Go Back
+ servings
Greek Salad with vegetables and vinaigrette

Greek Salad

Greek Salad made with crisp romaine, onions, olives, peppers, tomatoes, cucumbers, feta cheese, oregano and the homemade dressing is the best salad recipe!
Course Side Dish
Cuisine Mediterranean
Prep Time 20 mins
Total Time 20 mins
Servings 6 servings
Calories 293



  • 1 head romaine lettuce (sliced into thin strips)
  • 1 medium red onion (thinly sliced)
  • 6 ounce can kalamata olives (drained)
  • 1 red bell pepper (thinly sliced)
  • 2 large tomatoes (seeds removed, sliced)
  • 1 cucumber (halved lengthwise, seeds removed, sliced)
  • 1 cup feta cheese (crumbled)
  • 1 teaspoon oregano (fresh, minced)


  • 1 lemon (juiced)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons olive oil


  • Combine all of the salad ingredients in large bowl. Toss to combine.
  • To make the dressing, whisk together all of the ingredients except the olive oil. Pour the olive oil in a slow, steady stream while whisking constantly. Continue to whisk once all the olive oil has been added until the dressing has emulsified.
  • Add dressing to salad and toss to combine. Serve immediately. If making ahead, keep the dressing and the salad separate until ready to serve.


Calories: 293kcal | Carbohydrates: 15g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 1122mg | Potassium: 590mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10465IU | Vitamin C: 50.3mg | Calcium: 200mg | Iron: 2mg