This 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