Iceberg Salad with Oregano Dressing: A Refreshing Twist on a Classic Recipe

Iceberg Salad with Oregano Dressing is a refreshing and vibrant dish that brings a burst of flavor to any meal. This classic salad, often associated with summer barbecues and family gatherings, has a rich history rooted in Mediterranean cuisine. The crisp, crunchy texture of iceberg lettuce pairs beautifully with the aromatic notes of oregano, creating a delightful contrast that tantalizes the taste buds.

What I love most about Iceberg Salad with Oregano Dressing is its simplicity and versatility. It’s not just a side dish; it can easily stand alone as a light lunch or a starter for a more elaborate dinner. The combination of fresh ingredients and the zesty dressing makes it a favorite among those who appreciate a dish that is both delicious and easy to prepare. Whether you’re serving it at a casual get-together or a formal dinner, this salad is sure to impress your guests and leave them craving more!

Ingredients:

• 1 large head of iceberg lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup black olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Preparing the Salad Ingredients

Let’s start by prepping all the fresh ingredients for our iceberg salad. This is where the fun begins, and I love to get everything ready before I start assembling the salad.

1. Begin by washing the iceberg lettuce thoroughly under cold running water. Make sure to remove any dirt or debris. Once clean, shake off the excess water and pat it dry with a clean kitchen towel.
2. Next, cut the iceberg lettuce into quarters. This makes it easier to chop into bite-sized pieces later. After quartering, chop the lettuce into smaller pieces and place them in a large salad bowl.
3. Now, let’s prepare the cherry tomatoes. Rinse them under cold water, then slice each tomato in half. Add the halved tomatoes to the bowl with the lettuce.
4. For the cucumber, I like to peel it first, but you can leave the skin on if you prefer. After peeling, slice the cucumber in half lengthwise and then dice it into small cubes. Toss the diced cucumber into the salad bowl.
5. Next, take the red onion and slice it thinly. If you find raw onion too strong, you can soak the slices in cold water for about 10 minutes to mellow the flavor. Once ready, add the onion slices to the bowl.
6. Now, let’s add some flavor with feta cheese. Crumble the feta cheese over the salad mixture. The creaminess of the feta will complement the crunchiness of the vegetables beautifully.
7. Finally, add the sliced black olives and chopped fresh parsley to the bowl. The olives add a nice briny flavor, while the parsley brings a fresh touch to the salad.

Making the Oregano Dressing

Now that our salad ingredients are prepped and ready, it’s time to whip up a delicious oregano dressing that will tie everything together. This dressing is simple yet packed with flavor!

1. In a small mixing bowl, combine the olive oil and red wine vinegar. I love the tanginess of red wine vinegar, but you can use white wine vinegar if that’s what you have on hand.
2. Add the dried oregano to the bowl. Oregano is a fantastic herb that adds a Mediterranean flair to the dressing.
3. Next, sprinkle in the garlic powder. If you’re a garlic lover, feel free to add more for an extra kick!
4. Season the dressing with salt and pepper to taste. I usually start with a pinch of each and adjust according to my preference.
5. Whisk the dressing ingredients together until they are well combined. You want the oil and vinegar to emulsify slightly, creating a cohesive dressing.

Assembling the Salad

With all our ingredients prepped and the dressing ready, it’s time to assemble the salad. This is where the magic happens!

1. Take the large bowl with the chopped iceberg lettuce and vegetables. Give it a gentle toss to mix everything together evenly.
2. Drizzle the oregano dressing over the salad. Start with half of the dressing and toss the salad gently to coat all the ingredients. You can always add more dressing if needed.
3. Once the salad is well coated, taste it and adjust the seasoning if necessary. If you feel it needs more salt, pepper, or dressing, go ahead and add it!
4. For a beautiful presentation, I like to arrange the salad on a large serving platter. This makes it look inviting and perfect for sharing.
5. As a final touch, I like to sprinkle a little extra feta cheese and parsley on top for color and flavor.
   

   Conclusion:

   In summary, this Iceberg Salad with Oregano Dressing is a must-try for anyone looking to elevate their salad game. The crisp, refreshing crunch of the iceberg lettuce combined with the zesty, herbaceous notes of the oregano dressing creates a delightful balance that is both satisfying and invigorating. Not only is this salad a fantastic side dish for grilled meats or a light lunch option, but it also serves as a versatile base for your favorite toppings. Consider adding some cherry tomatoes, sliced cucumbers, or even crumbled feta cheese for an extra burst of flavor and texture. I encourage you to give this recipe a go and experience the deliciousness for yourself. Whether you’re hosting a summer barbecue or simply enjoying a quiet dinner at home, this Iceberg Salad with Oregano Dressing is sure to impress. Don’t forget to share your experience with friends and family, and let them know how this simple yet flavorful salad can transform any meal. I can’t wait to hear how you customize it to make it your own! Happy cooking!
   Print
   

   Iceberg Salad with Oregano Dressing: A Refreshing Twist on a Classic Recipe

   ---

   • Author: Dottie
   • Total Time: 15 minutes
   • Yield: 4–6 servings 1x

   Print Recipe

   Pin Recipe

   Description

   This Iceberg Lettuce Salad features a delightful combination of crunchy vegetables, creamy feta, and a zesty oregano dressing. It’s a quick and easy dish that’s perfect as a side or light meal, offering a burst of fresh flavors in every bite.

   ---

   Ingredients

   Scale 1x2x3x

   • 1 large head of iceberg lettuce
   • 1 cup cherry tomatoes, halved
   • 1 cucumber, diced
   • 1/2 red onion, thinly sliced
   • 1/2 cup crumbled feta cheese
   • 1/4 cup black olives, pitted and sliced
   • 1/4 cup fresh parsley, chopped
   • 1/4 cup olive oil
   • 2 tablespoons red wine vinegar
   • 1 tablespoon dried oregano
   • 1 teaspoon garlic powder
   • Salt and pepper to taste

   ---

   Instructions

   1. Wash the iceberg lettuce thoroughly under cold running water. Shake off excess water and pat dry with a clean kitchen towel.
   2. Cut the iceberg lettuce into quarters, then chop into bite-sized pieces and place in a large salad bowl.
   3. Rinse the cherry tomatoes under cold water, slice each in half, and add to the bowl with the lettuce.
   4. Peel (optional) and dice the cucumber into small cubes, then toss into the salad bowl.
   5. Thinly slice the red onion. If desired, soak the slices in cold water for 10 minutes to mellow the flavor, then add to the bowl.
   6. Crumble the feta cheese over the salad mixture.
   7. Add the sliced black olives and chopped fresh parsley to the bowl.
   8. In a small mixing bowl, combine the olive oil and red wine vinegar.
   9. Add the dried oregano to the bowl.
   10. Sprinkle in the garlic powder and season with salt and pepper to taste.
   11. Whisk the dressing ingredients together until well combined.
   12. Gently toss the chopped iceberg lettuce and vegetables in the large bowl.
   13. Drizzle half of the oregano dressing over the salad and toss gently to coat. Add more dressing if needed.
   14. Taste and adjust seasoning with more salt, pepper, or dressing if necessary.
   15. For presentation, arrange the salad on a large serving platter.
   16. Sprinkle extra feta cheese and parsley on top for color and flavor.

   Notes

   • Feel free to customize the salad by adding other vegetables or proteins like grilled chicken or chickpeas.
   • The dressing can be made ahead of time and stored in the refrigerator for up to a week.

   • Prep Time: 15 minutes
   • Cook Time: 0 minutes