Greek Salad with Feta & Lemon-Oregano Vinaigrette
Crisp lettuce, juicy tomatoes, crunchy cucumber and briny Kalamata olives make this Greek-inspired salad a fresh, flavorful addition to any meal. Crumbled feta adds a creamy, salty finish along with calcium, vitamin B12 and protein.Serve alongside grilled fish or chicken, or add chickpeas and whole-grain pita for a satisfying vegetarian lunch.
Ingredients
Method
- Prepare the vegetables. Wash and thoroughly dry the lettuce. Slice the cucumber and onion, and halve the tomatoes. For a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain.
- Make the dressing. Whisk together the olive oil, lemon juice, vinegar, oregano, garlic, Dijon and black pepper.
- Assemble the salad. Arrange the lettuce in a large serving bowl. Add the cucumber, tomatoes, onion and olives, then scatter the feta over the top.
- Dress and serve. Drizzle with the vinaigrette just before serving and toss gently. Taste before adding salt—the feta and olives contribute plenty of salty flavor.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 7 g |
| Total carbohydrate | 13 g |
| Dietary fiber | 4 g |
| Total fat | 21 g |
| Saturated fat | 6 g |
