Fresh tomatoes, crunchy cucumbers, crisp red onions, green peppers, romaine lettuce, savoury olives and crumbled feta cheese all tossed in a homemade lemony Greek salad dressing makes for the most perfect Greek salad. This refreshing classic salad takes just a few minutes to prep and toss together.
TIPS FOR MAKING GREEK SALAD
Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.
Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.
How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.
The perfect Greek salad with fresh tomatoes, cucumbers, red onions, green peppers, romaine lettuce, olives and feta cheese tossed in a lemon vinaigrette.
Total Time: 10 minutes
Yield: 4 side salads
Diet: Vegetarian
INGREDIENTS:
3 cups romaine lettuce, chopped
1 cup grape tomatoes (or cherry tomatoes)
1 cup red onion, chopped (roughly 1 small red onion)
1 + 1/2 cups cucumber, sliced and chopped into quarters (roughly 1 medium cucumber)
1 medium green pepper, chopped
1/4 cup whole Kalamata olives
1/4 cup feta cheese, crumbled
GREEK SALAD DRESSING
2 tablespoons extra virgin olive oil
1 + 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper (or more to taste)
INSTRUCTIONS:
In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, olives and feta cheese.
In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.
Pour dressing over the salad and toss to combine. Add more black pepper to taste.
NOTES:
Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.
Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.
How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.
