Follow these steps for perfect results
olive oil
white wine vinegar
dried oregano
garlic clove
minced
romaine lettuce
chopped
garbonzo beans
drained
red bell pepper
diced
red onion
sliced thin
fennel bulb
sliced thin
feta cheese
crumbled
Kalamata olives
sliced
Whisk together olive oil, white wine vinegar, dried oregano, and minced garlic in a small bowl until well blended.
In a large bowl, combine chopped romaine lettuce, drained garbanzo beans, diced red bell pepper, thinly sliced red onion, thinly sliced fennel bulb, crumbled feta cheese, and sliced Kalamata olives.
Pour the dressing over the salad ingredients.
Toss gently to ensure all ingredients are evenly coated with the dressing.
Serve immediately or chill for later.
Expert advice for the best results
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Add a squeeze of lemon juice for extra brightness.
For a creamier dressing, whisk in a tablespoon of mayonnaise or Greek yogurt.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance
Serve in a large bowl or arrange individual portions on plates. Garnish with extra crumbled feta cheese and a sprig of oregano.
Serve as a side dish with grilled meats or fish.
Enjoy as a light lunch with a slice of crusty bread.
Enhances the flavors of the salad
Discover the story behind this recipe
Represents a fusion of Greek and Italian culinary traditions.
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