If you’re thinking spring you’re probably also thinking about eating lighter. Maybe the weather hasn’t got the memo yet, but it’s high time to usher out the hot chocolate and warm cookies for light dishes like Greek salad.

Greek salad or ‘horiatiki’ as it’s known can also be seen on menus near you as ‘Village’ salad. Although the one distinctive feature for Greek salad recipes is the lack of lettuce, there are a lot of different ways you can create one. In general, the best Greek salads contain ingredients like tomatoes, cucumbers, peppers, olive oil, and feta cheese.

When it’s time to flip the switch and ‘spring-forward’ to healthier eating, you can’t go wrong with an authentic Greek salad.

Here are a few recipes you can use to get you started:

Greek Salad

The most basic Greek salad is still one of the most flavourful dishes you’ll ever eat. This salad recipe is great as a side dish or as a light lunch.


1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste


In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.

Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.






Spicy Greek Salad

Want to add a bit of punch to your Greek Salad? Spicy peperoncini added to this salad livens it up and gives it a tasty kick, but you can also add some marinated chicken for the same effect.

15-20 large Peperoncini, drained well and sliced1 can black olives, drained (6 oz. drained weight)
2 cups diced tomatoes (drained)
2 cups diced cucumbers
1/2 cup red onion strips or sliced green onion
4 oz. Feta cheese, cut into cubes
fresh ground black pepper to taste

Greek Salad Dressing Ingredients:
1 T Peperoncini brine
1 T lemon juice
1 T red wine vinegar
1/2 tsp. dried Greek oregano
black pepper to taste
1/4 cup extra virgin olive oil




Cut the stem end off each Peperoncini with kitchen scissors and drop into a colander placed in the sink.  Let the Peperoncini drain while you combine the Peperoncini brine, lemon juice, red wine vinegar, dried Greek oregano, and black pepper and then whisk in olive oil to make the dressing.

Use scissors to cut the drained Peperoncini into strips.  Drain the olives and cut the tomatoes and cucumbers into same-sized pieces. Cut the red onion into slivers or thinly slice if you’re using green onion.  Cut the Feta into cubes about the same size as the cucumbers and tomatoes.

Gently combine the Peperoncini slices, olives, tomatoes, cucumber, and onions, and toss with the desired amount of dressing. Then add the Feta cubes and gently toss again.  Season salad with black pepper to taste and serve.


Greek Salad Dressing

Even if you use it over plain lettuce, Greek salad dressing is delicious every time. You can also use this salad dressing to marinate chicken.


1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar


In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.




Greek Pasta Salad
Make your Greek salad your main course by adding pasta. This Greek Pasta salad is amazing on it’s own and great when served with chicken and a side of Tzatziki.


2 cups penne pasta
1/4 cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 cup sliced black olives
1/2 cup crumbled feta cheese


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.

 Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together.

Cover and chill for 3 hours before serving.

Lighten up your menu with any one of these great Greek salads and get ready to usher in a healthier lifestyle this spring.

The best recipes are created with the best products. Here are a few products that are great for creating Greek Salad:

Vicorinox 7-piece Block Set The perfect knife set for slicing and dicing vegetables
BergHOFF Studio 3-piece Whisk SetGreat salad dressing starts with a great whisk
Tannex 20 cm Serving BowlServe your salad in a pretty bowl and liven up your table
Shelly Wutke
Editor TV & Home Theatre
I'm a Vancouver freelancer and tech enthusiast. When I'm not writing you'll find me on my farm with my alpacas, chickens, and honeybees. Visit my website Survivemag