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YIELDS:

4 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 0 mins

TOTAL TIME:

0 hours 15 mins

ingredients

8 Gem Lettuce leaves, washed and dried

1/2 English Cucumber, finely chopped

3 Campari Tomatoes, chopped

2 Green Onions, chopped

1/2 Red bell pepper, finely chopped

3 Tbsp. Kalamata Olives, chopped

1/4 Cup Crumbled Feta cheese

3 Tbsp. Olive oil

2 Tbsp. Red Wine vinegar

Kosher salt and freshly ground black pepper to taste

1/2 Tsp. Dried oregano

1 Tbsp. Fresh oregano leaves

DIRECTIONS

1. Make the dressing in a small bowl or measuring cup. Mix the oil, vinegar, a pinch of salt, a pinch of pepper and dried oregano until well mixed. Taste. Adjust seasoning to your liking.

2) Place all the vegetables and olives in a bowl and toss to mix. Add the dressing and gently toss to coat.
3) Add the feta and mix into the salad. Taste. Adjust seasoning by adding more salt or pepper if needed.

4) Place two lettuce leaves on top of each other and top with a couple of heaping tablespoons of the mixed salad. Serve on a platter with fresh oregano sprinkled on top. Enjoy.

NOTE: This is a great take on lettuce wrap dishes only in this case, it is a meat free option and Greek salad is the star.  The salad is wrapped up in the lettuce leaves and eaten like a taco… how fun!  I love the idea that you can eat your salad with your hands… who wouldn’t?

Depending on how large your lettuce leaves are and/or how sturdy they are, I will use two leaves (right on top of each other) to create my cup or wrap to hold the Greek Salad.  I found really cute, baby heads of Gem Lettuce at Sprouts so these were just great using two lettuce leaves per serving and putting them on a platter for self serve.

If you like Greek food, be sure to try my Greek Shrimp with Feta Sauce or my Greek inspired Zucchini Boats.  They are a family favorite.  Otherwise, sign up for my newsletters and get recipes sent right to your mailbox.

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