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Lemon Greek Salad

This Lemon Greek Salad bursts with lemony brightness, crisp vegetables, salty feta, and olives, making it a cheerful, mood-lifting healthy option that's quick to prepare.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups romaine lettuce, chopped Crisp base that holds the dressing.
  • 2 cups mixed cherry tomatoes, halved Choose sweet, vine-ripened.
  • 1 large cucumber, sliced and quartered Cool and crunchy.
  • 1 small red onion, thinly sliced For a mild, sweet bite.
  • 1 cup feta cheese, crumbled Salty, creamy contrast; use vegan feta for a dairy-free swap.
  • 1/2 cup Kalamata olives, pitted and halved Briny depth.
  • 1/4 cup fresh parsley, chopped Bright herbaceous lift.
Dressing Ingredients
  • 1/4 cup extra-virgin olive oil Fruity base for the dressing.
  • 3 tablespoons fresh lemon juice For that signature zing.
  • 1 teaspoon lemon zest Amplifies citrus aroma.
  • 1 teaspoon dried oregano Classic Greek flavor.
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Wash and prep your produce: chop the romaine, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
  2. Build the salad in a large bowl: add the romaine, tomatoes, cucumber, red onion, parsley, and olives. Toss gently so nothing gets bruised.
Making the Dressing
  1. Whisk together the lemon juice, lemon zest, extra-virgin olive oil, dried oregano, salt, and pepper in a small jar or bowl until emulsified.
  2. Taste and adjust — the lemon should sing but not sting.
Serving
  1. Add the feta: sprinkle crumbled feta over the salad and pour the dressing over everything. Toss once more, gently, so the feta mingles with the vegetables.
  2. Serve immediately: plate the salad in a wide bowl so every forkful gets a mix of crunch, cream, and citrus.

Notes

For a heartier version, add chickpeas or grilled chicken. Want a festive meal twist? Fold in thin slices of roasted red pepper and toasted pine nuts. Lower the sodium by rinsing canned olives or using reduced-sodium feta. Make it a warm salad by tossing in oven-roasted baby potatoes.