It’s simple, it’s fresh, and it’s delicious – which is why Greek Salad makes the perfect lunchtime dish or an ideal side for dinner. Though traditional Greek salad doesn’t have lettuce, we’ve added some for a twist on this classic dish of olives, tomatoes, feta, and peppers.
It’s also perfect for a range of dietary needs – no meat, easy enough to nix the cheese if you want to go vegan. This recipe makes about 4 side or light meal servings, so increase the ingredients if you want 4 hearty servings for a main meal.
This is traditionally a ìsummer saladî in Greece, so it’s also a great way to use those straight-from-the-garden veggies!
(makes about 4 servings)
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tomatoes, cut into wedges
- 1/4 red onion, sliced into thin 2-inch pieces
- 1/2 green pepper, julienned and cut into 2-inch pieces
- 1/2 yellow pepper, julienned and cut into 2-inch pieces
- 4 ounces feta cheese, cut into cubes
- 10 kalamata olives, pitted and cut in half
- 6 green olives, pitted and cut in half
- 1 small head of romaine lettuce, rinsed, dried, and chopped into bite-size pieces
- Pita bread for pairing, optional
- Whisk together the olive oil, lemon juice, garlic, salt, pepper, and oregano until all the ingredients are well combined.
- Put the lettuce, tomatoes, peppers, olives, and feta into a large bowl. Then, pour the dressing over the salad.
- Toss gently to combine everything, and garnish with a little extra freshly ground pepper if desired.
- Serve solo or with pita bread.
Recipe adapted from Mediterrasian