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Greek Salad Recipe

Name: CJ Mahoney's Troys GREEK SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 cups romaine lettuce; 2 cups mixed baby greens (optional); 3 oz feta cheese, crumbled; 1 medium red onion, thinly sliced; 1 medium English cucumber, halved lengthwise and sliced; 2 medium ripe tomatoes (or cherry tomatoes halved); 4 pieces pepperoncini, halved (mildly pickled peppers); 3 oz canned or roasted beets, quartered; 8 pieces kalamata olives, pitted; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic, minced; 1 tsp honey or sugar; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 pieces pita bread, warmed and cut into wedges; 1 oz extra feta for garnish (optional); 2 pieces lemon wedges (optional)

Inspired by CJ Mahoney's Troy

Time20m

Serves2

Crisp greens, feta cheese, red onions, cucumbers, tomatoes, pepperoncini, & beets. Served with Greek dressing & pita bread

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Ingredients

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Salad

4 cups Romaine lettuce

2 cups mixed baby greens (optional)

3 oz Feta cheese, crumbled

1 medium Red onion, thinly sliced

1 medium English cucumber, halved lengthwise and sliced

2 medium ripe tomatoes (or cherry tomatoes halved)

4 pieces pepperoncini, halved (mildly pickled peppers)

3 oz canned or roasted beets, quartered

8 pieces kalamata olives, pitted

Greek Dressing

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 clove Garlic, minced

1 tsp honey or sugar

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

To Serve

2 pieces pita bread, warmed and cut into wedges

1 oz extra feta for garnish (optional)

2 pieces lemon wedges (optional)

Method

Salad

Prepare vegetables

Wash and spin dry the romaine and baby greens. Chop the romaine into bite-size pieces and place in a large salad bowl. If using baby greens, add them to the bowl.

Peel (if desired) and slice the cucumber lengthwise, then cut into 1/4-inch half-moons. Add to the bowl.

Core and cut the tomatoes into wedges (or halve the cherry tomatoes) and add to the bowl.

Peel the red onion, cut it in half, and slice very thinly into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain before adding to the salad.

Quarter the beets if needed and add them along with the halved pepperoncini and kalamata olives to the bowl.

Sprinkle the crumbled feta over the assembled vegetables, reserving a small amount for garnish.

Greek Dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (or sugar), salt, and freshly ground black pepper.

Whisk vigorously for 20–30 seconds (or close the jar and shake) until the dressing emulsifies and looks slightly creamy. Taste and adjust seasoning: add a pinch more salt, pepper, or a squeeze of lemon if needed.

To Serve

Toss the salad gently with 2 tablespoons of the dressing to start; add more dressing to taste (typically 2–3 tbsp total). Be careful not to overdress—the vegetables should remain crisp.

Transfer the salad to a serving plate or bowl, garnish with the reserved feta, and place lemon wedges alongside if using.

Warm the pita bread: wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes or warm briefly in a skillet. Cut into wedges and serve alongside the salad.