Greek Salad

  • Yield: 4 main course servings
  • Total: 30 min
  • Prep: 30 min


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


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

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.



I'm not an olive fan, so I omitted them. This salad is good!

See All Reviews