Greek Salad Recipe

This salad is a simple, traditional assortment of fresh and crunchy vegetables tossed in a tangy and citrusy dressing. The salad is then sprinkled with a light and creamy feta cheese in order to balance the flavor. It is the perfect accompaniment to your summer brunch with friends. 

Cooking time
10 min


    For the dressing

    • 4 tablespoons Saffola Aura- Extra Virgin Olive & Flaxseed Oil
    • 4 tablespoons Lemon juice
    • 1 teaspoon Red wine vinaigrette, (optional)

    For the Salad

    • 1 cup Green Romaine lettuce, washed thoroughly and drained
    • 1 clove Garlic, crushed
    • 1 tablespoons Dried oregano
    • 250 grams Cherry tomatoes, halved
    • 1 Lebanese cucumber, cut into squares
    • 1 Red onion, chopped
    • 1 Red Bell pepper (Capsicum), chopped
    • 1/2 cup Kalmatta olives
    • 100 grams Feta Cheese, crumbled
    • 2 sprig Parsley leaves, chopped
    • Salt and Pepper    , to taste

How to make Greek Salad

    • Wash the lettuce thoroughly and drain off any excess water. Tear them into bite size pieces and keep it aside.
    • Cut all the vegetables and keep it ready. Add all the salad ingredients except feta into a large mixing bowl.
    • In another bowl, whisk in the dressing ingredients till it combines.
    • Drizzle this on top of the salad mixture and give it a toss. Add salt and pepper and check for seasoning.
    • Serve the salad on a flat plate topped up with some crumbled feta cheese. 

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