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Greek Wedge Salad

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Greek Wedge Salad is a crisp, colorful salad made with romaine lettuce, juicy cherry tomatoes, cucumbers, celery, Kalamata olives, and shallots, all topped with a zesty lemon-tahini dressing. Finished with crumbled feta and fresh herbs, it’s a refreshing and versatile dish perfect as a side, light lunch, or appetizer.

Ingredients

2 heads romaine lettuce

1 ½ cups halved or quartered cherry tomatoes

⅔ cup chopped seeded cucumber (about ½ medium garden cucumber)

⅔ cup chopped celery (about 2 ribs)

¼ cup pitted and halved Kalamata olives

1 shallot, very thinly sliced

1 tablespoon lemon juice

Pinch of salt

Lemon-Tahini Dressing:

¼ cup extra-virgin olive oil

2–3 tablespoons lemon juice

2 tablespoons tahini

2–3 cloves garlic, pressed or minced

½ teaspoon fine-grain sea salt

Freshly ground black pepper, to taste

Garnishes:

¼ cup crumbled feta cheese (optional)

¼ cup finely chopped fresh mint and/or basil

Instructions

  1. Wash and dry the romaine. Cut into wedges or halves.
  2. Chop cherry tomatoes, cucumber, and celery. Thinly slice the shallot.
  3. In a bowl, whisk olive oil, lemon juice, tahini, garlic, salt, and pepper until creamy.
  4. Arrange romaine wedges on a platter. Top with tomatoes, cucumber, celery, olives, and shallot slices.
  5. Drizzle with dressing and sprinkle with feta and herbs.
  6. Serve immediately.

Notes

Add roasted or grilled chicken to make it a main dish.

Substitute tahini with Greek yogurt for a lighter dressing.

For vegan, omit feta or use plant-based cheese.

Add bell peppers, radishes, or nuts for extra crunch.

Store salad components separately; dress just before serving.

Nutrition

Find it online: https://familydinnercooking.com/greek-wedge-salad/