Serving a Greek salad with lemon vinaigrette is a great way to highlight summer vegetables at their peak.
This salad has enough going on that it can be served by itself as a lunch or as a main course for dinner.
Chicken adds heft to the salad but isn’t necessary. I like to serve the salad at room temperature. If you let everything warm up out the fridge for an hour, the flavor in the ingredients will pop.
Read more about this salad recipe in A Greek Salad Inspired by the Sun.
- 1 large head Romaine lettuce, chopped
- 3 medium tomatoes, wedged
- 1 large cucumber, sliced into half moons
- 1/2 medium red onion, sliced thinly
- A dozen whole pepperoncini
- 1 cup kalamata olives, pitted
- ½ cup feta cheese, crumbled
- 2 grilled chicken breasts, optional, sliced
- 1/2 cup olive oil
- The juice of one large lemon
- Zest from the lemon
- 2 tbsp red wine vinegar
- 1/2 cup chopped fresh oregano
- or 2 tsp dried oregano
- 2 cloves minced garlic
- Salt and pepper to taste
- Chop the lettuce and slice vegetables.
- Make the vinaigrette by whisking the olive oil, lemon juice, lemon zest, red wine vinegar, oregano, and garlic together. Season to taste with salt and pepper. Pour into a small pitcher and set aside.
- Assemble the salad ingredients on a large, shallow platter. Layering the ingredients however you like.
- I like to pass the vinaigrette, so everyone can dress their own salad.
- Serve with pita or crusty bread.