Greek·vegetarian·easy

Layered Greek Salad

Name: Layered Greek Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: Greek
Ingredients: 1.0 cup feta cheese; 1.0 Clove garlic; 1.0 teaspoon granulated sugar; 12.0 kalamata; 4.0 cups yogurt; 0.25 cup mint or; 1.0 small onion; 0.25 teaspoon pepper; 2.0 peppers; 2.0 tablespoons red wine vinegar; 1.0 small Head romaine lettuce; 1.0 teaspoon salt; 2.0 tomatoes

This vibrant Layered Greek Salad layers creamy feta, briny kalamata olives, and fresh mint over a garlicky yogurt base, all brightened with a touch of sugar and red wine vinegar. The contrast of sharp onion, crisp peppers, and the slight sweetness creates a harmonious balance, while the pressed layers ensure every bite is packed with flavor. It’s a refreshing vegetarian dish that delivers bold Mediterranean tastes without the need for meat. Worth making for its bright, tangy crunch and effortless elegance.

15 min(prep 15 + cook 0)

10 servings

250 kcal

4.1

Ingredients

feta cheese1.0 cup
garlic1.0 Clove
granulated sugar1.0 teaspoon
kalamata12.0
yogurt4.0 cups
mint or0.25 cup
onion1.0 small
pepper0.25 teaspoon
peppers2.0
red wine vinegar2.0 tablespoons
romaine lettuce1.0 small Head
salt1.0 teaspoon
tomatoes2.0

Nutrition

250 kcalper serving

Protein8g16%

Carbs15g30%

Fat20g40%

Fiber3g6%

Sugar4g8%

Directions

1
Prepare the yogurt sauce: In a bowl, combine 4 cups yogurt, 1 minced garlic clove, 1 teaspoon sugar, 1/4 teaspoon pepper, and 1/2 teaspoon salt. Mix well and refrigerate.
2
Make the vinaigrette: In a small bowl, whisk together 2 tablespoons red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3
Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
4
Dice the tomatoes and thinly slice the onion; add to the lettuce.
5
Slice the peppers into rings and add to the bowl.
6
Toss the salad with the vinaigrette until evenly coated.
7
Spread the yogurt sauce over the bottom of a serving platter.
8
Top the yogurt with the dressed salad, then scatter 12 kalamata olives and crumbled feta cheese on top.
9
Garnish with 1/4 cup chopped fresh mint and serve immediately.

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