Greek Salad


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Lemon juice, from 1 lemon
  • Garlic, 1 clove, minced
  • freshly ground pepper
  • Olive oil, ¼ cup (2 fl oz/60 ml), plus 1 tablespoon
  • Pita breads, 2 rounds
  • Dried oregano, ½ teaspoon
  • Hearts of romaine (cos) lettuce, 2, coarsely chopped
  • English (hothouse) cucumber, 1, halved crosswise and thickly sliced
  • Tomatoes, 2, cut into wedges
  • Assorted brine-cured olives, 1 cup (6 oz/185 g)
  • Feta cheese, ½ lb (250 g), crumbled
  • Green (spring) onions, 8, white and pale green parts, thinly sliced


  • Make the vinaigrette

    In a large bowl, whisk together the lemon juice, garlic, and a generous amount of pepper. Gradually whisk in the ¼ cup oil until well blended.

  • Warm the pita

    Preheat the oven to 300°F(150°C). Cut each pita into 4 wedges. Arrange on a baking sheet and brush both sides with the remaining 1 tablespoon oil. Sprinkle with the oregano and place in the oven to warm for about 10 minutes.

  • Assemble the salad

    Add the lettuce, cucumber, and tomatoes to the vinaigrette and toss to coat evenly. Arrange on plates and top with the olives, cheese, and green onions. Place the warm pita wedges alongside the salads and serve.