Greek Salad with Lemon Vinaigrette
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.
Servings 4 servings
Ingredients
- 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
Lemon Vinaigrette
- 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
Instructions
- 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.
