Greek Salad

Serves: 8

This salad is a great addition to any meal or a stand alone healthy lunch.

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1 head romaine lettuce, chopped
4 whole ripe tomatoes, cut into six wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks
1/2 whole red onion, sliced very thin
30 whole pitted kalamata olives, cut in half lengthwise
6 ounces , weight crumbled feta cheese
fresh parsley, roughly chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar (more to taste)
1 clove garlic, minced
6 whole kalamata olives (extra), chopped fine
1/4 teaspoon salt
freshly ground black pepper
1 whole lemon, for squeezing


Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.


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