Best 7 Greek Garden Salad Recipes

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Greek garden salad is a classic dish that is both refreshing and delicious. It is made with a variety of fresh vegetables, such as tomatoes, cucumbers, onions, and bell peppers, as well as herbs like oregano and feta cheese. The dressing is typically a simple vinaigrette made with olive oil, lemon juice, and salt and pepper. Greek garden salad is often served as a side dish or as a main course with grilled or roasted chicken or fish. It is also a popular choice for potlucks and picnics. With its vibrant colors and flavors, Greek garden salad is a dish that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

KITTENCAL'S GREEK GARDEN SALAD WITH GREEK-STYLE DRESSING



Kittencal's Greek Garden Salad With Greek-Style Dressing image

All amounts may be adjusted to taste, the dressing amounts will yield just slightly over 1 cup and I strongly suggest to make the dressing in advance even better 24 hours ahead --- serve the salad with crusty bread on the side --- the dressing from my recipe#66596 also works well with this salad

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

1 cup olive oil (can use 1/2 cup each olive oil and vegetable oil)
2 -3 teaspoons fresh minced garlic
3 teaspoons dried oregano
3 teaspoons dried basil
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1 1/2 teaspoons onion powder
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 -2 teaspoon sugar
fresh ground black pepper (to taste)
2 large plum tomatoes, chopped
1 small cucumber, coarsley chopped
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
1/2 cup crumbled feta cheese
1/2 red onion, sliced (or use 1 green onion, chopped)
1/2-3/4 cup kalamata olive (or similar marinated olives)
Greek salad dressing (to taste)
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

  • For the dressing in a bowl combine all ingredients.
  • Cover and chill until ready to use.
  • In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
  • At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.

GREEK GARDEN SALAD



Greek Garden Salad image

In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.-Glenda Parsonage, Maple Creek, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 large tomatoes, chopped
3/4 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives
1/2 cup Italian salad dressing
1/8 teaspoon dried oregano
Leaf lettuce, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD



Greek Chicken, Garden Vegetable and Spring Mix Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless, skinless chicken breast halves
Olive oil
Salt and ground black pepper, to taste
1 pkg. (8 oz.) DOLE® Extra Veggie™ with Garden Vegetables
1 cup canned garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup whole ripe pitted olives
1/2 cup thinly sliced DOLE Red Onion
Greek Vinaigrette, recipe follows
1/4 to 1/3 cup crumbled feta cheese
Greek Vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon peel
1 teaspoon dried oregano crushed

Steps:

  • Preheat oven to 375 degrees F.
  • Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
  • Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
  • Greek Vinaigrette:
  • Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

GLUTEN-FREE GARDEN FRESH GREEK SALAD



Gluten-Free Garden Fresh Greek Salad image

Enjoy this tasty salad made using veggies that is ready in 20 minutes - perfect if you love Greek cuisine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 13

3 tablespoons fresh lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag (10 oz) ready-to-eat romaine lettuce
3/4 cup chopped seeded peeled cucumber
1/2 cup sliced red onion
1/4 cup sliced Kalamata olives
2 medium tomatoes, seeded, chopped (1 1/2 cups)
1/4 cup reduced-fat feta cheese

Steps:

  • In small bowl, beat all dressing ingredients with wire whisk.
  • In large bowl, toss all salad ingredients except cheese. Stir in dressing until salad is well coated. Sprinkle with cheese.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

GREEK GARDEN SALAD WITH DRESSING



Greek Garden Salad with Dressing image

"My Italian-American mother and Syria-American father merged their skills to create this delicious salad. We still grow most of the ingredients and serve this often," writes Weda Mosellie from Phillipsburg, New Jersey.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 20

3 cups torn romaine
1 plum tomato, sliced
1/2 cup julienned sweet red pepper
1/2 cup sliced seeded peeled cucumber
1/3 cup garbanzo beans or chickpeas, rinsed and drained
1/4 cup sliced fennel bulb
1/4 cup chopped celery
6 pitted ripe or Greek olives
1 green onion, thinly sliced
DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon minced fresh cilantro
1 teaspoon water
1/2 teaspoon minced fresh mint or 1/8 teaspoon dried mint
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano
1/2 teaspoon grated lemon zest
Dash each salt and pepper
1 tablespoon crumbled reduced-fat feta cheese

Steps:

  • In a large serving bowl, combine the first nine ingredients. , For dressing, in a small bowl, whisk the lemon juice, oil, garlic, cilantro, water, mint, oregano, lemon zest, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

FRESH GREEK GARDEN SALAD



Fresh Greek Garden Salad image

Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 medium tomato, chopped
1/3 cup chopped cucumber
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
2 tablespoons sliced pimiento-stuffed olives
2 tablespoons sliced ripe olives
1/4 cup Italian salad dressing
Dash dried oregano

Steps:

  • In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 826mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

GREEK GARDEN SALAD



Greek Garden Salad image

A greek salad with greens. It is healthy, tastey and makes a great side or main dish. Easily a hit at BBQs and potlucks. It is great without the greens too.

Provided by Busy Lindsay

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cucumber, peeled, seeded and sliced into half rounds
1 red bell pepper, chopped
1/2 red onion, chopped
12 kalamata olives, pitted and quartered
1 (15 ounce) can garbanzo beans, rinsed and drained
3/4 cup grape tomatoes or 3/4 cup halved cherry tomatoes
1/4 cup feta cheese, crumbled
3 cups mixed salad greens, torn
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Mix the beans, olives and all the veggies together in a large bowl.
  • Whisk all salad dressing ingredients together and pour over veggies.
  • Add feta and toss to coat all the ingredients with the dressing and serve
  • To make salad ahead of time: Make the dressing and store in a salad shaker or glass jar in the fridge. Shake dressing mix well just before pouring over salad. Mix chopped cuccumber, onion, olives, bell pepper and beans ahead of time and store in an air tight container in the fridge until ready to serve. When ready to serve add chilled veggies over mixed salad greens, then add tomatoes, cheese and dressing. Tos to coat and servce.

Tips:

  • For the best flavor, use fresh, ripe vegetables. If possible, buy your vegetables from a local farmer's market.
  • To make the dressing, use extra virgin olive oil. This will give the dressing a richer flavor.
  • If you don't have any feta cheese on hand, you can substitute another type of cheese, such as goat cheese or mozzarella cheese.
  • For a more flavorful salad, add some grilled or roasted vegetables, such as zucchini, eggplant, or bell peppers.
  • To make the salad ahead of time, prepare the dressing and vegetables in advance. Store them separately in the refrigerator. When you're ready to serve the salad, combine the dressing and vegetables and toss to coat.

Conclusion:

Greek garden salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be customized to your liking. With its fresh vegetables, flavorful dressing, and tangy feta cheese, Greek garden salad is a surefire hit!

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