Greek Salad
  • For Vinaigrette: In a blender, mix vinegar, garlic, parsley and oregano. With motor running, carefully add olive oil until vinaigrette is creamy and emulsified. Taste and season as needed with salt and pepper.
  • For Salad: Place romaine, tomatoes, bell peppers, green onions, radishes, dill, olives and feta cheese in a salad bowl; toss with just enough dressing to coat each leaf. Taste and season as needed with salt and pepper. Serve immediately.

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Greek Salad

Ingredients

Dressing

  • 1/2 cup of Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 to 2 cloves garlic, minced
  • 1 tbs chopped fresh parsley
  • 1/4 tsp dried oregano
  • Salt and freshly ground black pepper (to taste)

Salad

  • 1/2 head romaine lettuce, 1-inch pieces
  • 4 medium tomatoes, cut into wedges
  • 1 small bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 5 radishes, thinly sliced
  • 2 Tbs chopped fresh dill
  • 1/2 cup kalamata olives
  • 1 cup crumbled feta cheese
  • Salt and freshly ground black pepper (to taste)