Greek Salad Recipe

Rinse the romaine lettuce under cold water, dry thoroughly, and tear or chop into bite-sized pieces. Transfer to a large salad bowl.

Cut tomatoes into chunks or wedges. If using cherry tomatoes, halve them. Add tomatoes to the bowl.

Slice cucumber into rounds or half-moon shapes and add to the bowl.

Thinly slice the red onion. Optional: soak briefly in cold water to mellow its sharpness, then drain and add to the bowl.

Add Kalamata olives to the bowl.

Crumble feta cheese and set aside for later addition to the salad.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well emulsified.

Pour the dressing over the greens and vegetables. Toss gently to coat evenly without breaking the feta too much.

Sprinkle the crumbled feta over the top, followed by a few more olives if desired. Give a light toss to distribute. Do not overmix to keep feta intact.

Serve immediately, or let the salad rest for 15–20 minutes at room temperature to enhance flavors. Garnish with a pinch of oregano if desired.