Greek Salad

Greek Salad
  • Prep Time
  • 8Servings


  • 6 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper
  • 1 15 ounce can chickpeas, rinsed
  • 2 heads romaine lettuce, chopped
  • 2 pints grape or cherry tomatoes, halved
  • 1 cup pitted kalamata olives
  • 1/3 cup thinly sliced scallions, white and light green parts only
  • 2 tablespoons chopped fresh dill
  • 6 ounces feta cheese, cut into small cubes (about 1 cup)


In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper. Add the chickpeas, lettuce, tomatoes, olives, scallions and dill, then toss. Top with the cheese.