Athens Greek Salad Recipe

Name: Aruba Beach Cafes Athens Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (romaine + red leaf or spring mix); 2 cups ripe tomatoes, medium; 0.5 cup red onion; 0.5 cup green bell pepper; 0.5 cup cucumber (optional, seeded and sliced); 0.5 cup Kalamata olives, pitted; 3 oz feta cheese, crumbled; 1 tsp fresh oregano (or 1 tsp dried), chopped; 0 to taste freshly ground black pepper; 0 to taste sea salt; 0.25 cups extra-virgin olive oil; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp garlic, minced (about 1/2 clove); 0.5 tsp dried oregano; 0.25 tsp honey or sugar (optional, to balance acidity); 0.25 tsp salt; 0 to taste freshly ground black pepper

Inspired by Aruba Beach Cafe

Time20m

Serves4

Mixed greens, tomatoes, onions, peppers, olives, feta cheese with red wine vinaigrette.

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Ingredients

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Salad

6 cups mixed salad greens (romaine + red leaf or spring mix)

2 cups ripe tomatoes, medium

1/2 cup red onion

1/2 cup green bell pepper

1/2 cup cucumber (optional, seeded and sliced)

1/2 cup Kalamata olives, pitted

3 oz Feta cheese, crumbled

1 tsp fresh oregano (or 1 tsp dried), chopped

0 to taste freshly ground black pepper

0 to taste sea salt

Red Wine Vinaigrette

1/4 cups extra-virgin olive oil

2 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 tsp garlic, minced (about 1/2 clove)

1/2 tsp Dried oregano

1/4 tsp honey or sugar (optional, to balance acidity)

1/4 tsp Celtic sea salt

0 to taste freshly ground black pepper

Method

Salad

Prepare vegetables

Wash and dry the mixed greens thoroughly (use a salad spinner). Cut tomatoes into wedges or 1/2-inch chunks (about 2 cups). Peel and thinly slice 1/2 cup red onion; separate the rings. Seed, core and thinly slice the green bell pepper to yield 1/2 cup. If using cucumber, peel, halve lengthwise, seed with a spoon and slice into 1/4-inch half-moons (about 1/2 cup).

Assemble base

In a large salad bowl, place the 6 cups of mixed greens. Scatter the tomato pieces, sliced red onion, bell pepper, cucumber (if used), and 1/2 cup Kalamata olives evenly over the greens.

Add cheese and herbs

Crumble 3 oz feta cheese over the salad. Sprinkle the chopped fresh oregano (or 1 tsp dried) and season lightly with sea salt and freshly ground black pepper to taste. Note: feta and olives are salty, so start with a small amount of salt.

Red Wine Vinaigrette

In a small bowl or jar, combine 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon honey (optional) and 1/4 teaspoon salt.

Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies. Taste and adjust seasoning with additional salt or freshly ground black pepper as desired. If the dressing is too sharp, add a little more honey or a drizzle more olive oil and whisk again.

If making ahead, store in a sealed jar in the refrigerator for up to 3 days and bring to room temperature and shake well before using.

Right before serving, pour about 3 to 4 tablespoons of vinaigrette over the salad (you may not need all the dressing). Gently toss the salad with tongs to evenly coat the ingredients without breaking the tomatoes or feta. Taste and add more dressing, salt, or pepper if needed.