Greek Salad Recipe

Name: Brooklyn's Best Pizza & Pastas Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups Romaine lettuce (or mixed greens), washed and chopped; 2 cups Tomatoes (medium), cut into wedges or large dice; 1 cup English cucumber, peeled (optional) and sliced or diced; 0.5 cup Red bell pepper, seeded and thinly sliced; 0.25 cup Red onion, thinly sliced; 0.5 cup Kalamata olives, pitted and halved; 0.75 cup Feta cheese, preferably block-style, crumbled or cut into small cubes; 3 tbs Extra-virgin olive oil; 1 tbs Red wine vinegar; 1 tsp Fresh lemon juice; 1 tsp Dried oregano; 1 clove Garlic, minced (about 1 small clove); 0.5 tsp Dijon mustard (optional, helps emulsify); 0.75 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 2 tbs Fresh parsley, chopped (optional); 1 tsp Extra olive oil for drizzling (optional)

Inspired by Brooklyn's Best Pizza & Pasta

Time20m

Serves4

Lettuce, tomatoes, cucumbers, red onion, bell pepper, kalamata olives and feta cheese

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Ingredients

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Salad

6 cups Romaine lettuce (or mixed greens), washed and chopped

2 cups Tomatoes (medium), cut into wedges or large dice

1 cup English cucumber, peeled (optional) and sliced or diced

1/2 cup Red bell pepper, seeded and thinly sliced

1/4 cup Red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

3/4 cup Feta cheese, preferably block-style, crumbled or cut into small cubes

Dressing

3 tbs Extra-virgin olive oil

1 tbs red wine vinegar

1 tsp Fresh lemon juice

1 tsp Dried oregano

1 clove Garlic, minced (about 1 small clove)

1/2 tsp Dijon mustard (optional, helps emulsify)

3/4 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Finishing

2 tbs Fresh parsley, chopped (optional)

1 tsp Extra olive oil for drizzling (optional)

Method

Salad

Prepare lettuce

Trim and discard any damaged outer leaves from the romaine. Chop or tear the lettuce into bite-size pieces, rinse thoroughly in cold water, and spin or pat dry. Place in a large salad bowl.

Prep vegetables

Core and quarter the tomatoes (or dice if preferred). Peel and slice the cucumber into rounds or half-moons, then quarter or dice the pieces if using large rounds. Seed, core and thinly slice the red bell pepper. Peel the red onion, slice thinly, and separate into rings or short strips. Add all prepared vegetables to the bowl with the lettuce.

Add olives and feta

Pit and halve the kalamata olives if not already pitted, then add to the bowl. Crumble or cube the feta cheese and add it to the salad, reserving a small spoonful to garnish on top if desired.

Dressing

Combine the dressing ingredients: in a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, Dijon mustard (if using), kosher salt, and black pepper until well emulsified. Taste and adjust seasoning—add a little more salt or vinegar for brightness if needed.

If using a jar, secure the lid and shake vigorously for 20–30 seconds to emulsify. Let the dressing rest for 5 minutes to allow flavors to meld, then stir or shake again before using.

Assembly & Finish

Pour about two-thirds of the dressing over the salad and gently toss with salad tongs or two large spoons to coat all ingredients evenly. Add more dressing to taste (reserve some for guests to add more if desired).

Taste and adjust seasoning—add a pinch more salt or pepper if needed. Garnish with the reserved crumbled feta, chopped fresh parsley, and a final light drizzle of olive oil if desired.

Serve immediately at room temperature or slightly chilled. If making ahead, store the dressing separately and toss with the salad just before serving to prevent wilting.