Greek Salad Recipe
Romaine and iceberg lettuce topped with tomatoes, olives, feta cheese, and pepperoncinis.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Wash and Chop Lettuce
Thoroughly wash the romaine and iceberg lettuce under cold running water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water. Chop the lettuce into bite-sized pieces and place in a large salad bowl.
Adding Toppings
- 2
Prepare Toppings
Halve the cherry tomatoes and add them to the salad bowl. Pit and slice the Kalamata olives if necessary, then add them as well. Crumble the feta cheese over the top and add the pepperoncinis.
Making the Dressing
- 3
Mix Dressing Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined and emulsified.
Finishing Touches
- 4
Combine and Serve
Drizzle the dressing over the salad and toss gently to combine all ingredients. Serve immediately for the freshest taste.
