Greek Salad

This healthy Greek salad is so easy to whip up, and it’s absolutely amazing when tossed in a light and refreshing lemon vinaigrette!

Greek Salad - This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette!

I’ve always thought that I hated Greek salads. Every time I’d go to a restaurant to order a salad, the Greek one would always get overlooked. I don’t know why. It was never “my style” of food.

Greek Salad - This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette!

But with all the salads I’ve been consuming left and right this month, I thought I should give the Greek salad thing a second chance. I mean, with crisp cucumbers, juicy tomatoes, sliced red onion, Kalamata olives, and crumbly goat cheese on a bed of fresh romaine, what could go wrong?

Greek Salad - This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette!

Nothing! Absolutely nothing went wrong. In fact, this has ironically become one of my favorite salads! It really doesn’t take much to put together and with a tangy, sweet lemon vinaigrette, it’s absolute perfection.

Greek Salad

Prep Time 10 minutes

Total Time 10 minutes

Yield 2 servings

Greek Salad

This healthy Greek salad is so easy to whip up, and it's absolutely amazing when tossed in a light and refreshing lemon vinaigrette!

Ingredients

  • 5 cups chopped romaine lettuce
  • 1 small red onion, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup crumbled goat cheese
  • Freshly ground black pepper, to taste
  • For the lemon vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar,

Instructions

  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.
  • To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine.
  • Serve immediately.
http://damndelicious.net/2014/01/21/greek-salad/

Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.



Comments

  1. says

    Greek salads are my favorite! I order them all the time when we go out to eat … although I have yet to make them at home. Which is weird considering I’m obsessed : ) haha need to change that! This looks awesome!

  2. says

    I too prefer other salads and I’d probably get cobb salad or something like that. I don’t know why! Maybe Greek Salad seems simple that I could make at home (but then I don’t). Your photos are so tempting and making me want to eat some. I love all your salad recipes lately. Really inspiring!

  3. Jackie says

    So delicious!! I added grilled chicken to ours. The dressing is amazing! So light and tangy. Perfect for a hot Texas evening!
    Thank you for sharing with us. ❤️

  4. JP says

    Just made this salad and I have to say I already want it tomorrow night too !! Excellent. The dressing is absolutely fantastic. Thanks for a new addition to a tired collection of recipes !!

    • Chungah says

      No, it is not a mistake. A traditional Greek salad does have feta cheese, but I actually prefer goat cheese over feta. But please feel free to add the cheese you like most.

      • Kortez says

        My wife prefers goat cheese, too. I think your recipes are great! I, too, love an excellent Greek salad. Thanks!

  5. Kristi says

    This was a very tasty salad. I live with a roommate and cook only for myself, I’m also pretty new to any kind of cooking/food prep, but when I read reviews I am looking for pointers so here are mine: the amount of salad dressing you get from this recipe was enough for 4 servings of the salad in my opinion. I also used the import recipe function on myfitnesspal.com and found that the salad had 139 calories per serving, shocking considering the quantity you are getting, and the dressing had 167 calories per serving AFTER I split it into 4 servings, not as two. Woah. Most of the calories came from the olive oil, so if you want less calories or less dressing if you really only intend to make two servings anyway, I’d cut back there, but I’m not sure how that could affect the taste/consistency. Either way, the dressing was really yummy and it was all around a great dish. I made it for dinner one night and took the 2nd half to work for lunch the next. I also didn’t use olives or as much cucumber as is called for because I don’t like olives and only mildly like cucumber – but all of this can be updated when you import the recipe on myfitnesspal. Hope this was helpful :)

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