Detroit Greek Salad Recipe & The Different Types Of Greek Salad

August 10, 2025 at 2:52 pm · Filed under Food Facts - Food History, Recipes, The Nibble, Vegetables-Salads-Herbs

[1] The Detroit Greek Salad, with beets and chickpeas (photo © Sarah Tramonte | Taste Of Home).

A pitcher of Detroit Pink Greek Salad Dressing
[2] Detroit’s Famous Pink Greek Dressing. The color comes from beet juice, which you can use from the can of beets or buy by the bottle (our favorite brand is Biotta). The recipe is below (A.I. photo).

Chickpeas & Beets For Detroit Greek Salad
[3] The addition of chickpeas and beets plus the pink Greek dressing [photo #2] distinguish the Detroit Greek Salad (photo A.I.).

[4] Combining a Greek salad with a quinoa and hummus bowl. Here’s the recipe (photo © Baked Greens).

Creative Greek Salad
[5] Creative plating (photo © Stix Restaurant | NYC).

Greek Cobb Salad
[6] More creative plating: Lay out the ingredients like a Cobb salad. Here’s the recipe (photo © Dishing Delish).

Grilled Seabass Atop Greek Salad
[7] Top a Greek salad with your favorite protein, here seabass a.k.a. branzino (A.I. photo).

Avocado-Stuffed Greek Salad
[8] Avocado stuffed with Greek Salad. Here’s the recipe (photo © Avocados From Chile).

Spiralized Greek Salad
[9] Greek salad with spiralized cucumbers. Here’s the recipe (photo © Pampered Chef).

Vertical (Stacked) Greek Salad
[10] Have fun with it: Turn the ingredients into a Stacked Greek Salad (photo © Death Ave | NYC).

Greek Salad Topped With French Fries
[11] Another fun idea, from the Idaho Potato Commission: Top a Greek salad with Greek-seasoned fries and tzatziki sauce. Here’s the recipe (photo © Idaho Potato Commission).

[16] Top a Greek salad with grilled chicken. Here’s the recipe (photo © Discover California Wines).

There are 30 cheese holidays each year, but feta isn’t one of them. There are 40+ salad holidays, but no Greek Salad Day.

So we’re honoring one of our favorite salads with lots of creative Greek salad recipes, starting with Detroit’s version. The recipe is below, as well as:

> The history of Greek salad.

> American Greek salad vs. horiatiki: a comparison chart.

> The authentic salads of Greece.

> Links to more Greek salad recipes, below as well as in the photos.

> The history of salad.

SURPRISE: AMERICA’S GREEK SALAD IS NOT GREEK!

Point of information: The ubiquitous salad in restaurants nationwide is the American Greek salad. See image #14 for the difference between the Americanized Greek salad and the horiatiki you’ll find at Greek restaurants.

In Greece, lettuce is rarely if ever included in a horiatiki.

There is a Greek lettuce salad called maroulosalata, but it’s essentially lettuce with dill and feta. Here’s a recipe.

Just as in any other country, there are different types of salads. See image #15 below for the different types of authentic Greek salads and their ingredients.

So who created the “American” Greek salad?

The American-style Greek salad—with a lettuce base, pepperoncini, olives, feta, and a red wine vinaigrette—evolved organically in Greek-owned diners and restaurants across the U.S., particularly in cities with large Greek immigrant communities such as Chicago, Detroit, and New York.

HISTORY OF THE GREEK SALAD IN AMERICA

Pre-20th century: Horiatiki, “village salad,” had long existed as a seasonal summer dish. It’s composed of tomatoes, cucumber, onion, bell pepper, olives, a slab of feta cheese, olive oil, and oregano. But no lettuce: Lettuce was not commonly grown in rural Greece.

1890s–1920s: The first major wave of Greek immigration arrives in the U.S. Many immigrants open small restaurants, coffeehouses (kafeneia), and later, diners.

1920s–1940s: Greek-owned diners become popular, especially in the Northeast and Midwest. Menus were adapted to American tastes.

1950s–1960s: Since “salad” in the U.S. implied lettuce, Greek-American diners began serving “Greek salad” with a lettuce base to horiatiki ingredients, plus extras like pepperoncini and sometimes, anchovies and chickpeas. The feta was crumbled, enabling even distribution throughout a tossed salad (and a savings on the net weight of the feta). Vinaigrettes replaced simple olive oil/lemon dressing. With a base of inexpensive lettuce, the Greek salad became a hearty entrée salad instead of a side, like horiatiki.

1970s–1980s: “Greek salad” became firmly established as a diner and pizzeria staple across the U.S.,Lettuce allows year-round service and larger portions.

1990s forward: Upscale Greek restaurants proliferated, with chefs putting their own spins onto the “classic Greek salad.”

RECIPE: DETROIT GREEK SALAD

A conventional Greek salad (which is an American adaptation—see below) has lettuce, feta, cucumbers, tomatoes, Kalamata olives, and hopefully a couple of pepperoncini and a stuffed grape leaf or two (dolmades). The dressing is olive oil and red wine vinegar.

Why is this one called a Detroit Greek Salad?

It has all of the conventional Greek salad ingredients, plus a few extras: chickpeas and pickled beets.

At the turn of the 20th century, many Greek immigrants settled in the Detroit area and established businesses and restaurants in a neighborhood that is now known as Greektown. The diners served a variation of the classic Greek salad, which became known as the Detroit Greek salad.

In Detroit, the salad is topped with the Detroit-famous pink Greek dressing (photo #2), which is mayonnaise-based. We include that recipe, along with the classic red wine vinaigrette should you prefer it (we do).

In fact, authentic Greek salad dressings are always simple, usually just olive oil, vinegar or lemon juice, salt, and oregano.

Plus, the crumbled feta in the recipe is an American substitution. When feta cheese is served with a salad in Greece, it is as a slab, not crumbled.

Back to the dressing: Sofia’s Famous Pink Greek Dressing is largely sold in the Midwest, but is available online (photo #13).

The salad is delicious for lunch or dinner as a side, or as a main course with, perhaps, strips of lamb, chicken (photo #16, or a filet of grilled or baked fish (photo #7).

We happened to have a ripe avocado on hand and added it along with a bag of mostly-crushed Stacey’s Pita Chips in the manner of the Lebanese fattoush† salad.

Prep time is 20 minutes.

Thanks to Taste Of Home for the recipe. It was submitted by Susan Bronson of Rhinelander, Wisconsin and tested by the Taste of Home Test Kitchen.

Ingredients For 8 Servings

For The Detroit Pink Greek Dressing

3/4 cup olive oil-based mayonnaise

3/4 cup milk

1/2 cup beet juice

1/2 cup crumbled feta

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh dill

1 teaspoon sugar

1 teaspoon dried oregano

1/8 teaspoon garlic powder

Salt and pepper to taste

For The Red Wine Vinaigrette

1/4 cup olive oil

3 tablespoons red wine vinegar

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon pepper

For The Salad

8 cups chopped iceberg lettuce

1 cup sliced English cucumber

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 can (15-1/2 ounces) no-salt-added chickpeas (garbanzo beans), rinsed and drained

1 cup whole pitted Kalamata olives

1 cup crumbled feta cheese

1/2 cup pickled sliced beets

8 whole pepperoncini

Optional For Serving

Pita wedges, plain or toasted

Pita chips

Ready to toss Detroit Greek Salad
[12] Ready to toss and add the feta. You don’t need to toss it. Consider serving your Greek Salad in the Cobb Salad style (photo #6).

Preparation

1. MAKE the dressing. For the Greek Pink Dressing, add all ingredients to a food processor or blender, and blend on high until throughly combined. Chill until ready to serve. For the vinaigrette, in a small bowl, whisk together olive oil, vinegar, salt, oregano, and pepper; set aside.

2. PLACE the lettuce, cucumber, tomatoes, and onion in a large bowl. Add the chickpeas and olives; toss to combine.

3. DRIZZLE the dressing over salad; toss to coat. Top with the crumbled feta, sliced beets and pepperoncini. Serve immediately.

Note: To avoid soggy greens, don’t add the dressing until just before serving.

If you have leftover salad that’s dressed, plan to use it the same day if possible.

Make crostini. Toast baguette slices, slather them with whipped feta* or Greek yogurt, and top each slice with a spoonful or two of Greek salad and dressing.

Make a Greek salad and hummus sandwich. Spread a layer of hummus onto a tortilla or pita pocket, then top it with the leftover Greek salad, drained.

Bottles Of Sofia's Pink Greek Dressing
[13] Sofia’s Pink Greek Dressing is largely sold in the Midwest, but you can purchase it online (photo © Sofia’s Greek).

“AMERICAN” GREEK SALAD VS. GREEK HORIATIKI
Greek Salad Ingredients Chart
[14] Chart by A.I.

MORE GREEK SALAD RECIPES

Chopped Greek Salad Sandwich

Classic Greek Salad

Greek Salad In A Waffle Cone

Greek Salad & Quinoa Bowl

Greek Salad Nachos

Greek Salad With Artichoke Hearts

Hummus Bowl With Greek Salad

Tuna Greek Salad Sandwich

Vegan Greek Salad

Plus

25 Feta Cheese Recipes

Homemade Pita

THE DIFFERENT TYPES OF AUTHENTIC GREEK SALADS

Chart Of Types Of Greek Salads
[15] Greek cuisine has numerous types of salads, none of which is called “Greek salad.” That’s an American invention. Here’s what’s on the menu in Greece (A.I. chart).

________________

*Whipped feta recipe: Place 8 ounces chopped feta in a food processor with a 4 ounces cream cheese, 1 clove sliced garlic, 2 tablespoons lemon juice, an optional 1/2 teaspoon grated lemon zest, and black pepper to taste. Pulse until completely combined. Stir in 2 tablespoons fresh chives.

†Fattoush, a Middle Eastern bread salad that originated Lebanon, has become a staple throughout the Levant region. Like a horiatiki or Greek salad, it includes a medley of fresh vegetables, such as lettuce, cucumbers, tomatoes, bell peppers, and radishes. Fresh mint and parsley are commonly added. The defining feature of fattoush is the inclusion of toasted or fried pieces of pita bread, providing a unique texture and crunch. (Because pita is so thin, they’re much crunchier than regular bread croutons).

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