8 delicious salad recipes from Greece that you will love. Get inspired!

Do you like Mediterranean cuisine?

If so, be sure to try our luxurious recipes for Greek salads 8 different ways!

We have a version for you with chickpeas, grilled pork or maybe with roasted beetroot.

They are all healthy, simple and absolutely delicious!

Greek salad with avocado

A perfect salad that is incredibly tasty and healthy. In combination with a delicious dressing, it is a real delicacy, which goes well as a side dish with, for example, grilled meat.


For the topping:

  • 6 tablespoons of olive oil
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1 tablespoon of red wine vinegar
  • 1 and 1/2 teaspoons of crushed garlic
  • 1 and 1/2 tablespoons finely chopped fresh parsley
  • 1 teaspoon of dried oregano
  • 3/4 teaspoon honey
  • salt to taste

For the salad:

  • 4 medium tomatoes, diced
  • 1 medium cucumber, optionally peeled and sliced into half moons
  • 1/2 small red onion, thinly sliced or diced
  • 1 small green or yellow bell pepper, seeded, chopped
  • 3/4 cup black olives, drained and sliced
  • 110 g of crumbled feta cheese
  • 1 medium avocado (not too soft), diced


  1. Add all the dressing ingredients to a small bowl and mix well, season with salt and refrigerate until ready to use.
  2. Add the tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to the salad bowl.
  3. Pour over the dressing and mix gently.
  4. Enjoy your meal!
Salad with olives, red onion, avocado, tomatoes, cucumber and feta served on a plate.

Chickpea salad from Greece

A salad of chickpeas and fresh vegetables mixed with herbs and a quick dressing together creates a tasty and healthy dish. It is ideal as a side dish for grilling, but also for dinner or lunch.


For the salad:

  • 3 and 1/2 cups canned chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumbers, diced
  • 1/2 cup chopped red onion
  • 1/2 cup black olives, halved or quartered
  • 1 cup quartered artichoke hearts, cut in half
  • 1/2 heaping cup crumbled feta
  • 1/4 cup fresh parsley, coarsely chopped
  • 1/4 cup fresh mint, roughly chopped
  • 2 tablespoons fresh dill, roughly chopped
  • salt and pepper to taste

For the topping:

  • 1 and 1/2 tablespoons of red wine vinegar
  • 1 and 1/2 tablespoons of lemon juice
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon red chili flakes
  • salt and pepper to taste


  1. Prepare the dressing by mixing red wine vinegar, lemon juice, olive oil, dried oregano, red chili flakes, and salt and pepper.
  2. Add the chickpeas, tomatoes, cucumber, onion, olives, artichokes and feta to a large bowl.
  3. Add the dressing and toss well to combine.
  4. Add the chopped parsley, mint and dill and mix once more.
  5. Season with salt and pepper as needed and serve!
Chickpea, cucumber, tomato and herb salad served in a glass bowl with a wooden spoon.

Try our other recipes for chickpea salad , which is light and yet nutritious!

Greek beetroot salad

A simple delicacy made from roasted beets, tossed in a mixture of olive oil, wine vinegar and garlic. The beets in this recipe are beautifully soft, with a pleasant, slightly spicy taste. Try it yourself!


  • 1 kg of fresh beets, trimmed
  • 4 tablespoons of olive oil
  • 2 tablespoons of red wine vinegar
  • 3 cloves of garlic, grated
  • coarse salt and freshly ground pepper, to taste


  1. Preheat the oven to 200 degrees C.
  2. Gently scrub the beets under running water with a soft brush to remove any dirt particles.
  3. Wrap the beets in aluminum foil and seal tightly.
  4. Place on a baking sheet and bake for 1 hour or until tender.
  5. Remove from the oven and let cool for 15 minutes.
  6. Peel and cut into desired pieces.
  7. In a large bowl, combine the oil, vinegar and garlic.
  8. Season with salt and pepper.
  9. Add the beets and mix gently.
Marinated roasted beets served on a plate.

We have 12 luxurious beetroot recipes for you to lick your lips! Taste the salty and sweet options.

Greek style tuna salad

Loaded with fresh vegetables and herbs, the salad is inspired by the flavors of Greece. Tuna in olive oil with crunchy cucumbers, juicy tomatoes and salty olives, all mixed with lots of chopped parsley and oregano, creates a sumptuous dish that’s great on toast.


  • 2 (140 g) tins of tuna in oil, drained
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup cucumbers, peeled and diced
  • 1/4 cup black olives, pitted and chopped
  • 2 tablespoons of coarsely chopped fresh oregano leaves
  • 2 tablespoons of coarsely chopped fresh parsley leaves
  • 2 tablespoons of olive oil
  • 1 tablespoon of freshly squeezed lemon juice
  • salt and ground black pepper to taste


  1. Place all ingredients in a medium bowl and gently toss to combine.
  2. Season with salt and pepper as needed.
Salad with tuna, cucumbers, tomatoes, olives and herbs served on a plate with toasted baguette slices.

Greek salad bowl with tzatziki sauce

Fresh and healthy Mediterranean-style food that is rich in protein, you will absolutely love it! In addition, it is incredibly quick and easy to prepare.


For the salad bowl:

  • 1 cup whole grain rice
  • 2 – 3 chicken breasts
  • 2 cloves of garlic
  • 1 tablespoon cumin
  • salt and pepper to taste
  • 1 cucumber cut into medium pieces
  • 1/2 red onion, sliced
  • chopped lettuce
  • feta cheese
  • black olives
  • Cherry tomatoes

For the tzatziki:

  • 1 cup Greek yogurt
  • 1 cucumber, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon of olive oil
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste


  1. Cook the rice.
  2. Season the chicken with garlic, cumin, salt and pepper and fry in a pan with a little oil or on the grill.
  3. Cut into cubes.
  4. Place all the tzatziki ingredients in a large bowl and mix well.
  5. Refrigerate for at least 30 minutes.
  6. Add all the salad ingredients to a bowl, top with the chicken and add the tzatziki.
  7. Enjoy it!
Olive, tomato, cucumber, red onion and chicken salad served in a bowl with tzatziki sauce on the side.

Greek cauliflower salad

Packed with great Greek flavors and lots of fresh vegetables, this cauliflower relish is easy to make, low-carb, gluten-free and vegan, so everyone can enjoy it.


For the salad:

  • 1 medium cauliflower
  • 1 medium cucumber
  • 230 g of cherry tomatoes
  • 10 black olives, pitted
  • ¼ large red onion, diced
  • 110 g of crumbled feta cheese

For the topping:

  • ½ cup olive oil
  • ½ cup apple cider vinegar
  • juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • ½ teaspoon of dried oregano
  • ½ teaspoon dried basil
  • 3 cloves of garlic, finely chopped
  • salt and pepper to taste


  1. In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, oregano, basil, garlic, salt and pepper and mix well.
  2. Set aside.
  3. Meanwhile, bring salted water to a boil in a large pot.
  4. Cut the cauliflower into florets and put it in boiling water.
  5. Cook for about 7 minutes.
  6. Drain and rinse with cold water to stop the cooking.
  7. Place the drained cauliflower in a large salad bowl.
  8. Add chopped cucumber, black olives, tomatoes, red onion, feta cheese, prepared salad dressing and mix well.
  9. Cover and refrigerate for up to five days.
Cauliflower, olive, tomato and cucumber salad served in a bowl.

Greek potato salad

The ideal summer potato salad is full of fresh herbs and is beautifully complemented by a lemon dressing. It can be served warm or cold, and you can have it ready once or twice.


  • 5 – 7 medium potatoes (approx. 700g), peeled and halved and then quartered
  • 1 small bunch of chives or green parts of spring onions (optional)
  • 1 small bunch parsley (about ¼ cup), chopped
  • 1 small bunch dill (about 2 tablespoons), chopped
  • ½ small onion thinly sliced lengthwise or one shallot
  • ½ tsp dried oregano (optional)
  • 4 tablespoons of olive oil
  • juice of 1 lemon or 2-3 tablespoons of white or red wine vinegar
  • salt and pepper to taste


  1. Place the potatoes in a large pot and cover with cold water so that they are completely submerged.
  2. Bring the water to a boil and salt it well.
  3. Simmer until the potatoes are soft.
  4. Alternatively, you can steam the potatoes.
  5. While the potatoes are cooking, chop all the fresh herbs and onions and place them in a bowl along with the lemon juice or vinegar.
  6. Once the potatoes are done, drain them and place them directly in the bowl with the herbs.
  7. Mix gently and drizzle with olive oil.
  8. Add oregano and salt and pepper to taste
  9. Serve warm or allow to cool and serve cold.
  10. Either way they are excellent!
Potato and herb salad served in a bowl with a bowl of salt next to it.

Try our other potato salad recipes , both in classic and dietary versions!

Salad with grilled pork

Taste a classic Greek salad with juicy grilled pork and a tasty creamy dressing and marinade in one. Together with fresh vegetables, you can playfully conjure up a quick meal perfect for a hot summer evening.


  • 1 clove of garlic, pressed
  • 1 and 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 18% cream
  • 2 tablespoons of freshly squeezed lemon juice
  • pork tenderloin or boneless pork chops cut into 1 cm
  • 1/4 cup Greek yogurt
  • 2 stalks of celery, diced
  • 1 red pepper, diced
  • 1/2 cucumber, diced
  • 1/4 red onion, chopped
  • 6 cups of torn romaine lettuce
  • 1/4 cup crumbled Feta cheese
  • 12 black olives
  • chopped fresh mint (optional)


  1. Combine garlic, oregano, salt, pepper and cream in a measuring cup or bowl.
  2. Gradually whisk in the lemon juice (the mixture will thicken).
  3. Place the pork in a resealable plastic bag or shallow bowl.
  4. Add 1/3 cup of the cream mixture and coat the pork thoroughly.
  5. Seal bag or cover bowl and refrigerate for at least 15 minutes or up to 1 day.
  6. Cover the remaining cream mixture separately and put it in the fridge to cool.
  7. Preheat the grill to medium heat.
  8. Remove the pork from the marinade, place it on the greased grill, cover and grill for 3 to 4 minutes on each side.
  9. Let it rest for 5 min.
  10. Whisk the Greek yogurt into the reserved cream mixture.
  11. In a large bowl, combine celery stalks, red pepper, cucumber, and onion; pour in half of the cream mixture and mix.
  12. Divide the romaine lettuce among serving plates, top with the vegetable mixture, then the pork.
  13. Pour over remaining cream mixture and sprinkle with feta cheese, olives and mint (if using).
Salad of pork, vegetables and creamy dressing served in a bowl with a fork next to it.

And which salad did you like best? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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