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A light and fresh Greek salad with tender shrimp, briny olives, juicy tomatoes, crisp cucumbers, zesty red onion, salty feta cheese, and a homemade Greek salad dressing is a quick lunch or dinner for busy days. Substitute chicken for the shrimp, or use chickpeas to make it vegetarian. The entrée salad is delicious served alongside warm pita bread and tzatziki sauce or hummus!
Traditional Greek Salad
Greek salad (also called “horiatiki salad,” “peasant salad,” or “village salad”) is a popular salad in Greek cuisine that’s traditionally made with large chunks of tomatoes, cucumbers, onions, feta cheese, and kalamata olives — but no lettuce. The Americanized version of “Greek salad” often does include lettuce, which you see here. Whether there’s lettuce involved or not, the classic Greek salad dressing that coats all of the ingredients is a flavorful combination of olive oil, oregano, salt, and pepper. You might also find red wine vinegar, lemon juice, or other herbs in the dressing as well.
Add Shrimp, Chicken, or Chickpeas
I’ve added cooked shrimp to this particular Greek salad, which isn’t traditional, but it sure is good! I love the ease of purchasing pre-cooked shrimp at the grocery store, but you can also grill or boil your own shrimp at home. If you’re not a fan of seafood, try adding grilled chicken or store-bought rotisserie chicken instead. Or make it vegetarian with a can of drained, rinsed garbanzo beans. This extra addition of protein turns the salad from a simple side dish into a heartier, more satisfying entrée!
Greek Salad Ingredients
This is just a quick overview of the ingredients that go into a Greek salad. As always, specific measurements and step-by-step preparation instructions are included in the printable recipe box at the bottom of the post.
- Lettuce: I like the crisp crunch of chopped Romaine lettuce, but you can use iceberg lettuce, mixed spring greens, or just about any other lettuce that you prefer.
- Shrimp: you’ll need cooked shrimp for this dish, so you can purchase pre-cooked shrimp from the grocery store (thaw it under cold water and pat it dry if it’s frozen), grill shrimp at home, or boil the shrimp.
- Feta cheese: adds salty, creamy flavor and texture to the salad.
- Cucumber: there’s no need to peel the cucumber if you use a seedless English cucumber or mini cucumbers.
- Tomatoes: halved cherry tomatoes or grape tomatoes are my preference for a sweet pop of flavor and freshness.
- Kalamata olives: purchase pitted olives for ease.
- Red onion: thinly-sliced for a zesty onion flavor.
- Kosher salt and ground black pepper: to season the salad and enhance the flavors in the dish.
Greek Salad Dressing
While you can certainly purchase a bottle of Greek dressing at the grocery store for a simple shortcut, it’s also very easy to make your own Greek salad dressing at home in a matter of minutes. Just shake together these basic ingredients for a flavorful salad in every bite:
- Extra virgin olive oil: use a high-quality olive oil for its fruity, delicious flavor.
- Red wine vinegar: the acidic component that balances the richness of the olive oil and brightens up the dressing.
- Lemon juice: use fresh lemon juice for the best flavor.
- Garlic: for more flavor.
- Oregano and parsley: use fresh herbs when available, or dried herbs for convenience.
- Dijon mustard: acts as an emulsifier to bring the ingredients together.
- Kosher salt and ground black pepper: to season the dressing and enhance the other flavors.
How to Make Greek Salad
If you purchase cooked shrimp at the store, this easy Greek salad comes together quickly without any cooking involved. It’s a perfect spring or summer dish to assemble and serve — without turning on the stovetop or oven!
- Shake together the dressing in a jar with a lid (or whisk it together in a bowl).
- Combine all of the salad ingredients in a large bowl.
- Pour the dressing over the salad, and toss to coat.
- Season the salad with salt and pepper, and garnish with pepperoncini.
- Serve immediately!
What to Serve with Greek Salad
Since it includes shrimp, this Greek salad works well as a light lunch or dinner entrée. Pair it with warm pita bread or Naan bread, tzatziki sauce or hummus, focaccia bread, rice pilaf, or chicken souvlaki skewers.
Storage
Store the Greek salad dressing in a mason jar or other airtight container in the refrigerator for up to 3 days. The shrimp and chopped vegetables will keep in an airtight container in the fridge for 1-2 days before assembling the salad.
Once the salad is dressed, it’s best enjoyed immediately so that the lettuce and other vegetables don’t get too soggy. The dressed salad will keep in an airtight container in the fridge for 1-2 days, but again — it’s not quite as good the longer it sits.
Recipe Variations
- Instead of shrimp, use grilled chicken or chopped rotisserie chicken, pork tenderloin, beef, or even lamb in this salad.
- Make it vegetarian by substituting a can of drained, rinsed garbanzo beans (chickpeas) for the shrimp.
- Add more fresh herbs to the salad and dressing. Additional good options include thyme, rosemary, chives, and dill.
- For a shortcut, purchase a bottle of Greek salad dressing instead of making your own.
- Add bell pepper, capers, radishes, beets, pepperoncini, sardines, tuna, boiled potatoes, or other veggies to the salad as well.
Tips for the Best Greek Salad Recipe
- This recipe calls for cooked shrimp. You can purchase cooked shrimp from the seafood counter or freezer case at the grocery store. When using frozen shrimp, thaw the shrimp in a colander under cold running water, and then pat it dry before adding it to the salad.
- If you prefer to cook your own shrimp at home, this marinated shrimp, this grilled shrimp, or this boiled shrimp will all work well.
- If you prepare the Greek salad dressing in advance and store it in the refrigerator, allow it to come to room temperature before shaking again and serving. It might firm up when chilled.
- If making the dressing in advance, use dried herbs instead of fresh herbs. The dried herbs hold up better in the dressing (and don’t wilt or turn brown).
- Make your own tzatziki sauce to serve with the pita and salad using this recipe, or purchase a tub of prepared tzatziki sauce in the refrigerated case in the deli section of the grocery store (near the hummus).
More Salad Recipes to Try
- Steak Salad
- Strawberry Chicken Salad
- Chicken Caesar Salad
- Tuna Nicoise Salad
- Spinach Salad with Bacon and Hardboiled Eggs
- Seafood Salad
- Classic Waldorf Salad
- House Salad with Candied Pecans
Greek Salad with Shrimp
Ingredients
GREEK SALAD DRESSING
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, minced or pressed
- 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley flakes)
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
FOR THE SALAD
- 2 romaine hearts, chopped
- 1 lb. cooked large shrimp, peeled and deveined
- 1 cup crumbled feta cheese
- 1 English seedless cucumber, halved lengthwise and thinly sliced (or 2-3 mini cucumbers sliced)
- 1 pint cherry or grape tomatoes, halved
- ¾ cup pitted kalamata olives
- ½ red onion, sliced thin
- Kosher salt and ground black pepper, to taste
- Optional garnish: pepperoncini
- Optional, for serving: pita bread and tzatziki sauce
Instructions
MAKE THE DRESSING
- In a small bowl or in a jar with a lid, whisk or shake together the ingredients until completely combined. Taste and season with salt and pepper. Store, covered, in the refrigerator for up to 3 days. Allow to come to room temperature and shake well before using.
ASSEMBLE THE SALAD
- In a large bowl, combine romaine, shrimp, feta cheese, cucumber, tomatoes, olives, and red onion.
- Drizzle with some of the dressing; toss to coat. Add more dressing, as needed, to moisten the salad ingredients.
- Season with salt and pepper, to taste. Garnish with pepperoncini and serve immediately with warm pita bread and tzatziki sauce.
Notes
- This recipe calls for cooked shrimp. You can purchase cooked shrimp from the seafood counter or freezer case at the grocery store. When using frozen shrimp, thaw the shrimp in a colander under cold running water, and then pat it dry before adding it to the salad.
- If you prefer to cook your own shrimp at home, this marinated shrimp, this grilled shrimp, or this boiled shrimp will all work well.
- If you prepare the Greek salad dressing in advance and store it in the refrigerator, allow it to come to room temperature before shaking again and serving. It might firm up when chilled.
- If making the dressing in advance, use dried herbs instead of fresh herbs. The dried herbs hold up better in the dressing (and don’t wilt or turn brown).
- Make your own tzatziki sauce to serve with the pita and salad using this recipe, or purchase a tub of prepared tzatziki sauce in the refrigerated case in the deli section of the grocery store (near the hummus).
- Instead of shrimp, use grilled chicken or chopped rotisserie chicken, pork tenderloin, beef, or even lamb in this salad.
- Make it vegetarian by substituting a can of drained, rinsed garbanzo beans (chickpeas) for the shrimp.
- Add more fresh herbs to the salad and dressing. Additional good options include thyme, rosemary, chives, and dill.
- For a shortcut, purchase a bottle of Greek salad dressing instead of making your own.
- Add bell pepper, capers, radishes, beets, pepperoncini, sardines, tuna, boiled potatoes, or other veggies to the salad as well.
