Greek Salad - Healthy Food

Greek Salad

greek salad

Greek Salad


Prep Time: 15 minutes

1 head romaine lettuce, chopped

4 tomatoes, seeded and cut into large dice

1 cucumber, peeled and cut into large dice

½ red onion, thinly sliced

30 pitted Kalamata olives, halved

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

Juice of ½ lemon

Give this hearty salad even more heft with canned artichoke hearts (quartered), sundried tomatoes, pepperoncini, or roasted red peppers, or top it with a creamy version of our Herb Citrus Vinaigrette.

Combine the lettuce, tomatoes, cucumber, onion, and olives in a large serving bowl.

Combine the olive oil, vinegar, garlic, salt, and pepper in a small bowl and whisk together.

Pour the dressing over the salad ingredients and top with the lemon juice.

Make It a Meal: Add canned tuna, hard-boiled eggs, cooked chicken or shrimp, or Whole30-compliant salami or prosciutto to make this a complete meal. Or serve with the Perfect Grilled Steak, Perfect Burger, or Perfect Grilled Shrimp.

Pitting Olives You can buy pitted black olives (they don’t have to be Kalamata), but pitting your own isn’t that hard with the right technique. Lay the olive on a cutting board. Place the flat side of a large kitchen knife over the olive, and press down carefully on the knife until you feel the olive “give.” Remove the knife—you should have a nice little seam in the olive, and the pit should be loose inside. Simply remove the pit with your fingers and discard. You can pit 2 to 3 olives at a time with this technique if your knife is big enough.


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