All Recipes - Greek Salad with Lemon-Oregano Dressing

Greek Salad with Lemon-Oregano Dressing



Back in my college days, there was a little restaurant that made the most incredible Greek salad—fresh, tangy, and bursting with flavor. This recipe is my take on that nostalgic favorite, combining crisp vegetables, briny olives, creamy feta, and a bright lemon-oregano dressing for a MIND diet–friendly twist that’s as good as I remember.

Greek Salad with Lemon-Oregano Dressing

Ingredients

  • 1 sliced cucumber
  • 1 cup cherry tomatoes
  • 1/4 red onion, thinly sliced
  • 1/4 cup olives, halved
  • 1/2 cup feta, reduced-fat or fat-free
  • 1 tbsp dried oregano
  • 3 cups romaine lettuce, chopped
  • Quick Pickled Peppers (mild or hot)

Dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • salt
  • pepper

Instructions

  1. Slice the cucumber into thin rounds or half-moons.
  2. Halve the tomatoes or chop the large tomato into bite-sized pieces.
  3. Thinly slice the red onion.
  4. Pit and halve the Kalamata olives.
  5. Crumble or cut the feta cheese into bite-sized pieces.
  6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (if using), and oregano.
  7. Season with salt and pepper to taste. Adjust the flavors as needed (add more lemon juice for tanginess or more olive oil for richness).
  8. In a large salad bowl, combine the cucumber, tomatoes, red onion, Kalamata olives, and feta cheese.
  9. Drizzle the Lemon-Oregano Dressing over the salad and toss gently to coat.

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Published: Aug 13, 2025