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Epicurious

Greek Salad

This simple salad goes with many dishes. Or add some or all of the extras we suggest and make a meal of it.

Recipe information

  • Yield

    serves 2 to 4

Ingredients

4 cups sliced romaine lettuce
1 cucumber, peeled and sliced
2 tomatoes, cut into wedges
1/2 red or Vidalia onion, thinly sliced
About 12 kalamata olives
1/2 cup crumbled feta cheese

Dressing

1/3 cup olive oil (extra-virgin is nice)
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
Pinch of black pepper

Preparation

  1. Step 1

    Fill a serving bowl or platter with the romaine. Arrange the cucumbers, tomatoes, onion, olives, and feta on top. Whisk together the dressing ingredients and pour over the salad.

  2. Serving & menu ideas

    Step 2

    Instead of making the dressing, just sprinkle the oregano directly on the salad and have cruets of olive oil and vinegar and salt-and-pepper shakers on the table. This is a great side salad for Greek Frittata (page 78), Seared Scallops (page 169), or Pine Nut–Crusted Fish (page 161). To transform it into a satisfying one-dish meal, add stuffed grape leaves, chickpeas or butter beans, and/or artichoke hearts. Or serve with Herbed Hummus (page 253) and warm pita bread.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsSaladGreekEuropeanRomaineLettuceLeafy GreensVegetableCucumberTomatoRed OnionOnionRoot VegetableMainSideLunchDinnerGluten FreeVegetarianNut FreeQuickEasyNo-CookCookbooks
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