Greek Salad with Feta Vinaigrette

Everyone loves a big fat Greek salad. This one is just like you get at a restaurant! It features crisp romaine lettuce with cucumbers, tomato, kalamata olives, green pepper, loads of feta cheese and the BEST feta dressing with olive oil and oregano.

Greek salad in white bowl

How to make the best Greek Salad with Feta Vinaigrette

You guys.  I am living outside of the great city of Madison now, and there are a gazillion and a half places to eat {and amazing ones at that}, but I am over here missing my favorite traditional Greek salad from none other than Chicago Grill in Appleton, WI.  

Remember when I made Chicken Shawarma and Hummus from Chicago Grill and I went on and on and on and on about how delicious it is?  Well, that’s exactly how I am feeling about this salad right now.  

I am missing the hell out of it.  {Yes, I typically go there at least once a week to get this salad or the chicken shawarma with hummus and pita.  

Sometimes I order all of it because I can’t decide.}  I am, like, 2 hours away from this salad at this moment.  It’s a problem.

But instead of whining about it for 4 more hours, I decided to recreate it so I can eat it anytime, anywhere.  That seems like the right thing to do… right?

So what’s all the fuss?  Well, first of all, there are some tips and tricks that restaurants do to make their salads rock, and it always made me wonder why mine didn’t taste that good at home.

Well with great practice and a fabulous article written by The Kitchn, everything seems to make sense now.  

How to make the best Greek salad

Greek salad ingredients in white bowls

What makes restaurant salads so YUMMY?

1) We all love something more when it’s made by someone else, especially a restaurant chef.  They put in all the effort, so we don’t have to worry about doing a thing, except eating.

2) They love to use salt and fat {don’t we all} in restaurants, so there’s that.

3) They can put together a killer salad dressing and they use just the right amount on the salad.

So with that, {I think} I’ve made the most perfect Greek salad with Feta Vinaigrette, that mimics the one I get/got {weekly} at Chicago Grill.

With crisp romaine lettuce, juicy, burst-in-your-mouth cherry tomatoes straight from the garden, crunchy cucumber and bell pepper, (extra) briny kalamata olives {my favorite part of the salad} and tangy feta cheese, this is the salad that will get people excited about salad.

And what brings the salad all together, and to home run status?  A fantastically tart-yet-sweet Greek vinaigrette dressing, with more feta.  

Greek salad in a white bowl

This feta salad dressing, friends, is the dressing to end all dressings. I literally don’t need anything else ever in this whole world if I can just have this dressing.

Okay maybe that’s a little dramatic, but you get what I’m saying.  So what is it?

A combo of fresh lemon juice and red wine vinegar, dried oregano, garlic, sugar to balance it all out, and the best olive oil you can get your hands on, plus a pinch of salt and ground black pepper, just because.  

There it is, all items you have sitting in the pantry at home, dying to be mixed together.

And drizzled on this fabulous salad.

Greek salad in a white bowl

Greek Salad with Feta Vinaigrette

Greek salad in a white bowl

This Greek salad with homemade a simple feta salad dressing is amazing and will compete with your favorite restaurant salad. 

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins
  • Yield: Serves 4 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Greek
  • Diet: Vegetarian



Feta Vinaigrette

  • Zest and juice of 1 medium lemon (about ¼ cup)
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon granulated sugar + 1 tsp. honey
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon dried basil leaves
  • ½ cup extra virgin olive oil
  • Dash coarse salt and ground black pepper
  • ¼ cup crumbled feta cheese

Greek Salad

  • 3 heads romaine lettuce, chopped
  • 1 English cucumber, halved and thinly sliced
  • 1 green bell pepper, thinly sliced
  • ½ pint cherry tomatoes
  • ½ cup pitted kalamata olives
  • ½ cup crumbled feta cheese
  • Dash coarse salt and ground black pepper
  • ¼ cup shaved Parmesan cheese
  • Whole pepperoncini, for garnish (optional)


  1. Whisk together lemon zest and juice, vinegar, garlic, sugar, honey, oregano and basil. Drizzle in olive oil until combined. Season with salt and black pepper and taste; adjust seasoning if necessary. Whisk in feta cheese. Set aside.
  2. In a large bowl, combine romaine lettuce, cucumber, bell pepper, tomatoes, olives and feta cheese. Toss with desired amount of dressing. Sprinkle with coarse salt and black pepper and top with Parmesan cheese and garnish with pepperoncini, if desired.


Storage Tip: Keep dressing in an airtight container, refrigerated, for up to 5 days.


  • Serving Size: 1/4 of recipe
  • Calories: 469
  • Sugar: 12g
  • Sodium: 618mg
  • Fat: 38g
  • Saturated Fat: 7g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 11g
  • Protein: 10g
  • Cholesterol: 11mg

Keywords: easy, healthy, authentic, homemade, from scratch, quick

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can’t wait to see your creation!

Friends, I hope you love it as much as I do!


Scroll to Top