Marilyns Treats

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Greek Salad

Recipe Archive· Salad

Greek salad recipe consist of tomatoes, cucumber, onion, olives, feta, oregano and gets a crunchy boost from romaine lettuce.

Classic Greek Salad

This classic Greek salad recipe consist of tomatoes, cucumber, onion, olives, feta, oregano and gets a crunchy boost from romaine lettuce.

Try it with some braised lamb, grilled chicken strips, or beets as a starter for your next Greek meal. 

This Greek Salad and dressing is one of the best I have eaten.

My family loves all the fixings but I prefer just feta and beets. All your salad lovers will love how versatile this salad can be.

These are THE INGREDIENTS you will need:

  • 1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
  • 2 medium tomatoes. cored, seeded, and large dice
  • 2 Medium English cucumber, large dice
  • 1 cup kalamata olives
  • 1/2 medium red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice, from 1 medium lemon, plus more as needed
  • 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt, plus more as needed
  • 5 twists Freshly ground black pepper, to taste
  • 1/2 cup crumbled feta cheese, about 2 1/2 ounces
  • 5 strips add choice of meat, I like grilled chicken strips or braised lamb 
  • 8 ounces add fresh or jars of beets,I use pickled beets and save the juice for another day to taste.

These are the INSTRUCTIONS for preparation:

  • Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside.
  • Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small, nonreactive bowl and whisk to combine.
  • Pour over the salad and toss to combine. Taste and season with additional lemon juice, salt, or pepper as needed.
  • Sprinkle with the feta. Top with your choice of meat or beets to taste. 

NOTES

  • My choice of add-ons is grilled chicken strips and pickled beets from a jar. I keep the juice for future use to flavor other dishes and reduce the water needed.

This image below is the way I normally like my salad,

I give my husband the Greek Olives, sometimes the cucumber, the pepper and the onions.

As I get older I need to watch those spicy foods. And at times the strong veggies too.

But leaving the Feta Cheese and Beets are a no brainer!

Greek salad recipe consist of tomatoes, cucumber, onion, olives, feta, oregano and gets a crunchy boost from romaine lettuce.

In my home we love not only having this salad as the main dish with some garlic breadsticks.

But we also add it to other Geek dishes.

Spinach Pie, (Spanakopita), Eggplant or Chicken Parmesan, and even pizza.

You just can’t beat the versatility of the salad.

And all those veggies and toppings help make this dish even better.

Sometimes the Greek dressing comes from my favorite Italian restaurant.

Mine just never tastes the same. And one great Coney place around here makes the typical pink dressing.

Perhaps when you prepare the salad dressing as described below you will have better results.

Let me know if you do! I can always use some great information on how you changed it up and made it your own!

I just know you will enjoy this Greek Salad so much.

It is a great dish to take to a brunch, card party, meeting or picnic.

Enjoy!

Greek salad recipe consist of tomatoes, cucumber, onion, olives, feta, oregano and gets a crunchy boost from romaine lettuce.

Greek Salad

Try it with some braised lamb, grilled chicken strips, or beets as a starter for your next Greek meal.
5 from 7 votes
Print Pin Rate
Course: Lunch
Cuisine: Greek
Keyword: beets, feta, salad
Method: NoBake
Skill Level: Basic
Prep Time: 45 minutes
Total Time: 45 minutes
Adjust Servings: 6 Servings
Calories: 134kcal
Author: Marilyn

Ingredients

  • 1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
  • 2 medium tomatoes. cored, seeded, and large dice
  • 2 Medium English cucumber, large dice
  • 1 cup kalamata olives
  • 1/2 medium red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice, from 1 medium lemon, plus more as needed
  • 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt, plus more as needed
  • 5 twists Freshly ground black pepper, to taste
  • 1/2 cup crumbled feta cheese, about 2 1/2 ounces
  • 5 strips add choice of meat, I like grilled chicken strips or braised lamb 
  • 8 ounces add fresh or jars of beets,I use pickled beets and save the juice for another day to taste.

Instructions

  • Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside.
  • Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small, nonreactive bowl and whisk to combine.
  • Pour over the salad and toss to combine. Taste and season with additional lemon juice, salt, or pepper as needed.
  • Sprinkle with the feta. Top with your choice of meat or beets to taste. 

Notes

  • My choice of add-ons is grilled chicken strips and pickled beets from a jar. I keep the juice for future use to flavor other dishes and reduce the water needed.
©MARILYN’S TREATS. All images are copyright protected.
 

Nutrition

Serving: 1cup | Calories: 134kcal (7%) | Carbohydrates: 10.4g (3%) | Protein: 4.03g (8%) | Fat: 11.91g (18%) | Saturated Fat: 3.07g (15%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 10.51mg (4%) | Sodium: 347mg (14%) | Potassium: 0mg | Fiber: 4.04g (16%) | Sugar: 4.16g (5%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  1. blankApril J Harris says

    Marilyn, your Greek Salad looks amazing, and I love the idea of dressing it up with lamb! Thank you so much for sharing this tasty, wholesome recipe with us at Hearth and Soul. Sharing around, including on the Hearth and Soul Facebook page. Hope to see you at the Hearth and Soul Link Party when we return from summer break this coming Monday August 7th!

    Reply

  2. blankDara-HoodCreekLogCabin says

    When I saw your first photo I thought “She puts beets in her Greek salad too!” I never did until I married my Michigan man and that’s how his family makes it too. This is pretty much exactly how I make it! Thanks for linking this yummy recipe at The Gathering Place!

    Reply

    • blankMarilyn says

      I truly think it is an East Coast/Michigan thing. I took it for granted that Greek salad meant lettuce, feta, and beets!! Glad to hear I am not the only surprised person. (Even though the surprise is on the other foot.) Have a blessed day.

      Reply

    • blankMarilyn says

      Thank you Kathleen. I am sure you will enjoy this one. Thanks for the feature, I look forward to seeing them all. Have a wonderful and blessed week!

      Reply

  5. blankMiz Helen says

    We are beet lovers here and even grow our own beets. This is a salad we will just love for some of our fresh garden beets! I sure appreciate you sharing with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply

    • blankMarilyn says

      Fresh beets sound so wonderful! My son put them in the garden last year. This year he didn’t plant any root veggies because they just had too many varmints in the garden. How wonderful to have them in your garden! Enjoy a wonderful week!

      Reply

      • blankAndrea says

        I agree that this looks delicious but the picture and your comment both have beets and there is no mention of them in the recipe. Do you drain them , use pickled or plain or what? It’s a novel idea to me (not from Michigan so perhaps that is why.

        Reply

        • blankMarilyn says

          I apologize Andrea. When I am in a hurry to finish a post I getr distracted and sometimes forget to add all my changes. I meant to fix this twice now! Call it a senior moment. In any event. I have now fixed it. I actually left out the entire paragraph I normally add before even the recipe! Please come back to see it!

          Reply

  9. blankBarbara Radisavljevic says

    Looks delicious! I’m eating more and more salads these days to stay healthy. I love salad as my main meal of the day during the summer. To think I didn’t even like salads when I was a child, and now I practically live on them.

    Reply

    • blankMarilyn says

      I agree with you Barbara. I never ate more than. A few leaves of lettuce covered in French dressing. Now I east everything and add shdimp or whatever at times also. Asnd I dslike French dressing and prefer more different options. Have a great day!

      Reply

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