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Greek Salad

Refreshing and simple. With or without lettuce, this salad is always a good choice.


  • 2 Persian cucumbers, sliced in rounds and then chopped in half

  • 1 red pepper, chopped

  • 1/2 red onion, chopped

  • 1 pint cherry or grape tomatoes, halved or quartered

  • 1/4 cup chopped fresh parsley

  • 1/2 cup crumbled feta*

  • 3 cups chopped romaine lettuce

For the Salad Dressing:

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup red wine vinegar

  • 1 T fresh lemon juice

  • 1 garlic clove, peeled

  • 1/2 t dried oregano

  • 1/4 t dijon, or other mustard

  • Salt and pepper


Pulse all dressing ingredients in a mini prep processor until blended. Mix veggies and lettuce and toss with dressing, careful not to overdress. Sprinkle feta on salad. Reserve any leftover dressing in an air tight jar

*Buy a block of feta and crumble the portion you need. Add olives if desired


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