Irresistible Spring Mix Greek Salad

If you ask me, Greek salad gets even better when you start with spring mix instead of traditional iceberg.

This fresh take on the classic combines peppery greens with all the usual suspects—juicy tomatoes, crisp cucumbers, briny olives, and chunks of creamy feta. A homemade red wine vinaigrette brings everything together with garlic and oregano.

The real game-changer here is the homemade pita chips, brushed with olive oil and toasted until golden. They add a satisfying crunch that turns this simple salad into something you’ll actually look forward to eating.

It’s an easy weeknight dinner that feels light but keeps you full, perfect for those nights when you want something quick and healthy.

What Kind of Spring Mix Should I Use?

Any pre-packaged spring mix from your grocery store will work perfectly for this salad. Spring mix typically includes a variety of baby greens like spinach, arugula, and different types of lettuce, which gives you a nice mix of flavors and textures without having to buy multiple bags of greens. If you can’t find spring mix, you can substitute with baby spinach, arugula, or even chopped romaine lettuce – whatever looks fresh at the store. Just make sure to give your greens a good rinse and dry them well before tossing them with the dressing, since excess water will make your salad soggy.

Options for Substitutions

This Greek salad is pretty forgiving when it comes to swapping ingredients:

• Spring mix: You can use romaine lettuce, butter lettuce, or even arugula instead. Romaine gives you that classic Greek salad crunch, while arugula adds a peppery kick.
• Kalamata olives: If you can’t find kalamata olives, black olives or green olives work fine. The flavor will be a bit milder, but still tasty.
• Feta cheese: While feta is pretty essential to a Greek salad, you could use goat cheese if needed. The texture and tang are similar enough that it’ll still taste great.
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in here. You’ll still get that acidic brightness the dressing needs.
• Pita rounds: No pita? Try using naan bread, flatbread, or even thick slices of crusty bread. Cut them into wedges and toast them the same way.
• Dijon mustard: Regular yellow mustard works in the dressing, though you might want to use a bit less since it’s sharper. Whole grain mustard is another good option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Greek salad is overdressing it, which can make your spring mix wilted and soggy – always add the dressing right before serving and start with less than you think you need, since you can always add more.

Another common error is not drying your cucumber and tomatoes properly after washing them, as excess water dilutes the dressing and creates a watery pool at the bottom of your bowl.

To keep your pita chips crispy instead of chewy, make sure they’re spread in a single layer with space between each piece, and let them cool completely on the baking sheet before adding them to the salad.

Finally, don’t skip slicing your red onion thin or soaking it in cold water for 10 minutes first, which takes away the harsh bite and makes it much more enjoyable to eat raw.

What to Serve With Spring Mix Greek Salad?

This Greek salad is pretty filling on its own with the feta and pita, but it pairs really well with grilled chicken, lamb kebabs, or even some crispy falafel if you want to keep things vegetarian. I love serving it alongside grilled salmon or shrimp for a lighter meal that still feels satisfying. If you’re looking for something heartier, try it with some hummus and extra warm pita bread on the side, or even a bowl of lemon rice. The fresh, tangy flavors of this salad also make it a great side dish for any Mediterranean-style dinner, like roasted chicken thighs or baked white fish.

Storage Instructions

Store: If you want to prep this salad ahead, keep the dressing separate from the greens and veggies. Store the chopped vegetables and spring mix in an airtight container in the fridge for up to 3 days, and keep the dressing in a jar for up to a week. The pita chips can stay crispy in a sealed bag at room temperature for about 2 days.

Assemble: Once you’ve dressed the salad, it’s best enjoyed right away since the greens will wilt. If you have leftovers that are already mixed, they’ll keep in the fridge for a day, but the texture won’t be quite as crisp and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 17-22 g
• Fat: 49-56 g
• Carbohydrates: 75-84 g

Ingredients

For the croutons:

• 2 pita rounds (cut into 1-inch squares for even toasting)
• 1.5 tbsp olive oil
• 1/4 tsp salt

For the dressing:

• 2.5 tbsp red wine vinegar (I prefer Pompeian for its crisp acidity)
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp garlic
• 1 tsp dijon mustard (I use Grey Poupon to help emulsify the dressing)
• 1 tsp sugar
• 3/4 tsp oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

For the salad:

• 2.5 oz spring mix
• 1 pint cherry tomatoes (halved lengthwise for better distribution)
• 1 cucumber (peeled and sliced into 1/4-inch half-moons)
• 1/2 cup red onion
• 1/2 cup kalamata olives
• 5 oz feta (I like President chunk feta crumbled by hand for better texture)

Step 1: Prepare the Pita Chips

• 2 pita rounds
• 1.5 tbsp olive oil
• 1/4 tsp salt

Preheat your oven to 350°F.

While it heats, cut the pita rounds into 1-inch squares and toss them in a bowl with 1.5 tablespoons of olive oil and 1/4 teaspoon of salt until evenly coated.

Spread them in a single layer on a baking sheet and bake for 10 minutes, stirring halfway through to ensure even browning.

The chips should be golden and crispy—this step creates texture contrast and prevents the salad from becoming soggy.

Set aside to cool while you prepare the remaining components.

Step 2: Make the Vinaigrette Dressing

• 2.5 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp garlic
• 1 tsp dijon mustard
• 1 tsp sugar
• 3/4 tsp oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 3 tbsp olive oil

In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, Dijon mustard, sugar, oregano, 1/4 teaspoon salt, and black pepper.

Once combined, slowly drizzle in the 3 tablespoons of olive oil while whisking constantly to emulsify the dressing—this creates a cohesive sauce rather than separate oil and vinegar layers.

I use Dijon mustard specifically because it acts as an emulsifier and adds a subtle tangy depth to balance the acidity.

Let the dressing sit while you prep the vegetables.

Step 3: Prepare the Vegetables and Cheese

• 1 cucumber
• 1 pint cherry tomatoes
• 1/2 cup red onion
• 5 oz feta

Peel the cucumber and slice it into 1/4-inch half-moons for consistent bites.

Halve the cherry tomatoes lengthwise—this orientation distributes them better throughout the salad and looks more appealing.

Dice the red onion into bite-sized pieces.

Crumble the feta cheese by hand into chunks rather than using a grater; I find this gives a better texture that doesn’t get lost in the salad.

Have all components ready before assembling so the salad comes together quickly.

Step 4: Assemble and Dress the Salad

• 2.5 oz spring mix
• cucumber slices from Step 3
• halved cherry tomatoes from Step 3
• diced red onion from Step 3
• 1/2 cup kalamata olives
• cooled pita chips from Step 1
• vinaigrette dressing from Step 2
• crumbled feta from Step 3

In a large bowl, combine the spring mix, prepared cucumber, halved tomatoes, diced red onion, kalamata olives, and cooled pita chips from Step 1.

Pour the vinaigrette from Step 2 over the salad and toss gently but thoroughly to distribute the dressing evenly.

The key is tossing right before serving so the pita chips stay crispy and the greens don’t wilt.

Top with the hand-crumbled feta cheese from Step 3 and serve immediately while the pita chips are still crunchy.

Irresistible Spring Mix Greek Salad

Delicious Irresistible Spring Mix Greek Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 875 kcal

Ingredients

  

For the croutons::

• 2 pita rounds (cut into 1-inch squares for even toasting)
• 1.5 tbsp olive oil
• 1/4 tsp salt

For the dressing::

• 2.5 tbsp red wine vinegar (I prefer Pompeian for its crisp acidity)
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp garlic
• 1 tsp dijon mustard (I use Grey Poupon to help emulsify the dressing)
• 1 tsp sugar
• 3/4 tsp oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

For the salad::

• 2.5 oz spring mix
• 1 pint cherry tomatoes (halved lengthwise for better distribution)
• 1 cucumber (peeled and sliced into 1/4-inch half-moons)
• 1/2 cup red onion
• 1/2 cup kalamata olives
• 5 oz feta (I like President chunk feta crumbled by hand for better texture)

Instructions

 

• Preheat your oven to 350°F. While it heats, cut the pita rounds into 1-inch squares and toss them in a bowl with 1.5 tablespoons of olive oil and 1/4 teaspoon of salt until evenly coated. Spread them in a single layer on a baking sheet and bake for 10 minutes, stirring halfway through to ensure even browning. The chips should be golden and crispy—this step creates texture contrast and prevents the salad from becoming soggy. Set aside to cool while you prepare the remaining components.
• In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, Dijon mustard, sugar, oregano, 1/4 teaspoon salt, and black pepper. Once combined, slowly drizzle in the 3 tablespoons of olive oil while whisking constantly to emulsify the dressing—this creates a cohesive sauce rather than separate oil and vinegar layers. I use Dijon mustard specifically because it acts as an emulsifier and adds a subtle tangy depth to balance the acidity. Let the dressing sit while you prep the vegetables.
• Peel the cucumber and slice it into 1/4-inch half-moons for consistent bites. Halve the cherry tomatoes lengthwise—this orientation distributes them better throughout the salad and looks more appealing. Dice the red onion into bite-sized pieces. Crumble the feta cheese by hand into chunks rather than using a grater; I find this gives a better texture that doesn't get lost in the salad. Have all components ready before assembling so the salad comes together quickly.
• In a large bowl, combine the spring mix, prepared cucumber, halved tomatoes, diced red onion, kalamata olives, and cooled pita chips from Step 1. Pour the vinaigrette from Step 2 over the salad and toss gently but thoroughly to distribute the dressing evenly. The key is tossing right before serving so the pita chips stay crispy and the greens don't wilt. Top with the hand-crumbled feta cheese from Step 3 and serve immediately while the pita chips are still crunchy.