Greek Wedge Salad

Why You’ll Love This Recipe

• Crisp, tangy, and satisfying in every bite
• Combines Mediterranean flavors with fresh vegetables
• Quick and easy to prepare in under 20 minutes
• Versatile as a side or main-dish salad
• Can be made vegetarian or vegan (omit feta)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad:

• 2 heads of romaine
• 1 ½ cups halved or quartered cherry tomatoes
• ⅔ cup chopped seeded cucumber (about ½ medium garden cucumber)
• ⅔ cup chopped celery (about 2 ribs)
• ¼ cup pitted and halved Kalamata olives
• 1 shallot, very thinly sliced
• 1 tablespoon lemon juice
• Pinch of salt

Lemon-Tahini Dressing:

• ¼ cup extra-virgin olive oil
• 2–3 tablespoons lemon juice
• 2 tablespoons tahini
• 2–3 cloves garlic, pressed or minced
• ½ teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste

Garnishes:

• ¼ cup crumbled feta cheese (optional)
• ¼ cup finely chopped fresh mint and/or basil

Directions

1. Prep the salad ingredients: Wash and dry the romaine, then cut into wedges or leave as whole halves. Chop cherry tomatoes, cucumber, and celery. Thinly slice the shallot.
2. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, tahini, garlic, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
3. Assemble the salad: Arrange romaine wedges on a platter or in a large bowl. Top with tomatoes, cucumber, celery, olives, and shallot slices. Drizzle with lemon-tahini dressing.
4. Garnish: Sprinkle crumbled feta and fresh herbs over the top. Serve immediately.

Servings and Timing

This recipe serves 4–6 people as a side. Prep time is 10–15 minutes, total time about 15–20 minutes.

Variations

• Add roasted or grilled chicken for a heartier main-dish salad.
• Substitute tahini with Greek yogurt for a lighter dressing.
• Include other Mediterranean vegetables such as bell peppers or radishes.
• Swap feta for a vegan cheese or omit entirely for a dairy-free version.
• Sprinkle with toasted pine nuts or almonds for extra crunch.

Storage/Reheating

Store leftover salad components separately in the refrigerator for up to 2 days. Add dressing and garnish just before serving to maintain freshness.

FAQs

Can I prepare this salad ahead of time?

Yes, chop vegetables and make the dressing in advance. Assemble just before serving to keep the romaine crisp.

Can I make this vegan?

Yes, omit feta cheese or use a plant-based cheese alternative.

Can I use other greens instead of romaine?

Yes, butter lettuce, iceberg, or mixed greens work well.

How do I prevent the romaine from wilting?

Keep lettuce and dressing separate until just before serving.

Can I make the dressing milder?

Yes, reduce garlic or add more olive oil to balance the flavors.

Conclusion

Greek Wedge Salad is a crisp, flavorful, and colorful salad that brings fresh Mediterranean flavors to your table. With crunchy romaine, juicy vegetables, tangy lemon-tahini dressing, and optional feta and herbs, it’s perfect for a quick lunch, light dinner, or impressive side dish for entertaining. Simple, nutritious, and delicious, this salad is sure to become a staple.

Print