I love a good Greek salad, in part because feta will make me love anything, but also because these salads always seem to be so crisp and refreshing. I have no idea whether they serve them in Greece, or even what really constitutes a Greek salad because there are so many variations, but this here is my current addiction. It’s extra crisp and extra refreshing, which it has to be since I left out the feta.

Greek Chop
Serves 1

For the dressing:

Juice of 1/2 to 1 whole lemon
Pinch of salt, to taste
Extra virgin olive oil, to taste
Dollop of Sabra or Boar’s Head Hummus (Spinach and artichoke hummus would be perfect with this combination of flavors.)

For the salad:

3/4 head romaine, nicely chopped
1/4 hothouse or 1/2 English cucumber, thinly sliced
1/4 red onion, thinly chopped
1/2 tomato, diced
1/2 red bell pepper, diced
handful of black olives, pitted and sliced
oregano leaves, from 2-3 sprigs

Mix all salad dressing ingredients together and adjust to taste. Set aside while you prepare the salad. Combine all salad ingredients in a bowl and dress. Stir to combine. This will make one salad.