Best 5 Greek Garden Salad With Dressing Recipes

Escape to the sun-drenched lands of Greece with a vibrant Greek garden salad, a delightful symphony of fresh and flavorful ingredients. This classic Mediterranean dish combines crisp cucumbers, juicy tomatoes, crunchy bell peppers, red onions, and pungent olives, all tossed in a tangy vinaigrette dressing. It's a refreshing and healthy side dish that perfectly complements grilled meats, fish, or as a light and flavorful vegetarian meal. This article features three variations of Greek garden salad dressing: a classic vinaigrette, a creamy feta dressing, and a tangy lemon-oregano dressing. Each dressing adds a unique twist to the salad, allowing you to customize it to your taste preferences. Whether you're a fan of traditional flavors or prefer a more modern twist, this article has the perfect Greek garden salad dressing recipe for you.

Here are our top 5 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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 SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Tips:

Use fresh, ripe vegetables: This will ensure that your salad is flavorful and crisp.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast.
Roast the vegetables at a high temperature: This will help them caramelize and develop a nice roasted flavor.
Use a variety of vegetables: This will add color, flavor, and texture to your salad.
Make the dressing ahead of time: This will allow the flavors to meld and develop.
Store the salad in an airtight container in the refrigerator for up to 3 days: The flavors will continue to develop over time.

Conclusion:

This Greek Garden Salad with Dressing is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own dietary needs. Whether you are looking for a light lunch, a refreshing side dish, or a hearty main course, this salad is sure to please. Give it a try today and enjoy the delicious flavors of Greece!