Side Greek Salad Recipe

Prepare greens

Wash the romaine lettuce (or mixed greens) thoroughly under cold water. Spin or pat dry and tear into bite-sized pieces. Place in a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes, dice the English cucumber into 1/4-inch pieces, thinly slice the red onion and green bell pepper. Add the tomatoes, cucumber, red onion, bell pepper, and Kalamata olives to the bowl with the greens.

Add cheese

Crumble the feta cheese and sprinkle it over the assembled vegetables in the bowl. Toss gently to distribute but do not dress yet.

Make the dressing: In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), kosher salt, and black pepper.

Emulsify: Whisk vigorously for 20–30 seconds (or screw the lid on the jar and shake vigorously) until the dressing is slightly thickened and emulsified. Taste and adjust seasoning: add a pinch more salt, pepper, or a little more honey if it’s too acidic.

Dress the salad: Just before serving, drizzle about 2 tbs of the dressing over the salad and toss gently to coat. Add more dressing as desired, up to the remaining 1 tbs, to taste. Toss again gently to combine.

Finish and serve: Transfer the dressed salad to a serving plate or small bowls for sides. Optionally garnish with a small sprinkle of extra dried oregano or a few whole Kalamata olives on top. Serve immediately so greens remain crisp.