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Greek Lettuce Salad

A fresh Mediterranean salad with crisp lettuce, juicy tomatoes, creamy feta cheese, and tangy Greek flavors that brings bright flavors to your dinner table.
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Prep Time 15 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 large head romaine lettuce, chopped
  • 2 medium cucumbers, diced
  • 3 ripe tomatoes, cut into wedges
  • 1 small red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Method
 

  1. Wash and thoroughly dry the romaine lettuce using a salad spinner or paper towels. Chop the lettuce into bite-sized pieces. Dice the cucumbers into uniform pieces about half an inch thick, and cut the tomatoes into wedges.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano. Season with salt and pepper, tasting as you go.
  3. In your largest serving bowl, combine the chopped lettuce, diced cucumbers, tomato wedges, and thinly sliced red onion. Drizzle half the dressing over the vegetables and toss gently with clean hands or salad tongs.
  4. Sprinkle the crumbled feta cheese and Kalamata olives over the dressed vegetables. Add the remaining dressing and give everything one final, gentle toss, ensuring the feta is evenly distributed but not completely broken down.

Notes

Perfect for meal prep - chop vegetables Sunday evening and store separately. Toss with dressing just before serving to keep everything crisp. Don't overdress the salad to avoid soggy lettuce. Store leftover salad in refrigerator for up to 2 days, though best enjoyed fresh. Can soak sliced onions in cold water for 10 minutes to mellow flavor. Budget-friendly substitutions include using regular black olives instead of Kalamata, iceberg lettuce instead of romaine, or goat cheese for feta.