Classic Greek (large) Recipe
Lettuce, feta, kalamata olives, tomato, onion, cucumber, pepperoncini, green peppers, capers & Greek dressing
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Ingredients
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Salad Base
Vegetables & Pickles
Cheese & Garnish
Greek Dressing
Method
Salad Base
- 1
Prepare lettuces
Wash romaine and iceberg thoroughly under cold running water. Spin or pat dry. Chop romaine into bite-sized pieces and shred the iceberg. Place both in a large chilled mixing bowl and toss briefly to combine.
Vegetables & Pickles
- 2
Prep tomatoes
Core and quarter the tomatoes, remove seeds if desired, then cut each quarter in half so wedges are bite-size. Add to the bowl with the lettuce.
- 3
- 4
Add peppers and olives
Core and seed the green bell pepper, cut into thin strips and add to the bowl. Halve the pepperoncini lengthwise (remove seeds if you want less heat) and add. Pit and halve Kalamata olives then scatter them into the salad.
- 5
Add capers
Rinse capers to remove excess brine, drain well and sprinkle over the prepared salad ingredients.
Cheese & Garnish
- 6
Add feta
Crumble the feta cheese evenly over the salad. Reserve a small spoonful to garnish the top if desired. Sprinkle chopped fresh oregano if using.
Greek Dressing
- 7
Make dressing
In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, sugar, salt and pepper. Whisk or shake until blended. Slowly stream in the olive oil while whisking to emulsify, or add all ingredients to a jar, secure lid and shake vigorously until combined. Taste and adjust salt, pepper or acidity to preference.
- 8
Dress and toss
Pour approximately 4–6 tablespoons of dressing over the assembled salad (reserve extra dressing on the side). Gently toss the salad with two large spoons until all components are lightly coated in dressing. Add remaining dressing to individual portions as desired.
To Serve
- 9
Transfer salad to a large serving platter or leave in the bowl. Garnish with the reserved crumbled feta, a few extra Kalamata olives and a light sprinkle of dried or fresh oregano. Serve immediately so lettuce remains crisp.