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Diner Greek salad on large white platter with spoon drizzling Greek vinaigrette on top.
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5 from 2 votes

Greek Salad

This classic New York Diner Greek Salad combines tomatoes, cucumbers, kalamata olives, onions, and feta with iceberg lettuce, homemade Greek vinaigrette, and topped with pepperoncini and stuffed grape leaves.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Greek
Servings: 8
Author: James Delmage and Tara

Ingredients

For the Greek salad

  • 1 head iceberg lettuce chopped
  • 1 medium cucumber sliced into half moons
  • 3 medium tomatoes sliced into bite-sized chunks
  • 1/2 cup Kalamata olives pitted
  • 1 medium red onion thinly sliced
  • 1 cup feta cheese crumbled or sliced
  • salt and pepper to taste
  • 10 canned stuffed grape leaves optional
  • 10 jarred pepperoncini optional

For the Greek dressing

  • 1/4 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 3 teaspoons dried oregano
  • 5 cloves garlic minced
  • 1 tablespoon honey
  • salt and pepper to taste

Instructions

For the Greek dressing

  • Combine together all of the dressing ingredients and whisk until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.

For the Greek salad

  • In a large bowl combine the lettuce, cucumber, tomatoes, olives, red onion, and half the feta cheese.
  • Pour half of the dressing on the salad and toss to combine. Taste test and adjust salt and pepper as needed. Alternatively, you can serve the dressing on the side.
  • Serve in bowls topped with more feta cheese and the pepperoncini and stuffed grape leaves, if using. Enjoy!

Notes

  • If not serving right away, do not toss with the salad dressing otherwise the salad will become soggy.
  • The pepperoncini (Tuscan peppers) and stuffed grape leaves are optional but are typically included in Diner-style Greek Salads.
  • Undressed salad should be stored in the refrigerator and used within 3 days.
  • The Greek dressing should be stored in the refrigerator and used within 3 days.

Nutrition

Calories: 251kcal | Carbohydrates: 30.6g | Protein: 5.1g | Fat: 13.7g | Saturated Fat: 3.3g | Cholesterol: 11mg | Sodium: 279mg | Potassium: 278mg | Fiber: 1.6g | Sugar: 12.8g | Calcium: 120mg | Iron: 2mg

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