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How To Make the Best Diner-Style Greek Salad

Meghan Splawn
  • minutes
  • Serves 4

INGREDIENTS

2

tomatoes

1

English or hothouse cucumber, medium

1

Lemon (about 1/4 cup), Juice from large

1

Oregano, Dried

1/4

Red onion, medium

1/2

head Romaine lettuce, medium

6 tbsp

Greek vinaigrette

2/3 cup

Kalamata olives, pitted

8 oz

Sheep's milk feta cheese