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This leafy green greek salad is one of my go-to recipes for entertaining. It’s SO well loved, and packed with flavor. It keeps the briny feta, olives, and crunchy veg you expect, but lightens things up with spring mix and loads of chopped herbs. The lemon za’atar vinaigrette ties it all together with brightness, acidity, and just enough spice.
I’ve served this at so many dinner parties, and always get requested to have it again!
There are several key things to making this salad delicious:
- HERBS – you all know I love herbs and using both fresh mint and fresh cilantro in this salad is critical. Finely chop this so the flavor and freshness gets spread everywhere, and this is what makes it magical.
- Finely dice and chop the Persian cucumbers and olives – this salad is all about texture and flavor. The combination of small bites of cucumbers with medium sized bursting cherry tomatoes and small pieces of olives (think minced garlic size…) + creamy, salty bites of feta, leads to all the yums. Because the olive pieces themselves are so small, the flavor is more spread out, and I’ve had people who don’t like olives RAVE about this salad. This is one of those examples where olives can really enhance a dish.
- Fresh lemon za’tar vinaigrette – this lemon vinaigrette is another element that brings this salad to a whole another level. The fresh lemon juice, champagne vinegar, freshly minced garlic, and za’atar spice are all elements that make this salad POP. Check out some of my favorite brands for some of these pantry staples here.
Ingredient Notes:
- Spring Mix or Romaine – Either works. Spring mix keeps things soft and tender, while romaine adds more crunch and structure.
- Persian Cucumbers – Crisp, juicy, and thin-skinned.
- Roasted Red Peppers – Add sweetness and depth. The jarred ones are great. You can either food process them, or dice by hand.
- Sheep’s Milk Feta – Creamy and salty, it adds richness without weighing down the salad. Crumble it in with your hands for more texture.
- Mint + Cilantro – These herbs make the salad feel extra fresh. If you don’t like either of these, feel free to sub in parsley, chives, or dill.
- Kalamata Olives – get the pitted ones so it’s easy to chop. Castelvetrano olives are also great here.
- Cherry Tomatoes – halve them to get that juicy texture in each salad bite.
- Radishes (optional) – Great for crunch and color, especially if you’re serving this as a centerpiece salad. Thinly slice with a mandolin or sharp knife.
You can prep everything ahead and store in separate containers. Wait to toss and dress until just before serving to keep the greens crisp.
You can sub with a mix of thyme, sesame seeds, and a pinch of sumac (if you have it), or leave it out and the dressing will still taste great.
Yes. Little gem, butter lettuce, or chopped romaine all work well—just avoid anything too bitter or tough. If you’re using kale, be sure to massage it.
What to pair with this leafy green greek salad
Leafy Green Greek Salad
- Total Time: 30 minutes
- Yield: 6 1x
Description
This leafy green greek salad is one of my go-to recipes for entertaining. It’s SO well loved, and packed with flavor. It keeps the briny feta, olives, and crunchy veg you expect, but lightens things up with spring mix and loads of chopped herbs.
Ingredients
For the Salad
- 1 lb spring mix
- 4 persian cucumbers, small dice
- 1 jar roasted red peppers, diced
- 6 ounces sheep’s milk feta cheese, crumbled
- 1 bunch of mint, chopped – about 1 cup
- 1/2 bunch of cilantro, chopped – about 1/2 cup
- 1 cup kalamata olives, finely chopped – almost minced
- 1 pint of cherry tomatoes, halved
- 1/2 bunch radish, thinly mandolin’d (optional for color)
- 1/4 cup edible flowers (optional, for garnish and that fun extra flare)
For the Lemon Za’atar Vinaigrette
- Juice of 2 lemons
- 2 tablespoons champagne vinegar
- 1.5 teaspoons kosher salt
- Freshly ground black pepper
- 1 teaspoon za’atar
- 2 cloves garlic, minced
- 1/2 cup olive oil
Instructions
- Prep the vegetables, herbs, garlic, and olives.
- Make the vinaigrette by combining everything into a mason jar or bowl and whisk until emulsified.
- Toss the mixed greens with the chopped vegetables, herbs, olives, and feta. Right before serving, drizzle half the vinaigrette over the salad mixture and toss. Taste, add more dressing, salt and freshly ground pepper as desired, and serve immediately!
Notes
Even though I really recommend the olives, you can omit if you prefer.
- Prep Time: 30 minutes
- Category: entertaining
- Method: no cook
- Cuisine: Greek
