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greek wedge salad on a plate with toppings

Greek Wedge Salad Recipe

Gina Dickson
This Greek Wedge Salad Recipe creates a fresh easy to make wedge salad that is drizzled with flavorful homemade greek dressing. Perfect as a side dish at dinner or a meal at lunchtime.
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine Greek
Servings 8 people
Calories 191 kcal


  • 1 cup chickpeas rinsed and drained
  • 1 cup English cucumber chopped
  • 1 cup Roma tomato chopped
  • 1/4 cup Kalamata olives halved pitted
  • 1/4 cup red onion finely chopped
  • 1/4 cup flatleaf parsley chopped fresh
  • 1 teaspoon oregano dried
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • 4 romaine lettuce hearts hearts, cut in half lengthwise

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  • Combine chickpeas, cucumber, tomato, olives and red onion in a medium-size bowl.
  • In a glass jar add parsley, oregano, salt, pepper, vinegar, mustard, honey, and olive oil. Seal with a tight fitting lid and shake for a minute until all ingredients are blended well.
  • Toss half of dressing with chopped vegetables in a bowl.
  • Place romaine halves on plates and spoon chopped vegetables over the hearts. Drizzle the remaining dressing evenly over romaine hearts.

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Note*  Sprinkling a little feta cheese on top of the salad just before serving is a great flavor addition. 


Serving: 1personCalories: 191kcalCarbohydrates: 13gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 405mgPotassium: 187mgFiber: 3gSugar: 7gVitamin A: 448IUVitamin C: 8mgCalcium: 30mgIron: 1mg
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