Greco Salads Recipe

Make the vinaigrette

In a medium bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Whisk briefly to combine.

While whisking constantly, slowly drizzle in the 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (more salt, pepper, or lemon) as needed. Set aside.

Warm the pita

Preheat oven to 350°F (175°C). Lightly brush each pita with ~1/4 tsp olive oil and sprinkle with a tiny pinch of sea salt if desired. Wrap in foil (or place directly on a baking sheet) and warm in the oven for 6–8 minutes until heated through and slightly pliable. Alternatively, warm on a hot cast-iron skillet 30–45 seconds per side.

If using pita pockets, keep whole and warm; if using rounds, cut into wedges to serve alongside the salad.

Prepare vegetables and cheese

Rinse and spin dry the baby spinach and chopped romaine. Halve the cherry tomatoes and thinly slice the red onion. Slice the pepperoncini into rings if not already sliced. Cube the feta into 1/2-inch pieces or break into large crumbles.

In a large mixing bowl, combine the spinach, romaine, halved cherry tomatoes, sliced red onion, sliced pepperoncini, and kalamata olives (if using). Toss gently to distribute evenly.

Add the cubed feta on top of the tossed greens. Drizzle the house vinaigrette over the salad — start with about 3–4 tablespoons (~45–60 ml) and toss gently to coat. Add more dressing to taste, up to the remaining amount, but avoid over-saturating the greens.

Taste and adjust: add a pinch more salt or pepper if desired. Sprinkle chopped fresh parsley over the top for a fresh finish.

Divide the salad among 4 plates or bowls. Serve warm pita wedges or whole pitas alongside or tucked into the salad. Encourage guests to use pita to scoop salad or to make small open-faced pita bites with salad and feta.