Greek salad with oregano dressing

Total Time
15 min
15 min
0 min
This healthy salad is loaded with the flavors of the Mediterranean, including crisp cucumbers, juicy tomatoes, black olives and seeded green peppers. This savory version includes all the traditional ingredients but only a fraction of the fat. Fat free vegetable broth is the secret ingredient in the salad dressing that makes it both light and tasty. The vegetable broth cuts down on the amount of oil that is needed, reducing the calories. Fresh oregano enhances the salad dressing. Try it with toasted pita bread. You can also add grilled chicken to the salad for a heartier meal.


Vegetable broth

¼ cup(s), reduced-sodium

Olive oil

4 tsp

White wine vinegar

1 Tbsp, or red-wine vinegar, or cider vinegar

Fresh oregano

1½ Tbsp, chopped, or 1 1⁄2 teaspoons dried


1 medium clove(s), bruised

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Romaine lettuce

6 cup(s), shredded, or Bibb, iceberg, or green-leaf lettuce, torn into bite-size pieces


1 medium, peeled, seeded and chopped

Green pepper(s)

1 medium, seeded, and cut into 1⁄2-inch strips

Fresh tomato(es)

1 medium, cut into 8 wedges


¼ cup(s), chopped


10 small, black, pitted and sliced

Uncooked european anchovies

½ oz, about 4, rinsed and chopped (optional)

Crumbled feta cheese

½ cup(s)


  1. Combine the broth, oil, vinegar, oregano, garlic, salt, and black pepper in a small bowl. Let stand 5 minutes to allow the flavors to blend, then discard the garlic.
  2. Meanwhile, combine the lettuce, cucumber, bell pepper, tomato, dill, and olives in a large salad bowl. Pour the dressing over the salad; toss to coat evenly. Top with the anchovies, if using, and sprinkle with the cheese. Yields 2 1/2 cups per serving.