Greek Salad Stack with Feta & Olives Ingredients
For the Salad
1 cup romaine lettuce, chopped
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
¼ cup pitted Kalamata olives, sliced or whole
¼ cup crumbled Greek feta cheese (for layering & topping)
For the Dressing
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dried oregano
¼ teaspoon garlic powder (or 1 small garlic clove, minced)
Salt and freshly ground black pepper, to taste
Instructions
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Set aside.
Prep the Vegetables
Chop and slice all vegetables evenly—this helps the stack hold its shape.
Lightly Toss
In a bowl, gently toss the romaine, cucumber, tomatoes, red onion, olives, and half of the feta with just enough dressing to coat (don’t overdress).
Assemble the Stack
Place a food ring or small bowl mold in the center of a plate.
Add a layer of romaine and press lightly.
Follow with cucumber, tomatoes, olives, and onion.
Sprinkle feta between layers for structure and flavor.
Press gently and repeat until ingredients are used.
Finish & Serve
Carefully lift the mold. Top with remaining feta, a drizzle of dressing, and a pinch of oregano or cracked pepper.