Description
Mediterranean Greek Salad made with crisp romaine lettuce, fresh vegetables, briny olives, feta cheese, and a bright lemon herb vinaigrette.
Ingredients
Scale
- 8 cups chopped romaine lettuce
- 1 large tomato, cut into wedges
- 1 medium English cucumber, sliced
- 1 cup red onion, thinly sliced
- 4 ounces feta cheese, cubed
- 1/2 cup pitted Kalamata olives
- 1/4 cup banana pepper rings
- 1 tablespoon capers, drained
- 2 tablespoons chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh dill, finely chopped (optional)
- 1 teaspoon dried oregano
- 1 garlic clove, finely grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse and thoroughly dry the romaine lettuce, then chop into bite-sized pieces. Slice cucumber and red onion thinly. Cut tomato into wedges.
- Place chopped romaine in a large bowl. Arrange tomato, cucumber, red onion, feta, olives, banana peppers, capers, and parsley on top.
- Whisk olive oil, lemon juice, apple cider vinegar, dill, oregano, garlic, salt, and pepper until smooth.
- Pour vinaigrette over salad just before serving. Toss gently and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg