greek salad

Serves 2

Prep Time: 15 minutes

• 1 head romaine lettuce, chopped
• 4 tomatoes, seeded and cut into large dice
• 1 cucumber, peeled and cut into large dice
• ½ red onion, thinly sliced
• 30 pitted Kalamata olives, halved
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon

Give this hearty salad even more heft with canned artichoke hearts (quartered), sundried tomatoes, pepperoncini, or roasted red peppers, or top it with a creamy version of our Herb Citrus Vinaigrette.

Combine the lettuce, tomatoes, cucumber, onion, and olives in a large serving bowl.

Combine the olive oil, vinegar, garlic, salt, and pepper in a small bowl and whisk together.

Pour the dressing over the salad ingredients and top with the lemon juice.

Make It a Meal: Add canned tuna, hard-boiled eggs, cooked chicken or shrimp, or Whole30-compliant salami or prosciutto to make this a complete meal. Or serve with the Perfect Grilled Steak, Perfect Burger, or Perfect Grilled Shrimp.

✪Pitting Olives You can buy pitted black olives (they don’t have to be Kalamata), but pitting your own isn’t that hard with the right technique. Lay the olive on a cutting board. Place the flat side of a large kitchen knife over the olive, and press down carefully on the knife until you feel the olive “give.” Remove the knife—you should have a nice little seam in the olive, and the pit should be loose inside. Simply remove the pit with your fingers and discard. You can pit 2 to 3 olives at a time with this technique if your knife is big enough.