The American Greek Salad Recipe

Name: Anonymous Cafes The American Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (romaine + baby spinach or spring mix); 1.5 cups ripe tomatoes (or cherry tomatoes, halved); 1 cup English cucumber, peeled if desired and sliced into half-moons; 0.5 cup green bell pepper, thinly sliced; 0.5 cup red onion, thinly sliced; 0.5 cup Kalamata olives, pitted and halved; 3 oz feta cheese, crumbled (preferably Greek-style); 2 tbsp fresh parsley, chopped (optional garnish); 0.5 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced (about 1 small clove); 1 tsp dried oregano; 0.5 tsp honey or sugar (optional, to balance acidity); 0.75 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Anonymous Cafe

Time20m

Serves4

greens, tomatoes, cucumber, peppers, onions, Kalamata black olives, crumbled feta cheese, house-made Greek dressing

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Ingredients

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Salad

6 cups mixed salad greens (romaine + baby spinach or spring mix)

1 1/2 cups ripe tomatoes (or cherry tomatoes, halved)

1 cup English cucumber, peeled if desired and sliced into half-moons

1/2 cup green bell pepper, thinly sliced

1/2 cup Red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

3 oz feta cheese, crumbled (preferably Greek-style)

2 tbsp fresh parsley, chopped (optional garnish)

House Greek Dressing

1/2 cup extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 clove garlic, minced (about 1 small clove)

1 tsp Dried oregano

1/2 tsp honey or sugar (optional, to balance acidity)

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare vegetables

Wash and thoroughly dry the salad greens using a salad spinner or clean towels. Core and cut tomatoes into 1-inch wedges (or halve cherry tomatoes). Slice the English cucumber into 1/4-inch half-moons. Remove seeds from the green bell pepper, slice thinly into strips. Peel and thinly slice the red onion into rings; if onion is sharp, soak slices in cold water for 5 minutes then drain to mellow flavor.

Assemble base

In a large serving bowl, combine the dried mixed greens, tomatoes, cucumber, bell pepper, and drained red onion. Gently toss to distribute ingredients evenly.

Add olives and feta

Scatter the halved Kalamata olives over the salad. Sprinkle the crumbled feta cheese evenly on top. If using, sprinkle chopped fresh parsley as a garnish.

Keep the salad chilled in the refrigerator for up to 10–15 minutes if not serving immediately, but do not dress until just before serving to prevent wilting.

House Greek Dressing

Combine ingredients

In a small bowl or jar with a tight-fitting lid, add the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), salt, and black pepper. Whisk briefly to combine.

Emulsify

While whisking (or with the jar lid on), slowly drizzle in the extra-virgin olive oil in a steady stream until a smooth emulsion forms. If using a jar, add the oil, secure the lid, and shake vigorously for 30 seconds. Taste and adjust seasoning: add more salt, pepper, or a touch more honey if too tart.

Let flavors marry

Let the dressing sit for at least 5 minutes at room temperature to allow the garlic and oregano to infuse. For best flavor, make up to 1 day ahead and refrigerate; bring to room temperature and re-whisk or shake before using.

Dress and serve

Just before serving, drizzle about 3–4 tablespoons of dressing over the assembled salad (about 1/4 cup for 4 servings), then gently toss to coat evenly. Serve extra dressing on the side. Taste and add additional salt, pepper, or lemon if desired.