Romaine Hearts with Greek Dressing

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
  • Nutrition Info
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4 small hearts romaine lettuce

12 rings thinly sliced red onion (about 1/4 medium onion)

20 kalamata olives

2 tablespoons olive oil

1 1/2 tablespoons lemon juice

1/2 teaspoon dried oregano

1/4 teaspoon salt

Freshly ground black pepper


  1. Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
  2. In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.