Add a pound of cooked gyro meat on top of this salad for a hearty one-plate meal. Pair with a creamy dressing to complement the tang of the feta.

INGREDIENTS | SERVES 4
Carb Level: Moderate

• 3 tablespoons fresh-squeezed lemon juice
• ½ cup olive oil
• ½ tablespoon dried Mediterranean spice blend
• ¼ teaspoon salt
• Red pepper flakes, to taste
• 1 cup crumbled feta cheese
• 2 cups peeled, seeded, and sliced cucumbers
• ¼ cup thinly sliced scallions
• ½ cup pitted kalamata olives
• ½ cup pepperoncini, drained, left whole
• 6 cups romaine hearts, chopped
• ½ cup halved cherry tomatoes

1. In a large mixing bowl, combine the lemon juice, oil, spices, seasonings, and cheese; mix until well combined.

2. Add the remaining ingredients and toss until evenly coated.

3. To serve, divide equally among 4 chilled salad plates.

Per serving: