Greek Salad
User Reviews
5
Greek Salad
Description
The Greek Salad is a fresh vegetable medley featuring crunchy romaine lettuce, juicy cherry tomatoes, briny kalamata olives, crisp cucumber slices, sweet bell pepper, and pungent red onion. These are combined with crumbled feta cheese, which adds a creamy, salty contrast. The salad is dressed with a straightforward seasoning of kosher salt and black pepper, plus extra virgin olive oil and red wine vinegar. The dressing is only added right before serving to keep the vegetables crisp and prevent sogginess.
This salad serves as a bright accompaniment to various main dishes or a light lunch. Its balance of textures—crisp veggies with creamy cheese—and the tangy, mildly acidic dressing offer a clean, refreshing bite.
Notes suggest adjusting vinegar amounts for those sensitive to acidity and alternative dressings with honey or less acidic vinegars. Omitting feta makes this salad suitable for paleo, whole30, and dairy-free diets. Preparing the ingredients up to 24 hours in advance is convenient, but add the dressing just before serving to maintain freshness.
Ingredients
- 2-3 cups romaine lettuce about 1 heart, chopped
- 1 pint cherry tomato halved
- 1/2 cup kalamata olives pitted and halved
- 1 cucumber halved, seeded, and sliced (peeled if you prefer)
- 1 bell pepper diced (any color)
- 1/4 cup red onion about 1/2 of a small onion, thinly sliced
- 6 oz. feta cheese crumbled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar see notes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Add the chopped romaine lettuce (2-3 cups), halved cherry tomatoes (1 pint), kalamata olives (1/2 cup), sliced cucumber, diced bell pepper, sliced red onion (1/4 cup), and crumbled feta cheese (6 oz.) to a large bowl. (If preparing ahead of time, stop here and refrigerate).
- Just before serving, sprinkle the top of the salad with the kosher salt (1/2 teaspoon) and the black pepper (1/2 teaspoon), and drizzle with the olive oil (2 tablespoons) and red wine vinegar (1 tablespoon).
- Mix the salad together until everything is coated and serve.
Notes
- Reduce vinegar quantity if sensitive to acidity or prepare a separate mild dressing mixed with honey or sugar.
- Use milder vinegars like balsamic or cider vinegar, or lemon juice as alternatives.
- Omit feta or use a vegan substitute for a dairy-free version.
- Omitting feta also makes the salad paleo and whole30 compliant.
- You can prepare and assemble ingredients up to 24 hours in advance; add dressing shortly before serving to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 1047mg | 44% |
| Potassium | 553mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4945IU | 99% |
| Vitamin C | 70mg | 78% |
| Calcium | 254mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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