Greek Salad Recipe

Time20m

Serves4

Mixed greens, feta, kalamata olive, red onion, cherry tomatoes, and cucumber with choice of white balsamic or lemon pesto dressing.

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Ingredients

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6 cups mixed salad greens (e.g., romaine, arugula, baby spinach, or mixed greens)
1 whole cucumber (English or Persian), halved lengthwise and sliced 1/4-inch
1 cup Cherry tomatoes, halved
1 small Red onion, thinly sliced
3 oz Kalamata olives, pitted and halved
4 oz feta cheese, crumbled (preferably block-feta, drained)
2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp fresh oregano or basil leaves (optional)
1 tsp freshly ground black pepper
1 tsp coarse salt

1
Wash and thoroughly dry the mixed salad greens. Place in a large salad bowl and gently toss to loosen.
2
Prepare the cucumber: halve lengthwise, slice into 1/4-inch half-moons, then scatter over the greens.
3
Add the cherry tomatoes (halved) to the bowl.
4
Separate and gently fan the thinly sliced red onion across the salad. If raw onion is strong, soak slices in cold water for 5–10 minutes, then drain and pat dry before adding.
5
Scatter the halved pitted kalamata olives evenly over the salad.
6
Crumble the feta cheese over the top in even pieces.
7
Sprinkle chopped parsley and oregano/basil leaves, if using, and season with coarse salt and freshly ground black pepper to taste.

8
Make dressing
In a small bowl or jar, combine 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (optional), and the minced garlic clove. Whisk while slowly streaming in 6 tbsp extra-virgin olive oil until the dressing emulsifies and thickens slightly.
9
Season the dressing with 1 tsp salt and 1 tsp black pepper, taste and adjust acidity or sweetness as needed (add a pinch more honey if too tart or a splash more oil if too sharp).
10
Just before serving, drizzle desired amount (about 2–3 tbsp per 2 servings, or more to taste) over the salad and gently toss to coat all components evenly.
11
Serve any remaining dressing on the side.

12
Make dressing
In a food processor or blender, combine 1 cup fresh basil, 2 tbsp fresh parsley, 1 minced garlic clove, 2 tbsp lemon juice, 1 tbsp toasted pine nuts (if using), and 2 tbsp grated Parmesan (if using). Pulse until coarsely blended.
13
With the processor running, stream in 4 tbsp extra-virgin olive oil until the mixture becomes a loose pesto-dressing. If too thick, add 1–2 tsp water or another teaspoon of lemon juice to reach a pourable consistency.
14
Season with 3 tsp salt and 1 tsp black pepper, then taste and adjust seasoning or acidity.
15
Drizzle the lemon pesto dressing over the salad just before serving (about 2–3 tbsp per 2 servings), and toss gently to combine. Serve extra dressing on the side.