With spring in full swing and tomato plants and herbs a-bloomin’, it is officially salad season.
Text And Photo By Kristina Wiley
I have been on a salad kick lately, and the other night I couldn’t get Greek salad out of my mind. I had to make it. 
So I did.
You know that I am all about simple and fast weeknight meals that don’t sacrifice flavor. It doesn’t get much simpler than chopping up a bunch fresh produce and tossing it in a wonderful homemade vinaigrette. And flavor? Man does this have wonderful flavor! If I had to choose one word to describe this salad, it would be: FRESH!
This is one of those recipes that you can customize to personal preference. Hate red onion? Ditch it. Love feta? Add more. But please oh please promise me you won’t skip the fresh oregano – it MAKES it! Just saying…
There is something so delicious about the simplicity of a Greek salad. Fresh crisp vegetables tossed in a light and herby Greek dressing = my kind of salad!
Now, you can serve this as a side, or you can throw some grilled marinated chicken on top and make a meal out of it! We chose the latter and did a quick marinade of lemon juice, garlic salt, oregano, and olive oil on the chicken and grilled it. Then right before we pulled it off the grill, we drizzled a little balsamic vinegar on top. It complimented the salad beautifully!
I hope you all enjoy this taste of spring / summer as much as we did.
Greek Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A fresh and vibrant Greek salad featuring crisp romaine, juicy tomatoes, crunchy cucumber, and tangy feta, all tossed in a homemade herby vinaigrette.
Ingredients
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) olive oil
- 2-3 tablespoons (16-24 g) chopped fresh oregano
- 1 large clove garlic, minced (or 2 small)
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon black pepper
- 1 head romaine lettuce, chopped
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 2-3 tomatoes, chopped
- 1/2 cup (75 g) feta cheese, crumbled
- 1/2 cup (75 g) Kalamata olives, pitted and halved
Instructions
- In a small bowl or salad dressing shaker, mix together the red wine vinegar, olive oil, chopped fresh oregano, minced garlic, salt, sugar, and black pepper. Set aside. Note: Dressing is a double batch and stores well in the refrigerator.
- In a large salad bowl, combine the chopped romaine lettuce, sliced cucumber, thinly sliced red onion, chopped tomatoes, crumbled feta cheese, and halved Kalamata olives.
- Drizzle the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Serve immediately as a side dish or top with grilled marinated chicken for a complete meal.
Notes
Feel free to adjust the ingredients to your liking, such as omitting the red onion or adding more feta. The fresh oregano is essential for authentic flavor. For a heartier meal, top with grilled marinated chicken. The dressing can be stored in the refrigerator for future use.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 22
- Carbohydrates: 10
- Fiber: 3
- Protein: 5
- Cholesterol: 20
WHAT A DELIGHTFUL PRESENTATION!
I like these salads, great!