Greek salad with Greek yogurt dressing and every possible Mediterranean topping- tomatoes, red onion, avocado, cucumber, feta, and black olives. To make it an entree salad, you can add either grilled chicken or chickpeas for some protein!
The first recipe I ever posted on the blog was for a Greek salad with Greek yogurt dressing. It seemed fitting since I think Greek salads are the best salads ever, but I think it’s safe to say that it wasn’t the best post I’ve ever written.
The entire post was just 140 words (not characters- it was longer than a Tweet, fortunately!) I promise the salad was delicious even back then, but this was picture that accompanied it:
I took the photo using my iPhone when it was dark outside under my harsh kitchen lights on a plastic plate. Little did I know that I was breaking just about every basic rule of food photography that exists. (Locate source of natural light! Use white dishes! Take a big step away from the food!) At the time, I didn’t think the picture was great but I didn’t think it was too bad, either. Now, while I still only know the very basics of food photography, the basics have made a big difference. Since I still make this Greek salad with Greek yogurt all of the time, I decided a do-over was in order because I wanted the photos and post to do it justice.
The ingredients are pretty typical of a Greek salad, although I don’t think I’ve ever ordered a Greek salad at a restaurant that came with avocado. It seemed like a natural addition, though, since avocado fits really well with Mediterranean dishes.
The dressing is probably my favorite part, and I love that it has no added sugar or anything unhealthy in it. It’s just Greek yogurt, olive oil, red wine vinegar, Dijon mustard, and spices. Like most homemade oil-based dressings, it separates quickly as it sits, so pouring from a shaker-jar or stirring before each use is probably the best bet. When my family makes this Greek salad at home, we usually have it for our main course and my dad will grill some lemon rosemary chicken to go on top for some protein. When I make it for myself at school, my protein source is usually chickpeas (so good on Greek salad!) since I can live without meat and it saves a lot of time. Either way is delicious. Hope you give it a try and love it as much as I do!
If you try out the recipe, I’d love for you to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Greek Salad with Greek Yogurt Dressing
- Romaine lettuce washed chopped
- Tomatoes cut into thin circles
- Cucumber cut into thin circles
- Red onion thinly sliced into rings
- Feta cheese
- Olives optional
- Pepperocinis optional
- For protein: grilled chicken or chickpeas optional
Creamy Greek Yogurt Dressing
- 1/2 cup olive oil
- ½ cup red wine vinegar
- ½ cup plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- 3/4 teaspoon salt
- Toss salad ingredients together in a large bowl. Mix dressing ingredients in a mason jar with a lid or a shakeable container. Shake or stir dressing well before each individual use. Store dressing in the fridge for up to one week.
Questions for you:
Do you ever make your own salad dressing? Any tips for keeping it blended?