Greek Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed garden greens. Core and chop tomatoes into bite-sized wedges (about 2 cups). Peel (if desired) and thinly slice half a red onion into crescents (about 1/2 cup). Peel or scrub the cucumber, halve lengthwise and slice into 1/4-inch half-moons (about 1 cup). Core, seed and thinly slice the green bell pepper (about 1/2 cup). Drain and dice the beets into 1/2-inch cubes (about 3/4 cup). Pit the Kalamata olives if not pitted.

Assemble the salad by placing the mixed greens in a large salad bowl. Scatter the tomatoes, cucumber slices, red onion, green pepper, beets and Kalamata olives evenly over the greens.

Arrange pepperoncini around or on top of the salad. Sprinkle the crumbled feta cheese evenly over the salad.

Warm the pita: split or leave whole and warm in a 350°F (175°C) oven for 5–7 minutes, or heat briefly on a skillet for 1–2 minutes per side until pliable and lightly toasted. Cut into wedges and serve alongside the salad.

Make dressing

In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, honey (or sugar), dried oregano, salt and black pepper. Whisk or shake until combined.

Slowly stream in the extra-virgin olive oil while continuing to whisk, or add the oil to the jar and shake vigorously until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning with additional salt, pepper or vinegar if needed.

If making ahead, refrigerate up to 3 days. Bring to room temperature and re-emulsify by whisking or shaking before serving.

Just before serving, drizzle the dressing over the assembled salad (start with about 3–4 tablespoons and add more to taste) and gently toss to coat. Serve immediately with the warmed pita wedges.