Greek Salad (v) Recipe

Name: Le Babs GREEK SALAD (v) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup English cucumber (or Persian), seeded and diced; 1.5 cups Ripe tomatoes, cut into bite-size wedges (Roma or vine-ripe); 0.5 cup Red onion, thinly sliced; 0.5 cup Green bell pepper, seeded and thinly sliced; 0.5 cup Kalamata olives, pitted and halved; 2 cups Baby romaine or mixed salad greens, chopped (optional); 0.75 cup Feta cheese, block or crumbled (use plant-based feta for vegan); 1 tbs Fresh oregano leaves, roughly chopped (or 1 tsp dried); 3 tbs Extra-virgin olive oil; 2 tbs Red wine vinegar; 1 tbs Fresh lemon juice; 1 clove Garlic, finely minced; 0.5 tsp Dijon mustard; 0.5 tsp Dried oregano; 0.75 tsp Kosher salt; 0.5 tsp Freshly ground black pepper

Inspired by Le Bab

Time20m

Serves4

Clean, fresh, zippy

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Ingredients

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Salad

1 cup English cucumber (or Persian), seeded and diced

1 1/2 cups Ripe tomatoes, cut into bite-size wedges (Roma or vine-ripe)

1/2 cup Red onion, thinly sliced

1/2 cup Green bell pepper, seeded and thinly sliced

1/2 cup Kalamata olives, pitted and halved

2 cups Baby romaine or mixed salad greens, chopped (optional)

3/4 cup Feta cheese, block or crumbled (use plant-based feta for vegan)

1 tbs Fresh oregano leaves, roughly chopped (or 1 tsp dried)

Dressing

3 tbs Extra-virgin olive oil

2 tbs red wine vinegar

1 tbs Fresh lemon juice

1 clove Garlic, finely minced

1/2 tsp Dijon mustard

1/2 tsp Dried oregano

3/4 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Method

Prepare vegetables and cheese

Prep

Wash and dry all produce. Peel and halve the cucumber lengthwise; scoop out seeds with a spoon if very seedy, then dice into 1/2-inch pieces until you have about 1 cup. Quarter tomatoes (or cut into wedges) to yield about 1½ cups. Thinly slice 1/2 cup red onion and 1/2 cup green bell pepper. Halve and pit olives if needed. If using romaine or mixed greens, chop roughly and place in a large serving bowl. Crumble or cube 3/4 cup feta and set aside.

Add cucumber, tomatoes, red onion, green pepper, olives and greens (if using) to the serving bowl. Sprinkle chopped fresh oregano over the vegetables. Gently toss to combine so ingredients are evenly distributed.

Make dressing

Emulsify

In a small bowl or jar, add 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Whisk vigorously until the dressing is fully emulsified (or screw the lid on the jar and shake until combined). Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon sugar if the dressing tastes too sharp.

Assemble and serve

Pour the dressing over the salad and toss gently to coat all ingredients without breaking the tomatoes. Taste and adjust seasoning if needed.

Scatter crumbled or cubed feta evenly over the top. Garnish with a few extra oregano leaves and a light grind of black pepper. Serve immediately for best texture; if making ahead, keep dressing separate and dress just before serving to avoid soggy vegetables.