Name: Best Greek Salad with Lemon Oregano Vinaigrette
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Greek
Ingredients: 3 cups spring lettuce mix; 1 large cucumber, thinly sliced diagonally; 1 large vine tomato, chopped; 1/3 cup sliced red onion; 1/4 cup pitted kalamata olives, sliced; 1/4 cup sliced pepperoncini; 2 4-ounce chicken breasts (optional); 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 teaspoon extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon apple cider vinegar; 2 tablespoons chopped fresh oregano; 1 teaspoon chopped fresh parsley; 1/4 cup extra virgin olive oil

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This is the best Greek salad recipe out there - in part because it's simple, and in part because it's got all the refreshing Greek flavors you crave.

With spring greens, cucumbers, tomatoes, red onion, pepperoncini, and kalamata olives, it's a dynamic mix of veggies and healthy fats that comes together easily with the lemon oregano vinaigrette.

Serve it with grilled chicken to make this a hearty and quick meal!

Bowl of Greek salad with grilled chicken

How to make a kickass salad

I've definitely tackled this topic before, but in case this if the first salad recipe you've hit up on this blog, it's worth repeating: Salads are one of my favorite meals.

This wasn't always the case; I used to see salads as sad, pathetic piles of vegetables.

But the secret to making truly kickass salads is that it's never been about the lettuce.

Unfortunately, too many people picture salads as ice berg lettuce with a couple slivers of red onion, a wedge or two of tomato, and, if you're lucky, a few shredded carrots. SAD.

Awesome salads have a plethora of different veggies and toppings, drizzled in a dressing meant to complement the whole thing.

That's exactly what makes this the best Greek salad. Sure, there are spring greens involved. But the majority of this salad is cucumber, tomato, red onion, pepperoncini, and kalamata olives. The greens just add bulk.

And that, to me, is what makes a salad epic. When the greens just become a base for the fun part, just like pizza crust is just a canvas for the real goodness.

Pouring lemon oregano vinaigrette on a Greek salad

Does this salad keep well?

Not really, but there are a couple ways around this.

Like many salads, if you fully prep it in advance, it'll end up soggy. If you intend to stretch this salad for multiple meals (say, lunches!), I'd recommend mixing together the cukes, tomatoes, red onion, kalamatas, and pepperoncini, but keeping the greens separate. Then mix and dress them once you're ready to eat.

Otherwise, you can build a mason jar salad.

This is how:
Pour in the dressing
Add diced grilled chicken (optional)
Add the pepperoncini, kalamatas, red onion, tomatoes, and cukes
Lastly, add the greens.

You can grab and go with mason jar salads, then simply shake to coat everything in the dressing and dump it out/eat it out of the jar.

Two bowls filled with Greek salad and grilled chicken

How to make lemon oregano vinaigrette

If you've never made your own dressing before, trust me when I say this is pretty easy! You can't screw this up.

Just add the lemon juice, apple cider vinegar, oregano, and parsley to a small jar. Whisk vigorously as you slowly pour in the olive oil to emulsify. And that's it! If the dressing separates after chilling out in the fridge, just whisk again before using.

I have a fresh oregano plant on the balcony this year, so I opted for fresh herbs here. It's hard to beat fresh, but if you'd rather go with dried herbs, sub 2 teaspoons dried oregano and ½ teaspoon dried parsley for this recipe.