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Greek Salad

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Greek Salad

Fresh and light, classic Greek Salad is perfect for a quick weeknight dinner. Everyday Food editor Sarah Carey shows you her secret salad ingredient -- “quickled onions.”

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    Everyday Food, March/April 2003
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • 3 tablespoons olive oil
    • 3 tablespoons red-wine vinegar
    • 1 teaspoon minced garlic
    • 1/2 teaspoon dried oregano
    • Coarse salt and freshly ground pepper
    • 1 head romaine lettuce, torn into bite-size pieces
    • 1 pint cherry or grape tomatoes, halved
    • 1 1/2 cups crumbled feta cheese, (8 ounces)
    • 1/2 red onion, halved and thinly sliced
    • 1 large cucumber, peeled, halved and thinly sliced
    • 1/2 cup Kalamata olives, pitted

    Directions

    1. In a large bowl, combine the lettuce, tomatoes, feta cheese, onion,
      cucumber, and olives.

    2. In a jar, combine the olive oil, vinegar, garlic, and oregano; season with salt and pepper. Shake well to combine. Drizzle dressing over salad, and toss to coat. Serve immediately.

    Recipe Reviews

    • Eviebelle
      20 Sep, 2011

      this is very easy, and my husband - a greek salad lover - really enjoys it every time I make it.

    • sarah9
      6 Sep, 2009

      This is so easy and so so good!

    • dizzydeb
      2 Apr, 2008

      Very easy and delicious salad. I jazzed up the dressing a bit by adding dry mustard, creamed horseradish, fresh lemon juice and a few more herbs. I found the oil to vinegar ratio was not accurate so I had to add a bit more oil.

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