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Layered Greek salad in a tall glass jar with feta, romaine, olives, tomatoes, cucumber, chickpeas and red onion
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Easy Layered Greek Salad

A showstopping layered Greek salad built in a clear glass bowl, with crisp veggies, chickpeas, Kalamata olives, feta, and a zingy oregano vinaigrette that keeps every layer fresh.
Course Salad
Cuisine Greek
Keyword easy layered greek salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 10 servings

Ingredients

For the Greek Vinaigrette

  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • 1 ½ teaspoons dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • 1 medium red onion thinly sliced
  • 2 15-ounce cans chickpeas rinsed and drained
  • 1 English cucumber quartered and sliced
  • 3 cups cherry tomatoes halved
  • 1 cup Kalamata olives halved
  • 8 cups romaine lettuce chopped
  • 8 ounces feta cheese crumbled

Instructions

Make the Greek Vinaigrette

  • Add the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic, oregano, salt, and pepper to a jar. Screw on the lid and shake hard for about 30 seconds until creamy and combined. Taste and adjust salt or lemon as needed.

Layer the Salad

  • Pour the dressing into the bottom of a straight-sided clear glass serving bowl.
  • Scatter the sliced red onion right onto the dressing so it softens as it sits.
  • Add the chickpeas in an even layer, pressing them gently flat.
  • Layer the cucumber, then the cherry tomatoes, then the olives, pushing each neatly to the edge of the glass so the stripes show.
  • Pile the chopped romaine on top in an even layer, then finish with the crumbled feta spread across the top.

Chill and Serve

  • Cover and chill for at least 1 hour, or up to a day ahead, leaving it un-tossed until serving.
  • When ready, dig a spoon straight down to the bottom and lift, folding the dressing up through every layer. Toss gently and serve right away.

Notes

  • Dressing on the bottom: Always pour the vinaigrette in first. It mellows the onion and keeps the lettuce crisp.
  • Make ahead: Build up to a day in advance, cover, and refrigerate. Toss only right before serving.
  • Make it a meal: Add grilled chicken, steak strips, or canned tuna to turn this side into a main.
  • Swap the chickpeas: Cooked farro, orzo, or white beans all work as the hearty layer.