Greek Salad Recipe

Wash and dry the spring mix and romaine. Spin or pat dry to remove excess water so the dressing will adhere.

Trim the romaine and chop into bite-sized pieces (about 1-inch pieces). Place chopped romaine and spring mix into a large salad bowl.

Slice the cherry tomatoes in half and add to the bowl.

Slice the cucumber into 1/4-inch rounds (or half-moons if using a large cucumber) and add to the bowl.

Peel and very thinly slice the red onion. If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding.

Halve the pepperoncini and add them to the salad bowl. Pit and halve the Kalamata olives if they are whole and add them as well.

Whisk

In a medium bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), salt, and pepper.

Whisk or shake vigorously while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add up to another 1/4 tsp salt or more lemon juice if desired.

If making ahead, store in a sealed jar in the refrigerator for up to 5 days. Bring to room temperature and shake well before using.

Toss the salad greens and prepared vegetables briefly to combine.

Drizzle about 3 to 4 tablespoons of the Greek vinaigrette over the salad (start conservative: you can always add more). Toss gently with salad tongs until evenly coated. Reserve extra dressing on the side for guests.

Sprinkle the crumbled feta and halved Kalamata olives over the top.

Give the salad one gentle final toss so the cheese and olives distribute without breaking up the feta too much.

Taste and adjust with additional salt, pepper, or a squeeze of lemon if desired. Serve immediately.