Greek Salad Recipe
House salad with feta & Greek dressing.
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Ingredients
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Salad
Greek Dressing
Method
Salad
- 1
Prepare lettuce
Rinse the romaine lettuce under cold water, shake off excess water, and spin or pat dry. Chop or tear into bite-sized pieces to measure approximately 6 cups. Place in a large salad bowl.
- 2
Prep vegetables
Halve the cherry tomatoes. Peel (if desired) and quarter the cucumber lengthwise, then slice into 1/4-inch half-moons. Thinly slice the red onion into half-moons and separate into rings.
- 3
Assemble base
Add the halved cherry tomatoes, sliced cucumber, red onion, and kalamata olives to the bowl with the romaine. Crumble or break the feta into large-ish chunks and add about 3/4 of it to the bowl, reserving a small amount for garnish. Roughly chop the parsley (if using) and add to the bowl. Drizzle 1 tablespoon of olive oil over the salad and gently toss to combine so the vegetables are lightly coated and ready for dressing.
Greek Dressing
- 4
Combine dressing ingredients
In a medium bowl or jar, combine 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, the minced garlic clove, 1/2 teaspoon honey or sugar (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 5
- 6
Dress the salad
Pour about half of the dressing over the salad and toss gently to coat evenly. Taste a portion—if you prefer a more dressed salad, add the remaining dressing a little at a time until desired flavor and coating are achieved. Be careful not to overdress; the salad should be bright and not soggy.
- 7
Finish and serve
Transfer the salad to a serving platter or leave in the bowl. Sprinkle the reserved feta over the top for garnish and add a final crack of black pepper. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 5 days; bring to room temperature and re-whisk before using.