Name: Mediterranean Salad Recipe
Prep time: 30 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: Romaine lettuce, chopped; Cherry tomatoes, halved; Persian cucumbers (or English cucumber), sliced; Sliced pepperoncini; Red onion, thinly sliced; Pitted Kalamata olives; Feta cheese, crumbled; Garlic herb croutons; Freshly cracked black pepper; 1/2 cup Greek yogurt; 2 tbsp mayonnaise; 1 tbsp red wine vinegar; 1 tbsp lemon juice; 2 tbsp extra-virgin olive oil; 1/2 tsp dried parsley; 1/2 tsp dried dill; 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/2 tsp dried oregano; 1/4 tsp paprika; Salt and pepper, to taste; 2 tbsp grated parmesan cheese; Day-old sourdough or French bread, cubed; Olive oil; Dried basil, parsley, garlic powder, salt, pepper

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This Mediterranean Salad is everything I love about fresh, bold flavors coming together in one bowl. It’s a mix of crisp Romaine lettuce, juicy cherry tomatoes, Persian cucumbers, tangy pepperoncini, briny Kalamata olives, creamy feta cheese, and crunchy garlic-herb croutons. But the real star? A creamy, tangy dressing that’s restaurant-worthy. I often make this for dinner with grilled Greek chicken or shrimp on top, and it never disappoints. It’s satisfying, vibrant, and comes together in about 30 minutes—perfect for meal prep or entertaining.

Mediterranean Salad Recipe

Why You’ll Love This Recipe

The creamy dressing is inspired by a local Greek restaurant and is packed with flavor.
It’s totally customizable—I like switching up proteins or adding extra veggies.
It makes a beautiful centerpiece salad for dinner or potlucks.
I can prep all the ingredients ahead of time, making it perfect for busy weeks.
The textures in this salad are unbeatable: crunchy croutons, crisp lettuce, creamy feta, and juicy tomatoes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Romaine lettuce
Cherry tomatoes
Persian cucumbers (or English cucumber)
Sliced pepperoncini
Red onion
Pitted Kalamata olives
Feta cheese
Garlic herb croutons
Freshly cracked black pepper

For the Creamy Mediterranean Salad Dressing:

Greek yogurt
Mayonnaise
Red wine vinegar
Lemon juice
Extra-virgin olive oil
Dried parsley, dill, basil
Garlic powder, onion powder, dried oregano, paprika, salt, pepper
Grated parmesan cheese

Optional Homemade Croutons:

Day-old sourdough or French bread
Olive oil
Dried herbs and spices: basil, parsley, garlic powder, salt, pepper

Directions

Make the Dressing: I whisk everything in a bowl and add olive oil to get it to the consistency I like. I always chill it for at least 30 minutes to let the flavors develop.
Assemble the Salad: I add chopped Romaine to a large bowl, then layer on the tomatoes, cucumbers, olives, onions, pepperoncini, feta, and croutons. If I’m expecting leftovers, I hold off on the croutons until serving.
Dress the Salad: If I’m serving it all right away, I toss it with dressing. Otherwise, I let everyone dress their own portions to keep everything fresh and crisp.

Servings and timing

Servings: 8
Prep Time: 30 minutes
Total Time: 30 minutes

Variations

Add Protein: I often turn this into a meal by adding grilled Greek chicken, shrimp, salmon, steak, or chickpeas.
Change Up the Veggies: Bell peppers, roasted zucchini, or even broccoli make great additions.
Add Grains: Orzo, quinoa, or farro give it a hearty twist.
Briny Extras: I love adding capers, sun-dried tomatoes, or marinated artichoke hearts.
Different Cheese: While I prefer feta, I’ve also used goat cheese or fresh mozzarella in a pinch.

Storage/Reheating

If I want to store leftovers, I always keep the dressing and croutons separate. The salad (without dressing) stays fresh in an airtight container in the fridge for up to 3 days. Croutons can be stored at room temperature in a sealed bag or container for a week. I don’t reheat this salad, but I will repurpose leftovers into wraps or grain bowls.

FAQs

How can I make the dressing creamier?

I like to add a bit more Greek yogurt or mayo if I want a thicker consistency. Letting it chill also helps it set up.

Can I make this salad vegan?

Yes, I just leave out the feta or use a vegan cheese substitute and swap the yogurt/mayo for plant-based versions in the dressing.

What’s the best lettuce to use?

Romaine is my go-to for its crunch and structure, but mixed greens or iceberg also work in a pinch.

Can I make this salad ahead of time?

Absolutely. I prep all the components separately and assemble right before serving. The dressing and croutons can be made days ahead.

Is it okay to use store-bought dressing?

Sure, if I’m short on time. But honestly, the homemade version is what makes this salad so special.

Conclusion

This Mediterranean Salad is a staple in my kitchen, whether I’m making a quick weeknight dinner or serving it at a gathering. The flavors are bold, the textures are layered, and the creamy dressing ties it all together perfectly. Once I started making this, I stopped buying Mediterranean salads at restaurants—it’s just that good.