Greek Salad Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly and place them in a large salad bowl (about 10–12 inch).

Core and dice the tomatoes into roughly 1-inch pieces (or cut into wedges) and add to the bowl.

Peel (if desired) and slice the English cucumber into 1/4-inch rounds; halve or quarter the rounds if large. Add to the bowl.

Peel the red onion, halve it, and slice thinly into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry, then add to the bowl.

Trim pepperoncini stems if present and slice lengthwise or leave whole per preference. Scatter pepperoncini and Kalamata olives over the greens and vegetables.

Crumble the feta cheese over the assembled salad and sprinkle chopped parsley if using.

In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (or sugar), salt, and black pepper.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add more salt, pepper, or vinegar/lemon for brightness as needed.

Warm the pita: heat pita rounds in a 350°F (175°C) oven for 3–5 minutes wrapped in foil, or warm on a dry skillet for 30–60 seconds per side until pliable and slightly toasted.

Just before serving, drizzle about 2–3 tablespoons of the Greek dressing over the salad and gently toss to coat. Reserve extra dressing on the side for guests who want more.

Divide the salad between 2 plates (servings). Serve each plate with a warmed pita on the side. Pass additional dressing at the table.