Greek Salad Recipe

Name: Paul's On Main Streets GREEK SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (romaine, arugula, baby spinach mix); 2 cups ripe tomatoes, cut into wedges; 1 cup feta cheese, crumbled; 6 pieces pepperoncini, halved (mild pickled peppers); 0.5 cup red onion, thinly sliced; 1 cup canned or roasted beets, diced; 0.5 cup Greek (Kalamata) olives, pitted; 2 tbs fresh parsley, chopped (optional garnish); 0.66 cup extra-virgin olive oil; 3 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 tsp minced garlic (about 1 clove); 1 tsp honey or sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp freshly ground black pepper

Inspired by Paul's On Main Street

Time20m

Serves4

Mixed greens, tomatoes, feta cheese, pepperoncini, red onions, beets, and Greek olives. Served with house-made Greek dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

6 cups mixed salad greens (romaine, arugula, baby spinach mix)

2 cups ripe tomatoes, cut into wedges

1 cup Feta cheese, crumbled

6 pieces pepperoncini, halved (mild pickled peppers)

1/2 cup Red onion, thinly sliced

1 cup canned or roasted beets, diced

1/2 cup Greek (Kalamata) olives, pitted

2 tbs fresh parsley, chopped (optional garnish)

House Greek Dressing

2/3 cup extra-virgin olive oil

3 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 tsp minced garlic (about 1 clove)

1 tsp honey or sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Method

Salad

Prepare ingredients

Wash and thoroughly dry the mixed greens using a salad spinner or clean towels. Cut tomatoes into wedges, thinly slice the red onion, dice the beets if not already diced, halve the pepperoncini, and pit olives if necessary.

Assemble salad

In a large bowl, combine the mixed greens (6 cups), tomato wedges (2 cups), diced beets (1 cup), sliced red onion (1/2 cup), halved pepperoncini (6 pieces), and Kalamata olives (1/2 cup). Gently toss to distribute ingredients evenly.

Add cheese and garnish

Sprinkle the crumbled feta (1 cup) over the top. If using, scatter the chopped fresh parsley (2 tbs) as a bright garnish. Do not dress the salad yet if serving family-style; dress just before serving.

House Greek Dressing

In a small bowl or jar combine red wine vinegar (3 tbs), fresh lemon juice (1 tbs), Dijon mustard (1 tsp), minced garlic (1 tsp), dried oregano (1 tsp), and honey (1 tsp) if using. Whisk or shake to blend.

Slowly stream in extra-virgin olive oil (2/3 cup or 0.66 cup) while whisking continuously to emulsify the dressing. Alternatively, add all ingredients to a jar, secure lid, and shake vigorously until combined.

Season dressing with salt (1 tsp) and freshly ground black pepper (1/2 tsp). Taste and adjust: add more salt, pepper, or a touch more honey if too acidic. Allow to sit 5–10 minutes for flavors to marry; whisk or shake again before using.

Dress the salad just before serving: pour about 3–4 tablespoons dressing over the salad for 4 servings, then gently toss to coat. Serve any extra dressing on the side.