Lemon Greek Salad
A bright and flavorful salad featuring crisp vegetables and a zesty lemon dressing that brings the flavors of the Mediterranean to your table.
Ingredients
Salad Base
- 3 cups Romaine lettuce, chopped Sturdy and crisp.
- 1 large cucumber, seeded and diced Cooling crunch.
- 2 cups cherry tomatoes, halved Sweet burst.
- 1/2 cup Kalamata olives, pitted and halved Salty depth.
- 1/2 cup feta cheese, crumbled Creamy tang; use vegan feta for dairy-free.
- 1/4 cup fresh parsley, chopped Fresh, grassy lift.
Dressing
- 1/4 cup extra-virgin olive oil The backbone of the dressing.
- 2 lemons Juice of 2 lemons (about 3 tablespoons) Bright acidity.
- 1 teaspoon lemon zest Extra aroma.
- 1 teaspoon dried oregano Greek warmth.
- 1 clove garlic, minced Gentle savory note.
- to taste Salt and freshly cracked black pepper Adjust according to preference.
Instructions
Preparation
- Wash and chop the Romaine, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- Arrange them in a large salad bowl so the colors sit like a little garden.
Make the Dressing
- Whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper in a small bowl.
- Taste for balance — you want bright lemon, not sharpness.
Combine and Toss
- Pour the dressing over the salad and gently toss so each leaf glistens.
- Add the olives and crumbled feta last so they stay textured and visible.
Rest and Serve
- Let the salad sit for 5 to 10 minutes so the flavors marry.
- Finish with parsley and a final grind of pepper. Serve immediately.
Notes
For best results, let the salad rest before serving. This salad pairs well with grilled mains or pita and hummus. Add protein, grains, or nuts to make it a more substantial meal.