Greek Salad Lunch Salad Recipe

Name: Greek Salad Lunch Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thin French baguette, cut into 1/2-inch-thick slices (2 cups); 2 tablespoons olive oil; 2 romaine lettuce hearts; 1/2 cup finely slivered inner radicchio leaves; 1/2 cup diced seedless cucumber ( 1/4-inch dice); 1 ripe tomato, cut into thin wedges; or 1 cup teardrop tomatoes, halved lengthwise; 1/4 cup thinly slivered red onion; 4 ounces fresh feta cheese, cut into 1/2-inch cubes; 2 tablespoons chopped fresh flat-leaf parsley leaves; 2 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; Salt and freshly ground black pepper, to taste; 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper, to taste; Finely grated zest of 1 lemon; Juice of 1/2 lemon

Servings: persons

1 thin French baguette, cut into 1/2-inch-thick slices (2 cups)
2 tablespoons olive oil
2 romaine lettuce hearts
1/2 cup finely slivered inner radicchio leaves
1/2 cup diced seedless cucumber ( 1/4-inch dice)
1 ripe tomato, cut into thin wedges; or 1 cup teardrop tomatoes, halved lengthwise
1/4 cup thinly slivered red onion
4 ounces fresh feta cheese, cut into 1/2-inch cubes
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Finely grated zest of 1 lemon
Juice of 1/2 lemon

1
Preheat the oven to 350F.
2
Place the bread slices in a bowl, sprinkle the olive oil over them, and toss.
3
Spread the slices out in a single layer on a baking sheet, and bake until golden brown, about 20 minutes.
4
Set them aside.
5
Separate the romaine lettuce leaves, discarding any tough or bruised leaves.
6
Rinse the leaves under cold running water, drain them well, and pat them dry.
7
Tear the leaves into pieces.
8
Place the romaine in a large salad bowl, and add the radicchio, cucumber, tomato, onion, feta, and parsley.
9
Prepare the dressing: Whisk the vinegar, mustard, and salt and pepper together in a small bowl.
10
Whisking constantly, slowly drizzle in the olive oil; continue whisking until the dressing has thickened slightly.
11
Just before serving, season the salad with salt and pepper, and drizzle it lightly with the dressing.
12
Sprinkle the lemon zest and juice over the salad, and toss.
13
Toss in the croutons.
14
Serve immediately.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 thin French baguette, cut into 1/2-inch-thick slices (2 cups), 2 tablespoons olive oil, 2 romaine lettuce hearts, 1/2 cup finely slivered inner radicchio leaves, and more.

Yes, Greek Salad Lunch 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.

That's it — enjoy your meal!

Greek Salad Lunch Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions