Greek Salad
Delicious Greek salad -- the perfect accompaniment to grilled beef, pork or chicken, or add some chilled cooked meat for a cold dinner on a hot night. Omit the feta cheese for a dairy-free version.
Servings 8
Calories 264kcal
Carbs (g):
Ingredients
Dressing:
- ½ cup extra virgin olive oil or canola oil
- ¼ cup red wine vinegar
- ½ cup balsamic vinegar
- 3 tablespoons lemon juice or lime juice
- 3 tablespoons dried oregano or Italian seasoning
- 1 tablespoon minced garlic
- 1 teaspoon dried basil or additional Italian seasoning
- ½ teaspoon salt
- 2 teaspoons sugar
- ½ teaspoon ground pepper
Salad:
- 1 large head romaine or other greens
- 3 Roma tomatoes
- 1 cucumber, peeled, quartered, seeded, and sliced
- 1 red onion, cut into slivers
- 1 green pepper, seeded and cut into thin strips
- 1 cup pitted black olives (kalamata are best but any will work)
- ½ pound feta cheese, crumbled
Instructions
- Make the dressing by mixing all dressing ingredients until smooth. If possible, make a few hours ahead of time and chill so that flavors can mix.
- Tear greens into bite sized pieces. Cut tomatoes into quarters, then each quarter in half. Peel cucumber, cut into quarters and remove seeds, then slice. Cut red onions into slivers. Seed green pepper and cut into thin strips. Place all in a bowl large enough to hold and add olives.
- Just before serving, pour dressing over the top and toss. Sprinkle feta over the top.
Notes
If serving fewer people, dressing will last a week or longer in an airtight container in the refrigerator.
Dairy-free: omit feta cheese