Greek Romaine

By • June 23, 2011 • 4 Comments

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Author Notes: My favorite, a platter of romaine with ripe tomatoes, cucumber, feta, kalamata olives and oregano seasoned vinaigrette. Serve with fresh pita, extra vinaigrette and/or tzatziki for dipping (recipe links below). These ingredients travel well, keep them cooled and upon arrival to your destination arrange on a platter. Pair up with a favorite bottle of wine, perfect summer picnic fare. *Recipe was inspired by a drbab’s Horiatiki Salad, found onsite.lapadia

Serves 2

  • 1/4 cup red wine vinegar
  • 1-1/2 tablespoon agave nectar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup good olive oil
  • ------------------------------------------
  • Crisp romaine lettuce enough for 2
  • 1 large tomato, seeded and cut into approximately 2? pieces
  • 1 large cucumber, seeded, peeled and cut into chunks that are roughly the same size as the tomatoes
  • Red onion halved, thinly sliced (opt)
  • 8 kalamata olives, pitted
  • 2 ounces feta cheese, cut into cubes about the same size as the tomatoes and cucumbers
  • 1 tablespoon parsley rough chopped (flat leaf or curly)
  • Salt and Pepper to taste
  1. Arrange the salad ingredients on a platter. Whisk the vinaigrette ingredients together. Drizzle over the salad. Pour extra dressing into a bowl so you can dip your pita into it.
  2. Pita Bread:
  3. Tzatziki:
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Comments (4) Questions (0)


over 2 years ago Bevi

I love the vinaigrette ingredients - original and lovely combination of flavors!


over 2 years ago lapadia

Thanks! It is one of my favorites :)


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Perfect summer fare, I had for dinner last night. So fresh and wonderful.


almost 4 years ago lapadia

Thanks, sdebrango!