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A serving of Greek salad on a white plate with two forks and a bowl in the background.

My Favorite Greek Salad

Greek Salad with salami, red onions, Kalamata olives, and feta cheese, tossed in a fresh, tangy Greek salad dressing.
Course Salads
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Calories 1141kcal


For the dressing:

  • 6 tbsp olive oil extra virgin
  • Juice of half a lemon
  • 1 tbsp red wine vinegar
  • 1 garlic clove finely minced or grated
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper

For the salad:

  • 9 oz Romaine lettuce washed and cut into bite-sized pieces
  • 2 Roma (plum) tomatoes seeds removed, diced
  • 1 cucumber peeled and diced
  • ½ medium red onion sliced into thin half moons
  • ¾ cup Kalamata olives pitted and halved
  • 4 oz feta cheese diced
  • 12 pepperoncini
  • 8 oz salami diced


  • Combine the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small jar. Shake until well blended. Set it aside for now.
  • I used the pre-prepped Romaine lettuce from the grocery store as a shortcut. If you're using fresh, you'll need to wash, dry, and cut the Romaine into bite-sized pieces.
  • Dice the tomatoes, and peel and dice the cucumber.
  • Slice the red onion into very thin, half-moon shapes and cut the Kalamata olives in half.
  • Place all the salad ingredients in a large bowl.
  • Shake the dressing again and pour over as much as you'd like to coat the salad. Toss to combine.


Serves 2 as a main course; 4-6 as a side or starter.
  • Instead of mincing or chopping the garlic, trying grating it on a fine grater.
  • To mellow the red onions and remove some of the harshness, rinse them briefly after slicing. Dry thoroughly before adding to the salad.
  • I recommend using an English cucumber for this salad. They have fewer seeds and rarely have a bitter taste.
  • Ask your deli for two slices of salami about ½-inch thick (that's usually a total of about 8 ounces), and then I cut those into cubes.
Other Uses:
My Greek salad dressing recipe below is so delicious and really versatile. Besides being the perfect compliment to this salad, you could also use it for a delicious cold pasta salad, to marinate pork or chicken, or as a simple dip for fresh veggies like celery, cucumbers, or carrots.
Storage: This dressing will keep very well for up to a week in an airtight jar or bottle.


Serving: 1g | Calories: 1141kcal | Carbohydrates: 23g | Protein: 39g | Fat: 101g | Saturated Fat: 29g | Cholesterol: 140mg | Sodium: 4592mg | Potassium: 1370mg | Fiber: 9g | Sugar: 10g | Vitamin A: 12397IU | Vitamin C: 71mg | Calcium: 426mg | Iron: 5mg