Best Greek Salad with Easy Homemade Dressing

Greek salad with tomatoes, black olives, cucumbers, and feta

Best Greek Salad with Easy Homemade Dressing

This easy Greek salad with lettuce piles crisp greens with cucumbers, tomatoes, olives, artichoke hearts, feta, and crumbled bacon for a hearty salad that feeds a crowd. A bright homemade Greek dressing made with lemon juice, red wine vinegar, and oregano ties every bite together.

5 from 6 votes

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Prep Time 15

Total Time 15

Course Salad

Cuisine Mediterranean

Servings people

Calories 336 kcal

Equipment

Ingredients

10 cups salad greens
1 can artichoke hearts drained and chopped
½ pound bacon cooked and crumbled
8 ounces feta cheese crumbled
1 can black olives drained and chopped
8 ounces mushrooms sliced
1 small red onion chopped or diced
2 small cucumbers sliced in half rounds
1 large tomato chopped
4 ounces Parmesan cheese freshly grated

Easy Homemade Greek Salad Dressing

¼ cup lemon juice freshly squeezed
¼ cup red wine vinegar
1 teaspoon dried oregano
¼ teaspoon black pepper freshly ground
1 clove garlic freshly pressed or minced
¼ cup olive oil extra virgin
¼ cup chicken broth low sodium, fat free

Instructions

Make the easy homemade Greek salad dressing the day before

Blend all dressing ingredients and let sit for 4 hours to overnight.

To assemble the best Greek salad

Wash and spin the greens and add them to a large bowl.
Layer all the other ingredients onto the greens. Toss with dressing and serve.

Notes

The easy Greek salad dressing is best prepared in a blender or food processor, but if you don't have access to one, you can pour all the ingredients into a pint-sized mason jar with a lid and then shake it vigorously.

Store the dressing separately. Keep the homemade Greek dressing in a sealed jar in the fridge for up to a week. The olive oil may firm up when cold, so let it sit at room temperature for about 10 minutes and shake well before using.

To store leftovers, keep the salad undressed. Store the undressed salad in an airtight container in the fridge for up to 3 days, and add dressing just before serving.

Keep the bacon crisp. Store crumbled bacon in its own container and sprinkle it on right before serving.

Dressed leftovers. Once tossed with the dressing, the greens get slimy quickly, so enjoy leftovers within a day.

Do not freeze Lettuce, cucumbers, and tomatoes do not hold up in the freezer.

Nutrition

Keyword salad

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