40 minutes
A vibrant and fresh Mediterranean salad featuring romaine lettuce, herbs, feta cheese, and olives.
tablespoons
tablespoons
Fresh Oregano, minced
teaspoons
teaspoons
Garlic, minced
cloves
teaspoons
teaspoons
Red Onion, sliced thin
each
Cucumber, peeled, halved lengthwise, seeded, and sliced
each
Romaine Lettuce Hearts, torn
0 oz
Tomatoes, cored, seeded, and wedged
each
Flat Leaf Parsley, chopped
cups
Mint, torn
cups
Jarred Roasted Red Peppers, rinsed, patted dry, and sliced
cups
Kalamata Olives, pitted and quartered lengthwise
cups
Feta Cheese, crumbled
0 oz
1. Prepare the Vinaigrette
In a large bowl, whisk together the olive oil, red wine vinegar, minced fresh oregano, lemon juice, minced garlic, salt, and pepper until the mixture is well-emulsified and slightly thickened.
2. Marinate the Onion and Cucumber
Add the thinly sliced red onion and cucumber slices to the bowl with the vinaigrette. Toss them well to ensure they are fully coated, then let them stand for 20 minutes.
3. Prepare the Salad Base
In a separate bowl, combine the torn romaine lettuce, tomato wedges, chopped parsley, torn mint, and strips of roasted red pepper.
4. Combine Ingredients
Once the marinating time is up, add the onion and cucumber mixture to the bowl with the salad base. Toss everything together gently but thoroughly.
5. Serve the Salad
Transfer the salad to a wide, shallow serving bowl or platter. Sprinkle the quartered kalamata olives and crumbled feta cheese over the top.
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