Greek Wedge Salad
Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives piled on top, and a lemon tahini dressing. Easily vegan.
Updated by Kathryne Taylor on September 3, 2024
I sure hope you all enjoy salads as much as I do. I wasn’t kidding when I said they’re all I want to eat this time of year. Since they’re all I want to eat, they’re all I want to make, and therefore, all I want to post on this vegetarian food blog of mine. Who’s in favor of more summer salads? Aye!
These beauties were heavily inspired by a salad at The Mixx here in Kansas City. It’s my favorite salad place, and I find myself there when I come home from a trip to an empty fridge. They always have a fun seasonal salad.
A couple of months ago, the seasonal option was a Mediterranean wedge salad with an olive relish and everything else you see here. It was fresh, delicious, and fun to eat, so I took a photo and jotted down the ingredients.
I decided to simply halve my heads of romaine lettuce, but these salads remind me of iceberg wedge salads, so I kept the “wedge” in the title. My only mistake was mixing the feta into the tomato salad component, which muted the colors a little bit. They’re prettier when the feta is sprinkled on top, so that’s how I wrote the recipe. (The feta is optional, by the way.)
The salads are rather large, rather epic side salads as written. You can turn them into full meals by mixing chickpeas into the tomato salad, and/or serving them on quinoa. I’ve provided a little more detail in the recipe notes. Please let me know which kinds of salads you’re craving this summer! I’m open to all recipe suggestions, all the time.
Greek Wedge Salad
Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives piled on top, and a lemon tahini dressing. These salads don’t store well for later, so they are best served immediately (or you can store leftover lettuce, toppings, and dressing separately, and assemble them just before serving). Recipe yields 4 rather large green salads.
Ingredients
Salad
- 2 heads of romaine
- 1 ½ cups halved or quartered cherry tomatoes, depending on their size
- ⅔ cup chopped seeded cucumber (about ½ medium garden cucumber)
- ⅔ cup chopped celery (about 2 ribs)
- ¼ cup pitted and halved Kalamata olives
- 1 shallot, very thinly sliced
- 1 tablespoon lemon juice
- Pinch of salt
Lemon-tahini dressing
- ¼ cup extra-virgin olive oil
- 2 to 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 to 3 cloves garlic, pressed or minced
- ½ teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
Garnishes
- ¼ cup crumbled feta cheese (optional)
- ¼ cup finely chopped fresh mint and/or basil
Instructions
- To prepare the salads: Halve the heads of romaine lengthwise, all the way through their bases so the halves stay intact. Set aside.
- In a medium mixing bowl, combine the tomatoes, cucumber, celery, olives, shallot, lemon juice, and a pinch of salt. Toss to combine and set aside to marinate.
- To prepare the dressing: In a liquid measuring cup or small bowl, combine all of the ingredients, starting with the lower amounts of lemon juice and garlic. Whisk to blend. Taste, and add more lemon juice if it tastes bitter or needs more zip, and more garlic if it could pack more of a punch (I like my dressing on the garlicky side). Season generously with pepper, whisk again, and set aside.
- To assemble: Place each romaine halve on its own dinner plate. Top each one generously with the tomato salad mixture. With a spoon, drizzle the dressing rather liberally over the salads, then finish them with a sprinkle of feta (if using) and chopped herbs. Serve immediately, with sharp butter or steak knives to aid slicing.
Notes
Recipe inspired by The Mixx in Kansas City.
Make it vegan: Skip the feta. You might like to make up for it by adding more olives.
To make this salad a full meal: I think you could mix a can of drained and rinsed chickpeas into the tomato salad. And/or serve the salads on a layer of cooked quinoa, which I can confirm is tasty. I’d cook up about 1 cup of dried quinoa. Here’s how to cook quinoa.
If you love this recipe: Check out my Mexican version here, and more fresh Mediterranean recipes here.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Summer is made for salads. I’ve never really been a wedge salad person, but I could change for this beauty.
Agreed! I think you would enjoy this one. :)
Will shop for the ingredients to make it this weekend. It sounds healthy and tasty.
My Maiden name is Taylor.
Thank you for putting me on your e-mailing list, I look forward to hearing from you again.
I like quick to make veggie meals. I have a wonderful Lemon tree.
I live close to a fishing town so do enjoy fish meals also.
Thank you!
Rosemarie
Can’t wait to try this salad, though we’d swap out the Kalamata olives! We’re big on salads, too, this time of year. Our DIL is a vegetarian, so I’m always looking for something tasty to serve all of us. I’ve bookmarked The Mixx for when we get back to Kansas City – the California Club is calling out to me :)
Thanks, Kris! I know olives aren’t for everyone. The Mixx is so good. Casual, great for when you want a meal that won’t way you down, although watch out around weekday lunch time—gets crazy in there.
I love all the Mediterranean toppings! They’re amazing. I also love how it’s cut into wedges – I always think that looks so fancy :) Pinned and on my list to make soon!
Thanks, Rachel! I think it’s fun to serve salads this way. Makes for a more interactive experience. :)
Crisp, light, zingy, refreshing, and declicious!
I’m glad you loved it, Megan!
There’s something so crisp and refreshing about a wedge salad, whether it’s with iceberg or romaine. Perfect for summer!
Thank you, Karen!
Call me weird, but I honestly have a thing for vibrant and fresh salad photos, so keep those posts coming, because I for one sure will not tire of them :)
Oh, and I hope you got the comma situation solved, so that you can finally enjoy some downtime this weekend xx
I don’t think that’s weird at all. ;) Thanks, Pia!
This looks wonderful! I am happy with any salad recipe you’d like to post. In the summer I do like to incorporate fruit into an entree salad so maybe some fruit/vegetable salad combination ideas? Thank you!!
Thanks, Michelle! I’ll see what I can do!
I love these photos!!! And this salad. I’m not a huge traditional wedge salad girl, but I can get behind anything in the Greek salad family. Can’t wait to make this.
I love to make chery tomatoes ,olives ,pine seeds ,dill ,with olive oil lemon juice salt and peppers
Sounds delicious! Thank you, Henia!
This looks delicious :) I love when a salad has perfect looking tomatoes on it! A tomato can make or break a salad. I must give this a try!
Yay for more salads – anything that keeps me away from my stove in this heat gets my vote. I love your main course salads especially with grains(they’re the thly way to convince my husband it’s not a side) so more of those would be great.
I have a few of those on my list! Thanks, Sarah!
This looks delicious! I’m all about salads now, so not complaining at all, keep ’em coming. Love the idea of garnishing with fresh herbs.
Each year I visit different part of the Europe especially in the summer season and I like most Spaniard’s food. By the by, you made the delicious salad and also attached gorgeous images which made your post so great to look. I will try it today with my family. Thank you so much.
I would love to visit Europe every summer! Thank you, Dipti.
This looks absolutely yummy! My stomach is growling just looking at the recipe!!!
Thanks, Jasmine! Hope you get a chance to try it soon!
I love everything about this salad. Crisp and fresh are the first things that come to my mind. I’ve been eating a boat load of salads this summer and I will simply add this one to the list.
I made this last night for dinner and it was SO good!!!!! Thank you!!! I can’t wait for your cookbook to come out.
Yay, thanks Tamar!
wanted to try something different and new and must say , this was truly amazing .
Awesome! Thank you, Vanity.
Family and I had this for dinner last night. As per your suggestion, I did add more olives as I’m vegan and chickpeas, as this was our main. Colorful, flavorful, delicious, and healthy. Just what we needed on a hot summer’s evening. Served this with kale pesto garlic bread and it’s a meal I’m still thinking about this morning! Making your Double Tomato Pesto Spaghetti with Zucc. Noodles tonight. Thanks, Kate!!
Thank you, Trish! I’m so glad you all enjoyed it. The sound of that garlic bread just made my stomach growl!
I made this last night and it was SO good- loved the dressing especially. I skipped the shallot and marinating part because I was short on time and it was fine without. Used fresh tomatoes and cucumber from my deck pots. You give The Mixx a run for their money. Definitely will be making again :)
Thank you, Emily! So glad you enjoyed this one.
Stumbled into you through your healthy banana bread recipe. Normally I object to healthy on principle, but I had to admit defeat on reading your recipes. Great stuff. If I could add one variant to your romain wedge salad. Try taking the romain wedges and throw them, cut side down, into a very hot dry non-stick fry pan, until they fast grill, toasty on one side. Say a minute max. Has AMAZING taste results. Keep everything else same. Serve cold obviously.
Hey Geoff! Thanks for saying hi. I didn’t know you could throw romaine in a pan like that. I’m always too lazy to fire up the grill. I will be giving your trick a try soon!
I tried a similar salad in Palo Alto at this Italian restaurant, except the cleese was Parmesan and the lettuce wedges were grilled! SO delicious. This looks wonderful!
Never thought to make a greek wedge salad! Great recipe!
This looks so great! I think I’ll make it tonight. Lovely idea!!
This salad looks fantastic. My 70 year old room-mate will love it! She’s teaching me how to be more vegetarian, which I have been working on for years anyway. I do have one question about this salad. How long will the tomato salad portion last once made up? There’s only two of us and we would love to take left-overs to work. (She works nearly full-time and I do work full-time.) As for The Mixx, gotta get into KC to try it as I’m in a northern suburb. :)
Hi Dawn! I hope you both love it. The tomato salad will keep well for a day or so. Tomatoes get a little mealy in the refrigerator, but they will be good for lunch the next day! The Mixx is my favorite, hope you get in there soon. Just watch out for the crazy weekday lunch line.
Thanks for the recipe, Kate. I made this tonight and it received rave reviews! It was refreshing as a Greek salad always is, but the Lemon Tahini dressing made it so vibrant. It was so easy and so delicious! Next time I may add beans for a complete meal. The presentation is gorgeous–can’t wait to serve it to guests.
The dressing was the key and, most importantly the Tahini. I used Artisana Raw Organic Tahini. So fresh , so yummy, great new taste. I made 1 Romaine head for two, but made the rest of ingredients for 4. That gave me a great leftover for lunch the next day.
Perfect! Thanks, Vonna.
Just made this and my partner and I both thought it was delicious. Will definitely be in our regular rotation.
Great to hear, Emily!
Is this tahini sauce specific to this salad? Or can you use this one: https://sooka.info/2018/best-tahini-sauce-recipe/?utm_campaign=later-linkinbio-cookieandkate&utm_content=later-773602&utm_medium=social&utm_source=instagram</a></p>
You can use what you prefer. I didn’t discover my best tahini sauce until later, but both could work if you prefer that one.
Made this last night. Yummy and so easy!
Wonderful! Thank you, for your review.
Made this today. Loved it! Can’t wait for another serving tomorrow. I’m not a fan of mint or basil so I sprinkled some dill on top. Delicious!
It’s always to have leftovers to look forward to! Thank you for your review and sharing.
Made this last night. It was OUTSTANDING!
We loved everything about it.
Delicious and weirdly fun to eat.
Thanks.
Thank you, Fay!
Yum! Our new favorite salad. And the dressing was divine. Thank you for sharing :-)
You’re welcome!
Love the greek wedge salad. Any other recommendations for replacing the Kalamata olives??? I am not a huge fan of olives. Any suggestions??? Ericka Schneider
You could omit and add more of your favorite vegetable in the salad. Adding a little more cheese too.
What brand of tahini do you like? I’ve had a couple of bad ones and have yet to find a brand I like.
Can’t wait to try this! Did you wash the romaine at all? It sounds like a good idea, but I’m not sure the easiest way to do it…any suggestions?
Hi Krissy! Yes, rise and then gently shake out the excess water. You can always dry it too with towel. I hope this helps!
This was brilliant as is. I did add some artichoke hearts that I had handy, but the biggest change I made was that I sprayed the split romaine heads with olive oil and grilled them for 2 minutes on a very hot (ridged) cast iron pan.