Description
A vibrant, chopped Greek‑style salad tossed with crisp romaine, juicy tomatoes, crunchy cucumber and bell pepper, briny Kalamata olives, and big cubes of feta—brightened with a zippy red wine vinaigrette.
Ingredients
1 head romaine lettuce, chopped
½ red onion, very thinly sliced
1 pint cherry or grape tomatoes, halved
1 greenhouse (or English) cucumber, chopped
1 green bell pepper, chopped
½ cup pitted Kalamata olives, halved
4 oz block feta cheese, cut into cubes
3 Tbsp extra‑virgin olive oil
1 ½ tsp dried oregano
Salt and coarse black pepper, to taste
Instructions
Whisk together olive oil, oregano, salt, and pepper in a small bowl or measuring cup.
In a large bowl, combine chopped romaine, onion, tomatoes, cucumber, bell pepper, and olives.
Gently toss the salad to distribute ingredients. Add cubed feta and carefully toss again.
Pour dressing over salad then toss lightly to coat evenly.
Serve immediately. For make‑ahead, store dressing separately and toss before serving.
- Prep Time: 20 minutes
- Category: Salad
