Le Bab Greek Salad Recipe

Prepare vegetables

Wash and dry the romaine hearts. Chop crosswise into 1-inch pieces and place in a large salad bowl. Rinse heritage cherry tomatoes and halve them. Peel (if desired) and thinly slice the cucumber into half-moons about 1/4-inch thick. Thinly slice the red onion into rings and separate. Add tomatoes, cucumber and red onion to the bowl with the romaine.

Prepare olives and feta

If olives are whole, pit and halve or leave whole per preference. Crumble or cube the barrel-aged feta into bite-sized pieces (rough 1/2-inch). Add olives and feta to the salad bowl, reserving a small amount (about 1 tablespoon) of feta for garnish if desired.

Toss the salad ingredients gently to combine so the tomatoes and feta distribute through the romaine and vegetables. Sprinkle the chopped fresh oregano, 1/2 tsp freshly ground black pepper and 3/4 tsp sea salt over the top and set aside while you make the dressing.

In a small bowl or jar, combine 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 tablespoon minced fresh oregano and 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Add 1/2 teaspoon honey or agave if you prefer a touch of sweetness.

Slowly whisk in 6 tablespoons extra-virgin olive oil in a steady stream until the vinaigrette emulsifies and thickens slightly. Alternatively put all ingredients in a jar, secure lid, and shake vigorously for 30–60 seconds. Taste and adjust seasoning — add more salt, pepper, or lemon if needed.

Let the vinaigrette rest for 5 minutes to allow flavors to meld.

Pour about two-thirds of the vinaigrette over the salad and toss gently but thoroughly to coat all ingredients. Taste and add more vinaigrette as needed to reach desired dressing level (reserve remaining vinaigrette to serve at the table).

Transfer salad to a serving platter or divide among plates. Sprinkle the reserved crumbled feta and an additional pinch of fresh oregano leaves on top. Finish with a light grind of black pepper and, if desired, a small drizzle of high-quality olive oil.

Serve immediately so the romaine remains crisp.