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
- 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
- Wash the iceberg lettuce thoroughly under cold running water. Shake off excess water and pat dry with a clean kitchen towel.
- Cut the iceberg lettuce into quarters, then chop into bite-sized pieces and place in a large salad bowl.
- Rinse the cherry tomatoes under cold water, slice each in half, and add to the bowl with the lettuce.
- Peel (optional) and dice the cucumber into small cubes, then toss into the salad bowl.
- 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.
- Crumble the feta cheese over the salad mixture.
- Add the sliced black olives and chopped fresh parsley to the bowl.
- In a small mixing bowl, combine the olive oil and red wine vinegar.
- Add the dried oregano to the bowl.
- Sprinkle in the garlic powder and season with salt and pepper to taste.
- Whisk the dressing ingredients together until well combined.
- Gently toss the chopped iceberg lettuce and vegetables in the large bowl.
- Drizzle half of the oregano dressing over the salad and toss gently to coat. Add more dressing if needed.
- Taste and adjust seasoning with more salt, pepper, or dressing if necessary.
- For presentation, arrange the salad on a large serving platter.
- 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