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Simple Greek Salad with Lemon Oregano Vinaigrette

Love this easy, no-frills Greek salad recipe!
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 213kcal
Author RecipeGirl.com
Course Salad
Cuisine Greek
Keyword greek, Lemon, salad

Ingredients

VINAIGRETTE:

  • ½ small garlic clove, peeled and minced
  • ⅛ teaspoon salt
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon water
  • ½ teaspoon crumbled dried oregano

SALAD:

  • 8 cups torn romaine lettuce leaves (or a 10-ounce bag)
  • ½ medium cucumber, halved lengthwise and cut into half-moons
  • 1 cup grape or cherry tomatoes, halved
  • 1 teaspoon freshly grated lemon zest
  • ¼ cup chopped fresh dill
  • ¼ cup (2 ounces) crumbled feta cheese

Instructions

PREPARE THE VINAIGRETTE:

  • Sprinkle minced garlic with salt; crush with the flat side of a large knife to make a paste. Scrape into a leak-proof 1-cup jar. Add remaining ingredients, seal tightly, and shake to blend.

PREPARE THE SALAD:

  • Place the lettuce in a large salad bowl. Top with cucumber, tomatoes, dill and lemon zest. Just before serving, drizzle with desired amount of dressing and toss lightly. Sprinkle with feta and freshly ground pepper and serve at once.

Notes

  • If you are preparing this recipe as GLUTEN FREE, be sure to use water in the vinaigrette (or GF broth).
  • Use any leftover dressing on grilled fish or chicken.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 189mg | Potassium: 376mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8780IU | Vitamin C: 15.7mg | Calcium: 95mg | Iron: 1.5mg