Greek Salad Recipe

CookingNook.com's Greek Salad Recipe

1 head crunchy lettuce, shredded
2 large tomatoes, sliced or cut into chunks
1/2 cucumber, thinly sliced
1 onion, cut in half and sliced into thin strips
1/2 cup black Kalamata olives (or more to taste)
1 1/2 cups feta cheese, crumbled

Dressing:
olive oil
juice of 1 lemon
1/4 teaspoon dried oregano
salt and pepper to taste

Combine the lettuce, tomatoes, cucumber, and onion in a large bowl. Pour enough olive oil over the salad to just coat it. Add the lemon juice and oregano. Season well with salt and pepper and toss the salad. Adjust the seasoning to suit your taste and toss again.

Add the crumbled feta cheese and the olives to the top of the salad before serving.

Serves 4 to 6 as a side salad, 2 or 3 as a lunch portion salad.

Go green but keep it beautiful with these stunning glasses from Rosanna, made of recycled glass. Rosanna Set of 6 Beach Cottage Recycled Glass Etched Glassware, Cobalt Tumblers

• Adjust the lemon juice to taste. I would juice the lemon separate from the salad rather than right into it to prevent you from making overly lemony. You may need a bit less than the juice from a whole lemon or a bit more, depending on your taste and the amount of other ingredients you are using.

• Red onion adds a nice bit of color to the salad. They are also nice and mild.

• The traditional olive that the Greeks use in this salad is Kalamata olives. If you can't get them or prefer another kind, simply substitute your favorite. The Kalamata olives really work well in this recipe though.

• Add a grilled, sliced chicken breast to the salad to make it a complete meal.