Tonja Lee William’s Greek Salad

  • Yield : 6 servings
  • Prep Time : 10m
  • Ready In : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino


  • 2 hearts of romaine lettuce, washed and spun dry
  • 1 red pepper, roasted, seeded, peeled, sliced into thin strips
  • 1 cucumber, peeled, cut into chunks
  • 1 large, red-ripe tomato, cut into chunks
  • 1/2 cup black Kalamata olives, pitted
  • 1/4 cup extra virgin olive oil (use a fruity green one)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon freshly ground pepper
  • 4-ounce block feta cheese


Step 1

In a large salad bowl, break lettuce hearts into bite-sized pieces. Add pepper, cucumber, tomato and olives. Mix together olive oil, lemon juice, oregano and black pepper. Pour dressing over salad. Toss until well coated. Crumble feta over salad. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *