Greek Salad

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Greek Salad

Greek Salad Without Dressing

Greek Salad

Greek Salad With Dressing

Greek Salad

Greek Salad

This is a very quick and easy recipe. The flavors are amazing and intense. Not only does it taste great, it’s beautiful to look at too! This salad can be served as a side dish or as a light meal with some grilled chicken. You can also pile it onto a pita bread and add strips of grilled chicken on top.


For the Salad:

  • 1 head romaine lettuce, coarsely chopped (discard the coarse outer leaves)
  • 1/2 cup pitted Kalamata olives, halved
  • 2 plum tomatoes, cut into wedges or large chunks
  • 1/2 small red or white onion, thinly sliced
  • 1/2 English (seedless) cucumber, peeled and cut into bite-size chunks
  • 1/2 cup green or red pepper, cored, seeded and roughly chopped
  • 1/2 cup feta cheese, cut into cubes (for Vegan Style use firm tofu, herb flavored, cubed or crumbled)
  • 1/4 cup loosely chopped parsley
  • 4 pepperoncini, thinly sliced

For the Dressing

  • 6 tablespoons olive oil
  • 2 tablespoon fresly squeezed lemon juice
  • 1 garlic cloves, finely minced
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried oregano
  • 6 pitted Kalamata olives, finely chopped
  • Salt and pepper to taste


1- In a small bowl, add sliced onions to two tablespoon red wine vinegar soak them for 10 minutes. This process takes away the heat and bitterness. Drain and set it aside. ( this is optional, I like to do this even if the onions are sweet, it makes the onions flavorful as well)

2- Place the lettuce into a large bowl. Top with olives, tomatoes, onions, green pepper, cucumbers and chopped parsley. Add cheese and pepperoncini on top.

3- For dressing, whisk together all the ingredients in a small bowl until fully incorporated, add salt and pepper to taste.

4- Pour the dressing over salad and set aside for 30 minutes to allow the flavors to blend.

5- Gently toss the salad with your hands and serve.

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