Classic Greek Salad
A recipe for the “classic” restaurant style Greek Salad! Save money and make this gluten and allergen free version at home! Omit feta cheese to make dairy-free.
4 cups lettuce (iceberg, Boston, Bibb) washed, dried and torn into bite-sized pieces
1 ½ cups red onions, sliced thin
1 ½ cups of green bell pepper, sliced in thin rings
½ cup of radishes, sliced thin
3 tomatoes, cut into wedges
¾ cups of feta cheese, crumbled (Omit for dairy-free)
For the dressing:
3 tablespoons Marconi brand Oregano infused oil (or plain olive oil)
¼ cup white wine
2 tablespoons lemon juice
1 teaspoon dried oregano (or 1 tablespoon fresh oregano – chopped well)
Salt and pepper to taste
Combine all dressing ingredients in a bowl and whisk until all ingredients are mixed well.
Combine the lettuce, and all vegetables in a large bowl and toss. Mix in salad dressing and toss again to coat greens well. Sprinkle top with feta cheese, if desired (omit feta cheese for a dairy-free version).
Serves 4.
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