Ingredients
Salad Ingredients
- 1 romaine lettuce head (chopped)
- 1/2 medium red onion (thinly sliced)
- 1/2 bell pepper (any color, chopped)
- 1 cup cherry or grape tomatoes (halved)
- 1 English cucumber (sliced)
- 1 avocado (peeled, pitted and sliced)
- 1/2 cup kalamata olives (sliced into thirds)
- 4 oz feta cheese (crumbled)
Dressing Ingredients
- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice (from 1 large lemon)
- 1 garlic clove (pressed or finely minced)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Prepare the Lettuce: Rinse, chop, and spin dry the romaine lettuce to remove excess water. Transfer the lettuce to a large salad bowl to serve as the base of the salad.
- Add Salad Ingredients: To the bowl with the lettuce, add the thinly sliced red onion, chopped bell peppers, halved cherry tomatoes, sliced cucumber, sliced avocado, sliced kalamata olives, and crumbled feta cheese. Mix gently to distribute the ingredients evenly.
- Make the Dressing: In a mason jar or small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, pressed or minced garlic, sea salt, and black pepper. Shake or whisk well until the dressing is fully emulsified.
- Dress the Salad: Just before serving, drizzle the prepared dressing over the salad to taste. Toss gently to coat all the ingredients evenly with the dressing, making sure the flavors are well combined.
Notes
- Use heirloom tomatoes when in season for added sweetness and color variety.
- Ensure the lettuce is well dried to prevent the salad from becoming watery.
- Adjust lemon juice and salt amounts to taste based on preference.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Serve immediately after dressing to maintain freshness and crispiness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean, Greek
- Diet: Vegetarian
