Description
A refreshing summer salad combining romaine, cucumber, feta, and olives with a zesty dressing. Ideal for quick lunches or light dinners, this dairy-free adaptable recipe maintains crisp greens by applying dressing only when ready to serve.
Ingredients
Romaine Lettuce 4 cups, washed and torn
Cucumber 1 cup, sliced into ¼-inch rounds
Feta Cheese ½ cup, crumbled (dairy-free option available)
Olives ¼ cup (Kalamata or green)
Extra Virgin Olive Oil 2 Tbsp
Apple Cider Vinegar 1 Tbsp
Garlic 1 clove, minced
Salt ½ tsp (adjust to taste)
Black Pepper ¼ tsp
Instructions
Dry romaine lettuce thoroughly with paper towels
Divide romaine among four bowls
Top each bowl with cucumber slices, feta, and olives
Whisk olive oil, vinegar, garlic, salt, and pepper in a small bowl
Drizzle dressing over salad immediately before eating
Notes
Store dressing separately until serving to maintain crispness
Chill olive oil for 10 minutes before use
Substitute red wine vinegar with apple cider vinegar if needed
Add grilled chicken or chickpeas for protein (not in original recipe)
Romaine yields better results than other lettuce varieties
- Prep Time: 10
- Category: Trending
- Method: Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
