Greek Salad Recipe
Fresh cut lettuce topped with green olives, black olives, red onion, tomatoes, feta cheese and Mario's V&O dressing
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Ingredients
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Salad
Mario's V&O Dressing (vinaigrette)
Method
Salad
- 1
Prepare lettuce
Wash and dry the romaine (or mixed) lettuce thoroughly. Chop or tear into bite-sized pieces to measure approximately 6 cups and place in a large salad bowl.
- 2
- 3
Add olives and feta
Pit and halve the green and black olives (or use pre-pitted) and add 1/4 cup of each to the bowl. Crumble 1/2 cup of feta cheese and scatter over the salad. If using parsley, chop and sprinkle 2 tablespoons over the top.
- 4
Toss and plate
Gently toss the lettuce with the prepared vegetables, olives, and feta to combine, leaving dressing until after dressing is prepared (next section). If serving family-style, arrange in a shallow serving bowl and set aside while you make the dressing.
- 5
Serve
When ready to serve, drizzle desired amount of Mario's V&O dressing over the salad (start with about 2–3 tablespoons) and gently toss to coat evenly. Garnish with lemon wedges if desired and serve immediately.
Mario's V&O Dressing (vinaigrette)
- 6
Combine ingredients
In a small bowl or jar with lid, add 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon honey (optional), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- 7
Emulsify
Whisk briskly for 20–30 seconds until the dressing emulsifies, or close the jar and shake vigorously for 30 seconds. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar or oil to balance acidity and flavor to your preference.
- 8
Rest
Let the vinaigrette sit for 5 minutes at room temperature to allow flavors (garlic and oregano) to meld before using.
- 9
Store leftovers
Store any leftover dressing in a sealed container in the refrigerator for up to 5 days. Bring to room temperature and shake or whisk to recombine before using.