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Greek Salad 

My husband adores my Greek salads.  The key to this salad is making everything small, similar, bite sized pieces.  I am always happy to make this salad because it is  healthy, easy to assemble, and makes a great side dish or a dinner.  Just add some grilled chicken breast, shrimp or lamb and some grilled pita, and dinner is ready! The Mediterranean is calling…

Serves 2-4


  • 1/2 bag Romaine hearts, chopped
  • 2 small tomatoes, diced
  • 1/2 seedless cucumber, diced
  • 1/2 small red onion, diced
  • 1/2 green pepper, diced
  • handful fresh flat-leaf parsley, chopped
  • handful Kalamata olives, roughly chopped
  • 3 ounces crumbled feta cheese
  • 2 tablespoons white wine vinegar
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • pinch dried dill
  • salt and freshly ground black pepper


In a large bowl combine the first 8 ingredients.  In a small bowl, whisk together the white wine vinegar, lemon juice, olive oil, oregano, dill, 1 teaspoon salt and 1/2 teaspoon black pepper.  Pour dressing over salad and toss well to combine.

Make sure to dress the salad just before serving or it will wilt the lettuce.