Authentic Greek Salad Recipe with Feta & Olive Dressing

I partnered with Sabra Hummus to bring you this bright, satisfying Greek Salad featuring lemon-garlic chicken, marinated olive salad, quick-pickled red onions, crumbled feta, garlic-stuffed Kalamata olives, tiny grape tomatoes, stuffed grape leaves, Greek dressing, pita chips as croutons, and a generous dollop of hummus.

This salad delivers sunny flavors that fill you up without weighing you down. Below you’ll also find tips for packing these salads up to four days in advance for easy weekday lunches.

When the calendar says winter but my appetite says sunshine, I crave fresh vegetables and lighter meals. I especially love a big composed salad piled with a variety of textures and bold Mediterranean flavors. This Greek-style salad hits that craving perfectly with bright lemon, fragrant garlic, olives, feta, and creamy hummus to round everything out.

I prefer crisp Romaine as the salad base, though baby spinach, arugula, or a mix work well if you want more variety. I’m not usually an iceberg fan for this salad, but use what you enjoy.

Greek Salad Recipe

The real strength of a Greek salad is in the toppings. For this version, top your greens with lemon-garlic chicken, marinated olive salad, quick-pickled red onions, crumbled feta, garlic-stuffed Kalamata olives, grape tomatoes, stuffed grape leaves, Greek salad dressing, pita chips for crunch, and a spoonful of Sabra’s Greek Inspired Hummus for extra creaminess and savory depth. The hummus adds a traditional Mediterranean note and makes the salad feel more substantial while still keeping it light.

Feel free to scale back or substitute items to match what you like or have on hand. The combination here is meant to be flexible and flavorful.

How to pack a salad for lunch

Packing a salad so it stays fresh takes a little planning, but there are two simple, reliable methods that keep greens crisp and ingredients separate until mealtime:

1. Layer method (my favorite): In a quart jar or container, place wet or juicy ingredients (marinated olives, stuffed grape leaves), then firm vegetables (tomatoes, peppers), then proteins and cheeses, and finish with the greens on top. Seal the lid and store. Keep dressing and pita chips separate. When ready to eat, dump the jar into a bowl, add the dressing and chips, and toss.
2. Separate containers method: Pack greens and sturdy vegetables together, then place proteins, wet ingredients, and dressing in individual containers. Assemble and dress the salad just before eating.

Either method yields a fresh, delicious lunch. I recommend eating jarred salads within four days for best texture and flavor. Preparing several jars at once makes weekday lunches easy and keeps you from reaching for less-healthy convenience options.

Make your Greek Salad more easily with these tools:

1. Good chef’s knife
2. Cutting board
3. Serving platter
4. Mason jar (handy for mixing and packing dressing)

If hearty main-dish salads are your style, variations like Vietnamese Shaking Beef Salad, Cheeseburger Salad, Greek Salad Plate, Pizza Salad, Tex-Mex Cobb Salad, Spicy Southwestern Chicken Salad (great for meal prep), and Blackened Salmon Caesar Salad are worth exploring for variety.

Greek Salad

To serve family-style, scatter torn Romaine over a large platter. Starting at one end, arrange stuffed grape leaves, grape tomatoes, stuffed olives, pickled red onions, sliced chicken, and marinated olive salad in rows. Add pita chips on the side. Right before serving, whisk or shake the dressing to recombine and drizzle it over the salad. Toss gently, divide onto plates, and finish each portion with a dollop of hummus.