Vegetarian Greek Salad with Romaine

Total time15 min

Prep time15 min

Cook time0 min

Crisp romaine gets piled high with juicy cherry tomatoes, cool cucumber ribbons, sharp red onion, briny Kalamata olives, and crunchy green bell pepper strips for a salad that's all texture and color. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano, so every forkful gets that bright, herby tang without any fuss. Everything gets tossed together until glossy and well-coated, then finished with a generous top layer of crumbled or sliced feta for a salty, creamy finish. It's a no-cook, ten-minute kind of dish that still feels like a proper meal or a standout side. This classic combination of crunchy vegetables, briny olives, and tangy cheese makes it an easy, satisfying choice for a vegetarian table.

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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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