How to Make Greek Salad: Easy Greek Salad Recipe

• 1 small head of romaine lettuce, washed and chopped into bite-sized pieces
• ½ cup of cherry tomatoes (or grape tomatoes), sliced into halves or quarters
• ½ hothouse or English cucumber, halved lengthwise and sliced crosswise into 1-inch pieces
• ½ cup pitted Kalamata olives, roughly chopped
• 1 small red onion, halved, then sliced lengthwise into half-moons
• 3–4 tablespoons of extra-virgin olive oil
• 2 tablespoons of red wine vinegar
• 2 tablespoons of fresh lemon juice, from about 1 lemon
• 1 large garlic clove, pressed or minced
• ½ teaspoon dried oregano
• Kosher salt and black pepper, to taste
• ¼ cup of sheep’s milk feta, crumbled or sliced into shards

1. 1

   To make the vinaigrette, whisk together the red wine vinegar, lemon juice, garlic, and dried oregano. Add the olive oil, whisking to combine, and season with salt and pepper. Taste, and adjust acidity to preference.

2. 2

   In a large bowl, combine the romaine, tomatoes, cucumber, olives, and onion. Gently toss with your hands to evenly disperse the ingredients.

3. 3

   Drizzle salad dressing a few tablespoons at a time, tossing in between each addition. The romaine should be coated, but not weighed down by the vinaigrette.

4. 4

   Transfer to individual salad bowls if preferred, and top with feta. Sprinkle with dried oregano and serve.

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