Greek Dinner Salad Recipe

Name: Greek Dinner Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion, thinly sliced; 2 tablespoons red wine vinegar; 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar; 1 small clove garlic, minced; Kosher salt and freshly ground pepper; 1/3 cup extra-virgin olive oil; 2 romaine lettuce hearts, thinly sliced crosswise; 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano); 1 pint cherry tomatoes, halved; 2 large cucumbers, peeled, seeded and cut into chunks; 1 cup crumbled feta cheese; 12 stuffed grape leaves (from the deli counter)

Servings: persons

1/2 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 romaine lettuce hearts, thinly sliced crosswise
1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)
1 pint cherry tomatoes, halved
2 large cucumbers, peeled, seeded and cut into chunks
1 cup crumbled feta cheese
12 stuffed grape leaves (from the deli counter)

1
Soak the onion in a small bowl of ice water, about 5 minutes.
2
Make the dressing: Whisk the vinegar, pepperoncini or olive brine, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3
Whisk in the olive oil in a slow stream until blended.
4
Drain the onion and add to the bowl with the dressing.
5
Add the lettuce, herbs, tomatoes and cucumbers and toss to combine.
6
Season with salt and pepper.
7
Divide among bowls and top with the pepperoncini and/or olives, feta and stuffed grape leaves.
8
Per serving: Calories 338; Fat 27 g (Saturated 8 g); Cholesterol 33 mg; Sodium 1,018 mg; Carbohydrate 16 g; Fiber 4 g; Protein 9 g
9
Photograph by Antonis Achilleos

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 small red onion, thinly sliced, 2 tablespoons red wine vinegar, 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar, 1 small clove garlic, minced, and more.

Yes, Greek Dinner Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Dinner Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions