Greek Side Salad with Crisp Romaine, Feta and Oregano Vinaigrette

Steps

1. Step 1

   Make the vinaigrette: in a small jar or bowl, combine the red wine vinegar, dried oregano, Dijon mustard, garlic, salt and pepper. Whisk or shake to dissolve the salt, then add the olive oil and whisk or shake hard until it looks creamy and combined. Set aside; it will separate, so shake again before using.

   5 min

   • 3 tbsp red wine vinegar
   • 1 tsp dried oregano
   • 1 tsp Dijon mustard
   • 1 clove garlic
   • 1/2 tsp salt
   • 1/4 tsp black pepper
   • 1/3 cup extra-virgin olive oil
2. Step 2

   Wash the romaine and dry it well in a salad spinner or with clean towels, then chop it into 1-inch pieces. Dry leaves matter: wet lettuce will not hold the dressing.

   5 min

   • 1 head romaine lettuce
3. Step 3

   Slice the cucumber, cut the tomatoes into wedges, slice the bell pepper into thin rings or strips, and thinly slice the red onion. If the raw onion tastes sharp to you, rinse the slices under cold water and pat dry.

   8 min

   • 1 English cucumber
   • 2 ripe tomatoes
   • 1 green bell pepper
   • 1/2 small red onion
4. Step 4

   Put the romaine, cucumber, tomato wedges, bell pepper, red onion and olives in a large serving bowl. Shake the vinaigrette again, pour about three-quarters of it over the salad and toss gently with your hands or two spoons until everything is lightly coated.

   3 min

   • 1 head romaine lettuce
   • 1 English cucumber
   • 2 ripe tomatoes
   • 1 green bell pepper
   • 1/2 small red onion
   • 1/2 cup Kalamata olives
5. Step 5

   Lay the block of feta on top of the salad in one slab (or break it into 2 or 3 large pieces). Drizzle the remaining vinaigrette over the feta, grind a little pepper over the top and add flaky salt only if it needs it. Serve right away, while the romaine is still crisp.

   2 min

   • 6 oz feta cheese
   • flaky salt and black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026