22 Mediterranean Diet Salad Recipes You’ll Love, Plus 7 That Taste Like They’re From Greece

Ready to fall in love with crunchy, colorful salads that actually satisfy you? These Mediterranean diet picks are bursting with olive oil, herbs, and bright citrus that make every bite feel like vacation. You will get simple, doable ideas, plus a few Greek inspired favorites that taste like they came straight from a seaside taverna. Grab a bowl, and let’s build something fresh tonight.

1. Classic Greek Village Salad (Horiatiki)

This salad tastes like summer in Greece, no lettuce required. You will crush juicy tomatoes, crisp cucumbers, red onion, and briny olives under a generous pour of olive oil. A thick slab of feta goes on top, showered with oregano and a squeeze of lemon.

It is simple, salty, and perfectly crunchy. Serve it with warm crusty bread to catch the savory juices at the bottom. If you want more heft, add a few anchovies or capers for extra punch.

2. Lemony Chickpea Cucumber Salad

This chickpea cucumber salad is a back pocket lifesaver. You toss canned chickpeas with crunchy cucumbers, sweet tomatoes, and plenty of parsley. Lemon juice, zest, and olive oil create a sunny dressing that soaks into every bite.

It is quick, affordable, and deeply satisfying without feeling heavy. Add crumbled feta for creaminess or keep it dairy free and clean. I like an extra pinch of sumac to bring tart brightness.

3. Tomato, Olive, and Feta Orzo Salad

Orzo makes this salad feel like a meal you can pack for lunch. You will fold in juicy tomatoes, olives, spinach, and sharp red onion. A lemon oregano vinaigrette ties everything together while feta adds creamy pops of salt.

It is delicious warm or chilled, which makes planning easy. Add grilled chicken or chickpeas if you want more protein. Toasted pine nuts bring a lovely nutty crunch without overpowering the fresh flavors.

4. Herbed Lentil and Arugula Salad

Lentils deliver fiber and plant protein while arugula brings peppery bite. You will cook lentils until tender, then toss them warm with olive oil, lemon, and garlic. Herbs like mint and parsley lift the whole bowl.

It eats beautifully at room temperature and holds up well for days. Add roasted red peppers or sun dried tomatoes for extra sweetness. A few shavings of pecorino or a crumble of feta turns it into a craveable lunch.

5. Roasted Eggplant and Tomato Salad

Roasting eggplant until caramelized makes this salad silky and rich. You will toss the warm cubes with burst tomatoes, garlic, and capers. A generous drizzle of olive oil and a splash of red wine vinegar brighten everything.

Serve it over greens or spoon onto toasted sourdough. It tastes even better the next day as flavors meld. Finish with chopped parsley and a dusting of Aleppo pepper for gentle heat.

6. Crisp Cucumber, Dill, and Yogurt Salad

Think tzatziki turned into a crunchy salad. You will slice crisp cucumbers and toss them with thick yogurt, dill, lemon, and grated garlic. A splash of olive oil makes it luxurious without feeling heavy.

It is cooling alongside grilled fish or lamb, especially on hot nights. Add a handful of chopped walnuts for texture if you like. Salt the cucumbers first so they stay crunchy and do not water down the dressing.

7. Warm Farro Salad with Roasted Veggies

Farro brings a nutty chew that makes salads extra satisfying. You will roast zucchini, peppers, onions, and tomatoes until sweet. Then toss everything with warm farro, lemony olive oil, and ribbons of basil.

It packs beautifully for meal prep and can handle travel. Add crumbled feta or toasted almonds for more character. I love a spoon of pesto stirred through for herby depth and a stunning aroma.

8. Mediterranean Tuna and White Bean Salad

This pantry friendly salad happens in minutes. You will flake tuna into creamy cannellini beans with red onion, cherry tomatoes, and parsley. Olive oil, lemon, and capers make a briny dressing that wakes everything up.

It is perfect on greens, stuffed in pita, or piled onto toast. Add chopped celery for crunch or olives for extra saltiness. You will feel full and energized without any cooking required.

9. Shaved Fennel, Orange, and Olive Salad

This salad is all about crisp textures and contrast. Sweet oranges meet anise scented fennel and briny olives. You will finish with olive oil, lemon, and mint for perfume and lift.

It is fantastic with grilled fish or a cheese board. If you want extra crunch, add toasted pistachios. Keep the knife sharp for whisper thin fennel slices that feel restaurant worthy at home.

10. Quinoa Tabbouleh with Extra Herbs

This tabbouleh leans heavy on herbs, light on grains. You will toss fluffy quinoa with mountains of parsley and mint, plus tomatoes and scallions. Lemon and olive oil soak the salad with brightness.

It is refreshing, lunch friendly, and naturally gluten free. Add cucumbers for more crunch or chickpeas for heft. Make it ahead and the flavors only get better as it chills.

11. Grilled Halloumi and Watermelon Salad

Salty halloumi and sweet watermelon were made for each other. You will grill the cheese until golden and toss with juicy cubes of melon, cucumber, and mint. A lime and honey chili dressing makes it zippy and addictive.

It is a showstopper for cookouts and feels playful and bright. Add arugula or baby spinach to turn it into a larger salad. A sprinkle of sesame seeds gives subtle crunch and nuttiness.

12. Roasted Beet and Citrus with Pistachios

Roasted beets bring earthy sweetness that pairs beautifully with citrus. You will layer segments of orange and grapefruit for tangy brightness. Pistachios add crunch while goat cheese offers creamy contrast.

It looks stunning on a platter and tastes balanced and fresh. Dress lightly with olive oil and a hint of vinegar so the fruit shines. A sprinkle of dill or chives makes everything pop.

13. Simple Tomato Panzanella with Basil

Panzanella is a bread and tomato celebration. You will toast torn bread until golden, then soak it with tomato juices and vinaigrette. Basil, red onion, and capers keep each bite lively and bright.

It is rustic, satisfying, and impossible to stop eating. Use the ripest tomatoes you can find for the best flavor. A few anchovies melted into the dressing add unbelievable depth.

14. Spinach, Pear, and Walnut with Tahini Lemon Dressing

This salad finds a sweet spot between creamy and crisp. You will whisk tahini with lemon, garlic, and olive oil for a luscious dressing. Toss with baby spinach, juicy pears, and crunchy walnuts, then top with feta.

It is elegant enough for dinner but easy for weekday lunches. Add roasted chicken if you want more protein. A sprinkle of sesame seeds ties the tahini flavors together perfectly.

15. Grilled Shrimp Greek Salad Bowls

These bowls turn Greek salad into a full meal. You will marinate shrimp in lemon, garlic, and oregano, then grill until juicy. Pile them over crisp lettuce, tomatoes, cucumbers, olives, and feta.

It is fast, protein packed, and weeknight friendly. Add quinoa or farro underneath for extra staying power. A final squeeze of lemon right before serving perks everything up.

16. Roasted Cauliflower with Tahini and Parsley

Roasting cauliflower until deeply golden makes it nutty and irresistible. You will toss warm florets with lemony tahini sauce and fresh parsley. Pine nuts and paprika add crunch and warm color.

It is great as a side or piled onto greens. A handful of chickpeas turns it into a filling lunch. I like an extra squeeze of lemon for brightness right before serving.

17. Chopped Greek-Style Chicken Salad

This chopped salad is crunchy, savory, and endlessly customizable. You will toss romaine with tomatoes, cucumbers, red onion, and olives. Add grilled chicken and pepperoncini, then shower everything with feta and oregano vinaigrette.

It is ideal for meal prep because it holds up nicely. Swap chicken for chickpeas if you want a vegetarian version. Keep the pieces small so you get a little of everything in every bite.

18. Bulgur Wheat Salad with Roasted Peppers

Bulgur brings gentle chew and soaks up flavors beautifully. You will fold in roasted red peppers, tomatoes, scallions, and parsley. Lemon and olive oil make a bright dressing that ties it all together.

It is simple yet satisfying, great on its own or next to grilled meats. Add chickpeas or tuna for more protein. A pinch of cumin gives a subtle warmth without overpowering the herbs.

19. Roasted Carrot and Olive Couscous Salad

Sweet roasted carrots meet briny olives in this couscous salad. You will roast carrots until caramelized, then toss with pearl couscous, parsley, and lemon zest. Toasted almonds bring crunch and a lovely aroma.

It is a beautiful make ahead side that works warm or room temperature. Add crumbled feta if you want extra richness. A quick squeeze of orange juice rounds the flavors out nicely.

20. Heirloom Tomato, Burrata, and Basil Salad

When tomatoes are perfect, keep things simple. You will layer juicy slices with creamy burrata and lots of basil. A rain of sea salt, black pepper, and olive oil is all it needs.

It is luxurious yet minimal, ideal for peak summer. Add a drizzle of balsamic if you want gentle sweetness. Serve with crusty bread to catch the creamy cheese and tomato juices.

21. Artichoke, Olive, and Lemon Potato Salad

This no mayo potato salad feels fresh and bright. You will toss tender baby potatoes with artichoke hearts, olives, capers, and parsley. A lemony olive oil dressing keeps it light but satisfying.

It is perfect for picnics because it travels well. Add flakes of tuna or grilled salmon if you want more protein. A sprinkle of chili flakes gives pleasant heat that balances the briny flavors.

22. Crispy Chickpea and Kale Caesar (Mediterranean Twist)

This Caesar leans Mediterranean with olive oil and anchovies doing the heavy lifting. You will roast chickpeas until crunchy and toss them with kale. A garlicky lemon dressing clings to the leaves and makes everything pop.

It is bold, crunchy, and completely meal worthy. Add grilled shrimp or chicken if you like. I finish with extra lemon zest and a shower of Parmesan for savory sparkle.

23. Lemony Barley and Herb Salad

Barley gives a gentle chew that plays well with fresh herbs. You will combine parsley, dill, and scallions with cucumbers for crunch. A lemony vinaigrette brightens everything, and feta adds creamy saltiness.

It is great for batch lunches and pairs with grilled fish. Add chopped tomatoes or roasted zucchini if you want more color. The leftovers keep beautifully for several days in the fridge.

24. Mediterranean Chopped Seafood Salad

Seafood lovers, this one is vibrant and light. You will toss poached shrimp and calamari with celery, red onion, parsley, and capers. Lemon and olive oil create a clean dressing that lets the seafood shine.

It is elegant for parties but easy enough for Tuesday dinner. Add diced tomatoes or olives for extra color. Serve chilled with lemon wedges and a sprinkle of oregano.

25. Greek Island White Bean Salad

This salad channels tavernas and sunny patios. You will mix tender white beans with tomatoes, onion, dill, and oregano. Olive oil and lemon soak in, while feta crumbles add creamy tang.

It is hearty without being heavy, perfect for pita stuffing. Add chopped cucumber for extra crunch. A dash of red pepper flakes gives pleasant warmth that lingers after each bite.

26. Roasted Pepper, Olive, and Anchovy Salad

If you love briny flavors, this salad hits hard in the best way. You will combine roasted peppers with olives, anchovies, capers, and parsley. Garlic and olive oil tie it together and make a savory sauce.

It is fantastic piled onto grilled bread or alongside grilled meats. Add a splash of sherry vinegar for extra brightness. The leftovers make incredible sandwich fillings the next day.

27. Cherry Tomato, Caper, and Herb Salad

Tomatoes get the spotlight with capers adding salty sparks. You will toss halved cherry tomatoes with garlic, basil, parsley, and olive oil. A touch of vinegar makes the flavors sing.

It is quick, juicy, and begging for crusty bread. Add olives or fresh mozzarella if you want more heft. I like a pinch of sugar when tomatoes need a little help.

28. Greek-Style Quinoa Power Bowl

This bowl makes weekday lunches automatic. You will layer quinoa with crunchy cucumbers, tomatoes, olives, chickpeas, and feta. A lemon herb dressing ties it together and keeps things bright.

It is endlessly adaptable and packs like a dream. Add grilled chicken or tofu for more protein. A sprinkle of dried oregano seals the Greek inspired vibe perfectly.

29. Zesty Sardine and Arugula Salad

Omega rich sardines deserve more love. You will lay them over peppery arugula with shaved fennel and capers. Lemon and olive oil make a fast, clean dressing that keeps flavors bright.

It is bold and satisfying, especially with crusty bread. Add roasted potatoes on the side to round it out. A few chili flakes bring gentle heat without overwhelming the fish.