I love this crisp and refreshing Greek salad that’s tossed with a bright lemon vinaigrette. It’s packed with crunchy vegetables, tangy feta, and savory olives, all layered over a bed of fresh greens. The zesty dressing pulls everything together beautifully. It’s the kind of salad I can serve as a light meal or alongside grilled meats, and it never fails to satisfy.

Why You’ll Love This Recipe

• I love how quick and easy this salad is to prepare — no cooking required, just fresh chopping and mixing.

• The lemon vinaigrette brings a fresh and tangy twist that makes it taste vibrant and clean.

• I often make this as a side dish, but it also works perfectly as a standalone lunch or dinner when topped with protein.

• It’s naturally gluten-free and vegetarian, making it a great choice for various diets.

• Every bite is full of texture — crisp greens, juicy tomatoes, crunchy peppers, and creamy feta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

• 6 cups mixed greens, washed and torn into bite-sized pieces

• 1 large tomato, diced

• 1 English cucumber, peeled, seeded, and diced

• 1 red bell pepper, diced

• ½ cup Kalamata olives, pitted

• ½ red onion, finely diced

• ½ cup crumbled feta cheese

• ¼ cup sliced pepperoncini peppers (optional)

For the Lemon Vinaigrette

• ¼ cup freshly squeezed lemon juice (about 2 lemons)

• ½ cup extra-virgin olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon dried Herbs de Provence

• 1 teaspoon granulated sugar

• 1 teaspoon Dijon mustard

Directions

1. Place the mixed greens in a large salad bowl or on a serving platter. Spread them out evenly as the base of the salad.

2. Dice the tomato, cucumber (peeled and seeded), red bell pepper, and red onion.

3. Scatter the chopped vegetables over the greens, followed by the Kalamata olives and pepperoncini if using.

4. Sprinkle the crumbled feta cheese evenly over the top of the salad.

5. In a small jar or bowl, combine the lemon juice, olive oil, salt, pepper, Herbs de Provence, sugar, and Dijon mustard.

6. Shake or whisk the dressing vigorously until it’s fully emulsified and smooth.

7. Drizzle the vinaigrette over the salad just before serving, and gently toss everything together to coat.

8. Serve immediately while the vegetables are crisp and the flavors are fresh.

Servings And Timing

• Servings: 4

• Prep Time: 15 minutes

• Total Time: 15 minutes

Variations

• I sometimes use romaine lettuce, baby spinach, or arugula instead of a mixed greens blend.

• If I’m out of feta, I’ve used goat cheese or even a sharp white cheddar for a different flavor.

• Green olives can be used in place of Kalamata, or I leave them out entirely when I want a milder salad.

• To make it a full meal, I like adding grilled chicken, shrimp, or even chickpeas for plant-based protein.

• When I want a heartier dish, I toss in some cooked quinoa or couscous for extra texture and nutrition.

Storage/Reheating

• I store leftovers in an airtight container in the refrigerator for up to 4 days, but I keep the dressing separate if I know I’ll have extra.

• Once dressed, the salad tends to soften, so I always toss only what I plan to eat immediately.

• If the vinaigrette separates in the fridge, I just give it a good shake or whisk before using it again.

• I don’t recommend freezing this salad — the texture of the vegetables won’t hold up well once thawed.

• When preparing ahead, I chop all the vegetables and store them separately, then assemble and dress the salad just before serving.

FAQs

Can I Make The Lemon Vinaigrette In Advance?

Yes, I often make the vinaigrette ahead of time and keep it in the fridge for up to a week. I just shake it well before using.

How Do I Keep My Salad From Getting Soggy?

I store the components separately and only add the dressing when I’m ready to serve. Also, seeding the cucumber and draining any watery vegetables helps.

What Can I Use Instead Of Herbs De Provence?

I’ve substituted Italian seasoning or a mix of dried oregano and thyme when I don’t have Herbs de Provence on hand.

Is This Salad Good For Meal Prep?

Absolutely. I prep all the ingredients in advance and keep them in separate containers. I combine them just before eating for maximum freshness.

Can I Add Grains To This Salad?

Yes, I sometimes mix in cooked quinoa, couscous, or farro to make it more filling and nutritious.

Conclusion

This Greek salad with lemon vinaigrette has become one of my go-to recipes when I want something easy, fresh, and full of flavor. The combination of crisp vegetables, salty feta, and that zesty homemade dressing always hits the spot. Whether I’m serving it as a side or making it the star of the meal, it never disappoints.