Large Greek Salad Recipe

Prepare greens

Wash and dry the romaine lettuce and baby spinach thoroughly. Chop the romaine into 1–1.5-inch pieces and place both greens into a large salad bowl.

Slice cucumber

Peel the English cucumber if the skin is waxed or thick. Halve lengthwise and scoop out large seeds if desired. Slice into 1/4-inch half-moons and add to the bowl.

Prepare tomatoes

If using large tomatoes, cut into 1-inch wedges. If using cherry tomatoes, halve or quarter them. Add tomatoes to the bowl.

Slice red onion

Peel the red onion, cut in half, and slice thinly into half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding.

Chop bell pepper

Remove the stem and seeds from the green bell pepper, then slice into thin strips or dice into bite-size pieces. Add to the salad bowl.

Add olives and feta

Scatter the pitted kalamata olives across the salad and crumble the feta cheese evenly over the top. Sprinkle the dried oregano and chopped fresh parsley (if using).

Season lightly

Reserve final seasoning until dressing is added. The salad components are now ready to be dressed.

Mince the garlic finely or press it. In a small bowl or jar, combine the minced garlic, red wine vinegar, fresh lemon juice, Dijon mustard, and honey (if using). Whisk briefly to blend.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, seal, and shake vigorously for 20–30 seconds.

Season the dressing with sea salt and freshly ground black pepper, then taste and adjust: add more lemon or vinegar for acidity, a pinch more salt for flavor, or honey to soften any sharpness.

Just before serving, pour about 3/4 of the dressing over the salad (reserve some for guests to add more). Using salad tongs, toss gently but thoroughly to coat all ingredients with dressing.

Sprinkle any remaining dressing over individual portions as desired. Optionally crumble a little extra feta on top and finish with a light grind of black pepper and a pinch of dried oregano.

Serve immediately. Leftover salad (undressed or lightly dressed) can be stored in an airtight container in the refrigerator for up to 1 day; keep dressing separately for up to 5 days.