This classic salad is a refreshing and healthy dish that's perfect for a summer meal.
- 1 teaspoon dried oregano
- ground black pepper to taste
- 1 lemon, juiced
- 1 head romaine lettuce- rinsed dried and chopped
- 1 red onion thinly sliced
- 1 (6 ounce) can pitted black olives
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 large tomatoes chopped
- 1 cucumber, sliced
- 1 cup crumbled feta cheese
- 6 tablespoons olive oil
- Carbohydrate 6.31114370236511 g
- Cholesterol 22.25 mg
- Fat 8.92718004009054 g
- Fiber 1.58878373859167 g
- Protein 4.5032253916765 g
- Saturated Fat 4.2409628173078 g
- Serving Size 1 1 Serving (137g)
- Sodium 283.599892839273 mg
- Sugar 4.72235996377343 g
- Trans Fat 0.457419166451328 g
- Calories 119 calories
Step-by-step
- In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
- Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Slicing Without Specialized Tools
Can this be built without a mandoline? A sharp chef's knife handles the red onion and cucumber adequately. Slice the onion uniformly to ensure it distributes evenly through the romaine and feta. Soak sliced onions in cold water for ten minutes to temper the sulfur compounds if raw sharpness dominates.
Vessel Requirements
A wide, shallow bowl permits proper tossing without bruising the delicate tomato flesh. Deep vessels concentrate weight at the bottom, crushing the lower layers under the density of the feta and olives. Stainless steel or ceramic bowls maintain cold temperatures better than plastic during assembly.
Visual and Textural Cues
Watch the emulsion before pouring it over the vegetables. Whisking the lemon juice and olive oil thoroughly prevents immediate separation. The dressing should coat the back of a spoon lightly before application. Toss the ingredients immediately prior to service to prevent the salt from drawing excess moisture out of the tomatoes.
