Greek Salad Recipe

Prepare vegetables

Rinse all produce. Dry the romaine thoroughly and chop or tear into roughly 1–1.5 inch pieces to yield about 6 cups packed. Cut the tomatoes into wedges (if medium) or 1-inch chunks; measure 2 cups. Peel (if desired) and halve the cucumber lengthwise, scoop seeds if watery, then slice into 1/4-inch half-moons to make about 1 cup.

Slice onion and pepper

Peel the red onion, cut it in half, then slice very thinly into half-moons. Use about 1/2 cup sliced (roughly 1/4 of a medium onion). Core the green bell pepper, remove seeds and ribs, and cut into thin strips or 1/4-inch dice to total about 1/2 cup.

Assemble base

In a large salad bowl, combine the chopped romaine, tomatoes, cucumber, red onion, green pepper, and kalamata olives. Toss gently to mix.

Add cheese and herbs

Crumble or roughly cube 6 oz feta and add to the salad. If using fresh parsley, chop fine and sprinkle 2 tablespoons over the salad.

Combine dressing ingredients

In a small bowl or jar, add 4 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

Emulsify

Whisk vigorously for 20–30 seconds (or screw on jar lid and shake) until the dressing is well combined and slightly thickened. Taste and adjust seasoning: add a pinch more salt or a splash more vinegar/lemon if needed.

Dress salad

Pour the dressing over the salad just before serving. Start with about three-quarters of the dressing, toss gently to coat all ingredients, and add more to taste. Toss again and ensure the feta is distributed.

Serve

Transfer to individual plates or serve from the bowl. Optionally garnish with an extra drizzle of olive oil, a sprinkle of oregano, and a few whole kalamata olives or a lemon wedge. Serve immediately.