Greek Wedge Salad Recipe
A Greek wedge salad layers the bold, familiar flavors of a traditional Greek salad over a simple iceberg lettuce wedge. Fresh vegetables, briny olives, and tangy feta cheese create a craveworthy flavor profile that hits right from the first bite to the last.
Mediterranean flavors are always a win
While I was creating wedge salad recipes for the blog, I knew from the start that a Greek flavor profile couldn’t be overlooked. It’s simple, versatile, and works just as well as a side with dinner as it does for a light lunch.
Serve this salad when you want to bring a little Greek flavor to the table or when you need a starter for one of your favorite Greek dishes. Give a Southwestern style wedge salad, an easy taco wedge salad, or a homemade Italian grinder wedge salad a try too — they all bring classic flavor profiles you love to the table.
I made a lemon oregano salad dressing from scratch to top this salad, and it’s the one I reach for every time I serve it. If you want to switch things up — or you’re simply building out your own collection of homemade dressings — a simple mustard salad dressing or a balsamic vinaigrette with mustard both work well here too.
Recipe ingredients
- Bell pepper: Orange bell pepper adds color and a clean, balanced sweetness that works best with the other ingredients; red or yellow work well here too, but avoid green.
- English cucumber: Use English cucumber for its thin skin and minimal seeds, which keeps the texture crisp without watering down the salad.
- Feta cheese: Use a block of feta and crumble it yourself for a firmer texture and a sharper, more pronounced flavor than pre-crumbled.
- Kalamata olives: Choose whole kalamata olives with a deep color and firm texture, then slice or halve them so you get a consistent bite across the wedge.
See the recipe card for full information on ingredients and quantities.
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How to make a Greek wedge salad
Step 1: Remove the core from the head of iceberg lettuce, then slice it into 6 even wedges, keeping the base intact so each wedge holds together. If the outer leaves show any damage, peel them away before cutting.
Step 2: Tear off the pointed center at the top of each wedge, then gently press down on the wedge to create a flat surface so the toppings sit securely.
Step 3: Place each wedge cut-side up on a plate and lightly drizzle lemon oregano vinaigrette over the surface so it can settle into the layers of the lettuce.
Step 4: Scatter the grape tomatoes, bell pepper, red onion, and English cucumber evenly over each wedge, then finish with crumbled feta cheese and sliced kalamata olives so every section gets a balanced mix.
Step 5: Drizzle a final light layer of dressing over the top, adjusting the amount to your preference, and serve immediately while the lettuce is cold and crisp.
Top tips
- Keep the lettuce cold: Start with well-chilled iceberg so the wedges stay crisp and hold their shape once the dressing and toppings are added.
- Dry the produce well: Make sure the lettuce and diced vegetables are thoroughly dry before assembling so the dressing clings properly instead of turning watery on the plate.
- Dice for even coverage: Keep the vegetables evenly diced so they spread well over each wedge and you get a balanced mix in every bite.
- Season to wake up the flavors: A light pinch of salt and a few grinds of black pepper over the finished salad can help bring the vegetables, feta, and olives into better balance.
- Dress just before serving: Assemble the wedges close to serving time so the lettuce stays crisp and the toppings keep their fresh texture.
Other recipes you’ll love
If you loved this wedge salad recipe, give these other great recipes a try too!
Chicken Spinach Salad
Grilled Chicken Fajita Dinner Salad
Grilled Buffalo Chicken Salad Recipe
Easy Gluten Free Chicken Salad Recipe
Easy Green Apple Grilled Cheese
Classic New York Club Sandwich Recipe
Greek Wedge Salad
Ingredients
- 1 large head iceberg lettuce cut into 6 wedges
- 1/2 cup diced grape tomatoes
- 1/3 cup diced bell pepper orange
- 1/3 cup diced red onion
- 1/2 cup diced English cucumber
- 1/2 cup feta cheese crumbles
- 1/3 cup halved kalamata olives
- lemon oregano vinaigrette suggested choice
Instructions
- Remove the core from the head of iceberg lettuce and cut it into 6 wedges.
- Tear off the pointed center at the top of each wedge, then gently press down on it to flatten for topping.
- Place each wedge on a plate and drizzle with lemon oregano vinaigrette, or dressing of choice.
- Top each wedge with diced grape tomatoes, diced bell pepper, diced red onion, diced English cucumber, crumbled feta cheese, and sliced kalamata olives.
- Drizzle additional dressing over the top as desired and serve immediately.
Notes
- Nutritional information: The lemon oregano dressing is not included in the nutritional calculations for this recipe.
- Lettuce size matters: Use a medium to large head of iceberg so the wedges hold together and support the toppings.
- Even topping distribution: Divide the toppings evenly between wedges to keep each serving consistent.
- Dressing amount: Start with a light drizzle and add more as needed to suit your preference.
- Best served fresh: Assemble just before serving to maintain the crisp texture of the lettuce and vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
