Greek (v) Recipe
Fresh greens, onion, tomato, cucumber, olives, feta, pepperoncini, pita croutons, with Greek Vinaigrette
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Ingredients
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Salad
Greek Vinaigrette
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry 6 cups mixed salad greens. Thinly slice 1/2 cup red onion into half-moons. Dice or cut 2 medium tomatoes into 1/2-inch chunks to yield about 2 cups. Peel (optional) and slice 1 English cucumber lengthwise, then cut into half-moons to yield about 1 cup. Place all prepared vegetables into a large salad bowl.
- 2
Add olives, pepperoncini and feta
Add 1/2 cup pitted Kalamata olives (halved), 1/4 cup sliced pepperoncini, and 3/4 cup crumbled feta cheese to the salad bowl with the greens and chopped vegetables. Gently toss to combine so ingredients are evenly distributed.
- 3
Make pita croutons
Preheat oven to 400°F (200°C). Cut 2 pieces of pita bread into 1/2-inch strips or 1-inch squares. Toss pita pieces with 1 tablespoon extra-virgin olive oil and a pinch (about 1/8 tsp) of kosher salt. Spread in a single layer on a baking sheet and bake 8–10 minutes, turning once, until golden and crisp. Remove and let cool.
- 4
Season salad
Just before serving, add cooled pita croutons to the salad. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper overall, but be mindful of the feta and olives which are salty.
Greek Vinaigrette
- 5
Whisk vinaigrette
In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon honey (optional), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened, about 30 seconds.
- 6
Adjust seasoning
Taste the dressing and adjust acidity or sweetness: add up to 1 teaspoon honey or 1 additional teaspoon vinegar as needed, and a pinch more salt or pepper to taste.
- 7
Dress and toss
Just before serving, drizzle about 3–4 tablespoons of the Greek vinaigrette over the salad and toss gently to coat. Reserve extra dressing to serve on the side if desired (makes about 1/3 cup total).
