Mediterranean Salad with Feta, Kalamata Olives, and Garlic Herb Croutons Recipe

Introduction

This Mediterranean Salad is a vibrant and flavorful combination of fresh vegetables, tangy olives, and creamy feta cheese. Tossed with a zesty homemade dressing and crunchy garlic herb croutons, it makes a perfect light meal or side dish for any occasion.

Ingredients

• 1 large head Romaine lettuce or 2 medium, chopped (about 8 cups)
• 1 pint cherry tomatoes, halved
• 1 cup sliced Persian cucumbers (or English cucumber)
• 3/4 cup sliced pepperoncini, drained
• 1/2 cup thinly sliced red onion
• 1/2 cup pitted Kalamata olives
• 1/2 cup crumbled feta cheese
• 1 cup garlic herb croutons
• Freshly cracked black pepper, to taste
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise (may substitute all yogurt)
• 1/3 cup red wine vinegar
• 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dried basil

Instructions

1. Step 1: In a large salad bowl, combine the chopped Romaine lettuce, halved cherry tomatoes, sliced cucumbers, pepperoncini, red onion, Kalamata olives, and crumbled feta cheese.
2. Step 2: In a separate small bowl, whisk together Greek yogurt, mayonnaise, red wine vinegar, lemon juice, olive oil, dried parsley, dill, and basil until smooth and creamy.
3. Step 3: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Step 4: Add garlic herb croutons on top just before serving to keep them crunchy.
5. Step 5: Season the salad with freshly cracked black pepper to taste and serve immediately.

Tips & Variations

• For added protein, top with grilled chicken or chickpeas.
• Substitute mayonnaise with extra Greek yogurt for a lighter dressing.
• Add fresh herbs like mint or oregano for more Mediterranean flavor.
• Use gluten-free croutons if you prefer a gluten-free option.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with croutons just before serving again to maintain their crunch. The dressing can be kept for up to 4 days and shaken well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

Yes, but keep the dressing and croutons separate until ready to serve to prevent sogginess.

What if I don’t have pepperoncini?

You can substitute with mild banana peppers or omit them altogether for less heat and tang.

Mediterranean Salad with Feta, Kalamata Olives, and Garlic Herb Croutons Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This fresh and vibrant Mediterranean Salad brings together crunchy Romaine lettuce, juicy cherry tomatoes, crisp cucumbers, tangy pepperoncini, and salty Kalamata olives, all tossed with creamy feta cheese and garlic herb croutons. The zesty homemade Greek dressing, featuring Greek yogurt, red wine vinegar, lemon juice, and herbs, perfectly complements the bold flavors for a satisfying and healthy meal or side dish.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 large head Romaine lettuce or 2 medium heads, chopped (about 8 cups)
• 1 pint cherry tomatoes, halved
• 1 cup sliced Persian cucumbers (or English cucumber)
• 3/4 cup sliced pepperoncini, drained
• 1/2 cup thinly sliced red onion
• 1/2 cup pitted Kalamata olives
• 1/2 cup crumbled feta cheese
• 1 cup garlic herb croutons
• Freshly cracked black pepper, to taste

Dressing Ingredients

• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise (may substitute with additional Greek yogurt)
• 1/3 cup red wine vinegar
• 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dried basil

Instructions

1. Prepare the Vegetables: Wash and chop the Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the Persian cucumbers, thinly slice the red onion, and drain the sliced pepperoncini. Pit and halve the Kalamata olives if needed.
2. Make the Dressing: In a medium bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, lemon juice, and extra-virgin olive oil until smooth. Stir in dried parsley, dill, and basil until the herbs are evenly distributed.
3. Toss the Salad: In a large salad bowl, combine the chopped Romaine lettuce, cherry tomatoes, cucumbers, pepperoncini, red onion, and Kalamata olives. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Add Feta and Croutons: Sprinkle the crumbled feta cheese and garlic herb croutons on top of the tossed salad. Add freshly cracked black pepper to taste. Toss lightly once more to combine or leave for guests to mix as desired.
5. Serve Immediately: Serve the Mediterranean Salad fresh for best texture and flavor. It pairs beautifully with grilled meats, seafood, or as a refreshing standalone dish for lunch or dinner.

Notes

• You can substitute the mayonnaise with all Greek yogurt for a lighter dressing.
• Use English cucumbers if Persian cucumbers are unavailable.
• For a vegan version, omit feta cheese and mayonnaise, and use a plant-based yogurt.
• Prepare and toss the salad just before serving to keep croutons crunchy.
• Adjust herbs and lemon juice to taste for a more tangy or herbaceous dressing.

Keywords: Mediterranean Salad, Greek Salad, Healthy Salad, Vegetarian Salad, Fresh Salad, Easy Salad, Romaine Lettuce Salad