Dairy Free Greek Salad with Romaine

Total time15 min

Prep time15 min

Cook time0 min

Crisp romaine gets tossed with juicy cherry tomatoes, cool cucumber, thin ribbons of red onion, and briny Kalamata olives for that classic sun-drenched combination. The dressing is whisked together simply from good olive oil, fresh lemon juice, red wine vinegar, and dried oregano, so every bite gets a bright, herby tang without any fuss. Strips of green bell pepper add a little crunch and sweetness alongside the olives, rounding out the texture in every forkful. It all comes together in minutes and gets tossed right before serving, so the leaves stay crisp and the flavors stay vivid. This one's an easy, refreshing option to keep on hand for a dairy free spread, whether it's headed to the table solo or served alongside grilled mains.

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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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