Prep 15 mins
Cook 0 mins
Goes great with steaks, moussaka, pastitsio, or as a lunch with a piece of warm pita bread.
- 1⁄3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- salt and pepper
- 1 head romaine lettuce, torn into bite-size pieces
- 1 cucumber, peeled,seeded and sliced
- 1 small red onion, thinly sliced
- 1 red bell pepper, seeded and cut into thin strips
- 2 tomatoes, cut into thin wedges
- 10 fresh mint leaves, finely chopped
- 6 ounces feta cheese, crumbled
- 15 -16 kalamata olives
- 4 -5 mild pepperoncini peppers, whole
- whisk together the olive oil, oregano, garlic, wine vinegar, and lemon juice in a small bowl.
- Season to taste with salt and pepper.
- Combine salad ingredients in a serving bowl.
- Toss with dressing; serve.
I made this for a Greek-themed dinner party. Everyone thought it was a very delicious salad. I included all the ingredients and was taken with how the flavor of the mint gave me an "Oh wow" kind of sensation. I am not familiar with Greek cuisine so this was very enlightening for me. Something I would make again for me and my husband.
This was absolutely delicious! I served a big bowl of this, without the mint, and me and my hubbie happily gobbled this all up (followed by Dunkin' Donuts-sorta nets of!) I'll be making this a lot, thank u!
This was very good. I left out the mint leaves because I'm not a big fan so probably I altered the taste quite a bit from what it should be and I also did'nt use the perreroncini peppers as I did'nt have any but I thoroughly enjoyed the salad even with those two ingredients missing.