Mediterranean Diet Friendly Greek Salad with Romaine

Total time15 min

Prep time15 min

Cook time0 min

Mediterranean Diet Friendly Greek Salad with Romaine

Crisp romaine forms the base for this classic combination of crunchy cucumber, juicy cherry tomatoes, thin-sliced red onion, briny Kalamata olives, and sweet green bell pepper, all tossed together in one big bowl. The dressing is where this salad really shines: extra-virgin olive oil, fresh lemon juice, and red wine vinegar whisked with dried oregano until glossy and emulsified, then drizzled over the vegetables and tossed so every leaf gets coated. It's a bright, herby, texture-packed salad that comes together in minutes with no cooking required, just chopping and whisking. Serve it as a light lunch on its own or alongside grilled fish, chicken, or a piece of crusty bread for something more filling. With olive oil as the primary fat and a generous mix of fresh vegetables, olives, and herbs, this is a natural fit for a Mediterranean way of eating.

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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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