Jul 14 2026
Restaurants›Gypsy Kitchen›Greek Salad Recipe

Greek Salad Recipe

Inspired by Gypsy Kitchen
Time45m
Serves4

little gem, cucumber, imported feta, kalamata, cherry tomatoes, roasted shallot vinaigrette

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Ingredients

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Salad Base

Roasted Shallot Vinaigrette

Method

Preparing the Salad

  1. 1

    Prepare the Lettuce

    Wash the little gem lettuce under cold running water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Cut each head in half lengthwise and then chop into bite-sized pieces.

  2. 2

    Slice the Cucumber

    Peel the cucumber if desired, then slice it into thin rounds. If the cucumber has large seeds, you can cut it in half lengthwise and scoop out the seeds before slicing.

  3. 3

    Halve the Cherry Tomatoes

    Rinse the cherry tomatoes under cold water. Cut each tomato in half and set aside.

  4. 4

    Prepare the Olives

    If using whole kalamata olives, slice them in half to remove the pits. If using pitted olives, simply slice them into halves or quarters.

  5. 5

    Crumble the Feta

    Take the imported feta cheese and crumble it into small pieces using your fingers or a fork.

Making the Vinaigrette

  1. 6

    Roast the Shallots

    Preheat your oven to 400°F (200°C). Peel the shallots and cut them in half. Place them on a baking sheet, drizzle with a little olive oil, and roast for about 15-20 minutes or until they are tender and caramelized. Remove from the oven and let cool.

  2. 7

    Prepare the Vinaigrette

    In a blender or food processor, combine the roasted shallots, olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Blend until smooth and well combined. Adjust seasoning to taste.

Assembling the Salad

  1. 8

    Combine Ingredients

    In a large salad bowl, combine the prepared little gem lettuce, cucumber slices, halved cherry tomatoes, sliced kalamata olives, and crumbled feta cheese.

  2. 9

    Dress the Salad

    Drizzle the roasted shallot vinaigrette over the salad and toss gently to combine. Ensure all ingredients are coated with the dressing.

  3. 10

    Serve

    Serve the Greek salad immediately on chilled plates for the best taste and presentation. Enjoy!

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