Description
A crisp and refreshing Greek salad loaded with romaine, juicy tomatoes, cucumber, olives, feta, and a bold homemade dressing that gets even better after chilling.
Ingredients
Units
Scale
Dressing
- 3/4 cup extra-virgin olive oil
- 2-3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 3 teaspoons dried oregano
- 1 teaspoon dried basil
- 3 teaspoon fresh garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sugar
- 1 head romaine lettuce, torn, with outer leaves removed
- 2 large Roma tomatoes, chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 medium red onion, sliced
- 1 green bell pepper, seeded, and chopped
- 1/2 lb crumbled feta cheese
- 1 cup Kalamata olives
Instructions
- Do your prep. Remove the outer leaves of the Romaine. Separate the remaining leaves and wash and dry them. Tear them by hand. Wash and chop the Roma tomatoes. Peel the cucumber and slice it in half lengthwise. Run a small spoon down the center of each half to remove the seeds. Chop the seedless halves. Peel and thinly slice the red onion. Wash, seed, and chop the bell pepper.
- Make the dressing. In a blender, add olive oil, lemon juice, vinegar, oregano, basil, garlic, salt, black pepper, and sugar. Blend until smooth. Pour into a dressing bottle and refrigerate for at least 2 hours.
- Combine salad ingredients. In a large bowl, combine lettuce, tomatoes, cucumber, red onion, green pepper, feta cheese, and olives. Pour the dressing over the salad and toss to combine.
Nutrition
- Serving Size:
- Calories: 409
- Sugar: 5.5 g
- Sodium: 716.5 mg
- Fat: 38.9 g
- Carbohydrates: 12.2 g
- Protein: 7.6 g
- Cholesterol: 33.6 mg