Greek Salad Recipe

Name: Napoli’s Italian restaurant ( Lufkin Tx )s Greek Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 cups Romaine lettuce; 1 cup English cucumber; 1 cup Cherry tomatoes; 0.5 cup Red onion; 0.5 cup Green bell pepper; 0.5 cup Kalamata (black) olives, pitted; 0.25 cup Green olives, pitted; 4 oz Feta cheese, block or crumbled; 3 tbsp Extra-virgin olive oil; 1 tbsp Red wine vinegar; 1 tsp Fresh lemon juice; 1 tsp Dried oregano; 1 Garlic clove, minced; 0.5 tsp Kosher salt; 0.25 tsp Black pepper, freshly ground

Inspired by Napoli’s Italian restaurant ( Lufkin Tx )

Time20m

Serves4

Feta cheese, black olives, onions & green olives.

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Ingredients

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Salad

4 cups Romaine lettuce

1 cup English cucumber

1 cup Cherry tomatoes

1/2 cup Red onion

1/2 cup Green bell pepper

1/2 cup Kalamata (black) olives, pitted

1/4 cup Green olives, pitted

4 oz Feta cheese, block or crumbled

Dressing

3 tbsp Extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp Fresh lemon juice

1 tsp Dried oregano

1 Garlic clove, minced

1/2 tsp Kosher salt

1/4 tsp Black pepper, freshly ground

Method

Salad

Prepare vegetables

Wash all vegetables thoroughly. Chop romaine lettuce into bite-sized pieces and place in a large salad bowl. Peel (optional) and halve the English cucumber lengthwise, then slice into 1/4-inch half-moons (about 1 cup). Halve the cherry tomatoes if large; otherwise leave whole. Thinly slice the red onion into half-moons and separate the rings; measure about 1/2 cup. Core, seed, and thinly slice the green bell pepper into strips (about 1/2 cup).

Add olives and feta

Drain and pat the Kalamata (black) olives and green olives dry. Add the olives to the bowl with the prepared vegetables. Crumble or cube the feta cheese and add to the salad bowl, reserving a small pinch for garnish if desired.

Dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Whisk vigorously (or shake the jar with the lid on) until the dressing emulsifies and appears slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more salt or lemon juice if desired.

Pour about two-thirds of the dressing over the salad and gently toss with salad tongs or clean hands until the vegetables are evenly coated. Add more dressing to taste if you prefer a wetter salad.

Transfer the tossed salad to a serving bowl or platter, sprinkle the reserved feta on top, and finish with a light grinding of black pepper. Serve immediately.