Description
A fresh and tangy Mediterranean salad featuring crisp romaine lettuce, tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and crumbled feta cheese, all tossed in a simple, homemade oregano-lemon vinaigrette dressing. Perfect for a light lunch or a refreshing side dish.
Ingredients
For the Greek Salad
- 4 cups chopped romaine lettuce
- 2 tomatoes, chopped
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/2 green bell pepper, sliced
- 2 tbsp fresh parsley
For the Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, minced
- 1/2 tsp honey
- Salt and black pepper, to taste
Instructions
- Make the Dressing: Whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, minced garlic, honey, salt, and black pepper in a small bowl until the mixture is emulsified and smooth.
- Prepare the Salad Ingredients: In a large salad bowl, combine the chopped romaine lettuce, chopped tomatoes, sliced cucumber, thinly sliced red onion, sliced green bell pepper, Kalamata olives, crumbled feta cheese, and fresh parsley.
- Toss the Salad: Pour the homemade dressing over the salad ingredients in the bowl. Toss gently to ensure everything is evenly coated with the dressing.
- Let it Rest: Allow the salad to sit for about 5 minutes before serving. This resting time lets the flavors meld and enhances the taste of the salad.
Notes
- The dressing can be made up to 5 days in advance and stored in the refrigerator for convenience.
- Add avocado slices or chickpeas to the salad to make it more filling and hearty.
- For a traditional Greek salad experience, omit the lettuce and use just the vegetables, olives, and feta.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek, Mediterranean
