This is a great take on a lettuce wrap, only in this case, it is a meat free option and Greek salad is the star. Greek Lettuce Cups is a salad 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. Both are family favorites.
To get started with this recipe, gather all your ingredients together.
Prep all your vegetables by washing, drying and chopping where necessary. Chop your cucumber, tomatoes, green onions, bell pepper and Kalamata olives. Put to the side and make your dressing.
In a small bowl or measuring cup, mix the oil, vinegar, salt, pepper and dried oregano. Using a whisk, mix everything together. Taste and be sure to adjust seasoning to your liking.
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. This is a great addition to a game day spread. I find people are more likely to grab some salad if it is in a “taco” shape!!! Who knew? Kids love the presentation to and because they can eat with their hands, don’t even acknowledge they are eating veggies. Interesting, right?
If you like this salad recipe, be sure to try some of my other unique and fun salad ideas.
Jicama, Apple, Carrot, and Shrimp Salad
Wheat Berry, Cherry & Pistachio Salad
Apricot Chicken Salad with Dill
Raspberry and Lemon Salad with Crispy Chicken Croutons
Red Apple and Chicken Salad with Nut Clusters
Mandarin Oranges, Pomegranate & Pistachio Farro Salad
Greek Lettuce Cups
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- 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.
- Place all the vegetables and olives in a bowl and toss to mix. Add the dressing and gently toss to coat.
- Add the feta and mix into the salad. Taste. Adjust seasoning by adding more salt or pepper if needed.
- 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.
