Greek Salad and Dressing

(from clair’s recipe box)

Ben likes this dressing, but only likes cucumbers and peppers, no tomato or olives on his salad

Source: tweaked from:

Prep time: 15 minutes
Cook time: 0 minutes
Serves 6 people

Categories: Salads


  • 1 head of romaine lettuce, washed and ripped for salad
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 bell pepper, large-diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 pound feta cheese
  • 1/2 cup calamata olives, pitted
  • For the vinaigrette:
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup balsamic or red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup garlic-infused olive oil


  1. Place the lettuce, cucumber, peppers, tomatoes and olives in a large bowl.

  2. For the vinaigrette, whisk together the oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour dressing over salad. Add the feta and olives and toss lightly. Serve at room temperature.

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