Greek Salad

This recipe is one I have made for quite some time and every time I serve it, everyone raves. Even non-salad lovers are impressed and have requested the recipe. It’s easy, fresh and delicious and most importantly does the body good! It is a must try and I am delighted to share it with you.

Here’s how I make this ultra simple and highly delicious salad: Most traditional Greek salads don’t come with lettuce; however, I love to use it as a base.

Lop the bottom off of a head of romaine lettuce and make about one-inch slices. Give it a couple rough chops and throw it in a bowl.


Next chop up a couple ripe tomatoes (feel free to use roma, vine-ripened, grape, whatever you have on hand) one red bell pepper and one yellow bell pepper.

Cut a red onion in half and slice one half very thinly.

Next, peel a cucumber with a vegetable peeler, slice it in half and seed it. Slice each half into ¼ inch pieces or roughly chop it, whatever fits your fancy!


I find most people are either olive lovers or haters, there’s no in between! I happen to fall in the category of an olive lover so most definitely include them in my salad. If it’s not your thing, don’t sweat it. Many times I use Kalamata olives (pitted of course, have you ever tried pitting an olive…Phew), however I have also used both green and black depending on what was available. Grab what you wish and toss it in the bowl.

Now for my favorite part…dun dun dun: Feta cheese! Scrumdiliumptious!


After you have piled everything into the bowl, prepare to make this delicious homemade dressing:

Grab a small bowl and in it toss 2 minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper and ¼ cup red wine vinegar. Give that a good whisk.


Next, slowly drizzle in ½ cup of olive oil whisking rapidly in order to emulsify the mixture. I always pour it in a glass jar after I’m finished and give it a few more good shakings.

Toss all the ingredients together and do with it as you wish! I have served it as a side, grilled some chicken and threw it in a tortilla to make a wrap, or added grilled chicken to the salad and served it as an entrée with fresh bread. Mmmmmm…lovely!


1 head romaine lettuce
1 cucumber, peeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, or 4 romas/vine-ripened tomatoes, chopped
1/2 red onion, thinly sliced
1/2 pound feta cheese
1/2 cup Kalamata olives, pitted (or any other type you enjoy)

For Dressing:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil


Place the lettuce, cucumber, peppers, tomatoes and red onion in a large bowl.

Combine garlic, oregano, mustard, salt, pepper, and red wine vinegar in a bowl. Whisk together until combined and slowly drizzle in olive oil.

Toss together and serve as you wish. Enjoy!

© 2014 Beth McGuyton



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