Simple Greek Salad with Lemon Oregano Vinaigrette
Love this easy, no-frills Greek salad recipe!
Servings: 4 servings
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