Greek Salad with Olive Tapenade

your new and improved way of enjoying the classic Greek salad this summer

When I was in Greece last summer, I had a Greek salad everyday, of course, but I had one that inspired me to create this Greek Salad with Olive Tapenade. Instead of adding in kalamata olives into the salad, one restaurant I went to created an olive tapenade to add a flavorful twist onto the classic Greek salad. Once I had it, I knew there was no going back.

This version takes the classic Greek salad—crisp cucumbers, juicy tomatoes, red onion, and creamy feta—and levels it up with a savory olive tapenade. It’s quick to assemble, easy to prep ahead, and endlessly versatile. Serve it as a light lunch, a side with grilled chicken, canned tuna, or bulk it up with chickpeas or quinoa for a more filling meal.

It holds up well in the fridge for a couple of days, making it perfect for meal prep or packed lunches. Whether you’re following a Mediterranean-style eating plan or just want something fresh and satisfying, this Greek Salad with Olive Tapenade is a delicious way to keep things simple—and flavorful.

Why You’ll Love This Greek Salad with Olive Tapenade:

• Nutrient-dense & gut-friendly – Packed with fiber, antioxidants, and healthy fats, this makes for a nutrient-dense salad that you can enjoy as is or paired with protein and more fiber for a more filling and satiating meal.

• Savory flavor – The olive tapenade adds a briny, umami-rich twist that elevates the classic Greek salad.

• Easy to make – Minimal prep and no cooking required—perfect for busy weekdays or meal prep.

• Gluten-free – This salad fits a variety of dietary needs, especially my friends living with celiac disease. It makes for a satisfying light lunch or side dish.

• Customizable & versatile – Add chickpeas, grilled chicken, canned tuna, or keep it vegetarian—great as a main or side. If you live a dairy free life, you can also opt out of the feta!

Yields: 1 serving

Portion: 1 bowl

Prep Time: 20 minutes

Total Time: 25 minutes

This recipe is vegetarian and gluten free.

---

What you’re going to need:

Olive Tapenade:

• 1 cup pitted Kalamata olives

• ⅓ cup walnuts

• 1/2 jalapeño, medium chopped

• 1 tbsp parsley

• 2 tbsp fresh lemon juice

• 3 tbsp extra virgin olive oil

• Salt and black pepper to taste

Dressing:

• 2 tbsp extra virgin olive oil

• Juice of 1 lemon (about 2 tbsp)

• 1 tsp honey or maple syrup

• Salt to taste

Salad:

• 5 red leaf lettuce leaves, finely dice

• 1 cucumber, finely chopped

• 8 cherry tomatoes, sliced in halves

• 1 radish, thinly sliced (use a mandolin if you have one)

• Thinly sliced red onion

• 2 celery stalks, finely chopped

• 1 tbsp feta crumbles

• Optional garnish: ¼ tbsp finely diced fresh oregano

How you’re going to make it:

1. Prepare tapenade: have ingredients on hand. Add ingredients into food processor, but not lemon and olive oil just yet. Pulse 6–8 times, until the mixture is coarsely chopped—there should still be small chunks for texture. With the processor running on low, stream in lemon juice and extra virgin olive oil. Process just until the tapenade comes together in a moist, spreadable consistency. Transfer to a small bowl. Season with salt and freshly ground black pepper, tasting and adjusting as needed. For best flavor, let the tapenade sit at room temperature for 10–15 minutes to allow the flavors to meld.

2. Build salad: prep lettuce, cucumber, cherry tomatoes, radish, celery, and red onion and add to a bowl. I layered them horizontally by color to make it visually appealing like the picture above.

3. Create dressing: combine ingredients and whisk well.

4. Garnish and serve: Pour on dressing. Add the feta crumbles. Garnish with fresh oregano. Add 3-4 tbsp (or scoops) of olive tapenade. Mix well. Taste before adding salt, as the olives already contribute a natural saltiness. Adjust only if needed. Adjust and enjoy! Feel free to add protein on top to make a balanced, filling meal.

Frequently Asked Questions:

1. Can I make the olive tapenade ahead of time?: Yes! The olive tapenade can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This also allows the flavors to meld and deepen.

2. What can I use instead of walnuts?: If you have a nut allergy or prefer a different flavor, try substituting with pine nuts or sunflower seeds for a similar texture and crunch.

3. How spicy is the jalapeño in the tapenade?: The jalapeño adds a mild to moderate heat. You can reduce the amount if you don't enjoy spice or omit it entirely if you prefer no heat.

4. Can I use a different type of olive?: I wanted to incorporate Kalamata olives in a new way after seeing it being done in Greece, but if you don't have them, you can substitute with other black or green olives if needed.

5. What’s the best way to store leftovers?: Store the salad components separately when possible (especially the dressing and feta) to keep ingredients fresh and crisp. Keep the olive tapenade refrigerated in a sealed container for up to 3 days.

Recipe Notes:

• Optional garnish: Fresh oregano adds an aromatic touch and complements the Mediterranean flavors perfectly, but feel free to opt out of it if you don't have it on hand. You can choose to use parsley, mint, or dill instead!

• Serving tip: This salad works well as a light main dish or a vibrant side. For extra protein, consider adding grilled chicken, chickpeas, or canned tuna.

• More fiber: If you're looking to increase your fiber intake, add roasted chickpeas into the mix for extra crunch and health benefits.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD