Anti Inflammatory Greek Salad with Romaine

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Greek Salad with Romaine

Crisp romaine forms the base for this vibrant, no-cook salad, piled high with juicy cherry tomatoes, cool cucumber, thin ribbons of red onion, and briny Kalamata olives. Crunchy green bell pepper adds fresh bite throughout, while a bright dressing of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano ties every component together with a light, herby tang. Everything gets tossed until glossy and evenly coated, so each forkful carries a little of the crunch, brine, and citrus in one bite. It comes together in minutes with zero cooking required, making it an easy go-to for busy weeknights or a light lunch. Olive oil, lemon, and a garden's worth of fresh vegetables make this a naturally anti-inflammatory-friendly salad you'll want in regular rotation.

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Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 ½ tbsp fresh lemon juice
1 tsp red wine vinegar
1 tsp dried oregano
¼ tsp salt
¼ 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
½ small red onion, thinly sliced
½ cup kalamata olives, pitted
½ green bell pepper, cut into thin strips
4 oz feta cheese, cut into ½-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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