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Greek Salad

Greek Salad (1)

A perfectly light, but filling salad, to compliment any dairy meal.

  • 6 ServingsServings


For the salad:

  • 1 head romaine lettuce (or 1 ten ounce bag)
  • 2 ripe plum tomatoes, cut into chunks
  • 2 Persian kirbys, cut in half lenth-wise, and then cut into chunks
  • 1/2 red onion, chopped
  • 12 black olives, sliced
  • 6 ounce feta cheese, crumbled

For the Dressing:

  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon Black Pepper


Arrange romaine lettuce on 6 salad plates. Top with tomatoes, kirbys, and red onion.
In a small bowl, combine the lemon juice, olive oil, oregano, salt and pepper. Mix well. Drizzle some dressing over each salad plate.
Sprinkle with olives and crumbled feta cheese.