Green Goddess Salad - Greek Style
This Greek Green goddess salad is made with the same delicious salad components as a classic green goddess salad: crunchy chopped cabbage, cucumbers and green onions and a creamy green goddess dressing but with a Greek spin on the dressing. The Greek green goddess dressing is made with garlic and herbs, yoghurt and feta. Think maroulosalata but with a much creamier herb packed dressing. It makes for a healthy and refreshing side or even a dip with crispy pita chips.
What is Green Goddess Dressing & Salad?
Green goddess is a classic salad dressing or dip that was pretty popular in the 70s and 80s. I see why. It’s fantastic tossed into any salad and works beautifully as a dip for veggies. It is usually made with mayo, garlic, anchovies, parsley, and green onions or chives. Other versions add watercress and tarragon as well. A 1948 New York Times article featured an “authentic” recipe that combined Worcestershire sauce, anchovy filets and oil from the fish tin with mayonnaise, chives and parsley. So this dip/ dressing goes way back and is still popular and beloved and there are so many variations out there of it. This dip is based on that lovely green dressing, but with a Greek spin adding some very Greek forward herbs and of course feta! A Green Goddess salad on the other hand features this tasty green goddess dressing and the salad itself includes crunchy ingredients which include cabbage, cucumbers, and green onions. Many vegan versions include seeds or nuts (like pepitas, walnuts or cashews), and even nutritional yeast. This version sticks to the same salad ingredients with a Greek spin on the green goddess dressing.
Greek Green Goddess Salad Recipe Ingredients
- CABBAGE: Shredded cabbage is a signature green goddess salad ingredient. It holds up really well with the creamy dressing - that being said you could use shredded romaine or shredded kale as well, but the cabbage will not get wilted as quickly or as water logged. Shred or chop by hand with a knife or use a food processor to speed up the process.
- CUCUMBERS: Cucumbers are the fresh crunchy component of this salad and I usually use baby cucumber or Persian cucumbers - they have less seeds. If you prefer to use English cucumbers you can though. I do not peel the cucumbers but you can if you prefer to.
- GREEN ONIONS: Another typical ingredient in this salad. A small bunch is usually about 4 but between 3-6 is fine for this size salad.
- FRESH HERBS: I used a blend of fresh dill, fresh mint, fresh parsley and fresh basil. You can use a blend of herbs you prefer as long as you have 2 cups worth. Sometimes to make it exceptionally green I will do 1 cup fresh spinach and 1 cup fresh herbs.
- GARLIC & SHALLOT: I like the mild flavor of the shallot but you can easily swap for red onion. Use as much or as little garlic as you prefer
- LEMON JUICE: Freshly squeezed lemon juice is what I recommend for best flavor.
- OLIVE OIL: I use extra virgin olive oil to help emulsify and add richness to the dressing.
- CAPERS: They add a salty, tangy, and slightly bitter flavor. Skip if you are not a fan.
- GREEK YOGURT: This helps make this dressing nice and creamy. I use plain greek yogurt - feel free to use fat free or lactose free if you wish.
- DRY HERBS & SPICES: I like to add a pinch of chili flakes, some dried oregano and of course I like to season with salt and pepper.
- OPTIONAL ADD INS: Feel free to make the dressing even creamier by adding some chopped avocado into it or you can even add chopped avocado to the salad. Add more veggies like cherry tomatoes or diced bell peppers if you would like a more colourful salad. For more protein you can even add in some shredded chicken breast, hard-boiled eggs, or white beans or chickpeas.
How To Make The Greek Green Goddess Salad Recipe
- CHOP: Chop all your veggies: cabbage, cucumbers, and green onions. I usually chop everything by hand but feel free to use a mini chopper or food processor.
- BLEND DRESSING: Add all the dressing ingredients to a food processor or mini high power blender and blend until nice and creamy and smooth.
- ASSEMBLE SALAD: Combine the salad ingredients into a large salad bowl. Add the creamy dressing and toss well to fully coat the salad. TIP: If you prefer your salad less dressed simply spoon over a little at a time as your toss your salad and add as much or as little as you like. I like mine super creamy!
Recipe
Ingredients
For the Salad
- 1 small green cabbage finely diced, or romaine lettuce (approximately 6 cups shredded)
- 3-4 small Persian cucumbers, finely diced
- 1 bunch green onions, finely sliced (approx 3-4)
For the Green Goddess Salad Dressing
- ½ cup packed fresh Dill
- ½ cup packed fresh Mint
- ½ cup packed fresh Parsley
- ½ cup packed fresh Basil
- 2 cloves of Garlic, peeled and smashed or rough chopped
- 1 small shallot, peeled and quartered
- 2 teaspoons Capers
- ¼ teaspoon Chili flakes
- ½ teaspoon oregano
- Juice from 2 lemons
- ¼ cup Olive oil, plus more if needed
- ½ cup crumbled Feta cheese
- ½ cup Greek Yoghurt
- Salt and black pepper to taste
For serving (optional)
- Pita chips (store-bought or homemade recipe below)
Directions
Make Dressing
- Place the fresh herbs, yogurt, feta, garlic, shallot, capers, oregano, chili flakes, olive oil, lemon juice, salt and pepper into a small blender or food processor and blend until completely smooth and creamy.
- Taste and season with salt and pepper as needed. Serve immediately or cover and store in the fridge for up to 3 days.
Assemble Salad
- In a large bowl, add cabbage, cucumbers, and green onions and toss with the green goddess dressing. Taste and season with more salt and pepper as needed.
- Garnish with more crumbled feta, and lemon wedges and serve with pita chips or any main coarse
- Store the salad and dressing in the fridge in an airtight container. Eat within 1-2 days.
Recipe Notes
- I like to use a feta cheese that is in briny water as opposed to the dried crumbles you sometimes find at the grocery store. The block of brined feta will taste creamier and more fresh.
- For the best texture, a high-speed blender is recommended. If yours isn’t powerful, I recommend finely chopping the herbs first.
- The dressing is best on the day it is made, as the colour may deteriorate slightly the following day. It will, however, last for 3 days in the fridge in a sealed container.
- You can do this in a food processor or a blender. If you don’t have one of these blending devices, you can always finely mince the herbs and aromatics, and then mix them into the yogurt, lemon juice and the olive oil. It will be a little chunkier but still delicious.
- If you prefer your salad less dressed simply spoon over a little at a time as your toss your salad and add as much or as little as you like. I like mine super creamy!
- To make your own pita chips you will need 4 pita bread, some olive oil and some salt. Brush pita with olive olive oil, then slice each pita bread into 8 triangles. Transfer pita pieces onto a lined baking sheet, spread them out on sheet pan and sprinkle with salt. Bake in a preheat over at 400 degrees F for 10 minutes, or until crispy and browned. Cool completely and enjoy with this salad.
