Greek Salad

  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 main course servings
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6 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

2 teaspoons kosher salt plus more to taste

1 cup extra-virgin olive oil, preferably Greek

2 teaspoons minced fresh oregano

Freshly ground black pepper

1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces

6 ounces calamata olives, about 1 cup

1/2 pound Feta cheese, crumbled

1 English (seedless) cucumber, trimmed, cut into 1 inch chunks

12 ounces vine-ripened cherry tomatoes, halved

1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained

1 green pepper, trimmed, seeded, and diced


  1. In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
  2. When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

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