Description
This classic Greek Salad recipe offers a fresh, vibrant medley of crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumber, sweet bell pepper, pungent red onion, savory Kalamata olives, and creamy feta cheese, all brought together with a simple yet flavorful dressing of extra virgin olive oil, red wine vinegar, and oregano. Perfect as a refreshing side dish or a light main course, this salad is easy to prepare in just 15 minutes and embodies the wholesome tastes of Mediterranean cuisine.
Ingredients
Scale
Vegetables
- 3 cups chopped Romaine lettuce (or a mix of salad greens)
- 1 cup cherry tomatoes, halved (or diced regular tomatoes)
- 1 medium cucumber, diced (seedless cucumbers are ideal)
- 1 red bell pepper, diced (or yellow bell pepper for sweeter flavor)
- 1 small red onion, thinly sliced (shallots can be substituted)
Other Ingredients
- 1 cup Kalamata olives (black or green olives can substitute)
- 8 ounces feta cheese, crumbled (vegan feta or goat cheese are alternatives)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Your Veggies: Thoroughly wash all vegetables. Chop the Romaine lettuce into bite-sized pieces and place into a large salad bowl. Dice the cucumber, bell pepper, and red onion, adding them to the bowl to create a colorful and fresh vegetable mix. For slicing tomatoes, use a serrated knife to prevent squishing.
- Add the Olives and Feta: Toss in the Kalamata olives and crumbled feta cheese to the vegetable mixture. For a more visually appealing presentation, crumble the feta over the top or break it into smaller pieces with a fork to distribute creaminess.
- Whisk the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined. Allow the dressing to rest for 5 minutes to let flavors meld.
- Dress the Salad: Pour the prepared dressing evenly over the salad components and gently toss to coat all ingredients without breaking up the feta excessively, preserving its texture.
- Serve: Serve the salad fresh as a side dish or a light main course. Garnish with additional olives or a sprinkle of oregano for an extra burst of flavor and aesthetic appeal.
Notes
- Use a serrated knife for slicing tomatoes to prevent crushing.
- For a creamier feta distribution, crumble feta cheese with a fork directly over the salad.
- Allow the dressing to sit for a few minutes before pouring to enhance the flavor.
- Toss salad gently to avoid breaking the feta too much.
- Can be served as a side dish or light main course.
- Substitute ingredients like yellow bell pepper for sweetness or vegan feta for dairy-free options.
