Lemon Greek Salad
A bright and refreshing salad that combines mixed greens, cherry tomatoes, cucumbers, olives, and a zesty lemon dressing, perfect for any occasion.
Ingredients
Salad Base
- 4 cups mixed romaine and baby greens, roughly chopped for a crunchy base
- 2 cups cherry tomatoes, halved juicy pops of sweetness
- 1 large cucumber, seeded and diced cool and refreshing
- 1 small red onion, thinly sliced sharp and pretty
- 1 cup Kalamata olives, pitted and halved briny depth
- 1 cup crumbled feta cheese creamy, tangy, and classic; substitute vegan feta or nutritional yeast for a dairy-free twist
Dressing
- 1/2 cup extra-virgin olive oil fruity and smooth
- 2 large lemons, juiced and zested bright, aromatic citrus
- 1 clove garlic, minced warming and savory
- 1 teaspoon dried oregano Mediterranean fragrance; fresh oregano works too
- 1/2 teaspoon sea salt to taste
- 1/4 teaspoon freshly ground black pepper to taste
Garnishes
- 2 tablespoons chopped fresh parsley optional, herbaceous lift
- 1 tablespoon chopped fresh mint optional, herbaceous lift
Instructions
Preparation
- Rinse and dry all vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Make the Dressing
- In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Drizzle in the extra-virgin olive oil slowly while whisking until the dressing emulsifies and becomes glossy. Taste and adjust acidity or salt as needed.
Toss the Salad
- In a large bowl, combine greens, tomatoes, cucumbers, red onion, and olives. Pour the dressing over the salad and toss gently but thoroughly so every leaf gets kissed by lemon.
Finishing Touches
- Sprinkle the crumbled feta, chopped parsley, and mint over the top. Give one last gentle toss or leave the herbs and cheese on top for a pretty presentation.
Serve
- Plate it in a wide bowl to showcase the colors.
Notes
For a heartier version, add roasted chickpeas or grilled chicken for protein. Leftovers are best enjoyed within 12–24 hours once dressed. Avoid freezing the salad as textures will not hold up.