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Greek Salad Recipe

    greek saladThis classic Greek salad of tomatoes, cucumber, onion, olives, feta, and oregano gets a crunchy boost from nontraditional romaine or other lettuce. This version can be served as a light meal with some crusty bread.

    4 tablespoons freshly squeezed lemon juice
    1-2 teaspoons kosher salt
    1 cup extra-virgin olive oil
    2 teaspoons minced fresh oregano
    Freshly ground black pepper
    1 head romaine or other lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
    6 ounces kalamata olives, about 1 cup
    1/2 pound Feta cheese, crumbled
    1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
    12 ounces vine-ripened cherry tomatoes, halved, or larger tomatoes cut in bite sized sections
    1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
    1 green pepper, trimmed, seeded, and diced

    In a small bowl, whisk together the lemon juice, garlic, salt and oil. Stir in the oregano and pepper to taste. Set aside.
    When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

    Total prep time: 20 min
    Yield: 4 main course servings