Large Greek Salad Recipe

Prepare lettuce

Rinse the romaine thoroughly under cold water, shake or spin dry, then chop or tear into roughly 1–1.5 inch pieces. Place in a large salad bowl.

Prep cucumber

Trim the ends of the English cucumber. If the skin is waxed or you prefer, peel partially or fully. Slice lengthwise if desired and cut into 1/2-inch half-moons (about 2 cups). Add to the bowl.

Prep tomatoes

Halve the cherry tomatoes (or quarter if large). Add to the bowl.

Slice onion

Peel the red onion, cut in half, then thinly slice into half-moons. Separate slices with your fingers and add to the bowl. If you want milder onion flavor, soak slices in cold water for 5 minutes, then drain before adding.

Prep bell pepper

Core and seed the green bell pepper, then cut into thin strips or 1/2-inch dice. Add to the bowl.

Add olives

Drain and rinse pitted Kalamata olives if packed in brine. Add to the bowl whole or halved, according to preference.

Add feta, herbs, and seasoning

Crumble or chunk the feta into bite-sized pieces and scatter over the salad. Chop the parsley finely and sprinkle on top. Add dried oregano, sea salt and black pepper to the salad (some salt can be omitted if olives and feta are very salty).

Toss gently

Hold off on tossing until after dressing is added (or reserve some feta to top after tossing).

Make dressing: In a medium bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, and honey (or sugar). Whisk to blend. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify, or add oil to jar, secure lid, and shake vigorously until combined. Stir in dried oregano, salt, and black pepper. Taste and adjust acid (add more vinegar or lemon if too bland), sweetness, or salt as needed.

Dress and serve: Pour about 3/4 of the dressing over the salad and toss gently with salad tongs until evenly coated. Reserve the remaining dressing for guests to add more if desired. Transfer to a serving platter or bowl, sprinkle any reserved feta, and finish with a light dusting of extra oregano and a grind of black pepper. Serve immediately.