Description
Greek Salad with Lemon Vinaigrette is a bright, crisp, and refreshing Mediterranean salad featuring a mix of fresh vegetables, Kalamata olives, and crumbled feta cheese, all tossed in a tangy homemade lemon vinaigrette. This easy-to-make salad is perfect as a light lunch or a vibrant side dish, showcasing the classic flavors of Greece with a healthy, vegetarian, and gluten-free profile.
Ingredients
For the Salad:
- 4 cups chopped romaine or mixed greens
- 2 cups cherry tomatoes, halved
- 1 large cucumber, chopped
- ½ red onion, thinly sliced
- ½ cup Kalamata olives
- 1 green bell pepper, sliced
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Salad: Add the chopped romaine or mixed greens, halved cherry tomatoes, chopped cucumber, thinly sliced red onion, Kalamata olives, sliced green bell pepper, crumbled feta cheese, and chopped fresh parsley to a large salad bowl.
- Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.
- Toss the Salad: Pour the lemon vinaigrette over the salad ingredients in the bowl.
- Mix Gently: Toss the salad gently but thoroughly to ensure all the vegetables and cheese are evenly coated with the flavorful lemon vinaigrette.
- Serve: Serve the salad immediately, optionally garnished with extra feta cheese or additional fresh herbs for an enhanced presentation and flavor.
Notes
- For the most authentic flavor, use good-quality extra-virgin olive oil and Kalamata olives.
- To make it a complete meal, add grilled chicken or shrimp.
- If preparing ahead, keep the dressing separate and toss just before serving to maintain freshness.
- The vinaigrette can be refrigerated for up to 1 week; shake or whisk well before using again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek, Mediterranean
