Quick Takeaway
Yes, this Greek salad is low oxalate. Romaine, cucumber, red bell pepper, and feta are all low oxalate. It skips the olives, which are high oxalate, and uses just a few cherry tomatoes, about 1 tablespoon per serving.
This Greek salad keeps the crunch and flavor of the classic with romaine, cucumber, red bell pepper, cherry tomatoes, and feta, tossed in a homemade Ladolemono (Greek lemon dressing). It comes together in about 15 minutes and works as a side for grilled lamb chops or as a light lunch on its own.
Why You’ll Love This Recipe
- Ready in 15 minutes. Just chop, toss, and top.
- Five simple ingredients. Romaine, cucumber, red bell pepper, cherry tomatoes, and feta, plus the dressing.
- Pairs with almost anything. Serve it with grilled lamb chops, chicken, or fish.
- Make ahead friendly. Prep the vegetables and dressing ahead, then toss right before serving.
- Low oxalate per serving. Everything is low oxalate except the cherry tomatoes, which are kept to about 1 tablespoon per serving.
Why No Olives, and Only a Few Tomatoes?
A traditional Greek salad includes Kalamata olives and plenty of tomatoes. Olives are high in oxalates, so they are left out. Fresh tomatoes are medium oxalate, so this salad uses just 1/4 cup of quartered cherry tomatoes for the whole bowl, about 1 tablespoon per serving. That keeps the classic look and flavor while the amount each person eats stays small. The feta and lemon dressing bring the briny, tangy flavor you expect from a Greek salad.
Wondering if an ingredient is low oxalate? Check any food in seconds with our free Food Look-Up tool.
Ingredient Notes
- Romaine lettuce. Low oxalate and sturdy enough to hold up to the dressing.
- English cucumber. Low oxalate. The thin skin and small seeds mean there is no need to peel or seed it.
- Red bell pepper. Low oxalate. Use red, not green, since green bell peppers are medium oxalate.
- Feta cheese. Low oxalate. A block of feta packed in brine has the best flavor and texture.
Low Oxalate Greek Salad
Print Recipe
Ingredients
Salad
- 1 large head romaine lettuce chopped
- 1 English cucumber halved and sliced
- 1 red bell pepper seeded and sliced
- 1/4 cup cherry tomatoes quartered
- 4 oz feta cheese crumbled or cubed
Dressing
- 1/2 cup Ladolemono (Greek lemon dressing) or to taste, see recipe link
Instructions
Prep
- Make the Ladolemono first so the flavors have time to come together while you prep the vegetables.
- Wash and dry the romaine well, then chop it into bite size pieces. Dry lettuce helps the dressing cling.
- Halve the cucumber lengthwise and slice it into half moons. Seed the red bell pepper and slice it into thin strips. Quarter the cherry tomatoes.
Assemble
- Add the romaine, cucumber, red bell pepper, and cherry tomatoes to a large bowl.
- Drizzle with about half of the dressing and toss to coat. Add more to taste.
- Top with the feta and serve right away.
Pro Tips for the Best Greek Salad
- Dry the lettuce well. Wet lettuce waters down the dressing. A salad spinner helps.
- Dress right before serving. Romaine wilts once it sits in dressing.
- Cut everything to a similar size. Bite size pieces give you a little of everything in each forkful.
- Use block feta. Crumble or cube it yourself for better flavor than pre-crumbled feta.
- Chill the vegetables. A cold salad is extra refreshing next to grilled meat.
Storage and Reheating
- Refrigerator. Store undressed salad in an airtight container for up to 2 days.
- Dressed salad. Best eaten the same day, since the lettuce softens as it sits.
- Make ahead. Chop the vegetables ahead and keep them separate from the feta and dressing.
- Freezing. Not recommended.
Substitutions and Variations
- Add red onion. Thinly sliced red onion adds bite, and onions are low oxalate.
- Swap the romaine for another lettuce. Iceberg or butter lettuce both work, and lettuce is low oxalate.
Frequently Asked Questions
Is this Greek salad low oxalate?
Romaine, cucumber, red bell pepper, and feta are all low oxalate. Cherry tomatoes are medium oxalate, so the recipe uses only about 1 tablespoon per serving. The Ladolemono dressing uses a small amount of oregano, about 1/10 teaspoon per serving of dressing.
Why does this Greek salad skip olives?
Olives are high oxalate, so they are left out. Tomatoes are medium oxalate, so the recipe uses just a small amount of cherry tomatoes.
Can I make this Greek salad ahead?
Chop the vegetables up to 2 days ahead and store them in the fridge. Add the feta and dressing right before serving.
What goes with Greek salad?
Grilled lamb chops, grilled chicken, or fish. Add white rice for a complete dinner.
Can I use store bought Greek dressing?
You can, but check the label for black pepper and other high oxalate ingredients. Homemade Ladolemono takes about 5 minutes.