A delicious Greek Salad with salami and a fresh, tangy dressing. Great for lunch, brunch, or dinner. Serve with some crusty bread for a complete meal.
Every year about this time I start getting an urge. It’s the urge to purge and clean. After the cold winter months, any little hint of springtime puts me in the mood to organize stuff, straighten out cabinets, purge the pantry, and clean my kitchen! That one day last week, when it got to 80 degrees here, was all the excuse I needed.
People call me a “foodie.” If that means “someone who really enjoys food and cooking,” then I suppose they’re right. I spend hours on end cooking things to share with you here on Never Enough Thyme. And all that cooking takes a toll on my kitchen because I’m just not the neatest cook. Those people who can “clean as they go” have my admiration. I’m not among their number.
My floors get messy. My cabinets get out of order. And my countertops get floury, butter-y, sticky, and wet.
So, after a long day of making a mess cooking, I moved everything off my countertops and went to work. I cleaned the granite surfaces, polished the stainless steel, and wiped down the glass front cabinets. I was so pleased with myself that I immediately started messing up the kitchen cooking again to make our favorite Greek Salad for dinner.
Now, I know that you’re going to read the list of ingredients and see “salami.” And you’re going to say, “there’s no salami in a Greek salad!” Well, if I’m going to serve BeeBop a salad for his main course, there’s going to be some kind of meat included. Substitute whatever you like or leave it out completely. Your choice!
A delicious Greek salad with salami and a fresh, tangy dressing. Great for lunch, brunch, or dinner. Serve with some crusty bread for a complete meal. Click To Tweet
How to Make My Favorite Greek Salad
Prep the Ingredients:
Combine all dressing ingredients in a small jar. Shake until well blended.
Prep all the salad ingredients and place in them a large bowl.
Pour the dressing over and toss to combine.
This salad serves 2 as a main course, 4-6 as a side or starter.
Enjoy!
More Salads from Never Enough Thyme:
- Winter Shrimp Salad
- Tomato and Avocado Salad
- Black Bean and Corn Salad
- Broccoli Salad
- Cannellini Bean and Tuna Salad
main dish salad recipes from Other Bloggers:
- Greek Quinoa Salad from Two Peas and Their Pod
- Steak Salad with Green Goddess Dressing from The Perfect Pantry
- Italian Chopped Salad from Taste and Tell
- Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds from Kalyn’s Kitchen
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My Favorite Greek Salad
A delicious Greek salad with salami and a fresh, tangy dressing. Great for lunch, brunch, or dinner. Serve with some crusty bread for a complete meal.
Ingredients
For the dressing:
- 6 tblsp. olive oil
- Juice of half a lemon
- 1 tblsp. red wine vinegar
- 1 garlic clove, finely minced or grated
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
For the salad:
- 1 bag (9 oz.) romaine lettuce
- 2 plum tomatoes, seeds removed, diced
- 1 cucumber, peeled and diced
- 1/4 to 1/2 medium red onion, sliced into thin half moons
- 3/4 cup Kalamata olives, halved
- 4 oz. diced feta cheese
- 12-15 pepperoncini
- 8 oz. salami, diced
Instructions
- Combine all dressing ingredients in a small jar. Shake until well blended.
- Combine all salad ingredients in a large bowl. Pour the dressing over and toss to combine.
Notes
Serves 2 as a main course; 4-6 as a side or starter.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1317Total Fat: 101gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 69gCholesterol: 171mgSodium: 9907mgCarbohydrates: 71gFiber: 18gSugar: 43gProtein: 43g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Angelina says
An amazing salad, especially since I’m recently on a ‘Greek kick’. I like to use English cucumbers lately, instead of the usual cucumbers, b/c they’re not as watery, and the seeds are a lot smaller. I might try using Greek seasoning instead of oregano. Regardless, I’m sure the salad will be super delicious!
Miss P says
The salad looks wonderful, and the countertops really shine! I will put those cleaners on my shopping list. On the other hand, you are welcome to come and demonstrate the cleaning properties of the Granite Gold line of products at any time.
Miss P
Lana Stuart says
Best granite cleaner I’ve used and I’ve tried a bunch of them. I especially like that it’s safe for food prep areas.
Nicole says
You’re close to what a Greek salad is but if you’re interested in knowing, here’s what really happens.
Chunks of tomato, cucumber, green peppers, onions, Kalamata olives, feta, drizzled with olive oil and maybe vinegar, sprinkled (or loaded with) oregano and a little salt; sometimes capers but honestly, it’s rare. There’s never lettuce. I know you said you added the salami on purpose and.. okay, that’s fine. Granted, we would normally have some souvlakia with it then. There’s no real dressing per se and the salad is served with all ingredients kinda placed/layered on top of each other. The feta is even placed on top of the salad in one slice then generous amounts of olive oil are poured over it and there is so much oregano that goes on that.
Yeah, so, that’s that. I hope you like the feedback. I have spent my whole life in Greece and I would be happy to help if you want to know of anything else Greek. :D
Kali Oreksi!
Lana Stuart says
Hi Nicole. Yes, I’ve seen real Greek salad many times. My intention was not to represent this recipe as authentic, just as “my favorite.” It’s a pretty typical American preparation/adaptation of that wonderful classic. Maybe one day I’ll have the pleasure of eating a real Greek salad in Greece!
Angelina says
Great info, Nicole! I’m SO into Greek food lately, since I’ve been watching Chef Diane Cochilis on my cable TV “Create” network. Greek dishes are healthy & delicious, & it’s nice to see where they originated. I made several of her recipes, and they were exceptional! You can check her out at dianecochilis.com.
Barbara | Creative Culinary says
The house I just left had laminate and granite and I never hated it like I guess I was supposed to; it was a newer laminate and looked great in my kitchen.
Still, new homes have granite and I’m good with that; but it’s funny. I upgraded to a mottled look that I love but you know what I don’t love? I can’t see if it needs to be cleaned. Crumbs just blend in!
I’ll send my daughter to work with you, OK? I’m definitely a clean as you go and she prefers just piling up the dirty dishes! I’ll have to go scope out this product. I’ve sealed mine already but do want to take good care of it on a regular basis.
The salad? Looks great but I expect nothing less! :)
Lana Stuart says
Barb – something I learned from Granite Gold that I had absolutely no idea about before is that granite needs to have sealer applied regularly. They say that you just can’t over do the sealing. I never knew! But it does make sense – granite (or any stone) is porous so the sealing would be really important.
Linda says
Where I live in Florida a lot of the restaurants serve their Greek Salad over a big scoop of potato salad. My husband is the same as BeeBop so that makes it more substantial and more of a meal for him.
Lana Stuart says
That’s really interesting, Linda! I have never heard of that but it sounds like something we’ll have to try.
Diane Balzer Weber says
When making the dressing, so you chop the pepperoncini? The salad and dressing look great.
Lana Stuart says
The pepperoncini go in with the salad ingredients. Or they can be served on the side. Can you see in the photo how they’re on the side of the plate?