Anti Inflammatory Greek Salad with Romaine
Total time15 min
Prep time15 min
Cook time0 min
4.5(21)
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Learn more āIngredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 Ā½ tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the salad
- 1 large head romaine lettuce, chopped into 1-inch pieces
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- Ā½ small red onion, thinly sliced
- Ā½ cup kalamata olives, pitted
- Ā½ green bell pepper, cut into thin strips
- 4 oz feta cheese, cut into Ā½-inch slabs or crumbled
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is uniform and slightly emulsified.
- 2
Add the chopped romaine to a large salad bowl. Scatter the cucumber, cherry tomatoes, red onion, Kalamata olives, and green bell pepper over the top.
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