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Greek-Style Salad


Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes crisp romaine salad with caper berries, tomatoes, and feta.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2007


For the Dressing

  • 1/4 cup red-wine vinegar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon dried oregano
  • Freshly ground pepper
  • 1/2 cup olive oil

For the Salad

  • 12 ounces romaine hearts, leaves separated
  • 1/2 cup pitted Kalamata olives (about 2 1/2 ounces), drained
  • 1/2 cup peperoncini, drained
  • 1/3 cup caper berries, drained
  • 2 medium tomatoes, cut into 1-inch wedges
  • 2 Kirby cucumbers, halved lengthwise and cut into 1-inch pieces
  • 1 medium red onion, halved lengthwise and crosswise, then thinly sliced
  • 4 ounces feta cheese, crumbled


  1. Make the dressing: Whisk together vinegar, salt, and oregano, and season with pepper. Add oil in a slow, steady stream, whisking until emulsified.

  2. Assemble the salad: Arrange lettuce on a platter. Scatter olives, peperoncini, caper berries, tomatoes, cucumbers, onion, and feta over top. Drizzle with dressing.

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