Greek Salad Recipe

Name: Darbar Persian Grill & Wine Lounges Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 head iceberg lettuce (heart), washed and chilled; 1 each English cucumber; 2 each ripe tomatoes (Roma or vine), medium; 0.5 each red onion; 0.5 cup pitted black olives (Kalamata or black), halved; 0.75 cup feta cheese, crumbled; 2 tbs fresh parsley, chopped (optional garnish); 0.25 cup extra-virgin olive oil; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp dried oregano; 0.5 tsp Dijon mustard; 1 clove garlic, minced (about 1 small clove); 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper

Inspired by Darbar Persian Grill & Wine Lounge

Time20m

Serves4

Heart of Iceberg Lettuce, Cucumber, Red Onions, Tomatoes, Black Olives, and Feta Cheese Drizzled with Greek Dressing on Side.

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Ingredients

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Salad

1 head iceberg lettuce (heart), washed and chilled

1 each English cucumber

2 each ripe tomatoes (Roma or vine), medium

1/2 each red onion

1/2 cup pitted black olives (Kalamata or black), halved

3/4 cup Feta cheese, crumbled

2 tbs fresh parsley, chopped (optional garnish)

Greek Dressing (served on side)

1/4 cup extra-virgin olive oil

2 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dried oregano

1/2 tsp Dijon mustard

1 clove garlic, minced (about 1 small clove)

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Quarter the heart lengthwise, then slice each quarter into 1/2" to 1" wide strips or chop to preferred bite-sized pieces. Transfer to a large chilled salad bowl and gently fluff to separate layers.

Prepare cucumber

Trim the ends of the cucumber. If skin is thick, peel alternating stripes or peel fully; otherwise leave the skin on. Slice cucumber in half lengthwise, then cut into 1/4" half-moons. Add to the bowl with lettuce.

Prepare tomatoes

Core the tomatoes if needed and cut into wedges or 1/2" chunks. Add tomatoes to the bowl.

Prepare red onion

Peel the red onion and slice very thinly into half-moons (soak in cold water 5 minutes if you want milder flavor). Drain and pat slightly dry, then add to the salad bowl.

Add olives and feta

Scatter the halved pitted black olives over the salad. Crumble the feta cheese evenly on top. Reserve a small amount of feta for garnish if desired.

Garnish

Sprinkle the chopped fresh parsley over the salad if using. Do not toss with dressing — serve the dressing on the side so guests can add to taste.

Greek Dressing (served on side)

Combine dressing ingredients: In a small bowl or jar, add red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk briefly to combine.

Emulsify with oil: While whisking, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened. If using a jar, add all ingredients, secure the lid, and shake vigorously for 20–30 seconds.

Taste and adjust: Taste the dressing and adjust seasoning — add a pinch more salt, a touch more vinegar, or a little honey if you prefer a slightly sweeter balance. Keep chilled until serving.

Serve on the side: Place the dressing in a small pitcher or ramekin and serve alongside the salad so each diner can drizzle to taste. If serving family-style and you want the salad pre-dressed, toss gently to coat just before serving.