Greek Salad

Those of us that are tomato lovers wait all year for their appearance and are delighted with the success of season extending hoop houses to give us a couple of months of locally grown tomatoes. The bounty of summer continues to be available at the Downtown Marquette Farmers Market. Enjoy vine ripe tomatoes, juicy cucumbers, bright onions and crunchy greens with this Greek Salad recipe.  Use it as a side salad or main dish salad.


1/3 cup olive oil, plus more for drizzling
2 tablespoons red wine vinegar
Salt and pepper, to taste
4 cups romaine lettuce, shredded
4 small tomatoes, quartered
1/2 red onion, cut against the grain in 1/4-inch slices
2 Persian cucumbers, cut in half-moon, 1/4-inch slices
1/4 cup kalamata olives, pitted
4-ounce block of feta cheese packed in brine, cut into 4 slices
1 jar of dried oregano, for sprinkling


  1. In a small bowl, whisk olive oil and red wine vinegar together. Add salt and pepper to taste.
  2. In a large bowl, toss romaine, tomato, red onion, cucumber, and olives together. Add olive oil and red wine vinegar vinaigrette, one tablespoon at a time, until leaves are coated. Divide salad between 4 plates. Top each with a slice of feta cheese. Sprinkle each salad with 2 shakes of oregano on top of feta plus a small drizzle of olive oil. Serve immediately.

Serves 4 as a side salad.


Anna Monette Roberts, POPSUGAR Food