Vegan Greek Salad with Romaine

Total time15 min

Prep time15 min

Cook time0 min

Crisp romaine gets piled high with juicy cherry tomatoes, crunchy cucumber, thin red onion, briny Kalamata olives, and strips of green bell pepper for a salad that's all bright color and fresh crunch. The dressing is dead simple: extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano whisked together until glossy and slightly emulsified, then tossed through the vegetables so every bite gets seasoned. It comes together in minutes with just one bowl and a whisk, no cooking required, which makes it an easy side or light lunch any time of year. This version is a great fit for a vegan spread, delivering all the tangy, herby, olive-forward flavor of a classic Greek salad without missing a beat.

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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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