Greek Salad Recipe

Instructions

step 1 In a large salad bowl, combine the chopped romaine lettuce, cucumber, cherry tomatoes, red onion, avocado, chickpeas, feta cheese, Kalamata olives, and fresh parsley. /n
step 2 In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well combined. /n
step 3 Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. /n
step 4 Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to preference. /n
step 5 Serve immediately for the freshest flavor, or chill for 15–20 minutes to allow the flavors to meld before serving.

Storage and Reheating Tips

Store leftover Greek salad in an airtight container in the refrigerator for up to 2 days. For best texture, store the dressing separately and add just before serving. This salad is best enjoyed fresh and does not require reheating.