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.
Prep Time 20minutes
Total Time 20minutes
Carbs (g): 11
½cupextra virgin olive oil or canola oil
¼cupred wine vinegar
3tablespoonslemon juice or lime juice
3tablespoonsdried oregano or Italian seasoning
1teaspoondried basil or additional Italian seasoning
1large head romaine or other greens
1cucumber, peeled, quartered, seeded, and sliced
1red onion, cut into slivers
1green pepper, seeded and cut into thin strips
1cuppitted black olives (kalamata are best but any will work)
½poundfeta cheese, crumbled
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.
If serving fewer people, dressing will last a week or longer in an airtight container in the refrigerator.Dairy-free: omit feta cheese
Amount Per Serving
Calories 264Calories from Fat 198
% Daily Value*
Saturated Fat 6g30%
Vitamin A 800IU16%
Vitamin C 20mg24%
* Percent Daily Values are based on a 2000 calorie diet.