Greek Salad

Kalamata olives and feta cheese really spice up this otherwise simple salad. Greek salad
Yield 4-6 servings
Time 10 minutes
  • large bowl, platter, or 4-6 plates
  • small bowl
  • whisk
  • 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
  • 1 t dried oregano
  • ¼ c parsley, chopped
  • 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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Vegan Greek salad