Effortless Greek Salad (Print Version)

# Ingredients:

→ Fresh Veggies

01 - 1 big romaine lettuce, washed, dried, and torn into chunks
02 - 2 large tomatoes, chopped into generous pieces
03 - 1 red onion, sliced thin into rings
04 - 1 red bell pepper, de-seeded and diced
05 - 1 green bell pepper, diced after removing seeds
06 - 1 cucumber, cut into thick half-moon slices

→ Extras

07 - 1 (6-ounce) can of black olives, pitted and drained
08 - 1 cup of feta, crumbled into small chunks

→ Quick Dressing

09 - 6 tablespoons of high-quality olive oil
10 - Juice squeezed from one lemon
11 - 1 teaspoon of oregano, dried
12 - A few twists of freshly cracked black pepper

# Instructions:

01 - Pull out your salad spinner or paper towels, and dry your rinsed romaine really well. Rip it into chunks just right for eating. Slice up the cucumber into chunky half-moons, about ¼ inch thick. Dice both bell peppers—red and green—into pieces close in size to the tomato chunks you'll cut too. Finish up by slicing the red onion very thin into rings or half-rings.
02 - Get your largest salad bowl ready to hold everything. Add the romaine first, followed by the bell peppers, tomatoes, cucumber, and red onion. Sprinkle the olives throughout, then crumble that feta cheese all over the mix. Hold off on stirring until the dressing is added.
03 - Combine olive oil, lemon juice, oregano, and some black pepper in a jar or small bowl. Whisk vigorously with a fork or shake it really hard if in a jar. You’ll know it’s ready when it has an even, cloudy look.
04 - Pour the dressing across the salad evenly. With big salad servers or tongs, gently toss everything together. Scoop from the bottom to make sure the dressing coats every bit. Keep going until the feta’s everywhere and each piece is lightly dressed.
05 - Serve this fresh salad immediately for the best crunch and bright flavors. It’s a fantastic partner to grilled fish, chicken, or meat. If you're keeping it light, pair it with warm pita for a satisfying meal.

# Notes:

01 - This refreshing salad really shines with ripe, in-season tomatoes and cucumbers. Its crispy veggies combined with the bright lemony dressing always feel great on a hot summer day.
02 - For a more traditional village-style version (called horiatiki), leave out the lettuce entirely. Stick to the chunky veggies, olives, and feta—this is how it’s often done in Greece!
03 - You can store leftovers in the fridge, but only for about a day. The veggies will get softer and release more juice. To save time, keep the dressing separate and mix right before eating.

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