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Greek Salad Recipe

Name: Hideaway Pizzas Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups Romaine lettuce (washed, dried, and roughly chopped); 2 cups Roma tomatoes (medium, quartered or cut into wedges); 1 cup Cucumber (English or Persian, peeled optional, sliced half-moons); 0.5 cup Red onion (thinly sliced); 0.5 cup Kalamata olives (pitted, halved); 0.25 cup Banana peppers (pickled, sliced rings); 6 each Pepperoncini (whole or halved, drained); 0.75 cup Feta cheese (crumbled, preferably Greek or block-style); 2 tbsp Fresh parsley (optional, chopped for garnish); 4 each Fresh lemon wedges (for serving, optional); 0.5 cup Extra-virgin olive oil; 3 tbsp Red wine vinegar; 1 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Dried oregano; 1 clove Garlic (fresh, minced); 0.5 tsp Honey (optional, to balance acidity); 0.5 tsp Salt; 0.25 tsp Black pepper (freshly ground)

Inspired by Hideaway Pizza

Time20m

Serves4

Fresh romaine lettuce with feta cheese, Kalamata olives, red onions, banana peppers, pepperoncinis and topped with Roma tomatoes. Greek dressing served on the side.

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Ingredients

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Salad

6 cups Romaine lettuce (washed, dried, and roughly chopped)

2 cups Roma tomatoes (medium, quartered or cut into wedges)

1 cup Cucumber (English or Persian, peeled optional, sliced half-moons)

1/2 cup Red onion (thinly sliced)

1/2 cup Kalamata olives (pitted, halved)

1/4 cup Banana peppers (pickled, sliced rings)

6 each Pepperoncini (whole or halved, drained)

3/4 cup Feta cheese (crumbled, preferably Greek or block-style)

2 tbsp Fresh parsley (optional, chopped for garnish)

4 each Fresh lemon wedges (for serving, optional)

Greek dressing (served on the side)

1/2 cup Extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 clove Garlic (fresh, minced)

1/2 tsp Honey (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper (freshly ground)

Method

Salad

Prepare lettuce

Wash romaine leaves thoroughly. Spin or pat dry until no excess water remains. Roughly chop or tear into bite-sized pieces and place in a large salad bowl.

Prep vegetables

Slice Roma tomatoes into quarters or wedges (about 2 cups). Slice cucumber into half-moons (about 1 cup). Thinly slice red onion and separate into rings (1/2 cup). Halve or pit Kalamata olives if not already pitted (1/2 cup). Drain banana peppers and slice into rings (1/4 cup). If pepperoncini are large, halve them; otherwise leave whole and pat dry (6 each).

Assemble salad

Add tomatoes, cucumber, red onion, olives, banana peppers and pepperoncini to the bowl with romaine. Toss gently to combine so ingredients are evenly distributed.

Add feta and garnish

Sprinkle crumbled feta (3/4 cup) over the top. Scatter chopped parsley (2 tbsp) if using. Arrange lemon wedges around the bowl for optional finishing.

Serve

Serve the salad chilled or at cool room temperature with the Greek dressing served on the side so guests can dress to taste.

Greek dressing (served on the side)

Combine dressing ingredients

In a small jar or bowl, add 1/2 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp honey (optional), 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Emulsify

Secure the jar lid and shake vigorously for 20–30 seconds until the dressing is well combined and slightly thickened. Alternatively whisk in a small bowl until emulsified.

Taste and adjust

Taste the dressing and adjust seasoning as needed — add a pinch more salt, a squeeze more lemon, or 1/2 tsp additional honey if you prefer sweeter balance.

Store or serve

Serve immediately alongside the salad in a small pitcher or jar. Leftover dressing can be refrigerated in a sealed container for up to 5 days. Bring to room temperature and shake before serving again.