This is a wonderful, fresh Greek style salad. You can easily substitute other vegetables or add in cooked chicken or seafood. You can prepare the vegetables ahead of time since the recipe is best when the vegetables are served well chilled. Do not add the dressing until ready to serve.
1 small romaine lettuce, torn into bite size pieces
3 tomatoes, cut into small wedges
1 onion, thinly sliced
1 green bell pepper, seeded and sliced
1 cucumber, peeled & sliced thin
1 cup greek olives, pitted and sliced if desired
1/2 pound feta cheese, sliced or cut into chunks
Dressing
1/4 cup olive oil
2 tablespoons vinegar
1 pinch dried oregano
salt and black pepper, to taste
Place the lettuce, tomatoes, onion, bell pepper, cucumber, and olives in the refrigerator to chill. You can tear up the lettuce ahead of time but do not use a metal knife to cut it up or it may turn brown on the cut edges.
Combine the olive oil, vinegar, oregano, and salt and pepper in a jar or shaker container and mix well. You can chill this as well if you wish but bring it close to room temperature before serving.
When ready to serve, toss the lettuce, vegetables, olives, and dressing together. Top with the cheese and serve.
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reviews & comments
May 22, 2014
Good recipe
April 28, 2014
I used low fat feta and a fat free dressing and added some sliced grilled chicken for a perfect and healthy lunch!
March 28, 2014
Made the salad part as directed but used a bottled oil and vinegar dressing because I had it on hand. Wasn't sure about the greek olives I assumed kalamata which seemed to be what most other recipes call for.