Make-Ahead Greek Salad as a Main Course

I make this recipe on repeat when the summer veggies start rolling in. Always a hit at parties, perfect for meal prep, this is the Greek salad to make!

I brought this salad to my sister’s baby shower, and it went over very well. Many people asked for the recipe and one person even paid me to prepare it for an upcoming event. What sets this salad apart is the magic that happens when the dressing is allowed to marinate the other ingredients. The red onion pickles, the fluffy quinoa and the briny feta soak up some of the flavorful liquid. Everything marries together and it’s truly delicious.

What makes this a bomb Greek salad?

First of all, before anyone gets their panties in a bunch, this is Greek inspired, not a true Greek salad. From the distinct flavors of feta and Kalamata olives to the marinated artichokes and toasted sunflower seeds, this salad screams Mediterranean.

I only make this salad when tomatoes and cucumbers are in season because nothing beats in season veggies. Cherry tomatoes as sweet as candy and a crisp English cucumber make a world of difference. I scrape out some of the cucumber seeds to avoid a sopping wet salad. With excellent veggies we need a complementary dressing. Let’s go further into the nitty gritty details of this Greek salad’s magic.

Zingy dressing.

Kalamata olive brine, Za’atar, honey and citrus champagne vinegar are unlikely ingredients in Greek dressing, but it works. Sweet, herby and bright, it goes well with the rich olive oil, feta, olives and toasted sunflower seeds. The dressing is poured over the salad prior to the lettuce being added.

Meal preppers rejoice.

When I make a salad I want color, texture and of course, flavor. I cannot stand boring salads, or a serving bowl not big enough to properly toss my salad. This is entree worthy, truly satiating. All the ingredients, except the lettuce, can be combined hours, or even days, before eating. If you are serving the salad for a party or as dinner, feel free to toss the lettuce in right after the other ingredients sit for a quick hour marinade in the fridge. To begin, add the following:

Quinoa. White or tri color work fine. Be sure to rinse your quinoa well before using. When I cook quinoa, I don’t go by the rules. I rinse. then toss into a hot saucepan to toast. After a few minutes, I pour boiling water over top until all is covered by a half inch or so. I bring it to a boil then quickly turn to low (and I mean really low) and cover. After 15 minutes, or just about all the liquid is absorbed, I fluff with a fork, turn the heat off and leave covered for another 15 minutes. Then, I refrigerate for future meals, such as this salad.

Veggies. Halved cherry tomatoes, chopped cucumbers, peppers and thinly sliced red onion. I love my mandolin for slicing red onion in this recipe. It’s important to make thin cuts because the red onion shouldn’t be overpowering.

Chickpeas. Rinsed and drained. The buttery texture and nutty flavor bode well with the Mediterranean theme. When I have more time, I leave the chickpeas out of the marinaded ingredients, season and crisp them up in a hot oiled pan for each serving. However, they absorb plenty of flavor in the dressing marinade.

Kalamata Olives. Nothing can replace the distinct, potent zing of a Kalamata olive. I chop them up to spread out their intensity.

Marinated Artichoke Hearts. These come in a jar. Grilled or marinated are both great. Coursley chop and enjoy this briny, soft addition.

Toasted Sunflower Seeds. Nutty without being a nut. A lovely, crunchy element that adds a savoriness to the dish. I buy raw sunflower seeds then toast them in a dry pan over medium heat for around 5 minutes. Watch them close, they are easy to burn! If left to cool completely, they can be stored in a covered container for later use. Pine nuts would be a suitable substitute.

Feta. Sheeps milk feta is creamiest. I’ve tried many feta brands. My hands down favorite is Kourellas brand.

Serving.

Once the dressing marinade as been able to sit for an hour or so, the salad is ready to be combined with lettuce to serve. I recommend a crunchy lettuce such as romaine or green leaf. Really toss the salad well to properly dress the lettuce. Your hands are your best tools. Top with more pepper and feta if desired. Leftovers are excellent for the next couple days, just be sure to keep the lettuce separate to avoid a wilted salad. If you are making this as the main course, the recipe listed below makes for 2 BIG salads.