Ingredients
Scale
1/4 cup store-bought olive oil and vinegar dressing
1 T extra-virgin olive oil
2 T lemon juice
2 tsp. capers, chopped
1 tsp. caper brine from the jar
1/2 tsp. dried oregano
4 cups Romaine lettuce, chopped
1 cup cucumbers, bite-sized pieces
1 cup cherry or grape tomatoes, halved
1/4 cup green pepper, thin slivers (optional)
2 T thinly sliced green onion (optional)
1/4 cup Kalamata olives, halved
1/2 cup crumbled Feta cheese
Instructions
- Crisp limp lettuce in ice water for 5-10 mins, then spin dry.
- Whisk dressing, oil, lemon juice, brine, capers, and oregano. Let stand.
- Chop cucumbers, tomatoes, pepper, and onion. Crumble feta, halve olives.
- In a large bowl, toss dry lettuce, cucumbers, tomatoes, peppers, and onions with desired dressing.
- Add feta and olives, toss gently. Season with salt and pepper.
Notes
- For best results, ensure lettuce is completely dry before dressing.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
- For a main dish, add grilled chicken, shrimp, or chickpeas.
- Prep Time: 20 min
- Category: Salad
- Method: No-Cook
- Cuisine: American-Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 121 calories
- Sugar: 3.2 grams sugar
- Sodium: 283 milligrams sodium
- Fat: 9.5 grams fat
- Saturated Fat: 2.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 6.6 grams carbohydrates
- Fiber: 2.2 grams fiber
- Protein: 4 grams protein