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Greek Salad with Meyer Lemon Recipe

Staff Writer
Greek Salad with Meyer Lemon
Will Budiaman

Greek Salad with Meyer Lemon

Meyer lemon adds a fruity twist to a familiar classic.

Whisking your dressing by hand ensures that the olive oil does not turn too bitter, a common problem when a blender or mixer is used to emulsify dressings.

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Deliver Ingredients


  • Juice of ½ Meyer lemon
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 pint cherry tomatoes, halved
  • 2 Kirby cucumbers, cut into ½-inch dice
  • ½ red onion, sliced paper thin
  • 20 Kalamata olives, pitted and halved
  • 5 ounces Greek feta cheese, crumbled


In a bowl, combine the lemon juice and olive oil, whisking slowly. Add the oregano, salt, and pepper to taste.

Combine the rest of the ingredients into the same bowl and toss. Serve immediately.

Greek Salad Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Salad Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Greek Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.