Greek Salad Recipe

Name: Asaro Bakery and Cafes GREEK SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (romaine, arugula, baby spinach blend); 1.5 cups cherry tomatoes, halved; 1 cup English cucumber, sliced 1/4-inch; 0.5 cup red onion, thinly sliced; 0.75 cup kalamata olives, pitted; 0.75 cup feta cheese, shaved or crumbled; 2 tbsp fresh flat-leaf parsley, chopped (optional); 6 tbsp extra-virgin olive oil; 3 tbsp fresh lemon juice (about 1 large lemon); 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, finely minced; 1 tsp dried oregano; 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp honey or maple syrup (optional, to balance acidity)

Inspired by Asaro Bakery and Cafe

Time20m

Serves4

Fresh mixed greens, red onion, kalamata olives, cherry tomatoes, cucumber, shaved feta, drizzled with lemon vinaigrette dressing.

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Ingredients

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Salad

6 cups mixed salad greens (romaine, arugula, baby spinach blend)

1 1/2 cups Cherry tomatoes, halved

1 cup English cucumber, sliced 1/4-inch

1/2 cup Red onion, thinly sliced

3/4 cup kalamata olives, pitted

3/4 cup feta cheese, shaved or crumbled

2 tbsp fresh flat-leaf parsley, chopped (optional)

Lemon Vinaigrette

6 tbsp extra-virgin olive oil

3 tbsp fresh lemon juice (about 1 large lemon)

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 clove garlic, finely minced

1 tsp Dried oregano

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

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

Method

Salad

Prepare produce

Rinse and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds (or half-moons if preferred), and thinly slice the red onion. If using whole kalamata olives, pit them and leave whole or halve depending on preference.

Assemble salad

In a large bowl, combine the dried mixed greens (6 cups), halved cherry tomatoes (1.5 cups), sliced cucumber (1 cup), sliced red onion (1/2 cup) and kalamata olives (3/4 cup). Toss gently to distribute ingredients evenly. Sprinkle chopped parsley (2 tbsp) over the top if using. Hold off on the feta until just before serving to preserve texture.

Lemon Vinaigrette

Make dressing: In a small bowl or jar, combine fresh lemon juice (3 tbsp), red wine vinegar (1 tbsp), Dijon mustard (1 tsp), minced garlic (1 clove), dried oregano (1 tsp), kosher salt (3/4 tsp), black pepper (1/2 tsp) and honey/maple syrup (1/2 tsp, optional). Whisk or shake to combine.

Emulsify: Slowly stream in the extra-virgin olive oil (6 tbsp) while whisking vigorously (or add oil to jar and shake vigorously) until the dressing becomes fully emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or a squeeze of lemon if needed.

Dress salad: Drizzle about two-thirds of the vinaigrette over the salad and gently toss with salad tongs until evenly coated. Add more dressing if desired, to taste. The goal is a light, even coating so ingredients remain bright and fresh.

Finish and serve: Transfer the dressed salad to a serving bowl or platter. Top with shaved or crumbled feta (3/4 cup). Serve immediately so greens remain crisp. Pass remaining dressing at the table for guests who want extra.