Farm Stand Greek Salad

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– 3 romaine hearts
– 1 small regular cucumber, peeled, seeded, and cut into 1/2” dice
– 1/2 small red onion, very thinly sliced
– 15 cherry tomatoes, cut in half or 2 large tomatoes, cut into 1/2” dice
– 2 tablespoons capers, rinsed
– 30 kalamata olives, pitted
– about 1/3 cup Classic Red Wine
– 3 ounces feta cheese, grate or crumbled (about 2/3 cup)
– 1 red bell pepper, roasted and cut into 1” strips
– Serves 6


  1. Remove the core from the romaine hearts. Carefully rinse the leaves under gently running cold water, drain them well, and spin them dry. Cut the leaves crosswise into 1” strips.
  2. Just before you plan to serve the salad, place the romaine in a large salad bowl. Add the cucumbers, ions, tomatoes, capers and olives and toss to combine. Add about 1/2 the vinaigrette. Toss to lightly coat the leaves, then taste them to see if more vinaigrette is needed.
  3. Transfer the salad to a platter or individual salad plates. Sprinkle the feta cheese on top and garnish with some of the bell pepper strips. Serve immediately.


  1. GOODMAN, M. and HOLLAND, L., 2006. Food to Live By: The Earthbound Farm Organic Cookbook. Workman Publishing Company.