Greco Salad Recipe
pepperoncini, cubed feta, spinach tossed in house vinaigrette with warm pita.
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Ingredients
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Salad
House Vinaigrette
Warm Pita
Method
Salad
- 1
Prepare vegetables
Rinse and spin dry the baby spinach. Peel (if desired) and halve the cucumber lengthwise, then slice into 1/4-inch half-moons. Halve cherry tomatoes. Thinly slice the red onion into rings and separate. Drain pepperoncini and pat dry; reserve a few slices for garnish if desired.
- 2
Assemble salad base
In a large mixing bowl, add the spinach, sliced cucumber, halved cherry tomatoes, sliced red onion, drained pepperoncini, and kalamata olives (if using). Toss gently to combine so ingredients are evenly distributed.
- 3
Add feta
Scatter the cubed feta over the tossed greens. Hold off on tossing with dressing until vinaigrette is added in the next step.
House Vinaigrette
- 4
Emulsify dressing
In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey, salt, and black pepper. Whisk briefly to combine. While whisking steadily (or with the jar lid on), slowly stream in the extra-virgin olive oil to form a smooth, slightly thickened vinaigrette. Taste and adjust seasoning—add a pinch more salt or 1/4 tsp honey if too sharp.
- 5
Dress the salad
Pour about 3 to 4 tablespoons of the vinaigrette over the salad (start conservatively). Gently toss the salad until the leaves are lightly coated and the ingredients are evenly dressed. Add more vinaigrette to taste (approximately all of the vinaigrette will be used for 4 servings if you like a more dressed salad).
Warm Pita
- 6
Heat pita
Preheat a skillet over medium heat (or preheat oven to 350°F / 175°C). Lightly brush each pita with about 1/4 teaspoon olive oil on both sides. If using a skillet, heat each pita 45–60 seconds per side until warm and slightly puffed with light char marks; if using the oven, place pitas on a baking sheet and warm 4–6 minutes until pliable and warmed through.
- 7
Serve
Cut warm pitas into halves or wedges. Plate the dressed Greco Salad and serve immediately with warm pita on the side. Optionally garnish with a few extra pepperoncini slices and a few crumbled feta cubes.
