If you’re craving a dish that’s crisp, refreshing, and bursting with vibrant flavors, this Big Green Salad recipe is just what you need. Perfect for busy weeknights, potluck parties, or as a healthy side dish to your favorite comfort food, this salad delivers freshness in every bite. The mix of crunchy vegetables, tangy lemon dressing, and creamy feta makes it a go-to recipe you’ll want to make again and again.

Unlike heavy comfort food meals, this salad is light yet satisfying. It works beautifully as a quick lunch, a party-perfect appetizer, or a side dish for family dinners. Whether you’re looking for healthy dinner ideas or a versatile recipe to pair with grilled meats, pasta, or casseroles, this green salad with feta will be the star of the table.

Why You’ll Love This Recipe

Quick & Easy – Ready in under 10 minutes, perfect for weeknight dinners.
Healthy & Fresh – Packed with greens, tomatoes, cucumbers, and heart-healthy olive oil.
Versatile Side Dish – Pairs well with chicken, fish, pasta, or sandwiches.
Crowd-Pleaser – A party food favorite that looks beautiful on the table.
Customizable – Easily adaptable with different veggies, cheeses, or proteins.

Ingredient Breakdown

Here’s what goes into this simple yet flavorful salad and why each ingredient matters:

Mixed Greens (4 cups): A blend of lettuce, spinach, or arugula adds texture and freshness. They create the perfect base for the salad.
Cherry Tomatoes (1 cup, halved): Juicy and slightly sweet, they balance the tangy dressing and creamy cheese.
Cucumber (1, sliced): Adds crunch and a refreshing coolness to every bite.
Red Onion (¼ cup, thinly sliced): Provides a sharp, savory kick that ties the flavors together.
Olive Oil (3 tbsp): Rich and smooth, it forms the base of the dressing and enhances the vegetables.
Lemon Juice (2 tbsp): Fresh and zesty, it brightens up the salad while balancing the richness of olive oil.
Salt & Pepper (to taste): Simple seasonings that bring out the best in all ingredients.
Feta Cheese (½ cup, crumbled): Creamy, salty, and tangy, it adds depth and indulgence.

Pro Tips

Use Cold Veggies: Chill your greens and cucumber before assembling for extra crispiness.
Dry the Lettuce: Excess water can dilute the dressing, so make sure greens are patted dry.
Balance the Flavors: Taste the dressing before tossing and adjust salt, pepper, or lemon juice.
Toss Gently: Mix just enough to coat the vegetables without bruising the greens.
Add Cheese Last: Sprinkle feta over the top right before serving to keep it from clumping.

Ingredient Swaps & Variations

This salad is endlessly customizable. Here are a few tasty variations:

Cheese Swap: Try goat cheese, blue cheese, or Parmesan instead of feta.
Protein Boost: Add grilled chicken, shrimp, or chickpeas for a complete meal.
Nutty Crunch: Toss in almonds, walnuts, or sunflower seeds for added texture.
Fruit Twist: Add sliced strawberries, apples, or dried cranberries for sweetness.
Vegan Option: Skip the feta and use avocado or a plant-based cheese alternative.

Serving Suggestions

This Big Green Salad with lemon dressing pairs beautifully with a wide range of dishes. Serve it as:

A fresh side to roasted chicken or grilled salmon.
A light starter for pasta night or pizza night.
A hearty lunch when topped with quinoa or grilled veggies.
A refreshing addition to a summer barbecue or holiday spread.

Make Ahead & Storage Tips

Prep Ahead: Wash and chop vegetables up to 1 day in advance, storing them separately in airtight containers.
Store Leftovers: Once dressed, the salad is best eaten immediately. If storing, keep the dressing separate and add just before serving.
Refrigeration: Undressed salad lasts up to 2 days in the fridge. The lemon dressing can be stored in a sealed jar for 3–4 days.
Meal Prep Friendly: Portion greens and toppings into containers, then add dressing when ready to eat.

A Little Salad History

Green salads have been part of global cuisine for centuries, with ancient Greeks and Romans combining fresh vegetables, olive oil, and herbs long before modern recipes came along. The addition of feta cheese nods to Mediterranean traditions, making this dish a flavorful connection between fresh produce and timeless ingredients.

Frequently Asked Questions (FAQ)

Q: Can I make this salad ahead of time for a party?
A: Yes! Chop and prep everything ahead of time, but don’t add the dressing until just before serving to keep it crisp.

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is best for a vibrant flavor, but bottled works in a pinch.

Q: What type of greens work best?
A: A mix of spinach, arugula, and romaine creates the best combination of flavors and textures.

Q: Can I make this salad vegan?
A: Absolutely! Skip the feta or replace it with avocado or a vegan cheese.

Q: How can I make the salad more filling?
A: Add grilled chicken, boiled eggs, beans, or grains like quinoa or farro for extra protein and substance.

Emily

Big Green Salad

This Big Green Salad is fresh, vibrant, and packed with flavors. Crisp greens, juicy tomatoes, crunchy cucumber, and tangy feta come together in a zesty lemon-olive oil dressing — perfect as a side dish or light main any day of the week.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Notes

Ingredients

4 cups mixed greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 cup red onion, thinly sliced
3 tbsp olive oil
2 tbsp lemon juice
salt and pepper, to taste
1/2 cup feta cheese, crumbled

Equipment

large salad bowl
Whisk for dressing
knife and cutting board for chopping vegetables

Method

Toss greens, tomatoes, cucumber, and onion in a large bowl.
Whisk together olive oil, lemon juice, salt, and pepper. Pour over salad.
Top with crumbled feta cheese and serve immediately.

Notes

Add variety by tossing in avocado, chickpeas, or toasted nuts for extra texture and protein. Swap feta for goat cheese or leave it out for a dairy-free option. Best served immediately after dressing.

Big Green Salad Recipe