8 Delicious Greek Salad Recipes to Keep You Slim and Satisfied 🍅🧀🥗🍾

 

 

 

 

Greek salads are a cornerstone of the Mediterranean diet, renowned for their health benefits and weight management properties. Packed with fresh vegetables like cucumbers, tomatoes, and bell peppers, these salads are low in calories yet high in essential vitamins and minerals. The inclusion of heart-healthy fats from olives and olive oil helps to increase satiety, making you feel full and satisfied without overeating.

 

In this collection, I bring you 8 mouthwatering Greek salad recipes, each offering a unique twist on the classic. From the timeless combination of tomatoes, cucumbers, and feta to creative versions with quinoa, chickpeas , or grilled vegetables, there’s a Greek salad here to suit every palate and occasion. You can mix and match and come up with your own version. Share in the comments below.

 

1. Classic Greek Salad

Ingredients:

• 4 cups cherry tomatoes or large tomatoes, halved (optional)
• 1 cucumber, peeled and diced
• 1 red onion, thinly sliced (Pro tip: Soak in ice water with a splash of vinegar and put in the refrigerator cover with clear wrap while prepping or a couple of hours before to mellow out those oniony vibes!)
• 2  bell peppers, diced and pitted use different colors to make it prettier
• 1 cup Kalamata olives, pitted
• 1 cup Greek feta cheese, cubed and crumbled you can use goat feta also
• 1/4  cup red wine vinegar
• 1/4  cup extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Red Onion:
   • Thinly slice 1 red onion and place it in a bowl with ice water and a splash of vinegar. Let it soak while you prep the rest to mellow out its strong flavor.
2. Prepare the Vegetables:
   • Halve 4 cups of cherry tomatoes or large tomatoes (optional).
   • Peel and dice 1 cucumber.
   • Dice and pit the 2 bell peppers.
   • Pit and halve 1 cup of Kalamata olives.
3. Combine the Ingredients:
   • In a large bowl, combine the halved tomatoes, diced cucumber, diced bell peppers, pitted Kalamata olives, and the soaked red onion (drain the red onion before adding).
4. Add the Feta Cheese:
   • Cube 1 cup of Greek feta cheese and add it to the salad bowl.
5. Make the Dressing:
   • In a small bowl, whisk together red wine vinegar and extra virgin olive oil, using 1/4  cup of each, depending on your taste or how much dressing you prefer. Add 1 teaspoon dried oregano.
   • Add salt and pepper to taste.
6. Dress the Salad:
   • Pour the dressing over the salad ingredients.
   • Toss gently until everything is well combined.
7. Serve:
   • Adjust seasoning with salt and pepper if needed.
   • Serve immediately.

 

 

2.Greek Quinoa Salad

Ingredients:

• 1 cup quinoa (any color)
• 1 1/2 cups water
• 1 cucumber, peeled and diced
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced (Pro tip: Soak in a bowl with vinegar and ice water to mellow out that oniony punch!)
• 1 cup Kalamata olives, halved and pitted
• 1/4  cup extra virgin olive oil
• 1/4  cup red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon honey
• 1/2 cup feta cheese, crumbled (you can use goat feta also)
• Salt and pepper to taste
• 1 garlic clove, minced (optional)
• 1 cup fresh parsley, chopped
• 1 tablespoon dried oregano
• 1 cup spinach or kale, chopped (optional, but highly recommended as it pairs deliciously with quinoa)

Instructions:

1. Cook the Quinoa:
   • Rinse 1 cup of quinoa under cold water to remove any bitterness.
   • In a medium saucepan, bring 1 1/2 cups of water to a boil.
   • Add the quinoa, reduce to a simmer, and cover.
   • Let it cook for 20-25 minutes until all the water is absorbed and the quinoa is tender.
   • Once cooked, let the quinoa sit off the heat for 5 minutes, then fluff with a fork. Allow it to cool completely.
2. Prepare the Red Onion:
   • Thinly slice 1/2 cup of red onion and place it in a bowl with vinegar and ice water. Cover it with clear wrap and place in the fridge. Let it soak while you prep the rest to tame its oniony vibes.
3. Prepare the Vegetables:
   • Peel and dice 1 cucumber.
   • Halve 1 1/2 cups of cherry tomatoes.
   • Halve and pit 1 cup of Kalamata olives. I would just get the ones that are pitted already.
   • Chop 1 cup of fresh parsley.
   • Chop 1 cup of spinach or kale if using.
4. Combine the Ingredients:
   • In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, halved and pitted Kalamata olives, and crumbled feta cheese.
   • Drain the red onion and add it to the bowl.
   • If using, add the chopped spinach or kale, which taste especially great with quinoa.
5. Make the Dressing:
   • In a small bowl, whisk together 1/4  cup extra virgin olive oil, 1/4  cup red wine vinegar, 1 teaspoon lemon juice, 1 teaspoon honey, and minced garlic (if using).
   • Add salt and pepper to taste.
6. Dress the Salad:
   • Pour the dressing over the salad ingredients.
   • Add the chopped parsley and dried oregano.
   • Toss gently until everything is well combined.
7. Serve:
   • Adjust seasoning with salt and pepper if needed.
   • Serve immediately or refrigerate for a couple of hours to let the flavors blend.

 

 

3. Greek Pasta Salad

 

 

4. Greek Chicken Salad

 

Ingredients:

• 2 cups cooked, diced chicken breast
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, diced
• 2 green colorful bell peppers, diced and pitted
• 1 cup Kalamata olives, pitted
• 1 cup feta cheese,(or goat feta) crumbled
• 2 tablespoon lemon juice
• 1/2 cup extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked chicken, cucumber, cherry tomatoes, red onion, bell peppers, and olives.
2. Add crumbled feta cheese on top.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently.
5. Serve immediately.

 

5. Greek Salad with Avocado and Mixed Greens

Ingredients:

• 1 ripe firm avocado, diced
• 4 cups mixed greens (spinach, arugula, kale or romaine. It’s up to you)
• 1 cucumber, pealed and  diced
• 2 cups cherry or regular tomatoes, halved
• 1 red onion, thinly sliced and presoaked in water and vinegar after its been in the fridge while you prepare the other goods
• 2 colorful bell peppers, diced and pitted
• 1 cup Kalamata olives, pitted
• 1 cup feta (or goat feta) cheese, crumbled
• 1/4  cup red wine vinegar
• 1/4  cup extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Red Onion:
   • Thinly slice the red onion and place it in a bowl with water and a splash of vinegar. Let it soak  covered with clear wrap in the fridge while you prep the rest of the ingredients to mellow out the strong onion flavor.
2. Combine the Ingredients:
   • In a large bowl, combine the mixed greens, diced avocado, diced cucumber, halved tomatoes, presoaked red onion (drain before adding), diced green bell pepper, and pitted Kalamata olives.
   • Add the crumbled feta cheese on top.
3. Make the Dressing:
   • In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1 tsp dried oregano, salt, and pepper to taste. Alternatively, you can use a store-bought Greek salad dressing.
4. Dress the Salad:
   • Pour the dressing over the salad and toss gently until everything is well combined.
5. Serve:
   • Adjust seasoning with salt and pepper if needed.
   • Serve immediately.

6. Greek Chicken Avocado Salad

 

Ingredients:

• 2 cups cooked, diced chicken breast
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, diced (presoaked in ice water with a splash of vinegar to mellow out the flavor)
• 1 green bell pepper, diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese (or goat feta), crumbled
• 1 avocado, diced
• 2 cups fresh greens (lettuce, spinach, or kale)
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Red Onion:
   • Dice the red onion and place it in a bowl with ice water and a splash of vinegar. Let it soak while you prep the rest to mellow out its strong flavor.
2. Prepare the Vegetables:
   • Dice the cucumber.
   • Halve the cherry tomatoes.
   • Dice the green bell pepper.
   • Pit and halve the Kalamata olives.
   • Dice the avocado.
3. Combine the Ingredients:
   • In a large bowl, combine the cooked, diced chicken breast, diced cucumber, halved cherry tomatoes, diced red onion (drained), diced bell pepper, pitted and halved Kalamata olives, and diced avocado.
   • Add the fresh greens (lettuce, spinach, or kale).
   • Add the crumbled feta cheese on top.
4. Make the Dressing:
   • In a small bowl, whisk together 2 tbsp lemon juice, 1/4  cup extra virgin olive oil , 1 tsp dried oregano, salt, and pepper to taste.
5. Dress the Salad:
   • Pour the dressing over the salad and toss gently until everything is well combined.
6. Serve:
   • Adjust seasoning with salt and pepper if needed.
   • Serve immediately.

 

7. Greek Salad with Chickpeas

Ingredients:

• 1 can (15 oz) chickpeas, (garbanzo beans) drained and rinsed. You can use canned.
• 1 cucumber, peeled and diced
• 2 cups cherry tomatoes, halved
• 1 red onion, diced
• 2 bell peppers, diced
• 1 cup Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups of Lettuce, spinach, kale. Any greens of your choice optional.

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, and olives.
2. Add crumbled feta cheese on top.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently.
5. Serve immediately.

 

8. Greek Salad with Grilled Vegetables

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red onion, thickly sliced
• 1 red bell pepper, quartered
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 2 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Cut vegetables in medium slices and toss zucchini, eggplant, red onion, and bell pepper with a little olive oil, salt, and pepper or seasoning.
3. Grill vegetables until tender and slightly charred, about 5-7 minutes per side.
4. Let grilled vegetables cool slightly.
5. In a large bowl, combine grilled vegetables, cucumber, cherry tomatoes, and olives.
6. Add crumbled feta cheese on top.
7. In a small bowl, whisk together red wine vinegar, olive oil, oregano, salt, and pepper.
8. Pour the dressing over the salad and toss gently.
9. Serve immediately.

Final thoughts

These recipes offer a variety of twists on the traditional Greek salad, incorporating different ingredients and flavors while maintaining the essence of this classic dish. Feel free to get creative and add your own favorite ingredients, like fresh greens, roasted vegetables, grilled chicken, or even nuts and seeds. Personalize it to suit your taste and dietary preferences. I love making these salads when I’m in a rush to prepare a delicious and healthy meal. Enjoy!