Greek Salad Recipe

greek pasta salad

Here are two great versions of my favorite Greek salad recipes.  With the addition of pasta or chicken Greek salad easily transforms from a side salad to a full summer salad meal.  Enjoy!

Greek Pasta Salad

2 cups cooked whole wheat fusilli

2 cups diced tomatoes

2 cups diced cucumbers

1 cup cubed feta cheese

1/2 cup thinly sliced red onions

1/4 cup sliced black olives

2 tbsp white wine vinegar

2 tbsp extra virgin olive oil

1/2 tsp minced garlic in oil

1/2 tsp dried basil or 1 tbsp fresh basil

1/2 tsp dried oregano or 1 tbsp fresh oregano

Freshly ground pepper to taste


Boil pasta in a large pot until it is firm yet tender (al dente).  Drain and rinse with cold water to stop the cooking. Set aside.  Use a large bowl to combine tomatoes, cucumber, cheese, onions and olives.  Set aside.  Use a small bowl and measure in vinegar, oil, garlic, basil, oregano and pepper.  Whisk it together.  Check the pasta – if it has cooled to room temperature pour it into the tomato mixture, and add the liquid.  Toss the salad gently to mix, cover and chill in the refrigerator for at least two hours.  Serve with cold grilled chicken and follow up with fruit and yogurt for a healthy nutritious meal.  This recipe makes four servings with 177 calories per serving, and 2 grams of dietary fiber, 9 grams of carbs, 14 grams of fat and 6 grams of protein.


Easy Greek Salad Recipe

1 head of romaine lettuce, washed and torn in bite sized pieces

2 cups diced cucumber

2 medium tomatoes, seeded and diced

1 green pepper, diced

2 green onions, chopped

10 black olives

1 cup feta cheese, crumbled


2 tbsp extra virgin olive oil

1 tsp minced garlic in oil

2 tbsp red wine vinegar

1/2 tsp fresh chopped parsley

freshly ground pepper

pinch of oregano

In a large bowl, combine lettuce, cucumber, pepper, onions, and tomatoes.  Add crumbled feta cheese and olives. In a separate small bowl, mix remaining ingredients for the dressing – all except the pepper and oregano.  Pour the dressing over the salad and toss gently.  Sprinkle with ground pepper and oregano to taste just prior to serving.  To make this a full meal, serve it with sliced cold grilled chicken and lightly toasted pitas brushed with garlic.  This makes a great Monday meal to use up leftover chicken from a weekend barbecue.  Serve fresh fruit with a light yogurt sauce for dessert.  This recipe makes four hearty servings.