Aginares salata is a traditional salad originating from Crete. Although there are variations, the salad is usually made with a combination of young and tender artichokes, lemon, lemon juice, olive oil, mustard, garlic, dill, salt, and pepper. The artichokes are trimmed and boiled in a mixture of water and lemon juice.

The artichokes are quartered and cut in half, rubbed with lemon, and placed on a platter. A dressing consisting of lemon juice, olive oil, mustard, and garlic is then poured over the artichokes, and the salad is sprinkled with chopped dill, seasoned with salt and pepper, tossed, and served immediately. 

This simple Kalymnian salad uses a type of local round barley rusks called krithini kouloura as its base. The barley rusks are typically lightly softened in water and torn into smaller pieces before they’re combined with finely chopped tomatoes, onions, cheese (usually cream cheese or feta), and plenty of olive oil.

Other common ingredients contained in the salad include slices of Greek sardeles (sardines in oil), capers, olives, cucumbers, sea squirts, and aromatic herbs that grow on the island such as oregano or throumbi (pink savory). In Kalymnos, mermizeli (also known as mirmizeli) salad is offered at almost every traditional tavern, and each of those has its own unique twist on the salad.

Greek cabbage salad is traditionally prepared during winter. It consists of finely shredded red or white cabbage that is usually dressed with olive oil and lemon juice, but it can be easily adapted with different spices and herbs or additional vegetables such as carrots or fennel.

Optionally, yogurt-based or mayonnaise-based dressings can also be used. Lahanosalata is a perfect accompaniment to various main courses.

Maroulosalata is a traditional salad originating from Greece. This simple salad is usually made with a combination of romaine lettuce, scallions, dill, olive oil, red wine vinegar, salt, black pepper, and often oregano. The lettuce is washed, rinsed, and cut into thin slices.

The scallions are cut into pieces and the dill is finely chopped. The ingredients are tossed in a bowl and dressed with a mixture of olive oil, red wine vinegar, salt, and black pepper. The salad is mixed before serving. This spicy, tangy, and refreshing salad is usually served during winter when cucumbers and tomatoes are out of season.

This simple Cretan dish is prepared with the bulbs of Leopoldia comosa, a plant that typically grows in wild, mountainous areas. When collected, the bulbs are thoroughly cleaned and can be cooked, stewed, pickled, or served fresh, usually dressed up with olive oil and lemon juice or vinegar.

The salad version of the dish is mainly enjoyed as a meze or an accompaniment to various meat dishes.

Though simple in preparation, Greek-style tuna salad is packed with typical Greek flavors. Along with chunks of tuna, the salad mainly incorporates various diced vegetables, and the choice of different additions such as capers, olives, and herbs.

It is either coated in a creamy dressing or simply seasoned with olive oil and lemon juice. Tonosalata is best served chilled, accompanied by crispy rusks or country-style bread.