Greek Village Salad with Walnuts
A crisp, tangy salad loaded with tomatoes, cucumber, feta, olives, and toasted walnuts on a bed of romaine. Toss everything together with a simple lemon-olive oil dressing in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 4 cups, chopped romaine lettuce leaves
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives
- ½ cup walnuts, toasted and chopped
- 1 batch lemon (juiced) + 3 tbsp olive oil + 1 tsp dried oregano
Instructions
- 1
Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking often.
- 2
Chop romaine, halve cherry tomatoes, dice cucumber, and crumble feta into a large bowl.
- 3
Squeeze lemon juice into a small bowl, whisk in olive oil and oregano, then season with salt and pepper.
- 4
Pour dressing over the salad, add olives and toasted walnuts, then toss gently until coated.
- 5
Serve immediately on a platter or divide between two plates.
Tools you’ll need
- large mixing bowl
- small bowl
- dry skillet (8–10 inch)
- cutting board
- chef's knife
- whisk
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