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Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Prep:: 30 min

Yield:: 4 main course servings

Ingredients

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 to taste
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

Directions

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper. Set aside.

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.

My Private Notes

Name: Greek Salad
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 main course servings
Ingredients: 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 to taste; 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