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Crisp romaine, juicy tomatoes, and crunchy cucumbers tossed with tangy Kalamata olives and salty feta cheese. This refreshing American-style Greek salad is dressed in a simple, zesty lemon-oregano vinaigrette.
For 4 servings
In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Add the salt and black pepper. Whisk well or shake the jar until the dressing is emulsified. Set aside.
In a large salad bowl, add the chopped romaine lettuce, chopped roma tomatoes, sliced cucumber, and thinly sliced red onion.
Pour about half of the prepared vinaigrette over the vegetables. Add the pitted Kalamata olives and crumbled feta cheese. Gently toss everything together until the ingredients are lightly coated. Add more dressing if desired.
Serve immediately to ensure the lettuce stays crisp and fresh. Enjoy!
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Crisp romaine, juicy tomatoes, and crunchy cucumbers tossed with tangy Kalamata olives and salty feta cheese. This refreshing American-style Greek salad is dressed in a simple, zesty lemon-oregano vinaigrette.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 474.78 calories per serving with 8.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1 cup of chickpeas or grilled chicken strips to make it a more substantial meal.
Omit the feta cheese or use a plant-based feta alternative to make this salad fully vegan.
Use a quality store-bought Greek vinaigrette to save time on making the dressing from scratch.
Serve the dressing on the side and let kids pick their favorite vegetables. You can also use less red onion.