Go Back

Creamy Greek salad with roasted potatoes

5 from 1 vote
This Greek salad with creamy tzatziki dressing, roasted baby potatoes, and a medley of fresh veggies is the ultimate upgrade. It’s perfect for lunch, dinner, or as a crowd-pleasing side dish. In this blog post, we’ll walk you through how to make this irresistible salad, complete with tips for the best flavor and presentation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
3 minutes
Total Time 33 minutes
Servings: 6
Course: dinner, Side Dish
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 lbs baby potatoes
  • 1 pint cherry or grape tomatoes: Halved for bite-sized perfection.
  • 1 cucumber: Sliced into half-moons.
  • 1 ripe avocado: Diced for a creamy texture.
  • 1/2 cup Kalamata olives: Pitted and halved.
  • 1/4 cup fresh dill: Chopped for a burst of flavor.
  • 1/4 cup red onion: Thinly sliced (optional).
For the Tzatziki Dressing ingredients
  • 1 cup plain whole milk Greek yogurt: Full-fat or low-fat, depending on your preference.
  • 1/2 English cucumber: Grated and squeezed to remove excess water.
  • 2 garlic cloves: Minced or grated.
  • 1 tbl extra virgin  olive oil: For richness
  • 1 tbl fresh lemon juice: Freshly squeezed.
  • 1/2 tsp salt: Adjust to taste.
  • 1/4 tsp black pepper: For a hint of spice. (optional)
  • 1 tbl  fresh dill: Finely chopped.
Fot the roasted potatoes:
  • 1 lbs Yukon gold potatoes (baby potatoes or fingerling potatoes)
  • 2 tbl oil (I used beef tallow)
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 2 cloves  pressed or 1 tsp garlic powder
  • 1/2 tsp smoked paprika
Optional: Grilled steak or chicken For added protein.

Equipment

  • bakibg tray
  • Knife and cutting board
  • serving tray or bowl

Method
 

Roast the Baby Potatoes
  1. Preheat your oven to 425°F (220°C).  Line the baking tray with parchment paper. Toss the halved baby potatoes with oil, garlic, and seasonings, then spread them out on a rimmed baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until they’re golden and crispy on the outside and tender on the inside. Let them cool slightly before adding to the salad.
    Airfryer: Preheat your airfyer to 375F. Place the potatoes into the air fryer basket in a single layer (do not overcrowd). Air fry for 15-20 minutes, shaking the basket halfway. For extra crispiness, increase the temperature to 400F for the last 2-3 minutes. 
Prepare the Tzatziki Dressing
  1. In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out as much water as possible), garlic, olive oil, lemon juice, salt, pepper, and dill. Mix well until smooth and creamy. Taste and adjust the seasoning if needed. Refrigerate the dressing while you prepare the rest of the salad.
Assemble the Salad
  1. Spread the homemade tzatziki sauce to the bottom of a large serving dish (or a large bowl), then layer the roasted baby potatoes. To the top, add the cherry tomatoes, cucumber slices, diced avocado, Kalamata olives, and fresh dill in a large salad bowl. Mix right before serving.
Add Protein (Optional)
  1. If using steak or chicken, slice the grilled protein and layer it over the salad. This step makes the salad hearty enough for a complete meal. If desired, sprinkle with extra dill or a squeeze of lemon juice for added freshness. Serve immediately and enjoy! 

Notes

Tips for the Best Greek Salad

  • Choose Fresh Ingredients: Since this salad relies on fresh produce, make sure you get the best quality tomatoes, cucumbers, and avocados are at their peak.
  • Make the Dressing Ahead: Tzatziki dressing tastes even better when it’s had time to sit and let the flavors meld. Prepare it up to a day in advance for the best taste.
  • Roast Potatoes to Perfection: Spread the potatoes out on the baking sheet to ensure they crisp up rather than steam.
  • Customize Your Salad: Add feta cheese, lemon zest, grilled chicken, or crispy chickpeas for extra protein and flavor.