Greek Salad Stack with Feta and Olives
A colorful, crisp, and refreshing salad layered with Mediterranean favorites like feta, olives, and fresh veggies—finished with a zesty homemade vinaigrette. Perfect as a side or main dish!
Ingredients (Serves 2–4)
For the Salad:
- 1 cup romaine lettuce, chopped
- ½ cup cucumber, diced (peeled or unpeeled)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup Kalamata olives, pitted and halved
- Optional: Extra crumbled Greek feta for garnish
For the Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Set aside to let the flavors meld.
2. Assemble the Salad Stack
On a large serving plate or individual plates:
- Start with a bed of romaine lettuce.
- Layer the cucumber, cherry tomatoes, and red onion.
- Top with feta and Kalamata olives.
- Optional: For a “stacked” look, use a round mold or ring and build the salad vertically.
3. Drizzle the Dressing
Pour the dressing evenly over the salad just before serving to keep it crisp.
4. Serve & Enjoy
Serve immediately on its own or alongside grilled chicken, lamb, or fish. Add warm pita bread or hummus for a more filling meal.
Prep Time: 10 minutes
Servings: 2–4
Q&A: Greek Salad Stack
Q1: Can I make this salad ahead of time?
A: Yes—but keep the dressing separate and assemble just before serving to avoid soggy greens.
Q2: What’s the difference between Greek feta and regular feta?
A: Greek feta is traditionally made from sheep’s milk (or a combo with goat’s milk), giving it a creamier, tangier flavor than cow’s milk versions.
Q3: What if I don’t have red wine vinegar?
A: You can substitute with lemon juice, white wine vinegar, or apple cider vinegar for a different but still bright flavor.
Q4: Is this salad gluten-free?
A: Yes! Just skip any optional pita or bread, or use a gluten-free version.
Q5: Can I add protein to make it a full meal?
A: Absolutely. Top it with grilled chicken, shrimp, tuna, or chickpeas for a complete, satisfying dish.
Q6: How do I make the “stacked” presentation?
A: Use a metal ring mold or a clean round cookie cutter placed on a plate. Layer the ingredients inside, gently press down, then lift the ring for a clean tower look.