Greek Salad Recipe

Prepare vegetables

Wash and dry the mixed salad greens and baby spinach thoroughly; spin in a salad spinner or pat dry with paper towels. Core and cut the tomatoes into wedges (or halve cherry tomatoes). Peel or scrub the cucumber; slice into 1/4-inch rounds or half-moons. Remove seeds and stem from the red bell pepper and slice into thin strips. Peel and slice the red onion very thinly; if raw onion is strong, soak slices in cold water for 5 minutes then drain.

Assemble base

In a large serving bowl, combine the salad greens and baby spinach. Add the prepared tomatoes, cucumber, bell pepper, and drained red onion. Toss gently to distribute evenly.

Add olives, caper-berries, and herbs

Scatter the pitted kalamata olives and caper-berries over the salad. Sprinkle the chopped parsley, oregano and torn mint (if using) on top.

Add feta

Crumble the feta over the top of the salad evenly.

In a small bowl or jar with a tight-fitting lid, combine the red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, honey (if using), salt, and black pepper. Whisk or shake to combine.

Slowly drizzle or whisk in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more salt, pepper, or a little more vinegar or honey to balance acidity and sweetness.

Just before serving, drizzle about 3–4 tablespoons of the Greek vinaigrette over the salad (reserve extra dressing to allow guests to add more). Toss gently but thoroughly so vegetables are coated and feta remains distributed. Taste and adjust with additional salt, pepper, or vinegar as desired.

Warm or toast the pita bread: wrap pitas in foil and heat in a 350°F (175°C) oven for 5–8 minutes, or toast in a skillet for 1–2 minutes per side until warm and slightly crisped. Cut into wedges.

Transfer the salad to a serving platter or leave in the bowl. Garnish with a few whole caper-berries or a drizzle of olive oil if desired. Serve immediately with warm pita wedges alongside.