Greek Wedge Salad

Iceberg lettuce wedge topped with chopped vegetables, feta crumbles, olives, and vinaigrette.

Crisp iceberg wedges topped with diced fresh vegetables, kalamata olives, and crumbled feta cheese, finished with a lemon oregano vinaigrette for a bright, balanced Greek-style salad.

Course Salads

Cuisine Greek

Prep Time 10

Total Time 10

Servings servings

Calories 71kcal

Author Diane Gail

Ingredients

1 large head iceberg lettuce cut into 6 wedges
1/2 cup diced grape tomatoes
1/3 cup diced bell pepper orange
1/3 cup diced red onion
1/2 cup diced English cucumber
1/2 cup feta cheese crumbles
1/3 cup halved kalamata olives
lemon oregano vinaigrette suggested choice

Instructions

Remove the core from the head of iceberg lettuce and cut it into 6 wedges.
Tear off the pointed center at the top of each wedge, then gently press down on it to flatten for topping.
Place each wedge on a plate and drizzle with dressing of choice — lemon oregano vinaigrette is recommended.
Top each wedge with diced grape tomatoes, diced bell pepper, diced red onion, diced English cucumber, crumbled feta cheese, and sliced kalamata olives.
Drizzle additional dressing over the top as desired and serve immediately.

Notes

Nutritional information: The lemon oregano dressing is not included in the nutritional calculations for this recipe.
Lettuce size matters: Use a medium to large head of iceberg so the wedges hold together and support the toppings.
Even topping distribution: Divide the toppings evenly between wedges to keep each serving consistent.
Dressing amount: Start with a light drizzle and add more as needed to suit your preference.
Best served fresh: Assemble just before serving to maintain the crisp texture of the lettuce and vegetables.

Nutrition