Kalamata olives and feta cheese really spice up this otherwise simple salad.
Yield: 4-6 servings
Time: 10 minutes
Tools
- large bowl, platter, or 4-6 plates
- small bowl
- whisk
Ingredients
- 2 c assorted lettuces, chopped or torn
- 4 tomatoes, wedged or sliced
- 1 cucumber, seeded and sliced
- 1 bell pepper, seeded and sliced
- ¼ white or red onion, sliced
- 12 Kalamata olives
- 4 oz firm feta, cubed
- ¼ c olive oil
- ¼ c parsley, chopped
- 1 t dried oregano
- salt
- pepper
- 1 lemon, wedged
Directions
Arrange the lettuce in the dish(es). Add tomato, cucumber, bell pepper, onion, olives, and cheese.
In the small bowl, whisk together oil, herbs, spices, and the juice from one or two lemon wedges. Drizzle dressing over the salad.
Garnish with the remaining lemon wedges and serve.
Notes
For a complete Greek dinner, follow this with egg lemon soup and spanakopita.
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