This big fat Greek salad is the kind of fresh, bright side dish that makes any meal feel more special. Crisp ribbons of romaine are tossed with juicy tomatoes, red onion, fresh dill, Italian parsley, creamy feta, and a zippy homemade lemon vinaigrette for a salad that is anything but boring. Serve it alongside my Sheet Pan Chicken Souvlaki, Greek Chicken and Pork Souvlaki with Homemade Tzatziki, or a cozy serving of Classic Greek Moussaka for an easy Greek-inspired dinner at home.
I could seriously eat this every day.
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Why You’ll Love This Big Fat Greek Salad
- It is packed with fresh, simple ingredients.
- Thinly sliced romaine gives every bite a crisp, restaurant-style texture.
- Fresh dill and parsley make it taste extra bright and homemade.
- The lemon vinaigrette comes together in minutes.
- It makes a generous bowl—perfect for feeding a crowd.
- You can prep the vegetables ahead and toss everything together right before serving.
Ingredients You’ll Need
For the Greek Salad
- 2 heads romaine lettuce, sliced into thin ribbons
- 1 small red onion, diced
- 5 Roma tomatoes, diced
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh Italian parsley, finely chopped
- 1 block feta cheese, crumbled
For the Lemon Vinaigrette
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
How to Make the Best Big Fat Greek Salad
Start by washing and drying the romaine very well. Slice it into thin ribbons, then add it to a large serving bowl. A salad spinner is especially helpful here because dry lettuce lets the vinaigrette cling to every bite instead of watering down the salad.
Add the diced red onion, diced Roma tomatoes, chopped fresh dill, and chopped Italian parsley to the bowl. Crumble the feta over the top. I like using a block of feta rather than pre-crumbled feta because it is creamier, saltier, and gives the salad those big, delicious pieces of cheese.
To make the lemon vinaigrette, add the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper to a jar with a lid. Shake until smooth and lightly thickened.
Pour about half of the dressing over the salad and toss gently. Add more dressing as needed, then serve immediately with extra feta and fresh herbs over the top.
Tips for the Best Greek Salad
Use fresh lemon juice. Bottled lemon juice works in a pinch, but fresh lemon gives the vinaigrette a cleaner, brighter flavor.
Do not dress the salad too early. Romaine stays crisp longer than many greens, but it is still best tossed with the vinaigrette just before serving.
Dice the tomatoes instead of using watery wedges. Roma tomatoes are meatier and less juicy, so they hold up beautifully in this salad.
Use the feta block. The creamy, briny flavor makes a noticeable difference and gives this simple salad a more special feel.
Taste before adding more salt. Feta is naturally salty, so you may not need much additional salt in the dressing.
Make It Your Own
Add sliced cucumber, Kalamata olives, pepperoncini, or roasted red peppers for even more classic Greek salad flavor.
For a heartier dinner salad, add grilled chicken, grilled shrimp, or sliced steak. It would be especially good with my Perfect Pan Seared Steak Recipe or Cowboy Butter Chicken Pasta.
Want to make it more filling for lunch? Add chickpeas, white beans, or cooked orzo. You can also serve it with a bowl of Steak and Beer Cheese Soup or warm pita bread for a cozy soup-and-salad dinner.
What to Serve with Greek Salad
This big fat Greek salad goes with so many easy meals. Try it with grilled chicken, lamb chops, roasted potatoes, pasta, or a simple sheet-pan dinner. It is also the perfect fresh side dish to balance richer recipes like casseroles, sliders, and creamy pasta.
For an easy entertaining menu, serve it with grilled meats, crusty bread, a creamy dip, and a simple dessert. The tangy lemon dressing and fresh herbs make it especially good next to anything savory, smoky, or grilled.
PrintBig Fat Greek Salad Recipe with Lemon Vinaigrette
This big fat Greek salad is loaded with crisp romaine, juicy Roma tomatoes, red onion, fresh dill, Italian parsley, creamy feta, and a bright homemade lemon vinaigrette.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Category: Salad
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
For the Greek Salad
- 2 heads romaine lettuce, washed, dried, and sliced into thin ribbons
- 1 small red onion, finely diced
- 5 Roma tomatoes, diced
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh Italian parsley, finely chopped
- 1 (8-ounce) block feta cheese, crumbled
For the Lemon Vinaigrette
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Add the thinly sliced romaine, diced red onion, diced Roma tomatoes, chopped dill, and chopped Italian parsley to a large salad bowl.
- In a small bowl or jar with a lid, whisk or shake together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until combined.
- Pour about half of the lemon vinaigrette over the salad. Toss gently until the ingredients are lightly coated.
- Crumble the feta over the salad, then add additional vinaigrette to taste. Toss once more very gently or leave some feta crumbles on top for serving.
- Serve immediately.
Notes
- A block of feta has a creamier texture and better flavor than pre-crumbled feta.
- Keep the dressing separate until serving if making this salad ahead.
- Add sliced cucumber, Kalamata olives, pepperoncini, or roasted red peppers if you want to make it even more loaded.
- Store leftovers in an airtight container for up to 1 day.
Can I Make Greek Salad Ahead of Time?
Yes. Chop the romaine, onion, tomatoes, dill, and parsley up to one day ahead and store them in separate airtight containers in the refrigerator. Make the lemon vinaigrette and keep it in a jar in the fridge.
Wait to crumble the feta and dress the salad until right before serving so the romaine stays crisp and fresh.
How to Store Leftovers
Store leftover salad in an airtight container in the refrigerator for up to 1 day. The lettuce will soften once dressed, but it will still be tasty for lunch the next day.
If possible, keep extra dressing separate and only dress the portion you plan to eat.
Frequently Asked Questions
What makes this a big fat Greek salad?
It is a large, generous salad full of crisp romaine, fresh vegetables, loads of herbs, creamy feta, and a bold lemon vinaigrette. It is substantial enough to serve as a side for a crowd or as a lighter main dish.
Can I use another type of lettuce?
Romaine is my favorite because it stays crisp and has enough texture to hold up to the dressing. You could also use chopped iceberg lettuce, butter lettuce, or a combination of romaine and spring greens.
Can I add cucumbers and olives?
Absolutely. Sliced English cucumber, Kalamata olives, pepperoncini, and roasted red peppers are all delicious additions.
Is this Greek salad vegetarian?
Yes, this salad is vegetarian as written. Just be sure to check your feta label if you need it to be made with vegetarian-friendly rennet.
Final Thoughts
If you need a fresh salad that people will actually be excited to eat, this big fat Greek salad is it. The crisp romaine, juicy tomatoes, big crumbles of feta, and handfuls of fresh dill and parsley make it taste far more special than a basic side salad. Keep this one in your back pocket for weeknight dinners, cookouts, and every time you need something bright and fresh on the table.
