Classic Greek Salad (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
1 head romaine lettuce, rinsed, dried and roughly chopped
02 -
1 cucumber, sliced into half-moons
03 -
2 large ripe tomatoes, cut into chunky pieces
04 -
1 green bell pepper, seeded and chopped
05 -
1 red bell pepper, seeded and chopped
06 -
1 red onion, thinly sliced into rings
→ Additional Toppings
07 -
1 cup crumbled feta cheese
08 -
1 (6-ounce) can pitted black olives, drained
→ Simple Dressing
09 -
6 tablespoons good quality olive oil
10 -
Juice of 1 fresh lemon
11 -
1 teaspoon dried oregano
12 -
Freshly ground black pepper to taste
# Instructions:
01 -
Start by giving your romaine a good rinse, then pat it dry with a kitchen towel or use a salad spinner. Tear or roughly chop the leaves into bite-sized pieces. Slice your cucumber into half-moons – I like mine about ¼ inch thick. Cut those juicy tomatoes into chunky pieces, roughly the size of a bite. Seed and chop both bell peppers into squares about the same size as your tomatoes. For the red onion, slice it thinly into delicate rings or half-rings.
02 -
Grab your biggest salad bowl – you'll want plenty of room to toss everything. Pile in your prepped romaine, cucumber, tomatoes, bell peppers, and red onion. Drain your can of black olives and scatter them throughout the bowl. Now for the best part – crumble that feta cheese all over the top. Don't mix just yet – we'll toss everything after adding the dressing.
03 -
In a small bowl or jar, combine the olive oil, freshly squeezed lemon juice, dried oregano, and a few grinds of black pepper. Whisk it together vigorously with a fork until it starts to come together, or if using a jar, just put the lid on and give it a good shake. The dressing should look a bit cloudy and well-blended.
04 -
Drizzle your dressing evenly over the salad. Using two large spoons or salad tongs, gently toss everything together, making sure to scoop from the bottom to get those lovely juices distributed throughout. Keep tossing until every piece has a light coating of that zesty dressing and the feta is dotted all around.
05 -
For the best flavor and texture, serve your Greek salad right away while everything is fresh and crisp. This colorful bowl of goodness makes a perfect side dish for grilled meats or fish, or a light meal on its own with some warm pita bread on the side.
# Notes:
01 -
This classic Greek salad tastes even better when made with garden-fresh tomatoes and cucumbers in the summer months. The combination of crisp vegetables, tangy feta, and bright lemon dressing is especially refreshing on hot days.
02 -
For a more authentic Greek village salad (horiatiki), you can skip the romaine lettuce and focus just on the chunky vegetables, feta, and olives. Many traditional Greek versions don't include lettuce at all!
03 -
Leftovers will keep in the refrigerator for about a day, though the vegetables will soften and release more liquid. If planning ahead, store the dressing separately and combine just before serving.