Quick and Easy Greek Salad
photo by kitty.rock
- Ready In:
- 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 heads romaine lettuce, chopped
- 1 yellow bell pepper, chopped
- 1⁄4 red onion, halved and thinly sliced
- 3 ounces chickpeas, drained
- 6 pepperoncini peppers (or more)
- 12 kalamata olives
- 16 cherry tomatoes, halved
- 1⁄2 cup cucumber, sliced and cut into eighths
- 1⁄2 cup Greek feta cheese, crumbled
- 2 teaspoons dried oregano, DIVIDED
- 1 garlic clove, minced
- 1⁄2 lemon, juice
- 5 tablespoons extra virgin olive oil
- 1 pinch salt, to taste
- pepper, to taste
directions
- For the dressing: combine minced garlic with one teaspoon of oregano and lemon juice, slowly whisk in olive oil, season with salt and taste-you want a salty taste in the dressing, add pepper.
- For salad: layer romaine, bell pepper, red onion, cucumber, cherry tomatoes, chickpeas, kalamata olives, feta cheese, and pepperoncinis.
- Sprinkle with remaining teaspoon of oregano.
- Whisk and drizzle dressing over the top.
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Reviews
-
This has a delicious dressing. I used baby romaine leaves, no bell pepper out of preference, we didn't so much like the chickpeas in this as they were not easy to pick up with our forks, I had to omit the pepperoncini peppers since I don't know what they are and we are not for peppers anyway both spice wise and not. I didn't add the kalamata olives either as I just ran out. I used baby cucumbers, goats feta cheese which is Greek, freshly squeezed lemon juice, an unrefined extra virgin olive oil which is much healthier and tastier than refined, sea salt & freshly ground black pepper plus all the rest of the ingredients listed. Made for ZWT6 for Greece/Cyprus region, for my team, The Ya Ya Cookerhood.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin