Greek Salad Recipe

Prepare lettuce

Rinse the romaine under cold water. Spin or pat dry and chop into 1- to 1.5-inch pieces. Place in a large salad bowl.

Prepare cucumber

Peel or leave skin on per preference. Slice the cucumber lengthwise, scoop seeds if very seedy, then cut into 1/4-inch half-moons (about 1 cup). Add to the bowl with romaine.

Prepare tomatoes

Core and cut tomatoes into 3/4-inch chunks. If using cherry tomatoes, halve them. Add to the bowl (about 1 1/2 cups).

Prepare red onion

Peel and slice half a small red onion very thinly. Separate the rings and add to the bowl. If raw onion is strong, soak slices in cold water 5 minutes and drain before adding.

Prepare red bell pepper

Core, seed and slice the red bell pepper into thin strips, then chop into bite-sized pieces (about 1/2 cup). Add to the bowl.

Add olives and feta

Add 1/2 cup pitted Kalamata olives and 3/4 cup crumbled feta cheese to the assembled vegetables. Toss gently to combine, keeping some feta for garnish if desired.

Mince or grate 1 garlic clove and place in a small bowl or jar.

Add 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the garlic.

Whisk vigorously (or secure jar lid and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust: add up to 1/2 teaspoon more salt or 1/2 tablespoon more vinegar or lemon if brighter acidity is desired.

Pour about two-thirds of the dressing over the salad and toss gently to coat evenly. Reserve remaining dressing to serve on the side or for guests who want extra.

Transfer the tossed salad to a serving bowl or platter. Sprinkle any reserved feta over the top and add a few whole olives for presentation.

Serve immediately. Leftover dressing can be refrigerated up to 3 days; salad is best served fresh to maintain crispness.