Greek Salad
Recipe Type: Salad
Serves: 4
Fresh Crisp Salad of Romaine, Cucumber, Red Onion, Tomato, Feta, and Kalamata Olives tossed in a delicious Greek dressing.
  • ¼ cup (60 ml) red wine vinegar
  • ½ cup (120 ml) olive oil
  • 2-3 tablespoon (16-24 g) chopped fresh oregano
  • 1 large clove garlic (or 2 small)
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) sugar
  • ½ teaspoon (2.5 g) black pepper
  • Chopped Romaine Lettuce (2-3 heads)
  • Chopped Large Tomatoes (1-2)
  • Chopped Cucumber (1 full Hot House)
  • Chopped Red Onion (1/4 Onion)
  • Halved Pitted Kalamata Olives (1/2 - ¾ Cup)
  • Crumbled Feta Cheese (3-4 Ounces - or more)
  • Half Lemon (to squeeze on top of Salad)
  • Additional Chopped Parsley/Oregano if you like (optional)
  1. In a small bowl or salad dressing shaker, mix together the red wine vinegar, olive oil, oregano, salt, sugar, and black pepper. Set aside.
  2. Note: Dressing is a double batch. It stores well in the refrigerator for up to a week - may half if desired .
  3. Assemble salad with Romaine, cucumber, red onion, crumbled feta, and kalamata olives (tweek amounts to personal preference). Squeeze half of a lemon over the salad. Add dressing to taste. Toss and serve immediately.
  4. Serve as a side salad or topped grilled chicken as a main course.
Recipe by Honest Cooking at