Summer Greek Salad



1/3 cup olive oil, plus more for drizzling 2 tablespoons red wine vinegar Salt and pepper, to taste 4 cups romaine lettuce, shredded 4 small tomatoes, quartered 1/2 red onion, cut against the grain in 1/4-inch slices 2 Persian cucumbers, cut in half-moon, 1/4-inch slices 1/4 cup kalamata olives, pitted 4-ounce block of feta cheese packed in brine, cut into 4 slices 1 jar of dried oregano, for sprinkling.


  1. In a small bowl, whisk olive oil and red wine vinegar together. Add salt and pepper to taste.
  2. In a large bowl, toss romaine, tomato, red onion, cucumber, and olives together. Add olive oil and red wine vinegar vinaigrette, one tablespoon at a time, until leaves are coated. Divide salad between 4 plates. Top each with a slice of feta cheese. Sprinkle each salad with 2 shakes of oregano on top of feta plus a small drizzle of olive oil. Serve immediately.

Serves 4 as a side salad.

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