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Classic Greek (small) Recipe

Name: Greek Cafes Classic Greek (Small) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Greek
Ingredients: 4 cups romaine lettuce (or mixed salad greens); 1 medium tomato; 1 medium cucumber; 0.25 medium red onion; 0 to taste green bell pepper; 0.5 cups feta cheese, crumbled; 8 pieces kalamata olives, pitted; 3 pieces pepperoncini; 1 tbsp capers, drained; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp fresh lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic, minced; 0.5 tsp Dijon mustard; 0.25 tsp honey; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh parsley or dill, chopped; 1 tsp extra olive oil (to drizzle, optional)

Inspired by Greek Cafe

Time15m

Serves1

Lettuce, feta, kalamata olives, tomato, onion, cucumber, pepperoncini, green peppers, capers & Greek dressing

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Ingredients

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Salad Base

4 cups romaine lettuce (or mixed salad greens)

1 medium tomato

1 medium Cucumber

1/4 medium red onion

0 to taste green bell pepper

Greek Garnishes

1/2 cups Feta cheese, crumbled

8 pieces kalamata olives, pitted

3 pieces pepperoncini

1 tbsp capers, drained

Greek Dressing

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp fresh lemon juice

1/2 tsp Dried oregano

1/2 tsp Garlic, minced

1/2 tsp Dijon mustard

1/4 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Optional

1 tbsp fresh parsley or dill, chopped

1 tsp extra olive oil (to drizzle, optional)

Method

Salad Base

Prepare greens

Wash and thoroughly dry the romaine lettuce (or mixed greens). Tear or chop into bite-sized pieces to yield about 4 cups and place in a large salad bowl.

Chop vegetables

Core and dice the tomato into medium-sized wedges or 1/2-inch pieces. Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. Thinly slice the red onion into half-moon rings; separate rings for distribution. Seed and thinly slice the green bell pepper into 1/4-inch strips. Add all chopped vegetables to the bowl with the greens.

Greek Garnishes

Add cheese and olives

Crumble the feta if not pre-crumbled and sprinkle over the salad. Halve or leave whole the pitted kalamata olives depending on preference and scatter them across the salad.

Add pepperoncini and capers

Slice each pepperoncini in half lengthwise (remove seeds if you want less heat) and distribute them around the salad. Sprinkle the drained capers evenly over the top.

Greek Dressing

Make dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp fresh lemon juice, 1/2 tsp dried oregano, 1/2 tsp minced garlic, 1/2 tsp Dijon mustard, 1/4 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk vigorously (or shake in a sealed jar) until emulsified and smooth. Taste and adjust salt, pepper or lemon to preference.

Dress the salad

Just before serving, drizzle about half of the prepared dressing over the salad and gently toss with tongs to combine. Add more dressing to taste (typically all will be used for a well-coated small salad).

Finish & Serve

Sprinkle chopped fresh parsley or dill over the dressed salad and, if desired, drizzle the optional extra teaspoon of olive oil for sheen. Serve immediately.