Parmesan Greek Salad Recipe

Prepare lettuce

Rinse romaine leaves under cold water, shake off excess moisture or spin in a salad spinner, then dry thoroughly. Chop or tear into bite-size pieces to yield about 6 cups and place into a large mixing bowl.

Prep vegetables

Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into 1/4-inch rounds, then quarter the rounds. Thinly slice the red onion lengthwise into half-moons and separate into rings. Remove seeds and core from the green bell pepper, then thinly slice into strips and cut into bite-size pieces. Add tomatoes, cucumber, red onion, bell pepper, and kalamata olives to the bowl with the lettuce.

Add cheeses

Crumble the feta over the salad mixture. Reserve about 2 tablespoons of the grated Parmesan for final finishing; add the remaining grated Parmesan to the salad and gently toss to distribute the cheeses through the vegetables.

In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and honey. Whisk (or shake if using a jar) until blended.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with kosher salt and freshly ground black pepper, taste and adjust salt, pepper or honey as desired.

Pour about three-quarters of the dressing over the salad and toss gently with salad tongs or clean hands until everything is evenly coated. Add more dressing if needed to taste.

Transfer salad to a serving bowl or platter. Sprinkle the reserved 2 tablespoons of grated Parmesan over the top, and finish with chopped fresh parsley and toasted pine nuts or walnuts if using.

Serve immediately so the lettuce stays crisp. Leftover dressing can be stored in the refrigerator in an airtight container for up to 5 days; toss salad just before serving if storing assembled components separately.