Greek Salad is one of my favorites. It doesn’t require any fancy ingredients – you can get everything right at your grocery store and if you do a little pre-preppin’, this dish is really just “assembly only.”
I would however urge you to get a GOOD feta cheese, not the pre-crumbled or low fat versions. A nice, fresh, creamy, tangy feta can really make this salad. I find that the low-fat, pre-crumbled fetas are kind of rubbery and tasteless and really a waste of time (but hey, that’s just me).
Because I almost always cook up some chicken on the weekend for a quick lunch or dinner option, Beng and I topped our salads with some “Very Greek Grilled Chicken” (a recipe that I got from Kalyn’s Kitchen) that I made earlier in the week. This salad would also be awesome with some grilled shrimp. Adding a little protein over the top really turns this into a main course (you could also serve some pita and hummus to really take it over the top).
One last thing, when it comes to salad dressing, the classic vinaigrette is three parts oil to one part vinegar (or acid) but I prefer one part oil to two parts vinegar. It makes for an overall lighter dressing, and I don’t miss the extra oil at all. If you are used to making the classic dressing, you may find my style a little thinner, so feel free to experiment with the counts.
Greek Style Salad
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
- 2 hearts of romaine, chopped
- 1 bell pepper, chopped
- 1/4 red onion, thinly sliced
- 1/2 can of chickpeas (garbanzo beans)
- ¼ cup pepperoncini peppers
- ¼ cup kalamata olives, sliced in half
- ½ cup of cherry tomatoes
- 1/2 cucumber, chopped
- 1/4 cup feta cheese, crumbled
- 2 tsp. dried oregano
- 1/2 cup lemon juice
- ¼ cup extra virgin olive oil
- 1 garlic clove, minced
- Salt and pepper
Combine your garlic, oregano, and lemon juice in a small bowl. Slowly whisk in the olive oil and season with salt and pepper. Set aside until you are ready to use.
Once you have all of the ingredients chopped up, this salad is pretty much assembly only.
Place your romaine in a large bowl or serving dish and top with veggies and feta cheese. Drizzle your salad dressing over the top right before you are ready to eat and enjoy!!
1/4 of the salad with 2 tbsp of dressing:
Calories: 215; Total Fat: 14.6g; Saturated Fat: 3g; Cholesterol: 8mg; Sodium: 333mg; Carbohydrate: 19.6g; Dietary Fiber: 3.8g; Sugars: 5.1g; Protein: 5.1g