Greek Revival Salad

Greek Revival Salad

1 Review
From the EatingWell Kitchen

This attractive, full-bodied dish celebrates the Greek flavors of feta, black olives and plenty of oregano.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1/2 teaspoon salt
  • 3 tablespoons tomato juice
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic, peeled
  • 1 cucumber, halved lengthwise and sliced
  • 12 cherry tomatoes, sliced and quartered, or 2 larger tomatoes, cored and diced
  • 1/2 small red onion, thinly sliced
  • 8 black olives, such as Kalamata, pitted and sliced
  • 1 medium head romaine, trimmed, washed and torn into bite-sized pieces (6 cups)
  • 1/4 cup crumbled feta cheese, (1 ounce)


  • Active

  • Ready In

  1. Chop garlic coarsely. Sprinkle with salt and mash with the side of the knife blade. Place the garlic mixture in a small bowl; whisk in tomato juice, lemon juice, oil, oregano and pepper.
  2. Toss lettuce, cucumbers, tomatoes and red onion with the dressing. Scatter olives and feta cheese over the top and serve.

Nutrition information

  • Per serving: 107 calories; 7 g fat(2 g sat); 3 g fiber; 9 g carbohydrates; 4 g protein; 111 mcg folate; 2 mg cholesterol; 4 g sugars; 0 g added sugars; 6836 IU vitamin A; 26 mg vitamin C; 88 mg calcium; 1 mg iron; 538 mg sodium; 460 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 1/2 fat

Reviews 1

April 16, 2012
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By: Katie Sechrist
Full of flavor, delicious dressing! I made this recipe exactly as stated and I'm eating it for lunch right now. SO delicious! The dressing didn't seem like it was going to be enough (I usually like a lot), but I shook it around in my tupperware and it coated the salad perfectly. Excellent flavor, I'm excited about having it again tomorrow! Pros: Very low cal, very tasty Cons: prep time, lots of chopping