23 greek salad recipes

A quick, easy and tasty greek style salad that can be made with or without the pasta!

A hearty Greek brown rice salad tossing nutty whole-grain rice with tomato, cucumber, feta, kalamata olives, and creamy avocado in a lemony, minty dressing. A fresh Mediterranean grain bowl.

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.

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Quick, easy and tasty salad is a great side dish with any main dish.

Mandarin orange and mixed greens salad with toasted pine nuts and a white wine vinaigrette. A quick five-ingredient low-calorie side salad ready in 10 minutes.

A light and tasty salad takes no time to prepare. All the flavors are just nicely balanced.

Garlic lovers rejoice! In this green salad recipe, roasted asparagus along with the garlic studded soy/lime based dressing has multiple levels of flavor to savor. Enjoy!

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.

Foraged wild greens meet a sweet maple vinaigrette in this authentic Algonquin salad that brings woods-to-table dining alive with peppery watercress, tangy sorrel, and sunny dandelion flowers.