Greek Salad Recipe with Lemon Dressing
Total Time
15 mins
Prep Time
15 mins
Rating
4.98 out of 5 stars
(78)
Ingredients
6 servings
- 1 romaine lettuce head, chopped
- 1/2 medium red onion, thinly sliced
- 1/2 bell pepper, (any color), chopped
- 1 cup cherry or grape tomatoes, halved (or slice heirlooms when in season)
- 1 English cucumber, sliced
- 1 avocado, peeled, pitted and sliced
- 1/2 cup kalamata olives, sliced into thirds
- 4 oz feta cheese, crumbled
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice, (from 1 large lemon)
- 1 garlic clove, pressed or finely minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Preparation
Chef’s notes
You can use just about any feta for this salad and it will be tasty. We prefer block-style feta cheese like the one we used for Feta Pasta. Also, look for feta made of sheep’s milk which is creamier with a lighter taste.
The fastest way to crumble feta is to break it up with your hands into small pieces. It literally takes seconds to crumble feta. If you want to keep your hands clean, you can cut them up with a knife or use a fork.
Yes, you can omit the lettuce, but we love Greek salad with lettuce because it bulks up the salad to feed a crowd. If omitting lettuce, be sure to add more of the other fresh ingredients.