Greek Salad Recipe

Wash and thoroughly dry romaine lettuce. Chop or tear into bite-sized pieces to make about 6 cups loosely packed leaves.

Peel (optional) and halve the cucumber lengthwise, then slice into 1/4-inch half-moons. If using a large or seed-heavy cucumber, scoop seeds before slicing.

Core tomatoes and cut into 1-inch wedges (about 2 medium tomatoes). If using small tomatoes, halve or quarter them.

Peel and thinly slice 1/4 medium red onion into half-rings. If you prefer a milder onion flavor, soak slices in cold water for 5 minutes then drain and pat dry.

Drain and halve or leave whole the kalamata olives if pitted. Coarsely chop pepperoncini peppers if you want smaller pieces, or leave whole for presentation.

Roughly chop parsley (if using).

Combine ingredients

In a small bowl or jar, add 2 tablespoons balsamic vinegar, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, minced garlic, 1/4 cup extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously until the dressing is smooth and slightly thickened, or cover jar and shake until emulsified. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar or honey to balance acidity.

In a large mixing bowl combine the chopped romaine, sliced cucumber, tomato wedges, and red onion slices. Toss gently to combine.

Add kalamata olives, pepperoncini peppers, and crumbled feta on top of the mixed vegetables.

Sprinkle oregano, remaining 1/2 teaspoon salt (if desired), and 1/4 teaspoon black pepper over the salad. Add chopped parsley if using.

Pour about 3 to 4 tablespoons of the vinaigrette over the salad for a full salad portion (use 1 to 2 tablespoons for a side portion). Toss gently but thoroughly to coat all ingredients. Taste and add more dressing, salt, or pepper as needed.

Transfer salad to a serving platter or divide into bowls. Garnish with extra feta crumbles and a few whole pepperoncini or olive halves for presentation.

Serve immediately with lemon wedges on the side and optional grilled protein (about 8 oz sliced grilled chicken, shrimp or roasted chickpeas) for the full salad option.

Leftovers: Store dressing separately if possible. Refrigerate salad (without dressing) in an airtight container for up to 2 days; add dressing just before serving.