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Romaine Hearts with Feta Cheese, Black Olives, and Red Onions

Ingredients in Greek salads vary, but feta cheese and olives are essential.

  • servings: 4




  • 2 small heads romaine lettuce
  • 1/2 small red onion
  • 1/2 unwaxed cucumber, or waxed and peeled
  • 1/2 cup Greek black olives, like Kalamata, plus more if desired
  • 6 ounces feta cheese, crumbled
  • 4 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper


  1. Step 1

    Remove outer leaves of romaine, reserving for another use. Separate leaves from heart; arrange in a serving bowl.

  2. Step 2

    Using a mandoline or a sharp knife, shave the onion and the cucumber into thin, transparent rounds.

  3. Step 3

    Scatter onion, cucumber, and olives over romaine. Crumble feta directly onto salad. Drizzle with olive oil, season with salt and pepper; serve.

Martha Stewart Living, June 2000