Go Back

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.
Print Recipe Pin Recipe
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Salad
  • 6 cups chopped romaine or green leaf lettuce
  • 1 large English cucumber thinly sliced
  • 2 cups cherry tomatoes halved
  • ½ small red onion thinly sliced
  • ½ cup pitted Kalamata olives drained
  • 4 ounces feta cheese crumbled
For the lemon-oregano vinaigrette:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 small garlic clove finely minced
  • ½ teaspoon Dijon mustard
  • Freshly ground black pepper to taste
  • Salt to taste

Method
 

  1. 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.
  2. Make the dressing. Whisk together the olive oil, lemon juice, vinegar, oregano, garlic, Dijon and black pepper.
  3. 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.
  4. 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