| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 servings for lunch or 4 as a side |
Ingredients
- 3 teaspoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 large leaves red leaf lettuce, sliced crosswise
- 1/4 large red onion, thinly sliced
- 1/2 green bell pepper, cut into large dice
- 1 vine-ripened tomato, cut into wedges
- 1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
- 6 Kalamata olives
- 2 ounces feta cheese, crumbled
Instructions
- Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
- Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 371 |
| Total Fat | 34 g |
| Saturated Fat | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 25 mg |
| Sodium | 651 mg |
Reviews
Great salad. The addition of the bell pepper was a nice addition
A perfect salad to go with grilled lamb chops. Thanks Valerie.
So refreshing and yummy!
I don’t usually like vinegar and oil dressing but this was surprising delicious, I did add a teaspoon of sugar when I mixed it. I made the salad part exactly like the recipe and really enjoyed it, so much I made it 3 more times the same week!
Excellent salad. Dressing is delicious. I’ve made it several times for different crowds and everyone loves it.