Greek Salad Recipe
Baby greens, iceberg lettuce, olives, cucumbers, red onions, tomatoes, feta, dijon vinaigrette
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Ingredients
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Salad Base
Additions
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Wash and dry the baby greens and iceberg lettuce. Tear the baby greens into bite-sized pieces and chop the iceberg lettuce into small chunks.
- 2
Chop the Cucumbers and Tomatoes
Peel the cucumber if desired, then slice it in half lengthwise and remove the seeds. Chop into half-moon shapes. Dice the tomato into small cubes.
- 3
Slice the Red Onion
Peel the red onion and slice it thinly. If the flavor is too strong, soak the slices in cold water for 10 minutes, then drain.
Assemble the Salad
- 4
Combine the Base Ingredients
In a large salad bowl, combine the baby greens, iceberg lettuce, cucumbers, red onions, and tomatoes.
- 5
Add Olives and Feta
Add the olives and crumbled feta cheese to the salad bowl.
Make the Dressing
- 6
Mix the Dressing Ingredients
In a small bowl, whisk together the Dijon mustard, olive oil, red wine vinegar, and honey until well combined. Season with salt and black pepper to taste.
Finish the Salad
- 7
Dress the Salad
Pour the dressing over the salad and toss gently to combine all ingredients. Ensure everything is evenly coated with the dressing.
- 8
Serve
Serve the salad immediately, garnished with additional feta or olives if desired.
