Recipe courtesy of Thelma Brelesky

Thelma Brelesky's Classic Greek Salad

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 to 10 servings
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1 cup extra-virgin olive oil

1/4 cup red wine vinegar 

Kosher salt and ground black pepper

Kosher salt and ground black pepper 

3 romaine hearts, chopped into bite sized pieces 

4 vine-ripened tomatoes, quartered 

2 red bell peppers, seeded and diced 

1 red onion, halved and thinly sliced 

1/2 cup chopped fresh parsley 

1 1/2 cups Kalamata olives, pitted 

1 English cucumber, peeled and sliced into 1/4-inch rounds 

8 ounces feta cheese, cut into 1/4-inch cubes 


  1. In a small bowl, whisk together the olive oil and vinegar until emulsified. Season with salt and pepper. In a large bowl, combine the romaine hearts, tomatoes, peppers, onions, parsley, olives, cucumbers and feta. Drizzle with vinaigrette and toss well. Serve immediately.