Large Greek Salad Recipe

Prepare lettuces

Wash iceberg and green leaf lettuces thoroughly. Spin dry or pat dry with paper towels. Core the iceberg, then tear both lettuces into bite-sized pieces. Place in a very large serving bowl (about 12-inch).

Slice radishes and cucumber

Trim radishes, then slice thinly (about 1/8"). Trim and halve the cucumber lengthwise, remove seeds if very seedy, then slice into 1/4" half-moons. Add to the bowl with the lettuces.

Add carrots and onion

If not already shredded, shred carrots to make 1 cup and add to the bowl. Peel the red onion, halve, slice into thin half-moons, separate the rings, and add to the bowl.

Prepare tomatoes

Core and roughly chop the tomatoes into bite-sized wedges (about 1" pieces). Add to the salad bowl.

Add olives, pepperoncini and feta

Add 1/2 cup pitted Kalamata olives and 1/2 cup pepperoncini (halved if large) to the bowl. Sprinkle crumbled imported feta cheese evenly over the top.

Season

Lightly season the assembled salad with 3/4 tsp sea salt and 1 tsp freshly ground black pepper, reserving additional salt and pepper to taste after dressing is added.

In a medium mixing bowl or a jar with a tight lid, combine 1/4 cup red wine vinegar, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp minced garlic, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk while slowly streaming in 3/4 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, close the lid tightly and shake vigorously for 20–30 seconds until combined.

Taste and adjust: add a pinch more salt, a squeeze more lemon, or 1/2 tsp additional honey if you prefer a sweeter dresssing. The vinaigrette should be tangy with a balanced olive-oil richness.

Just before serving, drizzle the house vinaigrette over the salad: start with about 1/2 cup of dressing, then gently toss the salad with salad tongs until ingredients are evenly coated. Add more dressing, 1–2 tbsp at a time, until desired coating is achieved (you will likely use 1/2 to 3/4 cup).

Taste and finish: check for seasoning and add more salt and pepper if needed. Transfer to a serving platter if desired and sprinkle a final pinch of crumbled feta and a few whole Kalamata olives for presentation.

Serve immediately so the lettuces stay crisp. Leftover dressing can be refrigerated up to 1 week; bring to room temperature and whisk or shake before using.