Greek Wedge Salad
Published on July 10, 2026
Quick Summary
This Greek Wedge Salad is a fresh twist on the classic steakhouse salad. Crisp iceberg lettuce wedges are topped with juicy tomatoes, crunchy cucumber, kalamata olives, red onion, feta cheese, and crispy roasted chickpeas, then drizzled with a simple homemade Greek vinaigrette. It’s an easy, colorful salad that’s perfect for summer dinners, cookouts, weeknight meals, or entertaining.
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I love taking classic recipes and giving them a fresh twist, and this Greek Wedge Salad has become one of my favorite salads to make. It has everything I love about a traditional Greek salad…crisp vegetables, briny olives, creamy feta, fresh herbs, and a bright homemade vinaigrette, but it’s served over crunchy iceberg wedges instead of chopped lettuce. It feels a little more special, but it’s just as easy.
The crispy roasted chickpeas are what really make this salad stand out. They add crunch, protein, and so much flavor, making the salad satisfying enough for a light meal while still being the perfect side dish.
I love serving this salad with my Greek Turkey Burgers, Greek Chicken Kabobs, or Greek Sheet Pan Chicken for an easy Mediterranean-inspired dinner. Add a side of Lemon Potatoes, Hummus, and Tzatziki with warm pita (or pita chips), and you have a fresh, colorful meal that’s perfect for summer dinners, cookouts, or entertaining.
Whether you’re feeding your family or bringing a dish to share, this Greek Wedge Salad is guaranteed to disappear fast. Give it a try, I think you’ll find yourself making it on repeat!
Ingredients (with Helpful Notes)
For the Roasted Chickpeas
- Chickpeas: I used canned chickpeas to keep the recipe super simple. Drain, rinse, and pat them very dry before roasting so they get crispy instead of steaming.
- Olive oil: Helps the chickpeas brown and crisp up.
- Garlic powder: Adds savory flavor without burning in the oven.
- Dried oregano: A classic Greek herb that seasons the chickpeas beautifully.
- Paprika: Adds color and subtle smoky flavor.
- Kosher salt and black pepper: Season generously.
For the Greek Dressing
- Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
- Red wine vinegar: Gives the dressing its signature tang.
- Fresh lemon juice: Brightens everything up.
- Honey: Balances the acidity without making the dressing sweet.
- Garlic: Fresh garlic adds bold flavor.
- Dijon mustard: Helps emulsify the dressing.
- Dried oregano: The signature herb in Greek vinaigrette.
- Kosher salt and black pepper: Season to taste.
For the Salad
- Iceberg lettuce: Look for a firm, heavy head with crisp leaves.
- English cucumber: Crisp, mild, and doesn’t need peeling.
- Grape tomatoes: Sweet and juicy.
- Kalamata olives: Their briny flavor is essential for a Greek-inspired salad.
- Red onion: Slice thinly so it doesn’t overpower the salad.
- Feta cheese: Use a block of feta and crumble it yourself for the best flavor and texture.
- Fresh parsley: Adds freshness and color.
Tips for Making Greek Wedge Salad
- Dry the Chickpeas: Pat them very dry before roasting so they get perfectly crispy.
- Use Chilled Lettuce: Cold iceberg lettuce gives the salad the best crisp, refreshing crunch.
- Leave the Core Intact: Keep a small piece of the core attached so the wedges hold together.
- Make the Dressing Ahead: Prepare the vinaigrette a day or two in advance for even better flavor.
- Dress Before Serving: Add the dressing right before serving to keep the lettuce crisp and the chickpeas crunchy.
- Add a Protein: Top with grilled chicken, shrimp, salmon, or steak to make it a complete meal.
- Serve Family Style: Arrange the wedges on a large platter for an easy, beautiful presentation.
How to Store
This salad is best enjoyed fresh., but if you’d like to prep ahead:
- Roast the chickpeas up to 3 days in advance and store them in an airtight container at room temperature. If they soften, crisp them in a 350°F oven for a few minutes.
- Make the dressing up to 5 days ahead and refrigerate. Shake or whisk well before using.
- Chop the vegetables and store them separately in the refrigerator.
- Cut the lettuce wedges the day you plan to serve for maximum crispness.
Once dressed, leftovers will become soft, so it’s best to store the dressing separately if possible.
Greek Wedge Salad
Ingredients
For the chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
For the salad:
- 1 head iceberg lettuce
- 1 cup diced English cucumber
- 1 cup halved grape tomatoes
- 1/2 cup halved kalamata olives
- 1/2 cup thinly sliced red onion
- 1/2 cup feta cheese
- 2 tablespoons chopped parsley
Instructions
- Roast the chickpeas: Preheat the oven to 400°F. Pat the chickpeas dry with a paper towel. Place on a baking sheet and toss with olive oil, garlic powder, oregano, paprika, salt, and pepper. Spread into an even layer and roast for 20 to 25 minutes, or until crispy, shaking the pan halfway through. Let cool slightly.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper until well combined.
- Prepare the lettuce: Remove any wilted outer leaves from the iceberg lettuce. Cut the head into 6 wedges, keeping the core intact so the wedges hold together.
- Assemble the salad: Place the lettuce wedges on a serving platter or individual plates. Top with cucumber, tomatoes, olives, red onion, feta cheese, and roasted chickpeas.
- Dress and serve: Drizzle the dressing over the wedges and finish with chopped parsley. Serve immediately.
Notes
- Pat the chickpeas very dry before roasting so they become crispy.
- The chickpeas will continue to crisp slightly as they cool.
- Use a block of feta and crumble it yourself for the best flavor.
- Keep the lettuce core intact when cutting wedges so they hold together.
- Dress the salad right before serving for the crispiest texture.
- The dressing can be made several days ahead and refrigerated. Shake well before serving.
- Leftover roasted chickpeas make a great snack or salad topper.
Nutrition
Have you tried this recipe?
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Variations
- Add grilled chicken, shrimp, salmon, or steak to turn it into a complete meal.
- Add sliced pepperoncini for a tangy kick.
- Toss on diced avocado for extra creaminess.
- Sprinkle with toasted pita chips for a crunch.
- Add chopped bell peppers for extra color and sweetness.
- Top with tzatziki and hummus for extra flavor.
- Use romaine hearts if you prefer, though iceberg gives the classic wedge texture.
