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Feta Romaine Salad

My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas—what a classic Mediterranean meal! —Michael Volpatt, San Francisco, CA
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 1 bunch romaine, chopped
  • 3 plum tomatoes, seeded and chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup chopped seeded cucumber
  • 1/2 cup Greek olives, chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh cilantro
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper


  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Romaine Salad Recipe with Feta

How do you rinse romaine lettuce?

To rinse romaine lettuce, hold the lettuce under your faucet and rinse with cold water. Separate the leaves to allow the cold water to wash off each nooky and cranny. Blot with a paper towel once finished. Make sure you wash your pre-washed lettuce, too.

How do you chop lettuce?

To chop a bunch of romaine, cut the lettuce head lengthwise to make two halves. Then, cut a triangle at the base of the lettuce leaves to remove the core. Cut the leaves lengthwise again into thirds. Finally, cut the thirds horizontally to make smaller romaine pieces down to the core. Voila!

Do I store the ingredients together or separately?

We recommend storing the raw veggies and dressing separately if you're not serving it right away. Dressings you salad too early can lead to soggy lettuce. Store your salad in a salad container and apply the dressing just before serving.

What should I serve with this salad?

Pair this romaine salad recipe with lamb chops, pita bread or any of these other Mediterranean recipes.
Nutrition Facts
1-1/3 cups: 139 calories, 11g fat (3g saturated fat), 10mg cholesterol, 375mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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  • Debglass11
    Aug 27, 2019

    Great, fresh tasting salad! I used all parsley since I didn't have any cilantro on hand. The salty, creamy feta, sweet tomatoes and cucumbers were wonderful together.....along with all the other ingredients. Served it with quiche and it was a hit. Definitely a keeper!

  • annette.barney
    Jun 24, 2013

    No comment left

  • PhoebeD
    Jun 9, 2013

    No comment left

  • Weems Grnadma
    Aug 14, 2012

    This is better than the Greek salad in my favorite Greek restaurant. It is wonderful and the Greek black olives are perfect with it. It is a whole meal for me.

  • scrapo
    Jul 11, 2012

    Good! I used basil instead of cilantro (my cilantro hadn't come up yet in our garden!). Also added some grilled salmon to make it a meal! Added some red onion & carrots to it as well.

  • RuthJones
    Jul 8, 2011

    I added salmon I had in the refrigerator as a leftover to this as well as the tomatoes, feta cheese, fresh parsley with the Light Green Goddess Salad Dressing. I didn't have cucumber or Greek olives but the next time I'll make sure I have those also. We enjoyed the salad as a main dish.