Greek Salad Recipe

Name: Adriatic Cafe Italian Grill Spring TXs Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (romaine, arugula, butter lettuce); 1 cups cherry tomatoes, halved; 1 cups cucumber, seeded and sliced into half-moons; 0.5 cups red onion, thinly sliced; 0.5 cups green bell pepper, thinly sliced; 0.5 cups Kalamata (black) olives, pitted; 0.25 cups green olives, pitted and halved; 0.75 cups feta cheese, crumbled; 3 tbs extra-virgin olive oil; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp dried oregano; 0.5 tsp Dijon mustard; 1 clove garlic, grated or finely minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh parsley, chopped (optional); 1 tsp extra-virgin olive oil for finishing (optional)

Inspired by Adriatic Cafe Italian Grill Spring TX

Time20m

Serves4

Mixed greens, black & green olives, assorted vegetables & topped with feta cheese

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Ingredients

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Salad

6 cups mixed salad greens (romaine, arugula, butter lettuce)

1 cups Cherry tomatoes, halved

1 cups cucumber, seeded and sliced into half-moons

1/2 cups Red onion, thinly sliced

1/2 cups green bell pepper, thinly sliced

1/2 cups Kalamata (black) olives, pitted

1/4 cups green olives, pitted and halved

3/4 cups Feta cheese, crumbled

Dressing

3 tbs extra-virgin olive oil

2 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dried oregano

1/2 tsp Dijon mustard

1 clove garlic, grated or finely minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishing

2 tbs fresh parsley, chopped (optional)

1 tsp extra-virgin olive oil for finishing (optional)

Method

Salad

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Halve the cherry tomatoes, peel (if desired), seed and slice the cucumber into 1/4-inch half-moons, thinly slice the red onion, and thinly slice the green bell pepper into strips. Place all prepared vegetables in a large salad bowl.

Add olives and feta

Add the Kalamata and green olives to the bowl. Sprinkle the crumbled feta cheese evenly over the vegetables.

Dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, Dijon mustard, grated garlic, salt, and black pepper. Whisk vigorously (or secure the lid and shake the jar) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning — add more salt, pepper, or lemon if needed.

If you prefer a milder onion flavor, pour half the dressing over the salad first and toss gently to coat; reserve the remainder to serve at the table.

Assemble & Finish

Pour the prepared dressing over the salad (all or to taste) and toss gently with tongs until the greens and vegetables are evenly coated and the feta and olives are distributed throughout, about 20–30 seconds of tossing.

Taste and adjust: add more salt, pepper, or a squeeze of lemon if desired. If using, sprinkle chopped fresh parsley over the top and drizzle the optional finishing teaspoon of olive oil.

Serve immediately on individual plates or family-style from the bowl.