Old World Greek Salad Recipe

Prepare greens

Wash and thoroughly dry the romaine and baby spinach. Chop the romaine into roughly 1"–1.5" pieces and tear the spinach if large. Place into a large salad bowl and chill briefly if desired.

Prep vegetables

Peel (optional) and halve the English cucumber lengthwise, remove seeds if watery, then slice into 1/4" half-moons. If using large tomatoes, core and cut into wedges; if using grape tomatoes, halve them. Thinly slice the red onion into rings; separate into strands. Add cucumber, tomatoes, and onion to the bowl with the greens.

Add olives and peppers

Drain and roughly chop the kalamata olives if very large; add to the bowl. Slice pepperoncini into rounds and add if using for a tangy bite.

Season and add feta

Crumble or roughly cube the imported feta and scatter over the salad. Sprinkle fresh oregano, coarse sea salt, and freshly cracked black pepper over the top; hold final seasoning light if you plan to toss with vinaigrette.

Combine base ingredients: In a blender or food processor add the crumbled feta (3 oz), red wine vinegar, lemon juice, Dijon mustard, minced garlic, chopped rosemary, honey (if using), salt, and pepper.

Emulsify: With the motor running, slowly stream in the extra-virgin olive oil to emulsify the dressing. Blend until mostly smooth but retaining a slightly rustic texture from the feta and rosemary (about 20–30 seconds). If the dressing is too thick, blend in warm water 1 tbsp at a time until it reaches a pourable consistency.

Taste and adjust: Taste the vinaigrette and adjust seasoning. Add more salt, vinegar, or honey to balance acidity and saltiness. The dressing should be bright, tangy, and slightly creamy from the feta.

Rest: Let the dressing sit at room temperature for 10 minutes to allow flavors (rosemary and garlic) to meld. Give it a quick whisk before using; it may separate slightly—shake or whisk to re-emulsify.

Dress the salad: Spoon or drizzle the rosemary feta vinaigrette over the salad (start with about 3–4 tablespoons, roughly 2–3 tbs per serving) and gently toss to coat all components evenly. Add more dressing as desired but avoid overdressing; reserve any extra dressing for serving.

Plate and serve: Transfer the dressed salad to individual plates or leave in the bowl. Garnish with a final crumble of imported feta and a small sprig of fresh oregano or rosemary if desired.

Serve immediately: Serve the Old World Greek Salad at once so greens remain crisp. Leftover dressing will keep in an airtight container in the refrigerator for up to 4 days; bring to room temperature and re-whisk before using.