Thinly sliced roast beef turns crisp Greek-inspired vegetables into a satisfying lunch. Kalamata olives and feta add tangy, salty flavor, while a quick oregano vinaigrette ties everything together.
The oregano vinaigrette is included below, so the recipe is complete without a separate dressing page.
THE RECIPE
Greek Salad with Roast Beef
Prep15 min
Cook0 min
Total15 min
Serves1
Ingredients
Instructions
- Whisk the olive oil, red wine vinegar, oregano, Dijon mustard, a pinch of salt, and black pepper in a small bowl until combined.
- Add the roast beef, cucumber, tomatoes, snap peas, olives, and feta. Toss gently with the oregano vinaigrette.
- Fold in the romaine just before serving so it stays crisp. Taste and adjust the seasoning.
Tips and Make-Ahead
- Use deli roast beef or chilled leftover roast beef sliced thinly.
- Pat the cucumber and tomatoes dry if they are very juicy.
- For work lunches, pack the romaine separately and mix it in just before eating.
- Prepare everything except the romaine up to 1 day ahead and refrigerate in a covered container.
Recipe developed from the cookbook page supplied by the site owner; the dressing, directions, and explanatory text were independently written with AI assistance. Featured image: AI-generated food photography.