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Restaurants›Mr. Maqluba›Mediterranean Greek Salad Recipe

Mediterranean Greek Salad Recipe

Inspired by Mr. Maqluba

Time20m

Serves4

Mixed lettuce, ripe tomatoes, cucumbers, and feta cheese, kalamata olives, drizzled with a light olive oil and house dressing, topped with garlic sauce.

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Ingredients

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Salad

6 cups mixed lettuce (romaine, butter/or spring mix), torn or chopped

2 cups ripe tomatoes, medium, cut into wedges or 1/2-inch chunks

1 cup cucumber, English or Persian, peeled if desired, sliced or halved rounds

3 oz feta cheese, block or crumbled

1/2 cup kalamata olives, pitted

1/4 cup red onion, thinly sliced (optional)

House dressing (light olive oil vinaigrette)

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp Dried oregano

1/2 tsp garlic, minced (for dressing)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Garlic sauce (topping)

1/4 cup Greek-style garlic sauce or quick toum-like emulsion

1 tbsp water (to thin, if needed)

1/2 tsp fresh lemon juice (optional, for brightening)

Garnish / finishing

1 tsp extra-virgin olive oil (for drizzling)

1/8 tsp freshly ground black pepper

1/4 tsp dried oregano (optional sprinkle)

Method

Salad

Rinse and dry the mixed lettuce thoroughly. Tear or chop into bite-sized pieces and place in a large salad bowl.

Wash the tomatoes and cut into wedges or 1/2-inch chunks. Add to the bowl with the lettuce.

Peel the cucumber if desired, slice into 1/4-inch rounds or half-moons and add to the bowl.

Thinly slice the red onion and scatter over the salad if using.

Add the pitted kalamata olives to the bowl.

Crumble or cut the feta into small cubes and scatter evenly over the salad.

House dressing (light olive oil vinaigrette)

Make the vinaigrette

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp dried oregano, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk briskly (or shake in a lidded jar) until emulsified and slightly thickened.

Adjust seasoning

Taste and adjust salt, pepper or lemon juice as needed for brightness and balance.

Dress the salad

Drizzle about two-thirds of the dressing over the salad and gently toss with salad tongs until evenly coated. Reserve the remainder for additional drizzling at the table.

Garlic sauce (topping)

Prepare or thin garlic sauce

If using a prepared Greek garlic sauce, stir it to a pourable consistency. If too thick, whisk in up to 1 tbsp water and 1/2 tsp lemon juice until it reaches a drizzle-able texture. If making quick toum, use a small food processor or mortar to blend 1 garlic clove, 1/4 tsp salt, 1 tsp lemon juice and 2 tbsp neutral oil until smooth, then thin as needed.

Finish the salad with garlic sauce

Using a spoon, drizzle the garlic sauce in thin ribbons over the tossed salad (about 2–3 tablespoons total), concentrating slightly in the center. The garlic sauce should top the salad, not overwhelm it.

Garnish / finishing

Lightly drizzle 1 tsp extra-virgin olive oil over the dressed salad for shine.

Sprinkle 1/8 tsp freshly ground black pepper and 1/4 tsp dried oregano over the top for aroma and presentation.

Serve immediately with the reserved dressing on the side. Toss again briefly at the table if desired and enjoy.