Greek Salad
- Yield: 4 main course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 747
- Total Fat
- 71
- Saturated Fat
- 17
- Carbohydrates
- 21
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 12
- Cholesterol
- 50
- Sodium
- 1162
- Total: 20 min
- Prep: 20 min
Ingredients
6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced
Directions
- In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
- When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.