Greek Salad with Feta Vinaigrette

Greek salad in a white bowl

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4.5 from 2 reviews

This Greek salad with homemade a simple feta salad dressing is amazing and will compete with your favorite restaurant salad. 


Units Scale

Feta Vinaigrette

  • Zest and juice of 1 medium lemon (about 1/4 cup)
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon granulated sugar + 1 tsp. honey
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 cup extra virgin olive oil
  • Dash coarse salt and ground black pepper
  • 1/4 cup crumbled feta cheese

Greek Salad

  • 3 heads romaine lettuce, chopped
  • 1 English cucumber, halved and thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 pint cherry tomatoes
  • 1/2 cup pitted kalamata olives
  • 1/2 cup crumbled feta cheese
  • Dash coarse salt and ground black pepper
  • 1/4 cup shaved Parmesan cheese
  • Whole pepperoncini, for garnish (optional)


  1. Whisk together lemon zest and juice, vinegar, garlic, sugar, honey, oregano and basil. Drizzle in olive oil until combined. Season with salt and black pepper and taste; adjust seasoning if necessary. Whisk in feta cheese. Set aside.
  2. In a large bowl, combine romaine lettuce, cucumber, bell pepper, tomatoes, olives and feta cheese. Toss with desired amount of dressing. Sprinkle with coarse salt and black pepper and top with Parmesan cheese and garnish with pepperoncini, if desired.


Storage Tip: Keep dressing in an airtight container, refrigerated, for up to 5 days.