A fun spin on the classic wedge salad; this Greek Wedge is topped with tomatoes, pickled red onions, kalamata olives and feta and drizzled in a tzatziki vinaigrette. It’s such a flavorful, and fresh salad!
This Greek Wedge Salad recipe is a l o n g time coming, you guys. Something like five months ago, Steph and I were chatting via Instagram. She was sharing a Greek Wedge via stories, and I had to talk to her about it. You know my love for Greek food will never die, and I could eat it daily; and as I type this, I have an open tab for a Greek restaurant on Clearwater Beach we’re going to with my mom + siblings tonight for dinner. Like gimme it everyday.
This Greek Wedge is great as-is, but also it’s a great starter because I don’t know about you, but as flavorful and fresh as any wedge is, there’s no protein, and if I just ate this for lunch, I’d be HANGRY in like two hours. I love to order a classic wedge at the start of any meal, when we’re at a steakhouse.
For a Monday night dinner, I like to grill Chicken Souvlaki as a side, for some filling protein because I’m not really a salad appetizer kind of eater at home at the beginning of the work week. No thanks.
The Tzatziki Vinaigrette is so good, I want to dip everything in it. Like, not even kidding. What upgrades the standard tzatziki sauce recipe into a vinaigrette is the addition of red wine vinegar, and extra feta, for good measure. You can use any vinegar you like (I’d stick to red wine, apple cider, or white, though).
I’m not a fan of raw onions, as you know if we’ve been friends a while, but I will eat pickled onions, so over the weekend, I pickled a batch using this recipe (which contains NO sugar, so I felt good about that, and they turned out deee-lish). If you’re into nasty raw onions, have at it. I’m not actually shaming you, I promise – I just can’t do them. The pickled onions really did elevate the flavors within this Greek Wedge Salad, though.
I used iceberg lettuce to keep it somewhat classic, but I’ve started to see wedge salads using romaine, and that will work just as well, too. No matter, hope you enjoy all of the flavors in every bite of this Greek goodness of a salad!
Greek Wedge Salad with a Tzatziki Vinaigrette
Ingredients
tzatziki vinaigrette
- 8- ounce container Greek yogurt, plain
- 2 cloves garlic, minced
- 1/2 cup English cucumber, diced very fine - regular cucumber will also work
- 2 lemons, juiced
- 2 tablespoons red wine vinegar - or apple cider vinegar, or white vinegar
- 1 tablespoon dried dill
- 1/4 cup feta cheese, crumbled
- salt and pepper, to taste
greek wedge salad
- 1 head iceberg lettuce, chopped into 4 wedges
- 1/2 cup tomatoes, diced (I used grape tomatoes, but any will work)
- 1/4 cup red onions, diced (fresh raw, or pickled)
- 1/4 cup kalamata olives
- 1/4 cup English cucumber, diced
- 1/4 cup feta cheese, crumbled
Instructions
tzatziki vinaigrette
- To a mixing bowl, whisk all ingredients together. Chill for at least 30 minutes, up to several hours for flavor. Can be made ahead of time.
greek wedge salad
- Top each wedge with tomatoes, onion, olives, cucumber, and feta cheese.
- Drizzle a generous amount of tzatziki vinaigrette dressing, over each wedge.
- Serve immediately, and enjoy!
Nutrition
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#greekfoodislife!
xoxoxo Looks delicious, of course!!! Thanks for the shoutout!
Yeaaaaa, could eat this everyday! xo
Once again you are speaking to my Greek food loving self! Yum!