Greek-Style Seven Layer Salad Recipe
Prep Time:
10 minutes
Cook Time:
Servings:
10 Servings
Ingredients
  • 8 cups romaine lettuce, chopped
  • 2 (15.5-ounce) cans chickpeas, drained
  • 4 cups quartered English cucumbers
  • 1 (7-ounce) jar kalamata olives, drained and halved
  • 3 cups grape tomatoes
  • 1 medium red onion, thinly sliced
  • 10 ounces feta cheese, crumbled
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
Directions
  1. Put the lettuce in a large, see-through bowl (a trifle dish works best) so that it evenly covers the bottom.
  2. Top the lettuce with an even layer of chickpeas, scattering them in an even layer.
  3. Layer the cucumber slices on top of the chickpeas, then follow with a layer of olives.
  4. Top the olives with the tomatoes, pressing down if necessary to fir them into the bowl.
  5. Finish off the salad with a layer of onions followed by a layer of feta to cover the top of the bowl.
  6. Combine the oil, vinegar, honey, lemon juice, Dijon mustard, oregano, salt, and pepper.
  7. Pour the dressing over the entire salad or reserve it to dress individual portions.
  8. Garnish the salad with dill, if desired, then serve.