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  • Writer's pictureCheyenne

Greek Salad



¼ cup extra virgin olive oil

Zest and juice of 1 lemon

2 tbsp parsley, chopped

½ tbsp dried oregano

½ tsp salt

½ tsp black pepper


1 head of romaine, chopped

½ cup cherry tomatoes, halved

½ red onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

½ cucumber, sliced

½ cup black olives

½ cup feta cheese



  1. To bowl, add olive oil, lemon juice and zest, parsley, oregano, salt, and pepper. Whisk well until everything is well combined. Set aside


  1. In another large bowl add romaine, tomatoes, onion, red and green bell pepper, cucumber, black olives, and feta

  2. Toss everything together until well combined

  3. Do not add dressing until ready to serve. It will make your salad soggy

  4. To keep salad crisp, place a paper towel in the bottom of a bowl with a lid. Add salad to bowl and place another paper towel on top and keep lid closed tight

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