Katya's Classic Greek Salad Recipe

Prepare lettuces

Trim core from little gem and romaine. Separate leaves, rinse under cold water to remove grit, and spin or pat dry thoroughly. Tear larger romaine leaves into 1½–2 inch pieces; leave little gem leaves whole or halved lengthwise depending on size.

Tomatoes

Core and quarter the tomatoes (or cut into wedges). If very juicy, gently scoop out excess seeds to avoid diluting the dressing. Cut pieces roughly 1–1½ inches.

Cucumber

Peel if desired and halve lengthwise. Use a spoon to scoop out large seeds if watery, then slice crosswise into ¼-inch half-moons.

Watermelon radish

Trim ends and thinly slice into rounds (use a mandoline or a very sharp knife) about 1–2 mm thick for color and crisp texture. If rounds are large, halve them.

Avocado

Halve the avocado, remove pit, slice the flesh while still in the skin into ½-inch slices, then scoop out with a spoon. Toss slices gently with a teaspoon of lemon juice to slow browning if not serving immediately.

Pickled vegetables

If using store-bought quick-pickled vegetables, drain well. If homemade, thinly slice or julienne the pickles so they disperse evenly through the salad.

Feta & olives

Crumble or cube the feta as preferred. Pit and halve the Kalamata olives if whole. Keep feta and olives ready to add to the salad so they remain distinct in texture.

Make the dressing: In a small bowl or jar combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Whisk or shake briefly, then slowly drizzle in 6 tbs olive oil while whisking to emulsify into a slightly thickened vinaigrette. Taste and adjust salt, pepper, or acidity as desired.

Combine the salad: In a large serving bowl or on a platter, arrange the mixed greens as the base. Scatter the tomatoes, cucumber slices, watermelon radish, and pickled vegetables evenly over the greens. Nestle the avocado slices on top so they stay intact.

Add feta and olives: Distribute the crumbled or cubed feta and halved Kalamata olives across the salad so each portion will have a mix of flavors.

Dress the salad: Pour the dressing evenly over the salad — start with about three-quarters of it and reserve the rest to avoid overdressing. Gently toss with tongs to coat all components without mashing the avocado. Alternatively, lightly drizzle dressing and leave final tossing to diners.

Finish and serve: Drizzle the remaining 1 tbs olive oil over the top, sprinkle chopped fresh oregano or parsley, and give a final crack of black pepper. Serve immediately.