Greek Salad Recipe

Name: Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups sliced romaine lettuce; 1 cucumber, peeled and sliced; 2 tomatoes, cut into wedges; 1/2 red or Vidalia onion, thinly sliced; About 12 kalamata olives; 1/2 cup crumbled feta cheese; 1/3 cup olive oil (extra-virgin is nice); 3 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon dried oregano; Pinch of black pepper

Servings: persons

4 cups sliced romaine lettuce
1 cucumber, peeled and sliced
2 tomatoes, cut into wedges
1/2 red or Vidalia onion, thinly sliced
About 12 kalamata olives
1/2 cup crumbled feta cheese
1/3 cup olive oil (extra-virgin is nice)
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
Pinch of black pepper

1
Fill a serving bowl or platter with the romaine.
2
Arrange the cucumbers, tomatoes, onion, olives, and feta on top.
3
Whisk together the dressing ingredients and pour over the salad.
4
Instead of making the dressing, just sprinkle the oregano directly on the salad and have cruets of olive oil and vinegar and salt-and-pepper shakers on the table.
5
This is a great side salad for Greek Frittata (page 78), Seared Scallops (page 169), or Pine NutCrusted Fish (page 161).
6
To transform it into a satisfying one-dish meal, add stuffed grape leaves, chickpeas or butter beans, and/or artichoke hearts.
7
Or serve with Herbed Hummus (page 253) and warm pita bread.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups sliced romaine lettuce, 1 cucumber, peeled and sliced, 2 tomatoes, cut into wedges, 1/2 red or Vidalia onion, thinly sliced, and more.

Yes, Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Salad

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