Servings: 6
Olive oil
1 cup (or ¾ cup)
Lemon juice
of 1 large or 2 middle-sized lemons
Dried oregano
2-4 tsp.
3 tsp., fresh, minced (about 2 cloves)
Dried basil
1 tsp.
Red wine vinegar
2 tbsp.
½ tsp.
1 tsp.
Fresh ground black pepper
½ tsp.
Romaine lettuce
1, large, chopped
Plum tomatoes
2-3, cut in wedges
English cucumber
1, peeled, seeded, chopped
Red onion
1, sliced
Green bell pepper
1, seeded, sliced (optional)
Feta cheese
½ lb., crumbled
Kalamata olives
1 cup
Exquisite Greek Salad
10 m
0 m
Ready in:
10 m
  1. To prepare the dressing, combine the first eight ingredients (from olive oil to sugar) in a processor or using a wire whisk.
  2. Season with pepper and keep in the fridge for 2 hours or more to let the flavors blend.
  3. Put all the remaining ingredients (from romaine lettuce to Kalamata olives) in a large bowl. Add the dressing and toss to combine.
  4. If desired, keep the salad in the fridge for about 1 hour or let it sit at a room temperature for about 20 minutes. Toss several times during the process.