Name: Dish N Dashs Greek Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 heads romaine hearts; 3 cups baby arugula; 1.5 cups cherry tomatoes; 1 large cucumber; 1 medium green bell pepper; 0.75 cups kalamata olives (pitted); 0.5 medium red onion; 0.75 cups Greek feta; 1 tbsp fresh oregano (optional); 0.5 cups extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic (minced); 0.5 tsp honey or sugar; 1 tsp salt; 0.5 tsp black pepper

Method

Salad Greens & Base

Prepare romaine

Trim the root end of the romaine hearts, separate leaves, rinse under cold water, and spin or pat dry. Chop or tear into 1- to 1.5-inch pieces.

Combine chopped romaine and baby arugula in a large salad bowl and toss gently to mix.

Vegetables & Olives

Prep tomatoes

Halve the cherry tomatoes (or quarter if very large) and add to the salad bowl.

Slice cucumber

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

Cut bell pepper

Core and seed the green bell pepper, then slice into thin strips or 1/4-inch dice. Add to the bowl.

Slice red onion

Cut the red onion in half, slice very thinly (about 1/8-inch) and separate the rings. If raw onion is sharp, soak slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add pitted Kalamata olives to the bowl whole or halved if preferred.

Cheese & Garnish

Crumble the Greek feta with your fingers or a fork into coarse chunks and scatter over the salad.

If using fresh oregano, finely chop and sprinkle over the top as a fragrant garnish.

Lemon Oregano Vinaigrette

Emulsify dressing

In a small bowl or jar, combine fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey, salt, and black pepper. Whisk briefly, then slowly stream in the extra-virgin olive oil while whisking continuously until the dressing is emulsified. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously for 30–60 seconds.

Taste and adjust seasoning: add more salt, pepper, or lemon to balance acidity and sweetness.

Just before serving, drizzle 3–4 tablespoons of vinaigrette over the salad and toss gently to coat. Add more dressing to taste (reserve any extra dressing in the refrigerator up to 3–4 days).