The Greek Salad Recipe

Roast tomatoes

Preheat oven to 400°F (200°C). Toss halved tomatoes with 1 tablespoon olive oil, 1/2 tsp dried oregano, 1/4 tsp kosher salt and 1/4 tsp black pepper. Arrange cut-side up on a rimmed baking sheet and roast 20–25 minutes until soft and slightly caramelized. Remove and let cool to room temperature.

Make quick dressing

While tomatoes roast, whisk together 1 tablespoon red wine vinegar and 2 tablespoons extra-virgin olive oil in a small bowl. Season with a pinch of salt and a grind of black pepper. When tomatoes are slightly cooled, toss them gently in the dressing to coat and set aside.

Grate the 1/2 cup cucumber on the large holes of a box grater, then squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry. Combine the drained grated cucumber with 1 cup Greek yogurt, 1 tsp minced garlic, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a medium bowl. Stir until smooth and refrigerate at least 15 minutes to let flavors meld. Taste and adjust salt or lemon as needed.

Prepare greens and vegetables: Chop romaine into bite-size pieces and place into a large mixing bowl (4 cups). Slice or halve the cucumbers to yield about 1 cup and add them to the bowl. Add 1/4 cup thinly sliced red onion, 1 cup cooked beets cut into 1/2" wedges, and 1/2 cup halved kalamata olives.

Add tomatoes and feta: Add the house-roasted tomatoes (about 8 oz) or fresh tomatoes if not roasting. Sprinkle 3/4 cup crumbled feta over the salad.

Dress and toss: Drizzle 1 tablespoon extra-virgin olive oil and 1/2 tablespoon lemon juice or red wine vinegar over the salad; season with 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to combine, taking care not to break roasted tomatoes.

Plate and finish: Divide the salad between two plates or bowls. Add a generous dollop (about 2–3 tablespoons each) of tzatziki on the side or on top of each portion. Garnish with a few extra olive halves and a light sprinkle of oregano or dill if desired. Serve with warm pita quarters alongside.