, do not dress it. Dress it as you are serving it. Also, save the avocado prep for serving time as it will brown.
- Using a different dressing will change the approximated nutritional information.