Greek Salad Recipe

Prepare greens

Place 5 cups of mixed spring greens in a large salad bowl. Tear any large leaves into bite-sized pieces with your hands.

Prep cucumber

Wash the cucumber, trim the ends, halve lengthwise and use a spoon to remove seeds if desired. Dice into 1/2-inch pieces (about 1 to 1 1/4 cups) and add to the bowl.

Slice onion

Peel the red onion and slice thinly. If you prefer milder onion, soak the slices in cold water for 5 minutes, then drain and pat dry. Add half an onion (thin slices) to the bowl.

Add olives and tomatoes

Pit and halve olives if whole, or add pre-pitted Kalamata olives (1/2 cup). Halve cherry tomatoes (about 1 cup) and add to the salad bowl.

Add feta and herbs

Crumble or cube 4 oz of feta cheese and scatter over the salad. Finely chop 2 tbsp fresh parsley (optional) and sprinkle on top.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, and 1 minced garlic clove.

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds.

Taste and adjust seasoning: add more lemon or vinegar for acidity, a pinch more salt if needed, or a drizzle more olive oil if too sharp.

Pour dressing over the salad just before serving (start with about 3/4 of the dressing and toss gently; reserve any extra). Toss gently to coat all ingredients evenly, taking care not to break up the feta too much.

Divide the salad among 4 plates or serve family-style. Garnish with an extra sprinkle of oregano or a few whole olives if desired. Serve immediately.