Ingredients
Scale
- 8 cups chopped romaine lettuce
- 1 large tomato, cut into wedges
- 1 medium English cucumber, sliced
- 1 cup red onion, thinly sliced
- 4 oz feta cheese, cubed
- ½ cup pitted Kalamata olives
- ¼ cup banana pepper rings
- 1 tbsp capers, drained
- 2 tbsp chopped fresh parsley
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp fresh dill, finely chopped (optional)
- 1 tsp dried oregano
- 1 garlic clove, finely grated
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Rinse and thoroughly dry the romaine lettuce, then chop into bite-sized pieces. Slice cucumber and red onion thinly. Cut tomato into wedges.
- Place chopped romaine in a large bowl. Arrange tomato, cucumber, red onion, feta, olives, banana peppers, capers, and parsley on top.
- Whisk olive oil, lemon juice, apple cider vinegar, dill, oregano, garlic, salt, and pepper until smooth.
- Pour vinaigrette over salad just before serving. Toss gently and serve immediately.
Notes
- For best texture, store dressing separately and toss just before serving.
- Use high-quality feta packed in brine for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg