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Feta Romaine Salad Recipe

Feta Romaine Salad Recipe

My friend Cathy, who is of Greek heritage, prepared this simple salad 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. YIELD: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


  • 1. 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. Yield: 6 servings.

Nutritional Facts

1-1/3 cups equals 139 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 375 mg sodium, 6 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Reviews for Feta Romaine Salad

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Reviewed 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."

Reviewed 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."

Reviewed 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."

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