Description
This chopped Greek salad is a refreshing Mediterranean dish made with crisp cucumbers, juicy tomatoes, red onion, Kalamata olives, and creamy feta cheese. Tossed in a zesty lemon-olive oil dressing, it’s the perfect healthy side dish or light meal.
Ingredients
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2 cups Romaine lettuce, chopped
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1 large cucumber, diced
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2 cups cherry tomatoes, halved
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1 small red onion, finely diced
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1 green bell pepper, chopped
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1/2 cup Kalamata olives, pitted and sliced
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3/4 cup feta cheese, crumbled
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3 tbsp extra-virgin olive oil
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2 tbsp vinegar
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1 tbsp lemon juice (freshly squeezed)
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1 tsp dried oregano
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1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
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In a large mixing bowl, combine lettuce, cucumber, tomatoes, red onion, bell pepper, olives, and feta cheese.
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In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper until well blended.
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Pour the dressing over the salad and toss gently to combine.
- Serve immediately, or chill for 15 minutes to let flavors meld.
Notes
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For a heartier version, add grilled chicken or chickpeas.
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Store leftovers in an airtight container in the fridge for up to 2 days (dressing may soften veggies).
- Use vegan feta to make this recipe dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
