Greek Salad Recipe

Prepare lettuce

Wash the romaine leaves thoroughly. Dry well using a salad spinner or clean kitchen towel. Chop or tear into roughly 1- to 1.5-inch pieces and place in a large salad bowl.

Prepare vegetables

Slice the halved cucumber into 1/4-inch slices. Core and seed the tomatoes if using large tomatoes, then cut into 1-inch wedges; if using cherry tomatoes, halve them. Seed, core and thinly slice the green bell pepper into strips. Thinly slice the red onion into rings or half-rings and separate the layers. Add cucumber, tomatoes, bell pepper and red onion to the bowl with the romaine.

Add olives and feta

Add the pitted Kalamata olives to the bowl. Crumble or cube the feta into roughly 1/2-inch pieces and add to the salad, reserving a small amount (about 1 oz) to sprinkle on top after tossing, if desired.

Combine ingredients

In a jar with a tight-fitting lid or a small bowl, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (if using), salt and black pepper.

Emulsify

Slowly whisk in the extra-virgin olive oil until the dressing is well combined and slightly thickened, or secure the jar lid and shake vigorously for 30–45 seconds. Taste and adjust seasoning: add more salt, pepper, or a little more honey if too tangy.

Just before serving, pour about 4–6 tablespoons of the vinaigrette over the salad (start with less — you can always add more). Toss gently but thoroughly to coat the vegetables without breaking them up. Taste and add more dressing if desired.

Transfer salad to a serving bowl or platter. Sprinkle the reserved feta on top and garnish with chopped fresh oregano or parsley. Serve with lemon wedges on the side to squeeze over individual portions if desired.

Leftover dressing: store in a sealed jar in the refrigerator for up to 1 week. Leftover salad is best kept undressed and refrigerated for up to 1 day; add dressing just before serving.