I adapted my recipe from Ina Garten’s–I added more veggies (yay!) and decreased the amount of dressing and cheese to make it a little lighter to better compliment the rest of the meal. If you’re serving this salad on its own, feel free to add a little more oil and/or feta to make it a bit heartier. You can also add some grilled chicken, fish, or hard boiled eggs–all three would be tasty, too!
Prep Time 20 min
Total Time 20 min
Yield 4 servings
FOR THE SALAD:
3 heads of romaine lettuce, chopped
1 pint of cherry tomatoes, halved
1 large cucumber, seeded, peeled, and chopped
1 red bell pepper, diced
1/2 red onion, sliced (optional)
3 ounces of crumbled feta cheese (optional)
1/3 cup of diced calamata olives (optional)
1 tablespoon of dried oregano
FOR THE DRESSING:
1/4 cup of olive oil
1/4 cup of red wine vinegar
2 teaspoons of dijon mustard
1 teaspoon of dried oregano
2 cloves of garlic, crushed
1/2 teaspoon of salt
Put the lettuce in a large bowl. Add the cherry tomatoes, cucumber, and 1 diced red bell pepper, then toss to combine. You can also add the sliced red onion, but I didn’t, because raw onions and I don’t exactly get along.
Meanwhile, in a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, oregano, garlic, and salt. Once combined, pour over the salad and toss it really well–all of the leaves should be coated to perfection. Let sit for at least fifteen minutes to let all of the flavors meld.
Just before serving, add in the feta cheese (if using), calamata olives (if using), and 1 tablespoon of dried oregano. Toss again to incorporate.
Serve on its own as a vegetarian main or with Pesto-Marinated Lamb and Baba Ghanoush for a tasty Greek meal.